Chicken Broth

By smleonard

Ingredients

• 1 tablespoon vegetable oil
• 4 pounds chicken legs, cut into 2 inch chunks
• 1 onion, chopped medium
• 2 quarts water
• 2 teapoons salt
• 2 bay leaves

Details

Servings 2
Preparation time 10mins
Cooking time 90mins

Preparation

Step 1

Heat the oil in a large Dutch oven over medium high heat until smoking. Brown half of the chicken on both sides, about 10 minutes total. Transfer to a large bowl. Repeat with the remaining chicken and transfer to the bowl. Pour off the fat from the pot. Return all the chicken to the pot and stir in the onion. Reduce the heat to low, cover and cook until the chicken releases its juices, about 20 minutes.

Stir in the water, salt and bay leaves. Bring to a simmer, cover, and cook until the broth is rich and flavorful, about 20 minutes.

Strain the broth into a large container and let standd for 10 minutes before skimming the fat. Remove the meat from the bones and reserve separately.

Freeze broth in convenient portions into ice cube trays or a muffin tin.