Instructions: Heat the oil in a large soup pot over moderate heat and saute the onion until it is tender but not browned, about 5 minutes. Using a slotted spoon, transfer the onion to a large bowl. Brown the chicken pieces a few at a time on all sides in the oil remaining in the pot and transfer them to the bowl containing the onion as the rest of the chicken pieces are browned. Return the chicken pieces and onion to the pot. Reduce the heat to low and cook tightly covered for 20 minutes. Add the boiling water, salt, peppercorns, and bay leaves.

Return to a simmer, cover, and simmer over low heat for 30 minutes.

Strain the stock and refrigerate for at least 6 hours, until the fat has risen to the surface and congealed. Skim off and discard the fat.

Reheat before using.

Makes about 2 quarts (2 L).

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