New This Month

Chicken Stock for Fresh Pea Soup

Having rich homemade stock on hand allows you to make a delicious soup on short notice. Freeze in small containers so you can defrost only as much as you need.

  • Yield: Makes 2 to 3 quarts

Source: Martha Stewart Living, April 1992


  • 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


  1. 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.

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

  3. For a more concentrated flavor, reduce as needed.

Reviews Add a comment