Gluten/Yeast free Chicken Broth

Home-made Chicken Broth (No Gluten/Yeast & low sodium)

 3.5 lbs of chicken (legs/wings/bones)

 1 large onion, chopped

 1Tbsp Olive oil

 2 bay leaves

 2 teaspoons of salt

 8 cups of boiling water

• Heat 1 Tbsp of olive oil in a large pot. Add the chopped onions. Sauté until softened and slightly colored - 2 to 3 minutes. Transfer to a separate bowl.
• Add chicken pieces to the pot, sauté until no longer pink, about 5 minutes. Reduce heat to low, cover, and cook until chicken releases its juices, about 20 minutes.
• While the chicken pieces are cooking, bring the water to a boil.
• After the chicken pieces have been cooking for 20 minutes, raise the heat level to high, add the 2 quarts of boiling water, 2 teaspoons of salt, 2 bay leaves. Return to a low simmer, cover and simmer for about 20 minutes.
• Strain stock through cheesecloth or paper towel-lined large sieve, and discard solids.
• Pour into jars and let cool, before putting into the refrigerator. Stock will last a week or so in the refrigerator or frozen for several months.

This recipe comes from The Best Recipe cookbook by Cook's Illustrated.