Colombian Chicken Broth 2

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 pot, heat 2 tablespoons of olive oil over medium heat. Add 1 onion, peeled and quartered, and 2 carrots, peeled and cut into large chunks. Stir occasionally, allowing the vegetables to soften and release their aromas without browning. This step builds the fragrant base essential for the broth's depth of flavor.
2. Once the vegetables are softened, add 700 g of chicken pieces to the pot. Stir to coat the chicken in the aromatic oil and vegetables. This ensures the chicken absorbs the flavors right from the start, enhancing the taste of the broth.
3. Pour in 1.8 liters of water, ensuring that the chicken and vegetables are fully submerged. Add 1 bay leaf to the pot. Bring the mixture to a gentle simmer over medium heat. The water should have small bubbles rising to the surface, indicating a gentle cooking process that allows flavors to meld.
4. As the broth simmers, skim off any foam or impurities that rise to the top using a spoon. This will help keep the broth clear and enhance its flavor. Continue simmering until the chicken is cooked through and tender, and the vegetables are soft, which should be evident when they can be easily pierced with a fork.
5. Taste the broth and season with fine sea salt and black pepper to your liking. Remember, Colombian home cooking often involves tasting and adjusting seasoning to suit personal preference. Before serving, remove the bay leaf and discard it. Optionally, finish the broth with a drizzle of olive oil for added richness and a smooth mouthfeel.