(4) skin on chicken legs
1/2 cup of olive oil
(2) onions
(6) celery stalks
(4 ) carrots
12 cups of water
(1) cup herbs - parsley, dill, rosemary
salt and pepper
lemon
Add olive oil to a big stock pot, heat on medium, and add chicken, skin side down, well seasoned with salt and pepper. Flip about five minutes.
When the skin is slightly browned, add:
a whole onion, quartered
four cloves of garlic, smashed
two carrots, roughly chopped
three celery stalks, roughly chopped
Add the water and bring to a boil. Start skimming the fat off of the top with a spoon and discard. Return to a boil, add herbs, and lower to a simmer. Cover and cook for 45 minutes.
After 45 minutes, remove the breasts from the pot and set aside. When they’ve cooled, shred the meat and set aside. Add the bones from the chicken breasts back into the chicken pot stock pot and simmer on the lowest setting for about two hours.
Strain the broth and discard the remaining chicken and vegetables.
Add ¼ cup olive oil to same pot, add:
(1) onion, diced
(2) carrots, diced
(3) celery stalks, diced
Salt and pepper to taste, add in chicken stock and simmer for 10 minutes. Add in shredded chicken to warm and serve with a sliced lemon.