Korean Chicken Broth

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 tablespoons 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, ensuring they do not brown, as this would alter the broth's flavor.
2. Introduce the chicken to the pot. Add 700 g of chicken pieces, ensuring they are evenly distributed among the softened vegetables. Stir gently to coat the chicken in the aromatic oil, allowing the flavors to meld for about a minute. This step is crucial for building a rich base for the broth.
3. Pour in 1.8 liters of water, ensuring the chicken and vegetables are fully submerged. Add 1 bay leaf to the pot. Increase the heat to high and bring the mixture to a gentle boil. This initial boil helps extract flavors from the chicken and vegetables.
4. Once boiling, reduce the heat to low to maintain a gentle simmer. Skim off any foam or impurities that rise to the surface with a slotted spoon. Continue to simmer for about 45 minutes, or until the chicken is tender and easily pulls away from the bone, and the broth has a rich, golden hue.
5. Taste the broth and season with fine sea salt and black pepper to your preference. Remember, Korean home cooking often involves adjusting seasoning to taste, so add gradually and taste frequently.
6. Finish the broth by removing the bay leaf and any large pieces of chicken or vegetables that may have broken down too much. If desired, you can shred the chicken and return it to the pot for a heartier broth. Serve the broth hot, ideally in a communal setting, as is traditional in Korean home cooking.