Chicken Broth

114455

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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s