Broth boost

Halve the onion and put two cloves in each half.

Heat a frying pan with non-stick coating without oil or butter and fry the onions on the cutting edge for 8 minutes on medium heat (the cutting edge may become dark).

Meanwhile, wash the leeks and delete the carrots. Cut the leeks, carrots, celery and lemongrass into 3 cm pieces.

Crush the peppercorns with the convex side of a spoon. Peel the ginger and cut into slices.

Heat the oil in a soup pan and fry the ground turmeric 30 sec.

Place the chicken in the soup pot. Pour in the water and bring to the boil. Scoop off any foam with a slotted spoon.

Add the onion, vegetables, pepper, thyme, bay leaves and half of the lemongrass and half of the ginger and gently simmer for 2 hours on low heat.

Scrape off any foam with a slotted spoon.

Take the chicken out of the broth. Dampen a clean tea towel and place in a sieve. Put the sieve on another pan and strain the stock.

Allow the broth to cool to room temperature. Put in the refrigerator so that the fat solidifies and scoop out the grease with a spoon or skimmer.

In the meantime, remove the skin from the chicken and remove the meat from the bone so that you can store the meat for, for example, a salad or pasta. You can throw away the bone.

Put the pan back on the fire. Add the rest of the ginger and lemongrass and let it simmer for 45 minutes on low heat.

Remove the ginger and lemongrass. Serve immediately or let the broth cool to room temperature so that you can freeze it.