Broths. Transparent beef broth - a recipe for how to cook delicious meat broth

Boil chicken broth from store-bought chicken for 1 hour.
chicken broth from domestic chicken cook for 2-3 hours.
Boil the chicken broth from the soup set for 1 hour.
Boil chicken broth from offal for 1 hour.

How to cook chicken broth

Products
6 liters per pot
Chicken - 1 piece
Carrot - 1 large
Onion - 1 head
Greens (dill, parsley) - half a bunch
Bay leaf - 2 leaves
Black peppercorns - 10-15 pieces
Salt - 1 tablespoon

How to cook chicken broth
1. Put the chicken in the pan - it must be thawed and washed. If the chicken is large (from 1.5 kg) - you should cut it into pieces weighing 300-400 grams. It is easier to do this by cutting the chicken at the joints. In our case, half a chicken weighing 750 grams does not need to be cut.

2. Pour water - the future broth, and put the pan on a strong fire.
3. Close the pan with a lid, wait for the water to boil (about 15 minutes), follow the resulting foam for 10 minutes, removing it with a slotted spoon or a tablespoon.

4. Peel the carrots, cut off the rhizome from the onion (leave the husk if you want to get a golden broth), put the onion and carrots in a saucepan.
5. After removing the foam, 10 minutes after boiling the broth, add salt and pepper.
6. Add lavrushka and herbs.
7. Close the broth simmering over low heat with a lid and cook for 1 hour.

8. Take out the chicken, remove carrots and onions.
9. Strain the broth through a sieve or colander.
10. Your chicken broth is cooked!

Add greens to boiled chicken broth and use in recipes, or serve as is with crackers or croutons. Serve the meat alone or use it in soups and salads.

Second chicken broth

Chicken broth on the second water is boiled in order to make it more dietary and healthy, especially for the sick and children. All harmful substances merge with the first broth (chemicals and antibiotics, which are often treated with chicken).
Step by step:
1. When the first bubbles appear in a pot of water and chicken, mark for 10 minutes for cooking.
2. Drain the first broth along with the foam, wash the pan and boil the broth in new water. And to save time, put 2 pots of water - and just transfer the chicken from one pot to another after 10 minutes of cooking.
On the second broth, bright vegetable soups, it can be served as a drink or cooked for jelly - the procedure for changing water neutralizes the dish, but leaves the benefit and the connective substances necessary for solidification.

How to cook broth for future use

Products
Chicken, chicken parts or soup set - 1 kilogram
Water - 4 liters
Salt - 2 tablespoons
Onion - 1 head
Black peppercorns - 1 teaspoon
Bay leaf - 5 sheets
Parsley stalks - a small handful

How to cook chicken broth
1. Put the chicken in a saucepan, pour cold water over it.
2. Bring the water to a boil, monitor the foam for the next 10 minutes, removing it with a slotted spoon.
3. Add salt and spices, peeled onion.
4. Cover and cook for 1 hour.
5. Strain the broth, remove the chicken parts (use in other dishes). 6. Return the broth to the pan and boil over low heat for another 1.5-2 hours over low heat until 400 milliliters of broth is obtained.
7. Pour the broth into storage containers (containers, bags or ice cubes), refrigerate and freeze. In each container should be approximately equal in fat and broth. If the fat is not needed, then remove it.
When defrosting the broth, use the following proportions: 1-1.5 liters of finished broth will be obtained from 100 milliliters of the workpiece.
The broth prepared for the future will be stored for up to six months.

Fkusnofakty

- The proportions of chicken and water - 750 grams of chicken is enough for a 5-liter pan. This will make a simple broth, not too fatty and not dietary.

- Is chicken broth good for you?
Chicken broth is very useful for flu, SARS and colds. Easy chicken the broth promotes the removal of viruses from the body, minimally loading it and easily digesting it.

- Shelf life chicken broth with room temperature- 1.5 days. Store chicken broth in the refrigerator for 5 days.

- condiments for chicken broth - rosemary, dill, parsley, black peppercorns, bay leaf, celery.

Define chicken broth ready you can pierce the chicken with a knife - if the knife enters the chicken meat easily - the broth is ready.

- How to use chicken broth?
Chicken broth is used to make soups ( chicken, onion, minestrone, buckwheat, avocado soup and others), salads, sauces ( chicken sauce).

To make the chicken broth transparent, it is necessary to drain the first water after boiling, and when cooking, remove the resulting foam. If you want a light color of the broth - when cooking, you should put the onion peeled from the husk.

- Salt chicken broth follows at the beginning of cooking - then the broth will be rich. If the chicken is cooked for salad, then the broth should be salted 20 minutes before the end of cooking, in which case the chicken meat will be salty.

- What kind of chicken to take for broth
If you want a rich fatty broth, a whole chicken (or half), or individual fatty parts of the chicken (legs, wings, thighs) will do. For a medium-rich broth, a soup set is great. For dietary chicken broth, offal and chicken bones from legs, thighs, breasts and fillets are suitable.

See how easy to cook chicken jelly, boiled chicken salads and boiled chicken snacks!

The price of products for cooking a 5 liter pot of chicken broth from half a chicken is 150 rubles. (on average in Moscow as of June 2017). Chicken broth can also be made from chicken bones, from a soup set with the addition of chicken offal.

Before adding to the broth, carrots and onions can be cut into several pieces and fried in a dry frying pan - then the broth will be more fragrant. You can fry without oil and chicken parts - then the broth will be more saturated.

How to cook chicken breast broth?

Products
Chicken breast with skin - 350-450 grams
Water - 2.5 liters
Onion - 1 piece
Carrot - 1 medium size
Salt - 1 tablespoon
Peppercorns - 10 peas

How to cook broth chicken breast
1. Wash the breast, inspect the skin for feather residue, remove feathers if present. Or to cook diet broth, remove chicken skin.
2. Put the breast in a saucepan, pour water - the water should be cold to make the broth rich.
3. Put the pan on a strong fire, after boiling, reduce the fire and remove the foam with a slotted spoon.
4. Put peeled onions and carrots, salt and pepper into the broth.
5. Cook diet broth for 20 minutes, and for high richness of broth - 40 minutes.

How to cook breast broth in the microwave
1. Put the breast in a large dish for microwave ovens, put salt and pepper, onions and carrots.
2. Fill the breast with water.
3. Cover the dishes with a lid and put in the microwave.
4. Cook the broth at 800 W for 25 minutes.

How to cook chicken wing broth?

How to cook chicken wing broth? Products
Chicken wings - 5 pieces
Water - 2.5 liters
Carrot - 1 piece
Onion - 1 piece
Peppercorns - 10 peas
Salt - 1 tablespoon

How to cook wing broth
1. Wash the wings, put in a saucepan and cover with cold water.
2. Add salt, pepper, peeled onion and carrots.
3. Put the pan on a strong fire, after boiling, reduce the fire and cook for 40 minutes. The broth from the wings turns out to be very fatty, there is practically no meat in such chicken parts.

How to cook fillet broth?

Products
Chicken fillet- 2 pieces
Water - 2 liters
Sunflower oil - 3 tablespoons

How to cook fillet broth
1. Defrost the chicken fillet, remove the bones if necessary, put the meat in a saucepan.
2. Peel onions and put in a saucepan.
3. Fill the pan with water and put on heat.
4. Pour in vegetable oil to give the broth flavor and nutrition.
5. Add salt and spices to taste.
6. Boil the broth for half an hour over low heat, covered with a lid.
7. Infuse the broth for 1 hour.

How to make broth from a chicken soup set

Products
Soup set (wings, cartilage, skin, backs, necks, etc.) - half a kilo
Water - 2.5 liters
Salt - 1 tablespoon
Black peppercorns - 10 pieces

How to cook broth from a soup set
1. Put the soup set into a saucepan, pour in water.
2. Put the pan on the fire, after boiling, drain the first water, pour in fresh water.
3. In the second water, boil the broth after boiling over medium heat for 10 minutes, removing the foam.
4. Reduce the heat and simmer the broth for 40 minutes.

Properly cooked broth is aerobatics in cooking. It depends on the quality ready soup, sauce or aspic prepared on it. And the fish or meat broth itself is already an independent dish. It can be served with croutons, pies or by adding boiled egg. Unfortunately, sometimes the broth becomes cloudy and loses its appetizing appearance. What to do in this case? How to make the broth clear again?

What determines the transparency of the broth

In many ways, from the products from which it is prepared.

The fatter the meat, the more likely the broth will be cloudy. During cooking, the fats become liquid and form an emulsion with it. The longer the broth is cooked, the more likely it is that the fats will break down into fatty acids and glycerin and the broth will become cloudy.

From thawed meat, the broth often turns cloudy than from fresh. When defrosting, the meat loses juices, which turn into water during cooking. The broth becomes more nutritious and saturated, but some of the proteins coagulate, forming foam, which causes the loss of transparency.

If the water boils strongly during cooking, the broth, even from chicken breast, is guaranteed to turn out to be cloudy. When boiling, small drops of fat and protein flakes are mixed, which form an emulsion and make the broth cloudy.

It is important to remove all pop-up foam when boiling until it stops forming. Otherwise, the broth will become cloudy.

The fat content of the meat used for cooking affects the clarity of the broth.

The quality of meat or fish does not always depend on us, but proper cooking to achieve maximum transparency is in our hands. To do this, it is useful to know some rules:

Before cooking, the products must be thoroughly washed with cold water, they should not be left with blood.

Products need to be laid in cold water, if the goal is to cook not meat, but broth. So everything valuable will gradually move from meat to liquid and the broth will turn out tastier and richer. If the meat is placed in hot water, the proteins on the surface will coagulate, the pores will close, and everything of value will remain in the meat. Which is good for meat, but bad for broth.

Bring the water to a boil with strong heat, reduce to a small one, after removing the foam, cook at a minimum. Water should not boil, but only sway.

We only cover the pan with a lid, but not tightly, otherwise the broth will begin to boil and lose transparency.

After boiling, remove all the foam. We do this until it forms. Most sources advise doing this with a slotted spoon, but better with a spoon, it turns out cleaner. It is also advisable to remove excess fat.

How to Make a Clear Broth for Poultry, Meat or Fish Soup

To cook a clear broth, you need to know some rules and follow the instructions clearly.

1. Let's prepare the products: we cut the meat into small pieces, we clean the bones, we chop them, we get rid of gills and eyes from fish heads, we also chop large heads. Kura can be put in whole.

Chicken for broth can not be cut, but boiled whole

2. Thoroughly wash the products, but do not wring out so that they do not lose juices.

To prepare the broth, the products are poured with cold water.

3. On high heat, bring to a boil under a tightly closed lid.

So that the broth is not cloudy, you need to remove all the foam

4. Pour a spoonful of cold water, after boiling, remove the foam that has surfaced. We repeat three times.
5. Reduce the heat to the minimum, open the lid or remove it completely. From time to time we remove the foam and fat.
6. We put the roots and vegetables and, if necessary, salt: chicken broth - 15-20 minutes before the end of cooking, meat - 30 minutes before the end of cooking, put salt in the fish broth immediately after boiling.

Vegetables and roots will make the broth more tasty and fragrant.

7. We put seasonings and herbs. For broths, a "bouquet garni" is made.
8. Cook until tender. You can determine the readiness of the meat. To do this, the thickest edge must be pierced with a chef's needle or just a fork. If they go in easily, the meat is ready.
9. We take out the meat, throw out the vegetables, filter the broth through a fine sieve or cheesecloth in 2-3 additions.

Chicken and egg broth - a tasty and healthy dish

"Bouquet garni" - a mixture of spicy herbs tied with a thread. It dips into the broth when cooked, then is taken out and thrown away. The classic bouquet includes bay leaf, parsley and thyme. Herbs vary depending on the recipe.

Bouquet garni is spicy herbs for cooking broth, tied with thread

For small seasonings, such as peppercorns, you can make a knot of gauze or a wide bandage and lower it into the pan. If you are straining the broth, seasonings can be put directly into the pan, then they will remain on the sieve.

To make the broth even more transparent, you can cook the dish for 15 minutes after boiling, drain the water, wash the meat and dishes again, pour cold water again and cook as described above. It is believed that in this way you will get rid of all the harmful substances and antibiotics contained in the products. A controversial statement, since most of the nutrients also pass into the broth in the first 20 minutes.

How to cook broth from chicken or breast

Cooking time depends on the age of the bird and the size of the piece, from 40 minutes to 2 hours. If a dietary broth is being prepared, it is recommended to remove the skin, it contains a lot of fat. If you are simmering broth with giblets, don't put in the liver, it will add flavor and may cause the broth to become cloudy.

They say that to make the broth golden, you need to use a certain type of chicken: skinny and preferably one that has reached on foot 🙂 yykh I'm serious. I was enlightened by my father-in-law, who lives in Perm and who always buys a certain type of chicken for broth, her bones still don’t gnaw at all. 🙂 The broth is excellent.

Base for beef or pork soup

It is desirable to take meat with a bone. A pitted broth is like a song without accompaniment. Okay, but something is missing. You can also cook bone broth, without meat. The bones are pre-cut into pieces, the tubular ones are boiled whole. Wash prepared foods, clean the bones. beef broth boiled for 3 hours, pork - 2 hours, bone - 4-5 hours. Salt is added 30 minutes before the end of cooking, then roots and herbs are added.

How to make a delicious decoction of fish

Fish broth is cooked no longer than 40 minutes, salt is recommended at the beginning of cooking.

A well-cooked broth must be transparent, with glitters of fat on the surface.

Carrots, onions, celery and parsley root are put in meat and chicken broths, onions and parsley greens are put in fish broths.

To give the chicken broth a nice golden hue, put in it onion peel while it is cooking. You can boil the husk in a separate bowl, and then add the broth to the dish. This will improve its color and enrich it with vitamins. Another option is to caramelize the sugar until dark and then pour it into the broth. But this is a matter of taste.

Basis for jelly and aspic

For cooking jellied meat, it is very important to properly prepare the products. Since those parts that are not used in other dishes - legs, tails, heads - go to jellied meat, they must be processed before cooking. The aspic kit must be pre-soaked in cold water for 3-12 hours to remove excess blood and soften the skin. After that, scrape the meat ingredients with a knife and wash again.

Next, as usual, put the food in a saucepan, add cold water, bring to a boil, remove the foam and cook over low heat for 15 minutes. But in this case, it is appropriate to drain the first broth. This will not only allow for greater transparency, but also reduce the calorie content of the jelly, because we are cooking a very rich broth.

The washed meat is poured with cold water, brought to a boil and, as described above, boiled for 5-6 hours over low heat. A multicooker helps a lot in this process, but if it is not there, it is quite possible to get by with a stove. Vegetables and roots are laid 1 hour before the end of cooking, salt and spices are added 30 minutes before.

As you can see, the preparation of a clear broth requires attention and a reverent attitude. But if for some reason it is still cloudy, you need to lighten it.

Broth for jelly must be cooked over very low heat, otherwise it will become cloudy

How to lighten cloudy fish, chicken or meat broth

A brace will help restore the transparency of the broth. From the name it is clear that the guy exists to pull the dregs, fat and foam flakes from the broth onto itself.

The easiest way to stretch is with egg white. Beat the egg white slightly with a fork and in a thin stream, while stirring, introduce into the broth that has cooled to 70 degrees. Bring to a boil, reduce heat and simmer for 2-3 minutes, stirring occasionally. The protein will capture all the turbidity from the broth and sink to the bottom. It remains only to strain it.

I don’t use an egg, but only protein, and sometimes several proteins ... (one per 1.5 liters of broth) it curls up with grains of meat and foam, which create turbidity, it’s easier to filter in this form ... but I often filter through a paper filter that is used in coffee maker, before just through a waffle towel

Melwin

Another way is to add diluted water to the broth chopped meat. For meat broth, minced meat is taken, for chicken - chicken. Mixed with egg white, diluted with a little cold broth or water. Minced meat is introduced into the broth, mixed, the dish is allowed to boil and boiled for several minutes. The stuffing will cook and sink to the bottom. After that, the broth must be filtered through a fine sieve or cheesecloth.

Instead of minced meat, you can use grated carrots, then you do not need to dilute with water. The main principle: there should be a protein in the guy that will bind the turbidity.

For fish broth in the old days, a brace from pressed caviar was used. Now you can do with egg white.

Video: how to cook a clear broth - a master class from chef Ilya Lazerson

Now you know how to make a clear broth and how you can restore transparency to it. The main thing is to follow the rules and do not forget about some tricks that even professionals use, because no one is immune from mistakes.

Properly cooked broth is aerobatics in cooking. The quality of the finished soup, sauce or aspic cooked on it depends on it. And the fish or meat broth itself is already an independent dish. It can be served with croutons, pies or by adding a boiled egg. Unfortunately, sometimes the broth becomes cloudy and loses its appetizing appearance. What to do in this case? How to make the broth clear again?

What determines the transparency of the broth

In many ways, from the products from which it is prepared.

The fatter the meat, the more likely the broth will be cloudy. During cooking, the fats become liquid and form an emulsion with it. The longer the broth is cooked, the more likely it is that the fats will break down into fatty acids and glycerin and the broth will become cloudy.
From thawed meat, the broth often turns cloudy than from fresh. When defrosting, the meat loses juices, which turn into water during cooking. The broth becomes more nutritious and saturated, but some of the proteins coagulate, forming foam, which causes the loss of transparency.
If the water boils strongly during cooking, the broth, even from chicken breast, is guaranteed to turn out to be cloudy. When boiling, small drops of fat and protein flakes are mixed, which form an emulsion and make the broth cloudy.
It is important to remove all pop-up foam when boiling until it stops forming. Otherwise, the broth will become cloudy.

The fat content of the meat used for cooking affects the clarity of the broth.

The quality of meat or fish does not always depend on us, but the correct preparation in order to achieve maximum transparency is in our hands. To do this, it is useful to know some rules:

Before cooking, the products must be thoroughly washed with cold water, they should not be left with blood.
Products need to be laid in cold water, if the goal is to cook not meat, but broth. So everything valuable will gradually move from meat to liquid and the broth will turn out tastier and richer. If the meat is placed in hot water, the proteins on the surface will coagulate, the pores will close, and everything of value will remain in the meat. Which is good for meat, but bad for broth.
Bring the water to a boil with strong heat, reduce to a small one, after removing the foam, cook at a minimum. Water should not boil, but only sway.
We only cover the pan with a lid, but not tightly, otherwise the broth will begin to boil and lose transparency.
After boiling, remove all the foam. We do this until it forms. Most sources advise doing this with a slotted spoon, but better with a spoon, it turns out cleaner. It is also advisable to remove excess fat.

How to Make a Clear Broth for Poultry, Meat or Fish Soup

To cook a clear broth, you need to know some rules and follow the instructions clearly.

Let's prepare the products: we cut the meat into small pieces, we clean the bones, we chop them, we get rid of gills and eyes from fish heads, we also chop large heads. Kura can be put in whole.
Chicken for broth can not be cut, but boiled whole
Thoroughly wash the products, but do not wring out so that they do not lose juices.
To prepare the broth, the products are poured with cold water.
Bring to a boil over high heat with a tightly closed lid.
So that the broth is not cloudy, you need to remove all the foam
Pour in a spoonful of cold water, after boiling, remove the floating foam. We repeat three times.
Reduce the heat to minimum, open the lid or remove it completely. From time to time we remove the foam and fat.
We put the roots and vegetables and, if necessary, salt: chicken broth - 15–20 minutes before the end of cooking, meat broth - 30 minutes before the end of cooking, put salt in the fish broth immediately after boiling.
Vegetables and roots will make the broth more tasty and fragrant.
Add spices and herbs. For broths, a "bouquet garni" is made.
We cook until ready. You can determine the readiness of the meat. To do this, the thickest edge must be pierced with a chef's needle or just a fork. If they go in easily, the meat is ready.
We take out the meat, throw out the vegetables, filter the broth through a fine sieve or cheesecloth in 2-3 additions.
Chicken and egg broth - a tasty and healthy dish

"Bouquet garni" - a mixture of spicy herbs tied with a thread. It dips into the broth when cooked, then is taken out and thrown away. The classic bouquet includes bay leaf, parsley and thyme. Herbs vary depending on the recipe.

How to cook broth from chicken or breast

They say that to make the broth golden, you need to use a certain type of chicken: skinny and preferably one that has reached on foot 🙂 yykh I'm serious. I was enlightened by my father-in-law, who lives in Perm and who always buys a certain type of chicken for broth, her bones still don’t gnaw at all. 🙂 The broth is excellent.

https://www.u-mama.ru/forum/family/cook/11682/

Base for beef or pork soup

It is desirable to take meat with a bone. A pitted broth is like a song without accompaniment. Okay, but something is missing. You can also cook bone broth, without meat. The bones are pre-cut into pieces, the tubular ones are boiled whole. Wash prepared foods, clean the bones. Beef broth is cooked for 3 hours, pork - 2 hours, bone - 4-5 hours. Salt is added 30 minutes before the end of cooking, then roots and herbs are added.

How to make a delicious decoction of fish

Fish broth is cooked no longer than 40 minutes, salt is recommended at the beginning of cooking.

Carrots, onions, celery and parsley root are put in meat and chicken broths, onions and parsley greens are put in fish broths.

To give chicken broth a nice golden hue, add the onion skins to it while it cooks. You can boil the husk in a separate bowl, and then add the broth to the dish. This will improve its color and enrich it with vitamins. Another option is to caramelize the sugar until dark and then pour it into the broth. But this is a matter of taste.

Basis for jelly and aspic

For cooking jellied meat, it is very important to properly prepare the products. Since those parts that are not used in other dishes - legs, tails, heads - go to jelly, they must be processed before cooking. The aspic kit must be pre-soaked in cold water for 3-12 hours to remove excess blood and soften the skin. After that, scrape the meat ingredients with a knife and wash again.

The washed meat is poured with cold water, brought to a boil and, as described above, simmered for 5-6 hours over low heat. A multicooker helps a lot in this process, but if it is not there, it is quite possible to get by with a stove. Vegetables and roots are laid 1 hour before the end of cooking, salt and spices are added 30 minutes before.

As you can see, the preparation of a clear broth requires attention and a reverent attitude. But if for some reason it is still cloudy, you need to lighten it.

Broth for jelly must be cooked over very low heat, otherwise it will become cloudy

How to Clarify Cloudy Fish, Chicken or Meat Broth

A brace will help restore the transparency of the broth. From the name it is clear that the guy exists to pull the dregs, fat and foam flakes from the broth onto itself.

I don’t use an egg, but only protein, and sometimes several proteins ... (one per 1.5 liters of broth) it curls up with grains of meat and foam, which create turbidity, it’s easier to filter in this form ... but I often filter through a paper filter that is used in coffee maker, before just through a waffle towel

https://forum.say7.info/topic21261.html

Another way is to add minced meat diluted with water to the broth. For meat broth, minced meat is taken, for chicken - chicken. Mixed with egg white, diluted with a little cold broth or water. Minced meat is introduced into the broth, mixed, the dish is allowed to boil and boiled for several minutes. The stuffing will cook and sink to the bottom. After that, the broth must be filtered through a fine sieve or cheesecloth.

Instead of minced meat, you can use grated carrots, then you do not need to dilute with water. The main principle: there should be a protein in the guy that will bind the turbidity.

For fish broth in the old days, a brace from pressed caviar was used. Now you can do with egg white.

Video: how to cook a clear broth - a master class from chef Ilya Lazerson

Now you know how to make a clear broth and how you can restore transparency to it. The main thing is to follow the rules and not forget about some tricks that even professionals use, because no one is immune from mistakes.

Bouillon As adults, we don't remember as often. But, when we get sick, the broth sometimes does not even enter into recipe but in a prescription prescribed by a doctor. And this is not surprising, because the broth is very easy to digest, warms and does not strain the weakened body. Plus, it has a controlled calorie content - excess fat can always be removed. But also in healthy time Don't forget about the broth. First, broth is the basis of many culinary dishes. And secondly ... After all, if the broth was cooked beautifully - transparent, appetizing in color, with cheerful greens - then it itself will become an ornament to any table. How to cook broth? Take your pick, there are many recipes! Don't forget to read the tips - how to make the broth clear, how to lighten the broth... different vegetables, for example, with color and Brussels sprouts, as well as with vermicelli, noodles, rice, scrambled eggs, dumplings, meatballs, scrambled eggs, rice, celery, eggs. giblets and even with trepangs ... Although for me the most delicious is chicken broth with meatballs. Mom. And to cook it is as easy as shelling pears: I asked my mother - and you're done!

To make the broth rich and strong, bones, meat, fish, mushrooms, vegetables are poured with cold water. If you want the contents of the broth to retain more useful things in itself, without giving it away to the broth, then put it in hot water.
Water for 1 serving is usually poured 2-2.5 glasses, taking into account the fact that about a glass will evaporate during cooking. It is undesirable to add water later - the taste of the broth will be worse.
Salt the broth immediately. But if the broth is needed for the subsequent preparation of other dishes, then be careful with salt, so as not to run into a problem later. In this case, it is better to add salt later.
The broth should be boiled over medium heat. A strong fire is a cloudy broth, a weak fire is a weak broth.
As soon as the broth boils, remove the foam with a slotted spoon and reduce the heat.
In the course of cooking, it is recommended to remove fatty spangles, since if the fat is heated for a long time, it acquires an unpleasant taste and smell.
Remember that overcooked broth loses its taste and aroma. Meat broth is usually boiled for up to two hours (only pure bone broth can be boiled for up to three), fish - an hour, mushroom - until the mushrooms become soft.
An hour before the end of cooking, it is recommended to put onions, carrots, parsley and celery roots in the broth, and bay leaf 5 minutes in advance.
If you're making chicken broth with wonderful fresh chicken, it's best to avoid spices to preserve the natural flavor. But this is if from a wonderful and fresh ...
How to clarify the broth? If you want to lighten the broth, use special braces that can be made from meat or protein (see our recipes).
Ready broth is filtered.
Do not abuse bouillon cubes.
If you want to make proper chicken broth, never write "chicken", "bouillon", "broth".

First of all, you will need a chicken. Ideally - soup, that is, a middle-aged laying hen. Unlike broiler, it can cook for hours, giving the broth a taste and not turning into porridge. If you do decide to use a broiler, reduce the cooking time to about 1 hour.

AT classic recipe the whole chicken is used in the broth, but individual or just a soup set from any supermarket will do. You should not take only the breast: the meat can turn out to be tough, and the broth can be hateful.

In addition to the main ingredient, chicken, onions, carrots, celery and seasonings are added to the broth. To give a more saturated color, vegetables can be sautéed in a small amount of oil.

1 kg of chicken;
5 liters of water;
1 onion;
1 carrot;
salt, peppercorns - to taste;
greenery for decoration.

How to cook broth

Wash the chicken and put it in a deep pot. You can not cut the whole carcass.

Pour in water so that it covers the meat. If you want the chicken to be tasty, then salt it right away. If you prefer a tasty and clear broth, add salt at the end of cooking.

Wash and peel carrots and onions. Cut the carrot into several pieces, leave the onion whole or cut in half.

Put the pot on a slow fire. Make sure that the water does not boil, only small bubbles should form on the surface. This will allow the broth to remain transparent. To do this, remove the resulting foam in a timely manner.

During the cooking process, the water may boil away, so it should be added.

After 1.5 hours (if you use broiler chicken, then after 10 minutes) add carrots, onions and peppers to the broth. Cook for 1 more hour.

When the time is up, try to separate the meat from the bones. If it doesn't work, cook more. If the meat comes off, it is ready - remove the pan from the heat and cool slightly.

Cooked vegetables can be removed from the broth: all beneficial features they have already given. Also take out the chicken. The meat can be used in soups and snacks.

Ready-made broth can be consumed in its pure form or used as the basis of soups.

4 soups with chicken broth

loftbarlimonad.ru

Ingredients

150 g of chicken stomachs;
150 g chicken hearts;
150 g chicken liver;
salt, pepper - to taste;
1 onion;
1 carrot;
500 ml chicken broth;
50 g egg noodles;
greens;
2 quail eggs.

Cooking

Rinse the chicken offal and remove the films. Put each type in a separate pan and cover with cold water. Put on fire, salt, pepper and bring to a boil. After boiling, boil the liver for 20-25 minutes, hearts - 40 minutes, stomachs - about an hour.

Finely chop the onion and carrot. Heat the vegetable oil in a frying pan, put the vegetables and fry them over low heat, stirring constantly. After 2-3 minutes, remove the pan from the heat and transfer its contents to a napkin to remove excess oil.

Put the finished offal into the pot with the broth and bring to a boil. Add onions and carrots, then egg noodles. Put the pasta whole or break it into pieces. Salt and pepper.

After 3-4 minutes, add finely chopped greens. When the noodles become soft, the soup is ready. Pour it into plates and put a boiled quail egg in each.

sproutedroutes.com

Ingredients

700 ml chicken broth;
½ cup of rice;
90 g of tomato paste;
500 g of tomatoes in their own juice;
100 g cream cheese;
parsley.

Cooking

Put the broth on medium fire and bring to a boil. Add rice tomato paste and tomatoes. Boil for 10 minutes, then put cream cheese and bring to a boil again. Salt and pepper. Add finely chopped parsley and cook until the rice is tender.

Serve the soup hot with breadcrumbs and herbs.

delish.com

Ingredients

2 medium carrots;
1 onion;
1 celery stalk;
1 clove of garlic;
3 tablespoons of olive oil;
salt, pepper - to taste;
2 cans of white beans in their own juice;
3 liters of chicken broth;
4 cups spinach leaves;
30 g of grated parmesan;
green pea and greenery for decoration.

Cooking

Coarsely chop the carrots, onions, celery and garlic. Heat in a heavy bottomed saucepan olive oil. Add chopped vegetables, salt and pepper. Simmer for 10 minutes over medium heat, stirring occasionally.

Drain the juice from the beans, rinse and dry. Mash ½ cup of legumes with a fork, add to vegetables and simmer for 2-3 minutes over medium heat. Then add the whole beans to the pot and stir. Pour the mixture with chicken broth, bring to a boil, reduce heat and simmer, covered, for another 20 minutes.

Add spinach washed in cold water to the soup and cook for 2 minutes until the leaves wilt. Remove the soup from the heat, pour into bowls, sprinkle with grated Parmesan, add green peas and herbs.

Serve with crispy.

dorastable.com

Ingredients

1 onion;
½ tablespoon of vegetable oil;
2 cloves of garlic;
300 g of any minced meat;
salt, pepper - to taste;
3 liters of chicken broth;
1 carrot;
1 potato;
100 g of vermicelli;
1 bay leaf;
greens.

Cooking

Start by making meatballs. Finely chop the onion and fry vegetable oil. Finely chop the garlic or pass through a garlic press. Mix it with onion and minced meat, salt, pepper and mix well. Make meatballs. The size can be any, but it is better to make the balls small, with a quail egg.

Put the pot of broth on the fire and bring to a boil. Reduce heat and add meatballs. Boil for 5-7 minutes.

Wash and peel carrots and potatoes. Cut carrots into slices, and potatoes into cubes. Put the chopped vegetables into the broth. Boil until potatoes are cooked. Then add vermicelli and bay leaf. Boil 2 minutes. Remove from heat and cover with a lid.

Pour the finished soup into bowls and sprinkle with fresh herbs.