Eastern European 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. Begin by heating 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Peel and quarter 1 onion, then add it to the pot. Stir occasionally, allowing the onion to soften and release its aroma, which should take about 5 minutes. Be cautious not to let the onion brown, as this can alter the broth's flavor.
2. While the onion is softening, peel and slice 2 carrots into rounds about 1 cm thick. Add the carrots to the pot and stir them with the onion, letting them cook until they begin to soften slightly and their color brightens.
3. Introduce 700 g of chicken pieces to the pot. Stir to coat the chicken with the oil and aromatics, allowing the chicken to sear lightly. This step helps to deepen the flavor of the broth.
4. 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 bring the mixture to a gentle boil, then reduce to a simmer. Skim off any foam that rises to the surface to keep the broth clear.
5. Let the broth simmer gently, uncovered, for about 1 hour. The chicken should be tender and cooked through, and the vegetables should be soft but not falling apart. The broth will develop a rich, golden color and a fragrant aroma.
6. Taste the broth and season with fine sea salt and black pepper to your liking. Adjust the seasoning gradually, as the flavors will continue to meld as the broth sits. Remove the bay leaf before serving.
7. Finish the broth with a final drizzle of olive oil for added richness. Serve the broth hot, ensuring each bowl has a mix of chicken and vegetables, and enjoy it as a comforting, shared meal.