Caribbean Chicken Broth 3

Ingredients

• 700 gchicken pieces
• 1onion
• 2carrots
• 1.8 Lwater
• 2 tbspolive oil
• 1bay leaf
• to tastefine sea salt and black pepper

Method

1. In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add 1 chopped onion and stir to coat it in the oil. Cook the onion, stirring occasionally, until it becomes translucent and fragrant, about 5 minutes. Be careful not to let it brown, as this could add a bitter flavor to the broth.
2. Add 700 g of chicken pieces to the pot, ensuring they are in contact with the base of the pot to sear slightly. This step helps to develop a deeper flavor in the broth. Stir occasionally until the chicken pieces are lightly golden on the outside.
3. Peel and slice 2 carrots into rounds and add them to the pot. Stir them in with the chicken and onions, allowing them to mix well and start to soften slightly. This layering of flavors is crucial for a rich broth.
4. Pour in 1.8 liters of water, ensuring all ingredients are submerged. Add 1 bay leaf to the pot. Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low to maintain a gentle simmer.
5. Simmer the broth uncovered, allowing the flavors to meld and the chicken to cook through. The chicken should be tender and easily pull apart with a fork, and the carrots should be soft but not mushy. This process will take some time, so be patient and let the broth develop its full flavor.
6. Season the broth with fine sea salt and black pepper to taste. Remember, Caribbean cooking often involves tasting and adjusting as you go, so add a little at a time until the flavor is to your liking.
7. Finish the broth by removing the bay leaf and adding a final drizzle of olive oil for richness. Serve the broth hot, ideally with fresh bread or rice, and enjoy the comforting, aromatic flavors typical of a Caribbean home kitchen.