60-Minute Chicken Stock

• Salt & freshly ground pepper, to taste
• 3 pounds bone-in, skin-on, chicken thighs,
• 1 tablespoon extra virgin olive oil
• 1 medium onion, quartered
• 4 carrots, peeled & sliced
• 3 garlic cloves
• 2 celery stalks, sliced
• handful of flat-leaf (Italian) parsley
• 1 dried bayleaf

1. Season the chicken with salt and pepper. Heat the olive oil in a large stockpot. Season chicken with salt and pepper and brown in small batches, being careful not to overcrowd pan. Transfer browned chicken to a deep bowl or dish.
2. Add onion, carrots, celery, and garlic and saute over medium-high heat, until lightly golden, 2 to 3 minutes. Add the chicken back to the pot, along with the parsley and bay leaf. Pour in 6 cups of cold water and bring to a boil. Reduce to a simmer and cook for one hour.
3. Skim fat from surface of stock. Using tongs or a large slotted spoon, remove chicken from the pot and set aside. Pour stock through a fine strainer, and discard vegetables and herbs. Let chicken cool, then remove meat from bones to use for soup or chicken salad if using stock for a later use; store chicken in a covered container in the refrigerator for up to 2 days. Divide stock in to smaller containers and let cool completely before covering and storing in refrigerator or freezer.

salt, chicken, extra virgin olive oil, onion, carrots, garlic, celery stalks, handful of flatleaf, bayleaf

Taken from food52.com/recipes/3451-60-minute-chicken-stock (may not work)