From America's Test Kitchen Season 5: Simple Soups
The conventional method for making stock will extract chicken flavor but takes too long (at least three hours) to accommodate weeknight dining. We wanted to see if we could do better, and in less time.
We chopped a chicken into small pieces and then sautéed it with an onion until the chicken lost its raw flavor. We covered the pot and allowed the chicken and onion to cook over low heat until they released their rich, flavorful juices. At this point, we added water and brought it back up to a simmer. While this recipe requires more hands-on work (hacking up a chicken, browning an onion, then the chicken parts), it is ready in a fraction of the time required by traditional methods.
Makes about 2 quarts
This stock can be refrigerated in airtight containers for up to 4 days or frozen for 4 to 6 months.