Create a wealthy chicken broth in under an hour or so using chicken legs and thighs or backs. The recipe uses couple of ingredients and it is fairly simple to create. It'll yield a couple of quarts of broth which can be frozen.
Ingredients
- 1 Tablespoon vegetable oil
- 1 medium onion, reduce medium dice
- 3 pounds chicken legs and thighs, trimmed of extra fat, and reduce 2-inch pieces (or backs - see Notes)
- 1 teaspoon salt
- 2 bay leaves
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Preparation
Heat oil inside a large, heavy-bottomed soup kettle over medium-high temperature. When oil shimmers, add onion and chicken pieces and saute until no more pink, five to seven minutes.
Reduce heat to low. Cover and prepare until chicken releases its juices, about twenty minutes. Increase heat to high add 2 quarts water (already boiling if you're in a hurry), salt and bay leaves. When water involves a simmer, immediately reduce heat to low again.
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Cover and simmer until broth is wealthy and flavorful, twenty to thirty minutes longer.
Strain and discard solids. Broth is able to use. Or awesome to 70 degrees and refrigerate or freeze.
Yield: scant 2 quarts
Prepare's Note:
You might substitute 4 pounds chicken backs and/or bones, reduce 2-inch pieces for that legs and thighs. You could make this broth from the 4-pound chicken rather from the legs and thighs known as for here. Simply take away the breast first and reserve for an additional use. Chop up the rear, wings, legs and thighs and proceed using the recipe.
Recipe Source: The Right Recipe by Pam Anderson (Houghton Mifflin)
Reprinted with permission.
Quick Full-Flavored Chicken Broth Recipe Photo 2011 Nathanael Rittichier, licensed to around.org, Corporation.