Quick Chicken Stock

Submitted by: admin on April 2, 2020

Makes About 8 Cups

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
4 pounds whole chicken legs or backs and wingtips, cut into 2-inch pieces
8 cups boiling water
1⁄2 teaspoon salt
2 bay leaves

Instructions

  1. Heat oil in stockpot or Dutch oven over medium-high heat until shimmering. Add onion and cook until slightly softened, 2 to 3 minutes. Transfer to large bowl. Brown chicken in 2 batches, cooking on each side until lightly browned, about 5 minutes per side. Transfer to bowl with onion.
  2. Return onion and chicken to pot. Reduce heat to low, cover, and sweat until chicken releases its juices, about 20 minutes. Increase heat to high and add boiling water, salt, and bay leaves. Bring to boil, then reduce heat to low, cover, and simmer slowly until stock is rich and flavorful, about 20 minutes, skimming foam off surface if desired.
  3. Strain stock, discard solids. Before using, defat stock. (Stock can be refrigerated for up to 4 days or frozen for up to 6 months.)

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