Chicken Broth, v.1

Yield: 2 quarts

Ingredients:

• 1 chicken, whole, breast removed and split, remaining chicken cut into 2-inch pieces
• 2 each onions, peeled and chopped
• 2 quarts water, boiling water
• 1 each bay leaf
• salt, to taste
• pepper, to taste

Directions:

1. Brown the Chicken Breasts: Heat a tablespoon of oil in large heavy-bottom pot . When oil starts to smoke, add chicken breast halves and brown on both sides, about 5 minutes. Remove and set aside.
2. Sweat 1/2 the Onions, Add Chicken Pieces and Brown: Add half of chicken pieces; sauté until no longer pink, 4 to 5 minutes.Transfer to medium bowl; set aside. Add half of chopped onions to pot; sauté until colored and softened slightly, 2 to 3 minutes. Transfer to bowl with chicken. Sauté remaining chicken pieces. Be careful to NOT BURN the sucs in the bottom of the pan.
3. Simmer Chicken and Onion for 20 Minutes: Return the all the sautéed onions and chicken pieces (excluding breasts) to pot. Reduce heat to low, cover, and simmer until chicken releases its juices, about 20 minutes.
4. Add Water, Chicken Breast, and Bay Leaf; Simmer 20 Minutes: Increase heat to high and add 2 quarts of boiling water along with both breast halves, bay leaves, and remaining onions. Return to simmer, then cover and barely simmer until chicken breasts are cooked and broth is rich and flavorful, about 20 minutes.
5. Remove Chicken Breasts and Strain the Broth: Remove chicken breasts from pot; set aside. When cool enough to handle, remove skin from breasts, then remove meat from bones and shred or cut into bite-size pieces; discard skin and bone. Strain broth; discard bones. Skim fat from broth.