Published January 1, 2004.
We chopped a chicken into small pieces and then sautéed it with an onion until the chicken lost its raw flavor. We covered the pot and allowed the chicken and onion to cook over low heat until they released their rich, flavorful juices. At this point, we added water and brought it back up to a simmer. While this recipe requires more hands-on work (hacking up a chicken, browning an onion, then the chicken parts), it is ready in a fraction of the time required by traditional methods.
This stock can be refrigerated in airtight containers for up to 4 days or frozen for 4 to 6 months.
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