- 4 lbs. of chicken back, wings, and/or lets that have been hacked with a cleaver into 2-inch pieces. (you can ask your butcher to prepare the chicken pieces this way).
- 1 large yellow onion, chopped
- 2 quarts of boiling water
- 2 tsps. salt
- 2 bay leaves
Heat 1 Tbs. of olive oil in a large stock pot. Add one chopped onion. Saute until softened and slightly colored (2-3minutes). Transfer to a large bowl.
Add half of the chicken pieces to the pot. Saute until no longer pink (about 4-5 minutes). Transfer cooked chicken to bowl with onions. Saute the rest of the chicken the same way. Return onion and chicken pieces to the pot. Reduce heat to low, cover, and cook until chicken releases its juices (about 20 minutes).
While the chicken pieces are cooking, fill a large tea kettle with 2 quarts of water, bring to boil.
After the chicken pieces have been cooking for 20 minutes, raise the heat level to high, add the 2 quarts of boiling water, 2 teaspoons of salt, 2 bay leaves. Return to a low simmer, then cover and barely simmer for about 20 minutes.
Strain broth and discard solids. Broth can be covered and refrigerated for up to 2 days or frozen for several month.