- 1 kg (6 1/2 cups) chicken bones
- 1 medium onion, unpeeled and halved
- 2 celery stalks, roughly chopped
- 2 carrots, roughly chopped
- 2 cloves garlic, crushed
- 1 bay leaf
- 2 large boneless skinless chicken breasts, trimmed
- 150 g (1 cup) cherry tomatoes, halved
- 2 carrots, julienned
- 2 celery stalks, julienned
- 1 small bunch chives, snipped
- Freshly ground white pepper
For the broth: Preheat the oven to 230°C (210° fan).
Spread out the chicken bones in a single layer on a large roasting tray. Roast until golden-brown at the edges, tossing halfway through, 20-30 minutes. Remove from the oven and let cool briefly.
Transfer to a large pot and add the onion, celery, carrot, garlic, bay leaf, 1 tsp salt, and 3L water.
Bring to a boil and then reduce to a simmer, skimming away any scum that rises to the surface. Continue to gently simmer until reduced by about one-third, 8-10 hours; be careful not to boil the stock as it will turn foggy.
When ready, fine-strain broth through a colander lined with cheesecloth into a large saucepan.
To assemble: Add the chicken breasts and return to a simmer over medium heat. Poach the chicken until cooked through, about 20 minutes.
Remove the chicken from the broth and set aside to cool. Add the tomatoes, carrots, and celery to the broth and keep warm at a gentle simmer.
When cool enough to handle, cut the chicken into strips and return to the broth. Season to taste with salt and white pepper.
To serve, ladle into bowls and garnish with chives.