Prep Time: 15 minutes
Cook Time: 1 hour
Ingredients:
- 1 Tablespoon vegetable oil
- 1 medium onion, cut into medium dice
- 3 pounds chicken legs and thighs, trimmed of excess fat, and cut into 2-inch pieces (or backs - see Notes)
- 1 teaspoon salt
- 2 bay leaves
Preparation:
Heat oil in a large, heavy-bottomed soup kettle over medium-high heat. When oil shimmers, add onion and chicken pieces and saute until no longer pink, 5 to 7 minutes.Reduce heat to low. Cover and cook until chicken releases its juices, about 20 minutes. Increase heat to high; add 2 quarts water (already boiling if you are in a hurry), salt and bay leaves. As soon as water comes to a simmer, immediately reduce heat to low again. Cover and simmer until broth is rich and flavorful, 20 to 30 minutes longer.
Strain and discard solids. Broth is ready to use. Or cool to room temperature and refrigerate or freeze.
Yield: scant 2 quarts
Cook's Note:
You may substitute 4 pounds chicken backs and/or bones, cut into 2-inch pieces for the legs and thighs. You can also make this broth from a 4-pound chicken instead of the legs and thighs called for here. Simply remove the breast first and reserve for another use. Cut up the back, wings, legs and thighs and proceed with the recipe.
Recipe Source: The Perfect Recipe by Pam Anderson (Houghton Mifflin)
Reprinted with permission.
