Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This stock, and the one for the fish soup that follows, can be made several weeks in advance and frozen. To use, thaw, and bring just to a boil; proceed to step three.

Martha Stewart Living, December/January 1997/1998, Martha Stewart Living, December 1997


Recipe Summary test



For the Soup:
For the Stock:


Instructions Checklist
  • Remove excess fat from chicken parts, and rinse; transfer to a large stockpot. Add all remaining ingredients, except salt, tortellini, and chives. Add 4 quarts water, and bring to a boil. Skim scum from stock as it rises.

  • Reduce heat to medium. Simmer 2 hours; skim scum as it rises. Pass through fine strainer; discard solids. Skim fat; season with salt.

  • Bring large pot of salted water to a boil. Add tortellini; cook until al dente, about 8 minutes. Pour soup into 12 very small serving vessels, such as sake cups. Place a tortellini in each; garnish with 2 chive sprigs. Serve immediately, and refill as needed.