A deeply flavorful stock with rich color is created as the meat is sautéed before simmering. Start with either a whole chicken or legs for the greatest economy.
2 Tablespoons of vegetable oil
1 medium yellow onion, coarsely chopped
3 ½ – 4 pounds of chicken chopped into small pieces, approximately 3-inches
3 -4 quarts of water
3 Bay Leaves
2 teaspoons of salt
1 teaspoon whole peppercorns
Cut the chicken into pieces. A cleaver is the most efficient way to do this as cutting through bone can damage a chef’s knife.
Heat the oil in an 8 quart sauce pan and add the onion to it. Saute’ until onion begins to soften and brown lightly. Remove onion to a medium bowl. Add chicken to the pot, if the pot is not large enough for all of the pieces to be in one layer add only half of the chicken. Saute’ for about 5 minutes, or until the meat no longer appears raw. If cooking the chicken in batches remove the first round to the onion bowl and add the second batch to the pot to cook.
Return the chicken and onions to the pot, add about ½ cup of water. Reduce heat to low, cover and allow to simmer for about 10 minutes. Add additional water, bay leaves, salt and peppercorns. Bring to a boil, then reduce to a gentle simmer for about 25 minutes. The stock is done when the meat has surrendered its flavor.
Strain the solids from the stock and either chill and skim off fat, or use a fat separator. The stock can be kept refrigerated for a few days or frozen for several months.
Photo © Katharine Pollak Photography