Chicken broth is a seemingly rudimentary recipe. But even such a simple dish has its own nuances and subtleties. Looking for the perfect chicken broth? Read this review.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Hot flavored chicken broth is good in any weather. It not only nourishes, but also gives a great mood and instantly puts you on your feet after an illness. Although in health, no one will refuse fresh stew. Chicken broth is versatile: it is excellent both in its own form and as a base for all kinds of soups. It is not difficult to prepare, however, in order for the broth to come out transparent, rich and fragrant, you need to take into account some rules.
- Chicken broth can be cooked from a whole chicken (1 kg), which usually requires 5 liters of water. Then the output will be 3-4 liters of broth. However, if there is no whole carcass, you can take chicken legs, fillets, thighs, wings. It should be remembered that a rich and strong broth will not come out of the breast.
- Vegetables with which you can cook the broth can be the following: carrots, celery stalk, 1-2 champignons, onions, garlic. For more flavor, they can be baked a little on the stove, but not charred. Then the broth will acquire a beautiful amber color.
- From spices, black peppercorns and bay leaves are most often taken, herbs - dill and parsley. Here you can use twigs for cooking, and tear off the leaves and use them before serving, placing them in portions in each plate.
- Caloric content per 100 g - 36 kcal.
- Servings - 4
- Cooking time - 1 hour
Ingredients:
- Chicken drumsticks - 4 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Garlic - 1 clove
- Bay leaf - 1 pc.
- Allspice peas - 4 pcs.
- Salt - 2/3 tsp
- Ground black pepper - a pinch
How to cook chicken broth correctly
1. From chicken drumsticks, remove feathers or their remains, if any. Then rinse thoroughly with cold water, remove excess fat so that it does not accumulate on the surface of the broth during cooking.
2. Bring the broth to a boil, then skim off the excess fat and cook for 5 minutes over medium heat.
3. Remove the drumsticks from the broth and wash them under running water.
4. Dip them back into the cooking pot and refill with fresh drinking water. In order for the broth to be transparent, it should always be boiled by draining the first liquid.
5. Add the peeled onion, carrots and garlic to the saucepan. You can also add any other vegetables if you wish.
6. Add bay leaves and peppercorns to a saucepan. If you put a lot of spices, then put them in a piece of gauze, which you tie and dip in the broth. Remove it after cooking.
7. Place the saucepan on the stove, simmer, simmer and simmer the broth for about an hour under a closed lid. Season the broth with salt and ground pepper 10 minutes before the end of cooking.
8. Then strain it through a fine sieve or cheesecloth. You can do this process twice.
9. Pour the finished broth into bowls or cook soup or borscht on its basis.
See also the video recipe on how to properly cook clear chicken broth from the chef Ilya Lazerson.
