Ingredients
1 whole chicken
1 T oil
1 onion (chopped)
8 C water
2 tsp salt
2 bay leaves
Preparation
Cut up chicken into 7 pieces (set aside breast) cuts up remaining into 2 inch pieces. Saute chicken in oil (use dutch oven) Cook all pieces until brown. Do not over crowd pot. Put aside breast. Transfer to bowl. Saute onion (3 minutes) Add chicken pieces (except breasts) back to pot. Cover and reduce heat to low. Stir occasionally until juices are released (20 min). Add chicken breasts, 8 Cups of water 2 bay leaves, salt. Bring to a boil. Cover reduce heat to simmer for 20 min. Remove breasts, cool stock, strain through fine mesh strainer.
