Chicken Soup

Instructions

1. Put the 180 g of bone-in chicken thigh into a small saucepan and pour over 600 ml of cold water, it should cover the meat by a good centimetre. Set over medium-low heat and bring it up slowly; a lazy simmer, never a rolling boil, is what keeps the broth clear.
2. As the water comes up to temperature, grey foam will gather at the surface. Skim it off patiently with a spoon over the first 10 minutes, wiping the rim of the pan clean, until only a light shimmer of fat remains.
3. Add the 1 halved onion cut side down, the 60 g of carrot, the 40 g of celery, the bay leaf, the peppercorns, the parsley sprigs and 0.5 tsp of salt. Adjust the heat so only a few bubbles break the surface and simmer uncovered for 1 hour, topping up with a splash of hot water if the chicken pokes above the liquid.