♦ 1 whole chicken breast, bone-in and skin-on
♦ olive oil
♦ salt and pepper
♦ 2 to 3 tsp dried thyme
♦1 to 2 tsp garlic powder
♦ 2 shallots, finely minced
♦ 3 scallions, thinly sliced
♦ 2 stalks of celery, thinly sliced
♦ 6 to 8 baby carrots, thinly sliced
♦ Water (varies, about 4 to 6 cups)
Preheat oven to 350 degrees F. Place chicken breast onto baking sheet. Drizzle with olive oil, rubbing gently to spread. Season with salt and pepper, and sprinkle with dried thyme and garlic powder. Roast chicken breast for 40 to 45 minutes, until cooked through. Remove the majority of the meat onto a separate plate, and refrigerate until needed. Place the remaining carcass into a large saucepan, and set aside.
Heat a skillet over medium heat. Add a touch of olive oil, and all vegetables – sautee for 7 to 9 minutes, until just turning golden. Add ingredients to the saucepan. Pour in enough water to cover the chicken carcass, and bring to a boil – once boiling, reduce to a medium boil (not a simmer) an let cook for an hour. You can either cover the pot with a lid, or leave uncovered and add water throughout as needed.
Once broth is done, it can be enjoyed as is or enriched with other ingredients to give it more substance: rice, noodles, vegetables, etc.