Savory Speedy Chicken Broth

1. Brown the Chicken

Start by heating a tablespoon of vegetable oil in a large Dutch oven over medium-high heat until it’s just smoking. Add the chicken pieces in two batches, ensuring they are not overcrowded, and brown them lightly. This step is crucial as browning the chicken adds depth of flavor to your broth. The pieces should turn a golden brown color, which indicates they are ready.

2. Cook Onion

Next, add the chopped onion to the pot and cook for about three minutes. As the onion softens, it releases its sweetness and flavor, enhancing the overall taste of the broth. Once the onion is softened, return all the chicken pieces to the pot along with any accumulated juices.

3. Cook Chicken and Onion

Cover the pot and cook the chicken and onions together for about twenty minutes over medium heat. This slow cooking allows the chicken to release its juices, creating a richer stock.

4. Add Water and Seasonings

After twenty minutes, add eight cups of water, two teaspoons of salt, and two bay leaves to the pot. Bring the mixture to a boil, then reduce the heat to a gentle simmer and let it cook for another twenty minutes. Simmering gently is key to developing the flavors without making the broth cloudy.

5. Strain and Skim Broth

Once the broth has simmered and developed a rich, flavorful taste, strain it through a fine-mesh strainer into a large container to remove the chicken pieces and other solids, leaving you with a clear broth. Let the broth settle for five to ten minutes, then use a wide, shallow spoon to skim off any fat that rises to the top. This final step ensures a cleaner and purer taste.