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Soups

Chicken broth

An American Jew in Italy will inevitably find cause to contemplate one of the food world's great injustices: Why do ravioli get to be so delicious while kreplach are usually only endurable? Sometimes called Jewish ravioli, kreplach are the soup ... Read more

Total time: 1 hour, 25 minutes plus overnight chilling | Makes 16 cups
  • 1 pound chicken backs or wings, cut up
  • 1 whole (3 1/2 pound) chicken (skin removed if making schmaltz)
  • 1 leek, white part only, washed and trimmed
  • 2 parsley sprigs
  • 2 parsnips, peeled
  • 2 dill sprigs
  • 2 carrots, peeled
  • 2 bay leaves
  • 2 celery stalks, cut in half
  • 1 tablespoon whole black peppercorns
  • 1 onion, unpeeled

Step 1Wash the chicken pieces and pat dry. If making schmaltz, remove skin from the whole chicken and set aside. Otherwise leave the skin on.

Step 2Place the chicken, leek, parsley sprigs, parsnips, dill, carrots, bay leaves, celery, peppercorns and onion in a deep pot and cover with cold water. Bring to a boil.

Step 3Reduce the heat and simmer, skimming the foam that forms on the top surface until it stops appearing. Simmer until the whole chicken is completely cooked, about 30 to 45 minutes. Remove the whole chicken and the wings carefully and cool.

Step 4Simmer the broth for 15 minutes longer and strain through a fine mesh strainer, discarding the solids. When the chicken is cool, remove the meat from the bones. Discard the bones. The chicken meat may be added back into the broth or saved for another use.

Step 5Chill overnight. Remove solidified fat from the top before heating.

Note: From Don Dickman. Make the broth the day before serving.
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