West African 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 ingredients. Peel and chop 1 onion into small pieces and slice 2 carrots into rounds about 1 cm thick. This will ensure they cook evenly and release their flavors into the broth.
2. In a large pot, heat 2 tbsp olive oil over medium heat. Once the oil is shimmering, add the chopped onion and sliced carrots. Stir occasionally, allowing the onion to become translucent and the carrots to soften slightly, about 5 minutes. This step builds a fragrant base for the broth.
3. Add 700 g chicken pieces to the pot, ensuring they are in contact with the bottom of the pot to brown slightly. This step helps to develop a deeper flavor in the broth. Stir occasionally to prevent sticking.
4. Pour in 1.8 L water, ensuring all ingredients are submerged. Add 1 bay leaf to the pot. Increase the heat to high and bring the mixture to a gentle boil. This will start the process of extracting flavors from the chicken and vegetables.
5. Once boiling, reduce the heat to low and cover the pot. Allow the broth to simmer gently. The chicken should become tender and the flavors meld together, which typically takes about 45 minutes. You'll know it's ready when the chicken is cooked through and the broth has a rich aroma.
6. Taste the broth and season with fine sea salt and black pepper to your preference. This final seasoning step is crucial to balance the flavors. If desired, finish with a drizzle of olive oil for added richness before serving.