Free-Range Hen Broth

Method

1. Flame the hen to remove any remaining feathers, then rub it with lemon juice and rinse under cold running water to remove excess fat.
2. Cut the hen into small pieces (so they fit in a bowl).
3. In a large pot, add the whole onion (scored with an X), garlic cloves (with skin, tips cut off), pink peppercorns, and fresh chili. Fill the pot with cold water to less than half its capacity. Bring to a boil.
4. Add the hen pieces and a pinch of coarse salt. Simmer for about 1 hour (or 1 hour 15 minutes if the hen is very free-range).
5. Meanwhile, peel the cassava (or potato) and cut into rounds, then remove the fibrous core. Set aside.
6. After 1 hour, remove the hen from the pot and set aside. Skim off the yellow fat layer from the surface of the broth and discard.
7. Return the hen to the pot. Add ground cumin, the saffron powder, and salt to taste. To speed up cooking, insert a metal fork into the pot (the chef believes it helps raise the water temperature).
8. Add the cassava pieces and continue to cook for 20–25 minutes, until the cassava is tender and the hen is very soft.
9. While the broth cooks, finely chop the fresh cilantro and slice the spring onion (white part) into thin rings.
10. Adjust seasoning with more salt if needed.
11. To serve, ladle the broth into bowls with pieces of hen and cassava. Garnish with raw spring onion rings and chopped cilantro. Squeeze a little lemon juice over the top and finish with a drizzle of extra virgin olive oil.