Chicken Stock

Directions

1. 1
   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.
2. 2
   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).
3. 3
   Add chicken breasts, 8 Cups of water 2 bay leaves, salt. Bring to a boil. Cover reduce heat to simmer for 20 min.
4. 4
   Remove breasts, cool stock, strain through fine mesh strainer.