Middle Eastern 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. In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add 1 chopped onion and 2 sliced carrots. Stir occasionally, allowing the vegetables to soften and release their aromas without browning, about 5 to 7 minutes. The onions should appear translucent and the carrots slightly tender.
2. Add 700 g of chicken pieces to the pot, ensuring they are evenly distributed among the vegetables. Stir gently to coat the chicken with the oil and aromatics. Allow the chicken to cook until it begins to turn opaque, which should take about 3 to 5 minutes.
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 to bring the mixture to a gentle boil.
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 spoon, ensuring a clear broth. Let the broth simmer uncovered for about 45 minutes, or until the chicken is cooked through and the flavors have melded together. The chicken should be tender and easily pulled apart with a fork.
5. Taste the broth and season with fine sea salt and black pepper to your preference. Stir well to ensure the seasoning is evenly distributed. If desired, finish the broth with a drizzle of olive oil for added richness before serving.