Chicken Stock

By ivybliss

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 4 pounds chicken backs and wingtips or whole legs, hacked down into 2-inch pieces
• 2 quarts boiling water
• 2 teaspoons salt
• 2 bay leaves

Details

Servings 2

Preparation

Step 1

Heat the oil in a dutch oven. Add onion, sauté until colored and softened, two to three minutes. Transfer onion into a large bowl.
Add half the chicken pieces into pot, sauté until no longer pink, 4-5 minutes. Transfer the chicken into the bowl with the onion.
Saute the remaining chicken pieces.
Return the onion and chicken pieces to pot. Reduce heat to low, cover, and cook until the chicken releases its juices, about 20 minutes.
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 20 minutes.
Strain the stock into a container and discard the solids. Skim the fat researve.

Freezing:
Ladle cooled stock into a nonstick muffin pan and freeze. When the stock is frozen, twist pan like an ice tray.
Put blocks into zip lock bags.

or

Pour stock into a coffee mug lined with a quart-size zip lock bag. Place on cookie sheets and freeze. When solid, cookie sheets can be removed.