- 1 whole chicken with giblets, patted dry and quartered
- salt and ground black pepper to taste
- 2 tablespoons clarified butter
- 1 onion, trimmed
- 4 whole cloves, or more to taste
- 4 cardamom pods, or more to taste
- 1 bay leaf, or more to taste
- 1 quart water, or more as needed
- Rub chicken with salt and pepper.
- Combine chicken, giblets, and butter in a 5-quart pot over medium heat. Add onion, cloves, cardamom, and bay leaf. Simmer, stirring occasionally, until moisture has evaporated. Cook chicken until lightly browned, 3 to 5 minutes.
- Pour in enough water to just cover the chicken. Simmer until flavors combine, about 20 minutes.