½ pound dried black-eyed peas, rinsed and picked over

About 7 ½ cups Rich Chicken Stock, divided (see below)

½ pound bacon, chopped

2 tablespoons minced shallots

1 tablespoon minced garlic

1 cup long grain white rice

¼ teaspoon salt

1/8 teaspoon freshly ground black pepper

2 tablespoons chopped green onions (green parts only)

1.      In a large saucepan, combine the black-eyed peas and 6 cups of the stock and bring to a boil.  Reduce the heat to medium-low and simmer until tender, about 30 minutes.  Drain in a colander set over a large bowl, reserving the cooking liquid.

2.      In a medium heavy pot, cook the bacon over medium-high heat until brown and crisp, about 5 minutes.  Add the shallots and garlic and cook, stirring, until fragrant, about 1 minute.  Add the rice, salt, and pepper and cook, stirring, about 1 minute.  Measure the reserved cooking liquid and add enough additional stock if necessary to make 2 cups, then add to the pot, stir well, and bring to a simmer.  Cover, lower the heat to medium-low, and cook, without stirring, until the liquid is absorbed and the rice is tender, about 20 minutes.

3.      Remove from the heat and let sit, covered, for 10 minutes.  Fluff the rice with a fork, and add the black-eyed peas, stirring to mix. Garnish with the green onions and serve hot.

Makes 4 servings

Rich Chicken Stock

4 pounds chicken bones (backs, necks, wings, etc)

1 cup coarsely chopped yellow onions

½ cup coarsely chopped carrots

½ cup coarsely chopped celery

5 garlic cloves, peeled and smashed

1, 6 ounce can tomato paste

1 cup dry red wine

5 sprigs fresh parsley

5 sprigs fresh thyme

2 bay leaves

1 teaspoon black peppercorns

1. Preheat the oven to 375 degrees.
2. Spread the chicken bones evenly in a large roasting pan.  Roast for 2 hours, stirring after 1 hour.
3. Remove from the oven and add the onions, carrots, celery, garlic, and tomato paste, stirring to mix.  Roast for 45 minutes longer.
4. Transfer the hot vegetables and bones to a large heavy stockpot.  Place the roasting pan over two burners on medium-high heat, add the wine, and stir with a wooden spoon to deglaze and dislodge any browned bits from the bottom of the pan.  Pour the hot wine mixture into the stockpot.  Add the parsley, thyme, bay leaves, peppercorns, and enough water to cover by 1 inch.
5. Bring to a boil over medium-high heat.  Reduce the heat to medium-low and simmer, uncovered, for 4 hours, skimming frequently to remove the foam that forms on the surface.
6. Remove from the heat and strain through a fine-mesh strainer into a clean container, and let cool completely.  The stock can be stored in the refrigerator for up to 3 days, or frozen in airtight containers for up to 2 months.