Chicken Broth


1 tablespoon vegetable oil
4 pounds chicken leg quarters, cut into 2-inch pieces
1 onion, chopped
2 quarts water
2 teaspoons salt
2 bay leaves

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 dutch oven

Return chicken to pot along with onion, cover, and cook over low heat about 20 minutes.

Add water, salt, and bay leaves, and bring to boil over high heat.

Reduce heat to medium-low and simmer, covered about 20 minutes.

Strain broth into large bowl and let stand for 10 minutes. Remove meat from bones and reserve meat for another use.


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