Poached chicken in clear lemon broth

Place the chicken pieces, halved onion, chopped carrot, smashed garlic, halved lemon, thyme sprigs, and salt into a large saucepan. Pour in the cold water.

Place over medium heat and bring slowly to a gentle simmer, skimming any foam that rises to the surface with a ladle. This takes about 15 minutes — do not rush it.

Once at a gentle simmer, lower the heat to keep the liquid just below a boil. Poach for 20 to 25 minutes, until the chicken is cooked through and tender. A chopstick poked into the thickest piece should meet no resistance.

Remove the chicken to a plate and let it cool slightly. Strain the broth through a fine sieve into a clean bowl, discarding the onion, carrot, garlic, and thyme. Taste and adjust salt.

Shred or slice the cooled chicken into bite-sized pieces, removing any tough bits. Return the chicken to the strained broth along with the lemon halves.

Reheat the broth gently until it is just steaming. Ladle into warm bowls, making sure each serving has some chicken and a squeeze of the poached lemon.

Finish with a drizzle of olive oil, a pinch of chopped parsley, and a light twist of black pepper if you like. Serve with crusty bread alongside for dipping.