West African 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. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add 1 finely chopped onion. Stir occasionally, allowing the onion to soften and become translucent, which should take about 5 minutes. Be careful not to let it brown, as this could alter the flavor of the broth.
2. Add 700 g of chicken pieces to the pot. Stir them around to coat with the oil and onion mixture. Cook until the chicken pieces are lightly browned on all sides. This step helps to lock in the flavor of the chicken.
3. Peel and slice 2 carrots into rounds and add them to the pot. Stir them in with the chicken and onions. The carrots will add a subtle sweetness to the broth as they cook.
4. Pour in 1.8 liters of water, ensuring all the ingredients are submerged. Add 1 bay leaf to the pot. Increase the heat to high until the liquid reaches a gentle boil.
5. Once boiling, reduce the heat to low to maintain a gentle simmer. Cover the pot partially with a lid, allowing steam to escape. Let the broth simmer until the chicken is cooked through and the carrots are tender, which should be when the chicken easily pulls apart with a fork.
6. Taste the broth and season with fine sea salt and black pepper to your liking. Adjust the seasoning gradually, tasting as you go to ensure the flavors are balanced. If desired, finish with a drizzle of olive oil for added richness before serving.