Ingredients:

  • 2 lbs bone-in, skin-on chicken breasts
  • 6 cups filtered water
  • 2 large carrots, cut into 2-inch chunks
  • 2 stalks celery, including leaves, chopped coarsely
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 1 tsp whole black peppercorns
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1 tsp fine sea salt

Instructions:

  1. Place the chicken, carrots, celery, onion, garlic, peppercorns, bay leaves, and thyme into a 5-6 quart heavy-bottomed stockpot.
  2. Pour the cold filtered water over the ingredients until the chicken is submerged by at least one inch.
  3. Place the pot over medium heat and watch for small bubbles rising. Just before it reaches a full boil, reduce heat to the lowest setting to maintain a lazy simmer (170°F–180°F).
  4. Use a spoon to skim any grey foam that rises to the top to keep the broth clear.
  5. Gently poach until the internal temperature of the chicken reaches 165°F (approx. 30-35 minutes of simmering). Remove chicken to rest.
  6. Strain the liquid through a fine-mesh strainer to produce a clarified, aromatic broth.