Chicken broth, it would seem, is an elementary thing. But such a simple dish has its own nuances and subtleties. Do you want to cook a transparent, purest and delicious chicken broth? Then read this article.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Fragrant transparent broths were invented in France. They also tried to make them “on different substances”: on meat (pork, beef, chicken) and on vegetables. In this review, we'll talk about how to cook chicken broth. I think there is hardly a single person who has never tried chicken dishes, because poultry meat is healthy and tasty. It is recognized by many cuisines of the world and is a great product for the daily diet.
Chicken broth is cooked in different ways. However, the discrepancies concern nuances rather than principles. I offer a general algorithm for cooking chicken broth, as well as the most important details, tricks and secrets of the housewives. Chicken broth is considered a versatile dish. It is used as a base for soups, sauces, making risottos, liquid rice, stewing poultry, vegetables, etc. And if you serve it as an independent dish, then pies, croutons, croutons, etc. will be perfectly combined with it.
The main advantage of this dish is a small amount of fat, so chicken broth is recognized as a dietary treat, which also has healing properties. It is sometimes called "Jewish penicillin" because he is able to raise a weakened immune system, is an excellent assistant in the treatment of colds.
- Caloric content per 100 g - 36 kcal.
- Servings Per Container - 4-5
- Cooking time - 1 hour 30 minutes
Ingredients:
- Homemade chicken - 1 pc.
- Onions - 1 pc.
- Carrots - 1 pc.
- Garlic - 2 cloves
- Bay leaf - 2 pcs.
- Allspice peas - 3 pcs.
- Carnation - 2 buds
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
How to cook chicken broth, expert advice
1. Wash the chicken, pluck the feathers if they remain, remove the internal and subcutaneous fat. The tail is especially abundant. Divide it into pieces with a special kitchen hatchet and put it in a cooking pot. If you want the broth to be less greasy, then remove the skin from the carcass. it contains a lot of cholesterol.
2. Fill the bird with drinking water and place it on the stove.
3. Turn on high heat and bring broth to a boil. Boil for 1-2 minutes and remove the pot from the stove. Remove the chicken and rinse it under running water. You need to cook the broth in the second broth, because it will be more transparent and useful.
4. Fold the bird into a clean saucepan, add the peeled roots (carrots, onions, garlic) and spices (bay leaves, peppercorns, cloves). Refill with potable water and put back on the stove.
5. Boil the broth. If foam appears, remove it. Simmer the heat, cover the saucepan and simmer the broth for about an hour.
6. At the end of cooking, remove all vegetables and spices from the broth, season with salt and ground pepper to taste and simmer for another 5-10 minutes. Note that the longer the broth is cooked, the richer the taste will be.
7. Ready broth can be served to the table or used to prepare other dishes. In addition, it can be frozen for future use.
Note: the vegetable product range can be expanded. For example, put a stalk of celery, mushrooms, bell peppers, etc. Herb broth, like dill and parsley, also flavor well. And if you add a lot of spices, then to make them easier to catch later, put them in a gauze bag, wrap them up and dip them into the broth. Then they are much easier to remove.
See also the video recipe on how to properly cook clear chicken broth. Recipe and tips from the chef Ilya Lazerson.
