I like to cook chicken and vegetable broth because it’s so comforting and reviving. It takes a bit of time and effort to debone the chicken, but the results are well worth it. Freeze the thigh and breast meat for some other use and put only the bones into the soup. If you’re feeling lazy, you can just chuck the whole chicken in, but don’t blame me if you get dry stringy meat. Add as much or as little of the veggies as you like. If you have leeks or potatoes, feel free to add those too.
A note on the aromatics: I like the deep flavour cloves give to the broth. It somehow makes the soup extra satisfying. I stash parsley and coriander stems in the freezer each time I use the leaves, so making this broth just involves unpacking whatever there is in the fridge. Don’t worry if you don’t have it.
1 tbsp oil
1 large onion, cut into large wedges
2 carrots, scraped and cut into rounds
4 sticks celery, cut into chunks
bones of three chickens (if lazy, just use one whole chicken)
a sprinkle of whole black peppercorns
1 bay leaf
parsley and coriander stalks
- In a big pot, heat the oil and the onion, carrot and celery. Stir on low heat for about 5 minutes to sweat. Make sure the vegetables don’t brown.
- When the vegetables are soft, add the chicken bones or whole chicken and pour water over it till covered. Add the cloves, peppercorns and bay leaf.
- Bring the broth to a gentle boil for about one hour. Alternately, if you have a thermopot, put it in the thermopot for about two hours.
- When the soup is done, lift out the bones or chicken and extract whatever meat you can. Serve on the side with the soup.
Enough for 4.