+
0 (0)

Soups

Chicken stock

Chicken stock
Ricardo DeAratanha / Los Angeles Times

Ever heard of bone broth? At least as a term, bone broth is relatively new, popularized — even hipsterized — by the rise of the Paleo diet, which focuses on the consumption of meat, fish, vegetables and fruit, or the ... Read more

Total time: 3½ to 5½ hours | Makes about 3 quarts stock
  • 4 pounds chicken bones (preferably neck or feet) and trimmings
  • 8 ounces chopped onion (about 1)
  • 4 ounces chopped carrot (about 3)
  • 4 ounces chopped celery (about 4 stalks)
  • 1 leek leaf
  • 3 to 4 sprigs thyme
  • 3 to 4 sprigs parsley
  • About 1 teaspoon black peppercorns
  • 4 to 5 garlic cloves, if desired
  • 1 gallon water

Step 1Place the bones in a large, heavy stock pot. Add the onion, carrot and celery, along with the leek, thyme, parsley, peppercorns and garlic, if using. Pour over the water.

Step 2Bring the mixture to a boil over high heat, then reduce the heat to a very gentle simmer. Skim the surface of the stock as needed, discarding the foam, impurities and fat that rise to the surface. Simmer the stock for 3 to 5 hours, adding water if needed to keep the bones submerged.

Step 3Strain the stock through a fine sieve lined with cheesecloth, discarding the solids. Cool the stock, then refrigerate until needed (be sure to remove and discard any fat that has solidified at the top of the stock before using).


HAVE YOU TRIED


Adam Perry Lang's turkey
Adam Perry Lang's turkey

Salted caramel shortbread bars
Salted caramel shortbread bars

Purple Pig's pig ears
Purple Pig's pig ears

Cream of celery soup
Cream of celery soup

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Soups

Spicy gazpacho shooter with goat cheese cream
Creole file gumbo
Sopa de bolitas de tortilla (tortilla ball soup)
Mammoth Lakes Chowder