Pollo Cremato Con Piselli (Creamed Chicken With Spring Peas)


  • 1 whole stewing chicken, washed (liver removed)
  • 1 medium carrot, peeled and sliced
  • 2 celery stalks, sliced
  • 1 small leek, sliced
  • 1 bay leaf
  • 2 small onions, peeled and sliced
  • 3 parsley stems
  • 3 sprigs fresh thyme
  • 12 cups (3 L) cold water
  • X Creamed Pea Sauce
  • 3 tbsp (45ml) butter
  • 2 medium leeks, white part only, thinly sliced
  • 2 tbsp (30 ml) flour
  • 2 cups (500 ml) chicken stock
  • X salt
  • X freshly ground black pepper
  • 1 cup (250 ml) whipping cream
  • 1 cup (250 ml) fresh or frozen green peas
  • 1 tbsp (15 ml) finely chopped fresh parsley
  1.   In a stock pot, combine all the ingredients except the chicken and  sauce and bring to a boil over high heat. Reduce to a simmer, then  add the whole chicken. Simmer uncovered for approximately 30  minutes.
  2. Remove the chicken from the pot. When it is cool enough to  handle, discard the skin, remove the meat from the bones, cut into  small slices and refrigerate.
  3. Return the bones and re- maining  scraps of meat to the stock pot and continue to simmer uncovered for  approximately 1 hour.
  4. Remove from the heat, strain the stock through  a sieve lined with a fine linen or muslin cloth and cool in a bowl  over ice water.
  5. Skim the fat from the stock.


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