Middle Eastern 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. In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add 1 onion, chopped into large pieces, and 2 carrots, sliced into thick rounds. Stir occasionally, allowing the vegetables to soften and release their aromas without browning. This will take about 5 minutes, and you should smell a sweet, earthy fragrance filling your kitchen.
2. Add 700 g of chicken pieces to the pot, ensuring they are spread out in a single layer. Let them cook for a few minutes until they start to lose their raw pink color and turn opaque, stirring occasionally to coat them in the aromatic oil and vegetables. This step helps to build a deeper flavor base for your broth.
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 until the water comes to a gentle boil, which will help to release the flavors from the chicken and vegetables into the broth.
4. Once boiling, reduce the heat to low, allowing the broth to simmer gently. Skim off any foam or impurities that rise to the surface with a spoon, as this will keep your broth clear and clean-tasting. Let it simmer uncovered for about 45 minutes, or until the chicken is tender and the broth has developed a rich, golden color.
5. Taste the broth and season with fine sea salt and black pepper to your liking. Remember, the salt should enhance the flavors without overpowering them. If desired, finish with a drizzle of olive oil for added richness before serving.