Chicken broth

Rinse the chicken (1 kg, thighs, drumsticks, back) and place it in a pot.

Pour in cold water (2 l) so that it completely covers the chicken.

Put the pot on the heat. While the water heats up, prepare the vegetables:

• peel and cut the carrot (1 pc) into large pieces;
• remove the outer skin from the onion (1 pc) and wash it well.

When the chicken starts to boil, add the chopped carrot and peeled onion to the pot. If desired, you can also add:

• bay leaf (1 pc);
• black peppercorns (10 pcs);
• cloves (2 pcs);
• chopped celery (50 g).

Reduce the heat to medium and carefully remove the foam that forms.

After that, simmer the broth for 1-1.5 hours.

After 20 minutes of cooking, remove the onion and carrot so they do not overpower the flavor of the broth.

At the end of cooking, add sea salt or pink Himalayan salt to taste.

When the broth is ready, remove the pot from the heat and strain the contents through a sieve.