Rinse the chicken under cold water and pat dry.

Peel and chop the carrots.

Chop the celery.

Quarter the onion and smash the garlic cloves.

Note: Keeping the bones in the chicken enriches the broth with gelatin, making it not only tastier but also wonderfully silky.

Place the chicken in a large pot.

Add chopped vegetables, whole bay leaves, smashed garlic, and peppercorns.

Cover with water.

A good broth comes from simmering, not boiling. It extracts flavors and keeps the broth clear.

Bring the mixture to a gentle simmer.

Reduce heat and let it bubble away for about 1 hour.

Skim off any foam that forms on the surface.

Fact: The foam is impurities from the chicken, and removing it ensures your consome is crystal clear.

After the hour, remove from heat.

Take out the chicken and set aside.

Strain the broth through a sieve to catch any solids.

Return the clear broth to the pot, bring it to a simmer, and season with salt.

Salt is your friend here, but remember, it’s easier to add than to take away.

Shred some of the cooked chicken and add it back into the broth.

Ladle the hot consome into bowls.

Garnish with fresh cilantro.

Note: Fresh cilantro added at the end gives a burst of freshness that lifts the whole dish.