1. Heat the oil in a large stockpot or Dutch oven. When the oil shimmers, add the chicken breast halves; sauté until browned on both sides, about 5 minutes. Remove the chicken breast pieces and set aside. Add te onion to the pot; sauté until colored and softenend slightly, 2 to 3 minutes. Transfer the onion to a large bowl.
2. Add half the chicken pieces to the pot; sauté until no longer pink, 4 to 5 minutes. Transfer the cooked chicken to the bowl with the onion. Sauté the remaining chicken pieces. Return the pnion and chicken pieces (excluding the breasts) to the pot. Reduce the heat to low, cover, and cook until the chicken releases its juices, about 20 minutes.
3. Increase the heat to high; add the boiling water, the reserved sautéed chicken breasts, the salt, and the bay leaves. Return to a simmer, then cover and barely simmer until the chicken breasts are cooked through and the stock is rich and flavorful, about 20 minutes.
4. Remove the chicken breasts from the pot; when cool enough to handle, remove the skin from the breasts, then remove the meat from the bones and shred into bite-size pieces; discard the skin and bones. Straing the stock into a container (through a colander first, then through a fine mesh strainer). Discard the solids. Skim the fat and reserve for later use in soups or other recipes. (The shredded chicken and stock can be covered and refrigerated separately for up to 2 days.)
If you use a cleaver, you will be able to cut up the chicken parts quickly. A chef's knife or kitchen shears will also work, albeit more slowly. Make this stock when you want to have some breast meat to add to soup. Tip: Handle the cleaver like you would a hammer, holding your wrist stiff and straight and letting the wright of the blade's front tip lead the force of the chop. If you cannot chop the bone in one strike, place the cleaver in the groove of the first chop, then strike the blade's blint edge with a heavy mallet.
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|Serving Size: 1 Serving (446g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 374 (63%)|
|Amt Per Serving||% DV|
|Total Fat 41.5g||55 %|
|Saturated Fat 11.6g||58 %|
|Monounsaturated Fat 17.5g|
|Polyunsanturated Fat 9g|
|Cholesterol 198.4mg||61 %|
|Sodium 191.8mg||7 %|
|Potassium 560mg||15 %|
|Total Carbohydrate 3.9g||1 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 2.8g|
|Protein 49.7g||71 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 598
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