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1
Bring 3 quarts of water to a boil and add 1 tablespoon salt.
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2
Set up an ice bath nearby.
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3
Blanch the peas in the water for 2 minutes, then remove with a slotted spoon, and immediately refresh in the ice bath.
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4
Drain and set aside.
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5
In a soup pot, bring to chicken stock to a simmer.
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6
In a separate pot, combine the blanched peas, breadcrumbs, eggs, cheese, and salt and pepper, to taste, and stir well.
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7
Stir in a ladle of the chicken stock and cook over low heat, stirring constantly and gradually adding the warm stock, a ladle at a time, to keep the eggs from coagulating.
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8
Adjust the seasoning and serve.
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9
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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10
Add all the chicken parts and brown all over, stirring to avoid burning.
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11
Remove the chicken and reserve.
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12
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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13
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
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14
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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15
Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
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16
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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17
Stir the stock to facilitate cooling and set aside.
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18
Refrigerate stock in small containers for up to a week or freeze for up to a month.
