Prep 20 mins
Cook 1 hr 15 mins
Adapted from a recipe in Cook's Illustrated Magazine, 1996.
- 4 lbs chicken leg quarters, bone-in and skin-on
- 2 medium onions
- 1 tablespoon vegetable oil
- cracked black pepper
- kosher salt
- 2 quarts boiling water
- 2 large carrots, cut in 3-inch pieces
- 1 large parsnip, cut in 3-inch pieces
- 1 large celery rib, cut in 3-inch pieces
- 1 bunch fresh dill
- 1 bunch fresh parsley
- 2 bay leaves
- With a cleaver, chop chicken legs into 2" pieces. Chop one onion into medium dice and set aside; peel the second onion.
- Heat oil in a large soup pot. When oil is shimmering, add half the chicken pieces in a single layer. Cook over medium-high heat, turning occasionally, until browned on all sides. Remove to a bowl and repeat with remaining pieces.
- Add diced onion to pot and saute until soft and beginning to color. Return chicken (and any accumulated juices) to pot. Season with salt and pepper. Add boiling water, carrots, parsnip, celery, dill, parsley, bay leaves and reserved whole onion. Cover and cook at a bare simmer one hour, skimming off and discarding any grey foam which rises to the surface.
- Strain and use as a cooking base, or a soup base. (To serve as a soup, simmer sliced carrots in broth until tender. Add egg noodles and cook until al dente, then serve.).
I had the butcher chop the legs for me, and went light on the salt. Then I served myself a bowlful with Swabian Noodles (Spatzle) cooked in it (what I called "fat noodles" when I was growing up.) It was delicious. I also used 2 cups to cook Poached Chicken Breast (Crock Pot) and 3 cups in Autumn Harvest Root Vegetable Soup and still have a few cups in the freezer for future recipes. This is definitely going in my OAMC rotation. Thanks for sharing this recipe DrGaellon. Made for My3Chefs Nov '09.