Serves: 8
Total Calories: 785

1/4 cup olive oil
1/2 pound carrot, chopped rough
1/2 pound yellow onion, chopped rough
1/2 pound celery stalks, cut rough
1/4 cup concentrated chicken base
12 cups water
1 pound fresh chicken carcass
1/4 cup fresh tarragon leaves
1 1/2 cups clarified butter
1/2 - 3/4 pound creamy peanut butter
3/4 tablespoon Kitchen Bouquet
2 cups heavy cream
salt and pepper to taste
crushed peanuts for garnish

Preheat oven to 350°. Glaze a medium baking sheet with olive oil. Spread vegetables evenly over pan. Bake 1 hour, turning vegetables occasionally. Combine chicken base with water. Add vegetables, chicken carcass, and tarragon. Simmer 2 hours. Strain mixture thoroughly and refrigerate. After simmering, you should have about 8 cups usable stock. When stock has completely cooled, skim off fat. Melt butter in a medium saucepan. Whisk in 1/2 cup flour to make a roux, using a little more if necessary. Simmer on very low heat 30 minutes until roux becomes a dusty brown.

Transfer stock to a heavy-bottomed stockpot and begin heating. When stock is just below a boil, add peanut butter, stirring to blend. Add roux, stirring constantly so it doesn’t settle on bottom of pan and burn. Stir in Kitchen Bouquet, then cream. Season with salt and pepper. Simmer on low heat another 10 minutes. Remove from stove and run through strainer again. May be stored in refrigerator for later use or served immediately. Garnish with crushed peanuts.


Fun Fact: Peanuts were first grown commercially in the United States in Sussex County, Virginia, in the mid 1840s. Because of their size and flavor, Virginia peanuts are known as the "Cadillac of peanuts." Virginias have the largest kernels and account for most of the peanuts roasted and processed in-the-shell. When shelled, the larger kernels are sold as snack peanuts. Virginias are grown mainly in southeastern Virginia and northeastern North Carolina.

Nutritional Facts:

Serves: 8
Total Calories: 785
Calories from Fat: 688

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