Persian 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. Peel and finely chop 1 onion, then add it to the pot. Stir occasionally, allowing the onion to soften and become translucent, but ensure it does not brown, which would alter the broth's flavor.
2. While the onion is cooking, peel and slice 2 carrots into rounds about 1 cm thick. Once the onion is ready, add the carrots to the pot. Stir them in and let them cook for a few minutes until they start to soften slightly, releasing their sweetness into the oil.
3. Add 700 g of chicken pieces to the pot. Stir to coat the chicken with the aromatic mixture, allowing it to sear lightly on all sides. This step helps to lock in the chicken's juices and enhances the broth's depth of flavor.
4. Pour in 1.8 liters of water, ensuring the chicken and vegetables are fully submerged. Add 1 bay leaf to the pot for an earthy aroma. Increase the heat to bring the mixture to a gentle boil.
5. Once boiling, reduce the heat to low to maintain a gentle simmer. Skim off any foam or impurities that rise to the surface using a spoon, as this will keep the broth clear and clean-tasting.
6. Allow the broth to simmer until the chicken is cooked through and tender, which you can check by piercing a piece with a fork; it should easily come apart. The carrots should be soft but still hold their shape, contributing a subtle sweetness to the broth.
7. Season the broth with fine sea salt and black pepper to taste. Stir well and taste again, adjusting the seasoning if necessary to achieve a balanced flavor.
8. Finish the broth by removing the bay leaf and optionally garnishing with a drizzle of olive oil for added richness. Serve hot, sharing it at the table as is traditional in Persian home cooking.