Vietnamese 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 stockpot over medium heat. Once the oil is shimmering, add the onion, halved but unpeeled, and cook until it starts to brown and caramelize, about 5 minutes. This step builds a deep, aromatic base for the broth.
2. Add the 700 g of chicken pieces to the pot, ensuring they are in contact with the base of the pot. Allow them to sear slightly, turning occasionally, until they develop a light golden color. This step enhances the depth of flavor in the broth.
3. Pour in 1.8 liters of water, ensuring the chicken is fully submerged. Add 1 bay leaf for subtle herbal notes. Increase the heat to high and bring the mixture to a gentle boil.
4. While waiting for the boil, peel and chop the 2 carrots into large chunks. Once the broth reaches a boil, reduce the heat to low and add the carrots. This allows the carrots to slowly release their sweetness into the broth.
5. Simmer the broth gently, skimming off any foam or impurities that rise 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 melded together beautifully.
6. Season the broth with fine sea salt and black pepper to taste. Remember, Vietnamese home cooking relies on tasting and adjusting seasoning to personal preference, so add salt gradually and taste frequently.
7. Finish the broth by removing the bay leaf and any large onion pieces. If desired, drizzle a thread of olive oil over the surface for a touch of richness before serving.