Thai 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. Stir occasionally, allowing the onion to soften and become translucent without browning, which should take about 5 minutes. This step builds the fragrant base crucial for the broth's flavor.
2. Add 700 g of chicken pieces to the pot, stirring them with the onions. Let the chicken cook until it turns opaque and starts to release its juices, which will blend with the onion to deepen the broth's flavor.
3. Introduce 2 sliced carrots into the pot. Stir them in with the chicken and onions, allowing the carrots to start softening. This ensures they will be tender by the time the broth is finished.
4. Pour in 1.8 liters of water, ensuring the chicken and vegetables are fully submerged. Add 1 bay leaf to the pot. Bring the mixture to a gentle simmer over medium heat, which will allow the flavors to meld without boiling away the delicate aromas.
5. Continue to simmer the broth for about 45 minutes, skimming off any foam that rises to the surface. The broth is ready when the chicken is tender and the carrots are soft but not mushy, indicating that the flavors have fully developed.
6. Taste the broth and season with fine sea salt and black pepper to your liking. Adjust the seasoning gradually, as the salt will enhance the natural flavors of the chicken and vegetables.
7. Finish the broth by removing the bay leaf. Serve the broth hot, allowing the rich, aromatic flavors to shine, perfect for sharing around the table.