3 to 5 LB whole chicken cut up
4 stalks of celery, cut in half
4 carrots, diced
2 medium onions, quartered
1 cup dry white wine
4 cloves of garlic, smashed
6 sprigs of Italian Parsley
2 sprigs of Thyme
1 teaspoon yellow mustard seeds
1 bay leaf
Salt and Pepper to Taste
1 ½ cups cream or Half & Half
1 cup fresh peas
½ cup diced onions
½ cup diced celery
4 tablespoons of flour
2 teaspoons freshly diced Italian Parsley
In a large stockpot with a removable colander insert, place all of the first section of ingredients, then fill with water to cover the chicken by an inch. Bring to a boil, reduce, cover and simmer until chicken starts to fall off the bone.
Remove from heat, extract colander, remove chicken and set aside to cool, toss remain solids.
Strain stock in pot and return to stock pot. Let cool, then skim fat from the top. Then bring to a boil, reduce heat and simmer until stock reduces by a third. Season at this time. Remove a cup of stock from the pot and whisk flour in the cup of removed stock until smooth and free of lumps and return to pot and whisk until combined. Cover and let simmer until stock starts to thicken. Note: you could also use corn starch in place of the flour for quicker thickening.
While the stock is reducing and thickening: remove the chicken from the bone and chop into ½ to 1-inch pieces. Toss bones and skin.
After stock, has thickened, add the onions and celery from section 2 and simmer for about 5 minutes, then add the chopped chicken to stock and simmer until warmed through, now add peas, turn off the heat, stir and cover. Let stand covered for 10 to 15 minutes.
Next whisk in the cream until combined and smooth.
Serve and garnish with parsley