Quick Chicken Stock

Ingredients:

• 1 tbsp vegetable oil
• 1 medium onion, choped medium
• 4 pound whole chicken legs or backs and wingtips, cut into 2 inch pieces.
• 2 quart boiling water
• 1/2 tsp salt
• 2 bay leaves
  

Instructions:

1. Heat oil in large stockpot over medium heat until shimmering but not smoking; add onion and cook until slightly softened, 2 to 3 minutes. Transfer to large bowl.
2. Brown chicken in 2 batches, cooking on each side until lightly browned, about 5 minutes per side; Transfer to bowl with onion.
   
3. Return chicken and onion to pot and reduce heat to low; cover and sweat until chicken release juices, about 20 minutes. Increse heat to high; add boiling water, salt and bay leaves. Bring to boil, then reduce heat to low; cover and simmer slowly until stock is reach and flavorful, about 20 minutes, skimming foam off surface, if desired. Strain; discard soilds, Before using, defat stock.
   

Notes:

• The stock can be refrigerated in airtight containers for up to 4 days.