scottIngredients
- 1 tablespoon vegetable oil
- 1 medium onion, chopped medium
- 4 pounds whole chicken legs, backs, and wing tips (sometimes I use thighs.)
- 2 quarts boiling water
- 2 teaspoons salt
- 2 bay leaves
The Build
1. Heat the oil in a large stockpot or Dutch oven over medium-high heat. Add the onion; sauté until colored and softened slightly, 2 to 3 minutes. Transfer to a large metal bowl.
2. Add half of the chicken pieces to the pot; sauté both sides until lightly browned, 4 to 5 minutes. Transfer the cooked chicken to the bowl with the onions. Sauté the remaining chicken pieces. Return the onions and chicken pieces to the pot. Reduce the heat to low, cover, and cook until the chicken releases its juices, about 20 to 30 minutes.
3. Increase the heat to high; add the boiling water, salt, and bay leaves. Return to a simmer, then cover and barely simmer until the stock is rich and flavorful, about one hour.
4. Strain the stock and discard the solids. (If I use thigh meat, I shred it and add it to the soup.) Defat the meat before using it.
Tip: refrigerate the broth with cellophane on top so I can pull the fat off after it solidifies, usually overnight. You can also spoon it off if you plan to use it right away.
