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Lebanese Chicken Broth 3

Serves 4 to 6 Soup chicken, Soups

Lebanese Chicken Broth 3

Lebanese Chicken Broth 3 is a comforting staple at home tables across Lebanon, where cooking is as much about intuition as it is about tradition. This particular rendition captures the essence of family kitchens, where ingredients are added by feel rather than measure. It's a dish for any day, embodying the warmth and simplicity that define Lebanese home cooking.

The broth is rich and aromatic, with chicken pieces simmering alongside onion, carrots, and a hint of bay leaf. Olive oil lends a subtle depth, while salt and pepper are adjusted to taste, ensuring each bowl is as unique as the hands that made it. Enjoy it on its own or as a base for other hearty Lebanese creations.

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. Once the oil is shimmering, add 1 finely chopped onion. Stir occasionally, allowing the onion to soften and become translucent, which should take about 5-7 minutes. Be careful not to let it brown, as this could affect the broth's flavor.
  2. While the onion is cooking, peel and slice 2 carrots into rounds about 1/4 inch thick. Once the onion is ready, add the carrots to the pot. Stir them into the onions and continue to cook for another 3-4 minutes until the carrots start to soften slightly, releasing their sweetness into the oil.
  3. Add 700 g of chicken pieces to the pot, ensuring they are in contact with the bottom to sear slightly. This step will help develop a deeper flavor in the broth. Cook the chicken until it is no longer pink on the outside, turning occasionally to ensure even cooking.
  4. 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 gentle simmer.
  5. Allow the broth to simmer uncovered for about 45 minutes. During this time, the chicken should become tender and the flavors will meld together. Skim off any foam or impurities that rise to the surface with a spoon to keep the broth clear.
  6. Taste the broth and season with fine sea salt and black pepper to your liking. Remember, Lebanese cooking often relies on tasting and adjusting seasoning to suit personal preference. If desired, finish with a drizzle of olive oil to enrich the broth's flavor 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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