It will warm you after a long stay in the cool air, and add strength in the heat - a fragrant and tasty hot chicken broth. How to prepare this potion in a simple way, read this step-by-step recipe with a photo. Video recipe.
Chicken broth is a healthy chowder that contains a small amount of fat, which is considered dietary. It can be used with croutons, used as a base for soup, sauce or garnish. The main thing is to cook correctly, which at first glance, it seems, is not difficult. However, even such a simple dish has its own subtleties and cooking secrets.
First of all, you need chicken for the broth. Ideally, a soup one, i.e. a middle-aged laying hen, which, unlike broiler hens, the longer it is cooked, the more it gives the broth its taste and does not turn into porridge. If a broiler is used, the cooking time should be reduced to 1 hour. But chicken broth made from homemade chicken will bring the maximum benefit. In addition, using poultry is less likely to be overfed with chemicals and antibiotics.
For broth, you can take whole chicken or meat on the bone. Fillet or breast alone will not be enough for richness. It is better not to overuse aromatic spices, they will kill the natural taste and smell of chicken.
See also how to make chicken breast broth.
- Caloric content per 100 g - 89 kcal.
- Servings Per Container - 3 Liter Pot
- Cooking time - 2 hours
Ingredients:
- Homemade chicken - 1 carcass
- Salt - 1 tsp or to taste
- Garlic - 2 cloves
- Ground black pepper - a pinch
- Allspice peas - 3-4 pcs.
- Onions - 1 pc.
- Bay leaf - 2 pcs.
Step by step preparation of a simple chicken broth, recipe with photo:
1. Cut off excess fat from a chicken carcass and clean out the insides. Scrape the skin with an iron sponge and remove the remaining feathers (if any). Then wash the bird thoroughly in cold water and chop into pieces of any size. Although if the pan allows you to put the whole carcass, you do not need to chop it.
2. Place the chicken in a saucepan.
3. Fill the bird with drinking water and place on the stove to cook. The amount of water can be any, from 1.5 to 5 liters. This will only affect the richness and density of the broth. If you want a tasty broth as a result of cooking, start cooking the poultry in cold water. If you want tasty meat, put the poultry in boiling water.
4. Bring water to a boil over medium heat.
5. A foam forms on the surface of the broth, which is removed with a spoon or slotted spoon so that the broth is transparent.
6. Screw the temperature down to the lowest setting, cover the pot and cook the broth.
7. Peel and wash onions and garlic.
8. Send the roots to the chicken pot. Optionally, add chopped or whole carrots, white celery, parsley or parsnips to the broth.
9. Boil the broth for about 1, 5 hours only if you want it to be well nourished. Hold the saucepan with or without a slightly open lid - the main thing is that the broth does not boil, but slightly boils. Its transparency and beautiful appearance depend on it.
15 minutes before cooking, season the broth with salt and black pepper, add bay leaves and allspice peas. At the end of boiling, you can add some sprigs of herbs.
10. Remove the bird from the finished broth, and strain the broth through fine filtration (sieve or cheesecloth) so that it is transparent.
eleven. Since the simple chicken broth was cooked from poultry, you can see how fatty and satisfying it is. By sending the pan to the refrigerator, a layer of fat forms on the surface of the broth. You can remove it or leave it at your discretion.
Chicken broth is stored in the refrigerator for 4-5 days. You can drink it as an independent dish with croutons or make soup or sauce based on it.
See also the video recipe on how to cook chicken broth.
