Canned chicken broth will suffice in many instances, but its thin flavor simply won’t do in soups in which the broth takes center stage. Sometimes you just have to make chicken broth from scratch, but that can take all day. Could we find a way to make chicken broth quickly without shortchanging the flavor? Here’s what we discovered:
Use meaty, inexpensive chicken legs, cut them into small pieces (with a thick-bladed, heavyweight cleaver or the butt end of a chef’s knife), and brown them thoroughly.
Cook the browned chicken with onion for 20 minutes without any water to further intensify the chicken’s flavor.
Save the meat from the chicken to use in other dishes.
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