Peruvian 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. Start by preparing your aromatics. Peel and finely chop 1 onion. Heat 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is shimmering, add the chopped onion and sauté gently. Stir occasionally until the onion becomes translucent and soft, releasing a sweet aroma, but ensure it doesn't brown.
2. While the onion is cooking, peel and slice 2 carrots into rounds about 1/4 inch thick. Add the carrots to the pot with the softened onions. Stir them together, allowing the carrots to begin softening and absorbing the flavors of the onion and oil.
3. Introduce the chicken pieces, totaling 700 grams, into the pot. Stir to coat the chicken with the aromatic oil and vegetables. Cook for a few minutes until the chicken starts to turn opaque on the outside, which indicates it's beginning to cook.
4. Pour in 1.8 liters of water, ensuring the chicken and vegetables are fully submerged. Add 1 bay leaf to the pot. Increase the heat to bring the mixture to a gentle boil, then reduce to a simmer. Skim off any foam that rises to the surface to keep the broth clear.
5. Allow the broth to simmer gently. The chicken should become tender, and the carrots should be soft but not mushy. This can be checked by piercing a carrot with a fork; it should slide in easily.
6. Once the chicken and vegetables are cooked to the desired tenderness, taste the broth. Season with fine sea salt and black pepper to your preference, remembering that Peruvian home cooking often relies on the cook's taste judgment.
7. Finish the broth by removing the bay leaf. For a touch of freshness, you may drizzle a small thread of olive oil over the top before serving. Serve hot, ensuring the table is set for sharing, as is tradition in Peruvian homes.