Quick Cooking Chicken Stock

• 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.

Grilled Chicken with Lemon, Garlic & Oregano

1/4 cup fresh lemon juice

1/4 cup finely chopped fresh oregano

2 tablespoons minced garlic

1 1/2 tablespoons kosher salt

2 teaspoons black pepper

1/3 cup olive oil

8 chicken breasts

2 lemons, cut crosswise into 1/3-inch-thick slices (optional)

Whisk together lemon juice, oregano, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper in a large bowl and add oil in a slow stream, whisking.

Season chicken with 1/2 tablespoon salt and 1/2 teaspoon pepper.

Pour marinade over chicken, turning once to cover breasts. Refrigerate for up to one hour.

Cook chicken breasts over moderate heat, turning once, until just cooked through (the meat next to the tender, when opened slightly, will be moist but no longer pink), about 30 minutes total.

Grill lemon slices on rack over flames, uncovered, until grill marks appear, about 3 minutes on each side, and transfer to platter with chicken.

Notes: I usually throw everything in my food processor to save chopping time. I also double the marinade and reserve a little to serve as a sauce over the chicken before serving.