Cream of Chicken Pepperpot


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This recipe calls for added peppercorns to your dish for a flavorful main dish.

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  • 2 Tbs. kosher salt
  • 1 tsp. whole peppercorns
  • 3 carrots, coarsely chopped
  • 1 onion, coarsely chopped
  • 1 rib celery, coarsely chopped
  • 1 gallon cold water
  • 1 whole fryer chicken
  • Oil for sautéing
  • 1/2 C. each: finely diced yellow, red and green bell peppers
  • 1 stick butter
  • 1/2 C. flour
  • 1 pint heavy cream
  • Salt and black pepper to taste
  • Tabasco to taste

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Add salt, peppercorns, carrot, onion and celery to water. Bring to a boil, reduce heat to a simmer and cook chicken until meat is tender, about 2 hours. Skim impurities from top of water as the chicken cooks. When done, strain remaining stock and set aside. Remove meat from bones and set aside. Sauté diced bell peppers. Stir in reserved chicken. Set aside. In a skillet, combine butter and flour. Cook over low heat until the mixture is thick and golden, about 1/2 hour. To reserved stock add cream, chicken and peppers and salt and pepper to taste. Bring to a boil. Whisk in flour and butter mixture. Add Tabasco to taste. Simmer until flavors meld.

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