Recipe from Cook's Country (http://eatocracy.cnn.com/2014/02/06/chicken-broth/?hpt=hp_c3)
Makes 2 1/2 quarts broth and 3 cups meat
A cleaver is the best tool for hacking through the chicken legs. If you don’t have one, use the thick heel end of a heavy-bladed
chef’s knife or leave the legs whole and double the simmering time. If you’re not making soup and don’t need meat, you can use any
combination of chicken backs and/or wingtips in place of the legs.
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
1. 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 pot and save for another use.
2. Return chicken to pot along with 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.
3. 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 10 minutes before defatting. Remove meat from bones, discarding skin and bones, and reserve meat for another use.
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