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Ingredients
- 1 Tbsp. (15 ml) vegetable oil
- 1 med onion, minced
- 4 lb (900 g) chicken legs, minced with a cleaver into 2-inch (5 cm) pcs
- 8 c. (2 L) boiling water Salt to taste
- 8 x - 12 whole black peppercorns
- 2 x bay (laurel) leaves
Directions
- Heat the oil in a large soup pot over moderate heat and saute/fry the onion till it is tender but not browned, about 5 min. Using a slotted spoon, transfer the onion to a large bowl. Brown the chicken pcs a few at a time on all sides in the oil remaining in the pot and transfer them to the bowl containing the onion as the rest of the chicken pcs are browned. Return the chicken pcs and onion to the pot. Reduce the heat to low and cook tightly covered for 20 min. Add in the boiling water, salt, peppercorns, and bay leaves.
- Return to a simmer, cover, and simmer over low heat for 30 min.
- Strain the stock and chill for at least 6 hrs, till the fat has risen to the surface and congealed. Skim off and throw away the fat.
- Reheat before using.
- Makes about 2 qts (2 L).
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