Makes about 2 quarts
Chicken pieces are sautéed and then sweated before being cooked in water
for a rich but very quick stock. This is our favorite all-purpose stock. It takes
about an hour to prepare.
1. Heat the oil in a large stockpot or Dutch oven over medium-high heat. Add the onion; sauté until colored and softened slightly, 2 to 3 minutes. Transfer the onion to a large bowl.
2. Add half of the chicken pieces to the pot; sauté both sides until lightly browned, 4 to 5 minutes. Transfer the cooked chicken to the bowl with the onions. Sauté the remaining chicken pieces. Return the onions and chicken
pieces to the pot. Reduce the heat to low, cover, and cook until the chicken releases its juices, about 20 minutes.
3. Increase the heat to high; add the boiling water, salt, and bay leaves. Return to a simmer, then cover and barely simmer until the stock is rich and flavorful, about 20 minutes.
4. Strain the stock; discard the solids. Before using, defat the stock. The stock can be refrigerated in an airtight container for up to 2 days or frozen for several months.
1 tablespoon vegetable oil
1 medium onion, chopped medium
4 pounds whole chicken legs or backs and wing tips, cut into 2-inch pieces
2 quarts boiling water
2 teaspoons salt
2 bay leaves