Chicken stock with breast meat

  1. 1tb oil
  2. 3.5lb whole chicken, breast halved, rest cut in 2in pieces
  3. 1 onion
  4. 2 quarts water
  5. 2tsp salt
  6. 2 bay leaves
  • Saute breast 5 minutes each side and reserve.
  • Cook onion 2-3 minutes and set aside. Brown half the chicken pieces for 4-5 minutes and add to onion. Brown remaining chicken pieces and add back in onion/chicken pieces.
  • Cook on low covered for 20 minutes. Separately, bring water to boil.
  • Add water, breast and 5-6. Simmer covered for 20 minutes.
  • Strain and defat liquid. Discard breast skin/bone and shred meat. Keep no longer than 2 days.

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