QUICKER CHICKEN BROTH

Quicker Chicken Broth image

Number Of Ingredients 6

1 tablespoon Vegetable oil
4 pounds Chicken legs quartered, cut into 2-inch pieces
1 head Onion, chopped
2 quarts Water
2 teaspoons Salt
2 pieces Bay leaves

Steps:

Heat oil in Dutch oven over medium-high heat until just smoking. Add half of chicken and cook until browned all over, about 10 minutes. Transfer to bowl and repeat with remaining chicken. Transfer chicken to bowl with first batch; carefully remove fat from pot and save for another use.
Return chicken to pot along with onion, cover, and cook over low heat until chicken releases its juices, about 20 minutes. Add water, salt, and bay leaves, and bring to boil over high heat.
Reduce heat to medium-low and simmer, covered, until broth is rich and flavorful, about 20 minutes. Strain broth into large bowl and let stand for 10 minutes before defatting. Remove meat from bones, discarding skin and bones, and reserve meat for another use.