QUICK CHICKEN STOCK

By dyannucci

MAKES ABOUT 2 QUARTS
Chicken pieces are sauteed and then sweated before being cooked in water for a rich but very quick stock. This is our favorite all-purpose stock. It takes about an hour to prepare.

best recipe 3 weeks frig 3 mos in freezer

Ingredients

• 2 bay leaves
• 1 medium onion, chopped medium
• 2 quarts boiling water
• 4 pounds chicken legs or backs and wing tips, cut into 2-inch pieces
• 2 teaspoons salt
• 1 tablespoon vegetable oil

Details

Servings 2

Preparation

Step 1

1. Heat the oil in a large stockpot or Dutch oven over medium-high heat. Add the onion; saute until colored and softened slightly, 2 to 3 minutes. Transfer the onion to a large bowl.

2. Add half of the chicken pieces to the pot; saute both sides until lightly browned, 4 to 5 minutes. Transfer the cooked chicken to the bowl with the onions. Saute 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 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 20 minutes.
4. Strain the stock; discard the solids. Before using, defat the stock. The stock can be refrigerated in an airtight container for up to 2 days or frozen for several months.
TECHNIQUE

STRAINING STOCK

Once the solids have given up their flavor, they must be strained from the liquid. Because the solids can cause lots of splashing during straining, it's easy to lose some precious stock in the process. We thus recommend using a large pot with a pasta insert when making stock. When the solids are ready to be strained, simply lift the insert and its cargo out of the pot easily and neatly. For clarity, the remaining liquid should be strained, but this job becomes much simpler when there aren't any large solids in the pot.


Variations
Quick Chicken Stock with Sauteed Breast Meat
Traditional Chicken Stock

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