Thai 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. Begin by preparing your aromatics. Peel and roughly chop 1 onion and 2 carrots. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and carrots, stirring occasionally. Cook until the onion becomes translucent and the carrots start to soften, releasing their natural sweetness, about 5 minutes.
2. Add 700 g of chicken pieces to the pot. Stir the chicken with the softened aromatics, ensuring that each piece is coated with the oil and vegetable mixture. Allow the chicken to cook until it starts to turn opaque on the outside, which should take a few minutes. This step helps to seal in the flavors.
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 and bring the mixture to a gentle boil. Once boiling, reduce the heat to low to maintain a simmer.
4. Allow the broth to simmer gently. You will notice a light foam forming on the surface; skim this off with a spoon to keep the broth clear. Continue simmering until the chicken is cooked through and the flavors have melded together, which you can tell when the chicken is tender and the broth has a rich aroma.
5. Season the broth with fine sea salt and black pepper to taste. Stir well and taste, adjusting the seasoning as necessary. The broth should have a balanced flavor, neither too salty nor too bland, with a hint of sweetness from the carrots and depth from the chicken and bay leaf.
6. Finish the broth by removing the bay leaf and any large pieces of chicken or vegetables if desired. You can serve the broth as is, or strain it for a clearer liquid. This broth is perfect for sipping on its own or as a base for other Thai dishes, ready to be shared around the table.