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Lebanese Chicken Broth 2

Serves 4 to 6 Soup chicken, Soups

Lebanese Chicken Broth 2

Lebanese Chicken Broth 2 hails from the heart of Lebanese home cooking, a staple that finds its place on everyday tables. This version captures the essence of how it's lovingly prepared in kitchens across Lebanon, with careful hands measuring salt by instinct and a willingness to let fat enrich the broth. It's a dish meant to be shared, embodying the communal spirit of Lebanese dining.

Expect a broth that is both comforting and robust, with the savory depth of chicken enhanced by the sweetness of carrots and the aromatic touch of bay leaf. The olive oil adds a subtle richness, while the onion imparts a gentle sweetness. It's a warming, nourishing presence, perfect for any Lebanese home meal.

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 chopped onion and 2 sliced carrots, stirring occasionally. Cook until the onion becomes translucent and the carrots start to soften, about 5-7 minutes. This step builds a fragrant base by releasing the natural sweetness of the vegetables, essential for a rich broth.
  2. Add 700 g of chicken pieces to the pot, ensuring they are spread out in a single layer. Allow them to sear slightly, turning occasionally until they are no longer pink on the outside. This step locks in the chicken's flavor, which will infuse the broth as it simmers.
  3. Pour in 1.8 liters of water, making sure 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. Once boiling, reduce the heat to low to maintain a steady simmer.
  4. Let the broth simmer gently, uncovered, for about 1 to 1.5 hours. During this time, skim off any foam or impurities that rise to the surface with a spoon. The broth is ready when the chicken is tender and falls off the bone easily, and the vegetables are soft but not mushy.
  5. Taste the broth and season with fine sea salt and black pepper to your preference. Adjust the seasoning gradually, tasting as you go to ensure a balanced flavor. If desired, finish with a drizzle of olive oil for added richness before serving.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

This recipe is from Authentic Lebanese Cuisine by Yassine Sbiti — the Lebanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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