Thai 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. Start 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, until they soften and the onion becomes translucent, about 5-7 minutes. Be careful not to let them brown, as this will alter the flavor of the broth.
2. Once the aromatics are softened, add 700 g of chicken pieces to the pot. Stir them gently to coat with the oil and vegetables. Allow the chicken to cook until it turns opaque on the outside, which will help to seal in the juices and enhance the flavor of the broth.
3. Pour in 1.8 liters of water, ensuring that 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. This step helps to extract the flavors from the chicken and vegetables.
4. Once boiling, reduce the heat to low and let the broth simmer. Skim off any foam or impurities that rise to the surface using a spoon. Continue simmering until the chicken is cooked through and the broth has developed a rich flavor, about 45 minutes. The chicken should be tender and the broth should have a clear, golden appearance.
5. Taste the broth and season with fine sea salt and black pepper to your preference. Remember, Thai home cooking often relies on personal taste, so adjust the seasoning until it suits your palate. Remove the bay leaf before serving.