Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Chicken Stock for Fresh Pea Soup Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 2 to 3 quarts 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. 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. Rate it Print