Eastern European 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. Begin by preparing your aromatics. Peel and roughly chop 1 onion and 2 carrots. In a large pot, heat 2 tbsp of olive oil over medium heat. Add the chopped onion and carrots to the pot, stirring occasionally. Cook until the onion becomes translucent and the carrots start to soften, about 5-7 minutes. This step builds a fragrant base for your broth without allowing the vegetables to brown.
2. Next, add 700 g of chicken pieces to the pot. Stir them gently with the aromatics, allowing the chicken to sear slightly on all sides. This step helps to lock in the flavors and adds depth to the broth. Ensure the chicken is well-coated with the oil and vegetables.
3. Pour in 1.8 L of water, ensuring the chicken and vegetables are fully submerged. Add 1 bay leaf to the pot. Increase the heat to high until the water begins to boil. Once boiling, reduce the heat to low, allowing the broth to simmer gently. This slow simmering will extract flavors from the chicken and vegetables.
4. As the broth simmers, occasionally skim off any foam or impurities that rise to the surface. This will help keep your broth clear. Continue simmering until the chicken is cooked through and the vegetables are tender, which should take about 45 minutes. The chicken should be tender and easily pull away from the bone.
5. Once the broth has reached the desired flavor and texture, taste it and season with fine sea salt and black pepper to your liking. Remember, Eastern European cooking often relies on personal taste, so adjust the seasoning gradually. If desired, finish with a thread of olive oil for added richness. Remove the bay leaf before serving.