Start by removing the skin from the chicken so you don’t get a greasy broth.

Peel both carrots and potatoes, wash them well and set aside. Peel the onion and cut it in half.

Then, put all the ingredients in a pot and add enough water until it covers them.

Put the pot on high heat and when it starts boiling remove the foam that will be forming on the surface.

Reduce the heat to low and let it cook, without letting it boil, (at 80°C) for approximately an hour and a half. If you are using a pressure cooker, cook for 20 minutes from the moment it pressurizes.

After this time, remove all the ingredients of the broth and drain it. You can have it hot, or save the rest of the broth in crystal bottles in the fridge for 3 or 4 days without freezing it or for a longer time if you freeze it.

When the broth cools, it forms a layer of grease that it can be removed easily and in this way, you can get a lighter broth.