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Chicken stock

Time Total time: 3½ to 5½ hours
Yields Makes about 3 quarts stock
Chicken stock
(Ricardo DeAratanha / Los Angeles Times)
1

Place 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.

2

Bring 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.

3

Strain 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).


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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