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Recipe Summary

Yield: Makes 2 to 3 quarts

Ingredients

Ingredient Checklist

2 3-pound chickens, cut up

2 onions, peeled and quartered

2 celery stalks, cut into 2-inch pieces

2 carrots, cut into 2-inch pieces

1 leek, washed and cut up

2 bay leaves

Parsley sprigs

Several sprigs fresh herbs, such as thyme or rosemary

10 peppercorns

4 quarts water

Gallery

Recipe Summary

Yield: Makes 2 to 3 quarts

Recipe Summary

Yield: Makes 2 to 3 quarts

Recipe Summary

Yield: Makes 2 to 3 quarts

Yield: Makes 2 to 3 quarts

Makes 2 to 3 quarts

Ingredients

Ingredients

  • 2 3-pound chickens, cut up
  • 2 onions, peeled and quartered
  • 2 celery stalks, cut into 2-inch pieces
  • 2 carrots, cut into 2-inch pieces
  • 1 leek, washed and cut up
  • 2 bay leaves
  • Parsley sprigs
  • Several sprigs fresh herbs, such as thyme or rosemary
  • 10 peppercorns
  • 4 quarts water

Directions

Put all ingredients in a large stockpot. Bring slowly to a boil, skimming foam often. Reduce heat and simmer for 4 to 5 hours, skimming occasionally. Keep flame very low, and do not allow stock to boil.

Strain stock through a fine mesh strainer lined with cheesecloth. Discard solids. Refrigerate overnight and remove fat.

For a more concentrated flavor, reduce as needed.

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All Reviews for Chicken Stock for Fresh Pea Soup

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

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All Reviews for Chicken Stock for Fresh Pea Soup

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest