Issue Date: February 23, 2003
Quick, Full-Flavored, From-Scratch Chicken Broth
You can also make this broth from a 4-pound chicken instead of the legs and thighs called for here. Simply remove the breast and reserve for another use. Cut up the back, wings, legs and thighs and proceed with this recipe.
1 Tb. vegetable oil
1 medium onion, cut into large chunks
3 pounds chicken legs and thighs (or 4 pounds chicken backs), hacked into 2-inch pieces
1 tsp. salt
2 whole bay leaves
Heat oil in a large, heavy bottomed soup kettle over medium-high heat. When oil shimmers, add onion and chicken pieces and sauté until no longer pink, 5 to 7 minutes.
Reduce heat to low. Cover and cook until chicken releases its juices, about 20 minutes. Increase heat to high, add 2 quarts of water (already boiling if you're in a hurry), salt and bay leaves. Bring to a simmer, reduce heat to low. Simmer, partially covered, until broth is rich and flavorful, about 30 minutes longer.
Strain and discard solids. Broth is ready to use. Or cool to room temperature, cover and refrigerate or freeze.
Makes about 2 quarts
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