Speedy Chicken Broth
When you don't have 4 hours or more to make chicken broth use inexpensive chicken legs to make this rich broth along with cooked chicken for use in other recipes.
Yield
12 servingsPrep
10 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 4 | pounds |
chicken legs
cut into 2-inch pieces |
|
| 1 | each |
onions
chopped |
|
| 8 | cups |
water
|
|
| 2 | teaspoons |
salt
|
|
| 2 | each |
bay leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 1.8 | kg |
chicken legs
cut into 2-inch pieces |
|
| 1 | each |
onions
chopped |
|
| 1.9 | l |
water
|
|
| 1E+1 | ml |
salt
|
|
| 2 | each |
bay leaves
|
*
|
Directions
Heat oil in a large heavy bottom pot over medium-high heat until just smoking. Add half of chicken and cook until browned all over, about 12 minutes.
Transfer to a bowl and repeat with remaining chicken. Transfer chicken to bowl with first batch; carefully remove fat from pot and discard.
Return the chicken to the pot along with the 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 15 minutes before skimming off the fat (and discarding).
Remove meat from bones, discarding skin and bones, and reserve meat for use in other recipes.
