Ingredients:

  • 4 cups (950 ml) water
  • 1 lb (450 g) bone-in chicken parts (e.g., thighs or drumsticks)
  • 1 medium onion, quartered
  • 2 carrots, chopped into large pieces
  • 2 stalks celery, chopped into large pieces
  • 2 cloves garlic, crushed
  • 2 bay leaves
  • 1 teaspoon (5 g) black peppercorns
  • Salt to taste (start with 1 teaspoon or 5 g)

Instructions:

  1. Rinse the chicken parts under cold water and pat dry. Chop onion, carrots, and celery into large chunks.
  2. In a large stockpot, add the chicken, vegetables, garlic, bay leaves, peppercorns, and salt.
  3. Pour in 4 cups of water, ensuring ingredients are submerged.
  4. Place over medium-high heat and bring to a boil, stirring occasionally.
  5. Once boiling, reduce heat to low, cover partially, and simmer for 30-40 minutes. Skim any foam or impurities that surface with a spoon.
  6. Carefully pour the broth through a fine mesh strainer into a large bowl, discarding solids.
  7. Adjust salt as needed, tasting after each addition.