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
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.