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Homemade chicken broth can improve your cooking by leaps and bounds. But the traditional method for making chicken broth requires a whole chicken, leeks, carrots, celery, parsley sprigs, thyme, bay leaves, salt, and peppercorns - not to mention at least 2 1/2 hours of simmering.
We prefer to keep it short and simple and found a faster way to a rich, flavorful broth. We use only chicken legs, onion, bay leaves, and salt in our Quicker Chicken Broth, which only takes 60 minutes to cook.
Why not just use canned broth?
Is there a difference between broth and stock?
Why simmer the broth? Can’t I boil it so it’s ready even quicker?
What if I don’t own a fat separator?
What can I do with the chicken fat?
Quicker Chicken Broth
Makes 2 1/2 quarts broth and 3 cups meat
A cleaver is the best tool for hacking through the chicken legs. If you don’t have one, use the thick heel end of a heavy-bladed chef’s knife or leave the legs whole and double the simmering time. If you’re not making soup and don’t need meat, you can use any combination of chicken backs and/or wingtips in place of the legs.
1 tablespoon vegetable oil
1. Heat oil in Dutch oven over medium-high heat until just smoking. Add half of chicken and cook until browned all over, about 10 minutes. Transfer to bowl and repeat with remaining chicken. Transfer chicken to bowl with first batch; carefully remove fat from pot and save for another use.
2. Return chicken to pot along with onion, cover, and cook over low heat until chicken releases its juices, about 20 minutes. Add water, salt, and bay leaves, and bring to boil over high heat.
3. Reduce heat to medium-low and simmer, covered, until broth is rich and flavorful, about 20 minutes. Strain broth into large bowl and let stand for 10 minutes before defatting. Remove meat from bones, discarding skin and bones, and reserve meat for another use.