Savory Golden Chicken Broth

1. Brown the Chicken Pieces

Begin by heating the vegetable oil in a large Dutch oven or stockpot over medium-high heat until it is just smoking. Add half of the chicken pieces to the pot and cook them for about 5 minutes, turning to brown them lightly on both sides. Once browned, transfer the chicken to a large bowl and repeat the process with the remaining chicken pieces.

2. Cook the Onion

With all the chicken browned, add the chopped onion to the pot. Cook the onion for about 3 minutes until it softens.

3. Combine and Cook

Return all the chicken pieces and any accumulated juices back into the pot, then cover and reduce the heat to low. Allow the mixture to cook for about 20 minutes, stirring occasionally.

4. Simmer the Broth

Add 8 cups of water, 2 teaspoons of salt, and 2 bay leaves to the pot. Bring the mixture to a boil, then cover and reduce the heat to a simmer. Let it simmer for about 20 minutes, skimming off any foam or impurities that rise to the surface.

5. Strain and Defat

After 20 minutes, strain the stock through a fine-mesh strainer into a large bowl. Let the stock settle for about 5-10 minutes, then defat it using a wide, shallow spoon or a fat separator.