Cream Of Chicken Pepperpot
OtherChickenAdvanced150 minBy Northstar
Ingredients
Servings
4
- 1 whole fryer chicken
- 2 tbsp kosher salt
- 1 tsp whole peppercorns
- 3 carrots, coarsely chopped
- 1 onion, coarsely chopped
- 1 rib celery, coarsely chopped
- 1 gallon cold water
- 0.5 cup each finely diced yellow, red, and green bell pepper
- 1 stick butter
- 0.5 cup all-purpose flour
- 1 pint heavy cream
- 1 tsp Tabasco sauce, to taste
Instructions
- 1
Add salt, peppercorns, carrots, onion, and celery to a large pot with the water. Bring to a boil, reduce to a simmer.
- 2
Add whole chicken and cook until tender, about 2 hours, skimming impurities throughout.
- 3
Strain stock; reserve. Remove chicken meat from bones and set aside.
- 4
Sauté diced bell peppers in a little oil; stir in reserved chicken meat. Set aside.
- 5
Melt butter in a skillet and whisk in flour. Cook over low heat until thick and golden, about 30 minutes, to make a roux.
- 6
Bring reserved stock to a boil. Add cream, chicken, and peppers. Whisk in the roux. Add Tabasco, salt, and pepper to taste.
- 7
Simmer until flavors meld and soup is lightly thickened. Serve hot.
Tags
soupamericanother