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Chicken And Peas Pottage Recipe
|Chicken backs||2 Pound (About 1 Kilogram)|
|Cold water||2 Quart (About 2.5 Liter)|
|Salt||2 Teaspoon (About 10 Milliliter)|
|Onion||1⁄2 , sliced|
|Celery leaves||1⁄4 Cup (4 tbs) (About A Handful)|
|Diced salt pork/Bacon||1⁄4 Pound (About 125 Gram)|
|Onion||1 , chopped|
|Split yellow peas||1 Pound (About 500 Gram)|
Serving size: Complete recipe
Calories 4471 Calories from Fat 2306
% Daily Value*
Total Fat 256 g393.9%
Saturated Fat 78.8 g393.9%
Trans Fat 0 g
Cholesterol 806.3 mg
Sodium 6242 mg260.1%
Total Carbohydrates 298 g99.4%
Dietary Fiber 121.1 g484.4%
Sugars 48.3 g
Protein 326 g652.9%
Vitamin A 3.4% Vitamin C 27.3%
Calcium 12.9% Iron 79.1%
*Based on a 2000 Calorie diet
Bring to a boil, then skim and reduce heat.
Cover and simmer for 2 hours.
Strain and save broth.
Separate meat from the bones and refrigerate.
Discard bones, skin, celery leaves, peppercorns, bay leaf.
Saute salt pork and chopped onion together until onion is tender.
Add broth and peas.
Cover and cook slowly for 1 1/2 to 2 hours, or until peas are very tender.
Add chicken and season to taste with salt, pepper and a sprinkle of thyme.
If you prefer a thinner soup stir in a little boiling water or warm milk.