Middle Eastern 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 heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is shimmering, add 1 chopped onion, stirring occasionally. Cook until the onion becomes translucent and soft, releasing its aroma, but ensure it does not brown.
2. Add 700 g of chicken pieces to the pot, stirring them gently to coat with the oil and onion mixture. Allow the chicken to cook until it is lightly browned on all sides, which will enhance the flavor of the broth.
3. Peel and chop 2 carrots into medium-sized pieces, then add them to the pot. Stir them in with the chicken and onions, allowing the carrots to begin softening slightly. This step ensures the vegetables infuse their sweetness into the broth.
4. Pour in 1.8 liters of water, ensuring all ingredients are submerged. Add 1 bay leaf to the pot, which will lend a subtle, earthy note to the broth. Increase the heat to bring the mixture to a gentle simmer.
5. Once the broth reaches a simmer, reduce the heat to maintain a gentle simmer. Allow the broth to cook uncovered, skimming off any foam or impurities that rise to the surface. Continue simmering until the chicken is cooked through, and the carrots are tender, which should result in a clear, flavorful broth.
6. Season the broth with fine sea salt and black pepper to taste. Stir well and taste the broth, adjusting the seasoning as needed to achieve a balanced flavor. The broth should have a rich, savory taste with a hint of sweetness from the carrots.
7. Finish the broth by removing the bay leaf and discarding it. Serve the broth hot, garnished with a drizzle of olive oil if desired, and enjoy it as a comforting, shared meal around the table.