Quick Chicken Stock

By norsegal8

Any chicken meat left over after straining the stock will be very dry and flavorless; it should not be eaten. Chicken thighs can be substituted for the legs, backs, and wings in a pinch.

Ingredients

• 1 tablespoon vegetable oil
• 3 whole chicken legs, backs, and/or wings, hacked with meat cleaver into 2-inch pieces
• 1 medium onion, chopped medium
• 8 cups water
• 2 teaspoons salt
• 2 bay leaves

Preparation

Step 1

1. Heat oil in large stockpot or Dutch oven over medium-high heat until just smoking. Add half of chicken pieces and brown lightly, about 5 minutes; transfer chicken pieces to large bowl. Repeat with remaining chicken pieces; transfer to bowl.
2. Add onion to fat left in pot and cook until softened, about 3 minutes. Return chicken pieces to pot, along with any accumulated juice, cover, and reduce heat to low. Cook, stirring occasionally, until chicken has released its juice, about 20 minutes.
3. Add water, salt, and bay leaves and bring to a boil. Cover, reduce to gentle simmer, and cook, skimming as needed, until stock tastes rich and flavorful, about 20 minutes longer.
4. Strain stock through fine-mesh strainer and let settle for 5 to 10 minutes. Defat stock by skimming or with a fat separator. (Stock can be refrigerated in airtight container for 4 days or frozen for 1 month.)