How to make delicious chicken broth. How long to cook chicken broth? What can be prepared from aromatic chicken broth and how to cook it correctly

Healthy chicken broth contains a large amount of vitamins and minerals that are perfectly absorbed by the body. Soups and sauces are prepared from it, it is added when preparing main courses, and served with savory pastries.

The broth is indispensable for colds and flu, after surgery, in case of poisoning, and it is also a life-saving remedy for a hangover. Today I will tell you how to cook delicious chicken broth in a slow cooker from the breast and other parts of the chicken and how to do it correctly so that the broth is clear and as beneficial as possible for both sick and healthy people.

Cooking chicken broth

Kitchen appliances and supplies: knife; cutting board; Bowl; slotted spoon; saucepan; sieve; multicooker.

• For cooking, you can use any part of the chicken carcass - thighs, drumsticks, back, neck, breast in any combination. You should not cook broth only from meat, without bones - it will not be rich and aromatic, since the bones contain extractive substances.
• It is advisable to use young, homemade chicken - it will cook faster, and its meat is more tender and healthy. The broth from an old chicken will not be as clear as from a young chicken, but it will be more flavorful.
• For a quality dish, use a chilled carcass, not a frozen one. She should be fairly well-fed, with intact skin, without bruises or bruises.

Step-by-step preparation

Using broth

• It can be served as an independent first course with boiled noodles, sprinkled with chopped herbs before serving. For serving, use special deep bowls with two handles or broth mugs with a volume of 250-500 milliliters.
• This dish is also served with croutons, savory pies, and toast.
• Can be used as a base for many first courses and sauces, and can also be added when cooking stews from meat and vegetables.

Recipe video

To properly prepare delicious and aromatic chicken broth, I recommend that you watch this video.

• Before starting cooking, you can add a few peas of allspice and parsley root to the water for flavor.
• If you plan to give the broth to your child, then make it as low-fat as possible - boil the chicken without skin, and after cooking, blot the surface of the broth with a napkin to remove excess fat.
• To make the broth even clearer, drain the first water immediately after boiling along with the foam, rinse the chicken and fill it with water again. Then prepare the dish as usual.
• Using the same recipe, a delicious turkey broth is prepared. You can cook it either in a slow cooker or in a saucepan on the stove.

Other first course options

If you or your family are lovers of first courses, then I advise you to prepare soup in beef broth with vegetables or cereals, as well as in chicken broth. The soup made from dumplings with broth is also very tasty, which, moreover, is prepared very quickly and easily.

I shared with you all the secrets of delicious chicken broth that I knew myself. If you have your own options for preparing this dish, share them in the comments. I would also be grateful for your additions and options for using the broth. Thanks for stopping by and bon appetit!

Chicken bouillon is a dish that is perfect without adding other products. But if you want to get a more satisfying dish, rich in a variety of flavors, then you can add pasta, mushrooms or vegetables to it. The stew will become rich and nutritious.

It’s very easy to cook chicken broth in a slow cooker or in the usual way in a saucepan. The stew will be rich, transparent and golden.

In a saucepan

Ingredients:

• black pepper;
• water - according to the volume of the pan;
• chicken drumstick – 4 pcs.;
• greenery;
• salt.

Preparation:

1. Rinse the meat, place in water and boil. Boil for a couple of minutes.
2. Drain the liquid. Pour fresh water over the chicken and boil. It will take about half an hour to prepare.
3. During the process, you should not let the water boil too much, but you must definitely remove the foam. To preserve the flavor of the chicken, do not rinse it with hot water and only place it in cold liquid.
4. Add salt, pepper and simmer for another five minutes. If you want a perfectly clear broth, strain the liquid through cheesecloth.
5. Chop the chicken and add it to the broth.

All that remains is to chop the greens and add them to the stew before serving.

In a slow cooker

Ingredients:

• water - according to the volume of the bowl;
• allspice – 5 peas;
• chicken - up to a kilogram;
• onion – 1 pc.;
• laurel – 2 leaves;
• salt;
• black pepper – 5 peas;
• carrot – 1 pc.

Preparation:

1. Rinse the meat and remove fat.
2. Peel the vegetables. There is no need to chop the onion, but it is better to cut the carrots into three parts.
3. Place chicken and vegetables in a bowl. Throw in peppercorns and add bay leaves.
4. Pour in water, add salt. Close the lid and set the “quenching” mode.
5. Set the timer for an hour and a half.
6. Periodically open the lid and remove the foam.

After the timer signal, the soup should sit for half an hour. Then take out the bowl, remove the food from it, take gauze and strain the liquid. This procedure will make the broth perfectly transparent.

Chicken noodle soup - step by step

This chicken broth soup is simple, but tasty and satisfying.

Ingredients:

• salt;
• chicken - half a kilo;
• onions – 2 pcs.;
• vermicelli – 2 handfuls;
• carrots – 2 pcs.;
• pepper;
• greens – 25 g;
• potatoes – 2 pcs.

Preparation:

1. Place the meat pieces into the water. Place on the stove and wait until it boils. Drain the water and add the same amount again. Boil the meat for a quarter of an hour.
2. Chop the carrots and place carrot cubes in the soup.
3. One whole peeled onion will be needed. Throw it into the broth, simmer for half an hour and remove.
4. Remove the chicken meat, cool, chop and return to the broth.
5. Chop the potatoes and add to the chicken.
6. Chop the second onion, place in a frying pan and fry. Add to the broth and cook for a quarter of an hour.
7. Add vermicelli, salt and pepper. Boil (it will take seven minutes) and sprinkle with chopped herbs.

Hearty borscht with chicken broth

The dish turns out healthier than traditional borscht with pork. Therefore, we strongly recommend trying the delicious light borscht prepared according to a proven recipe.

Ingredients:

• chicken - half a kilo;
• a pair of potato tubers and a tomato;
• small carrot;
• a quarter fork of cabbage;
• onion and medium-sized beets;
• pod bell pepper(you can do without it)
• dill – 45 g;
• oil – 2 tbsp. spoons of olive;
• sour cream - a spoon on each plate.

Preparation:

1. Pour water over the bird and cook (it will take an hour and a half).
2. Remove chicken, cool and chop.
3. Grate the beets and add to the stew.
4. Chop the potatoes and also put them in the liquid.
5. The onion will need to be diced, the carrots should be grated, and the pepper should be cut into strips.
6. Place all vegetables in hot frying pan, add oil and fry.
7. Chop the cabbage and add to the stew.
8. Add chopped tomatoes to the frying and simmer for five minutes. Transfer it to the soup and boil it all together.
9. Add meat pieces, sprinkle with chopped herbs, add salt and mix.

Pour soup into each bowl and add sour cream.

Cooking mushroom soup with chicken broth

Thanks to champignons, the stew will be more nutritious and flavorful.

Ingredients:

• salt;
• greens – 20 g;
• breast – 350 g chicken;
• potatoes – 2 pcs.;
• champignons – 100 g;
• oil;
• onion – 1 pc.

Preparation:

1. Cut the breast into pieces, add water and boil. Remove the meat, cool and chop.
2. Chop the potatoes. Place in broth.
3. You will need the onion in half rings. Mushrooms should be chopped, put in a frying pan with onions, pour in oil and fry. Transfer the roast into the broth.
4. Add salt, sprinkle with pepper, add chicken pieces and keep on the stove for another quarter of an hour.

Chop the herbs and sprinkle on the finished stew.

Dumpling soup

Many generations of children have grown up on this aromatic soup. It turns out light and fragrant.

Ingredients:

• potatoes – 3 pcs.;
• fillet – half a kilo;
• carrots, eggs, onions - one each;
• salt and selected spices;
• oil – 45 ml olive;
• flour – 6 tbsp. spoon;
• greenery.

Preparation:

1. Grind the fillet, transfer to water and cook. Skim off foam during cooking.
2. Salt and sprinkle with spices.
3. Chop the onion, cut the carrots (straws are needed). Place in a frying pan with hot oil, fry and add to the stew along with potato cubes.
4. Pour flour into the egg and knead - you get a liquid mass. Take a spoon, scoop out the dough and place it in the broth.
5. Boil - all products must “cook” completely.
6. Chop the herbs and sprinkle over the finished stew.

Chicken broth with egg and croutons

A simple variation that is nevertheless tasty, satisfying and light.

Ingredients:

• garlic – 2 cloves;
• chicken - half a kilo;
• bread – 200 g white;
• chicken egg – 7 pcs.;
• pepper, dill, parsley, green onions;
• salt.

Preparation:

1. Place chicken in water. When it boils, drain the liquid and add the same amount of water.
2. Remove foam and boil for an hour.
3. Get the meat. Take gauze and strain the liquid.
4. Salt the broth. Chop the meat.
5. Boil the eggs, cut the loaf (you need cubes), chop the garlic cloves.
6. Mix the loaf with the garlic mass, place on a baking sheet and dry in the oven. Take it out when it turns golden.
7. Cut the egg in half. Chop the greens.

Place chicken pieces in a bowl and lay out the egg. Sprinkle with herbs, pour in broth and add crackers.

How to cook clear chicken broth?

This stew can be used as a base for any soup.

Ingredients:

• chicken - carcass;
• a couple of onions and carrots;
• laurel – 5 leaves;
• celery root;
• a handful of garlic cloves.

Preparation:

1. Rinse the carcass and cut it. For diet broth, you will need to remove the skin.
2. To fill with water. When the liquid boils, foam forms, which must be removed. If you miss the moment, the broth will turn out with “flakes” and will not be transparent.
3. Peel the garlic and onions and add them to the meat without cutting them.
4. Cut the carrots (the pieces should be large) and add them to the vegetables. Add celery. Add some salt.
5. Cover with a lid and simmer for one and a half hours. Get groceries. Take gauze, fold it in three layers and strain the broth.

Ingredients:

• fillet – half a kilo;
• toast;
• a couple of potato tubers, a turnip onion and a carrot;
• “bath” of processed cheese;
• bay leaf – 3 pcs.;
• greens – 30 g;
• butter – 50 g;
• selected spices.

Preparation:

1. Place meat in water and add salt. Add pepper and add bay leaves. Cook for half an hour. Remove the meat piece.
2. Chop the onion, chop the carrots, chop the meat and chop the potatoes.
3. Throw the potato cubes into the broth and cook.
4. Place butter in a frying pan. Throw in the onion, add carrots, add salt and pepper. Fry the sliced ​​vegetables, add to the broth and simmer for seven minutes.
5. Return the meat and cook for another four minutes. Spoon in the cheese and stir.
6. Chop the greens and sprinkle in portions. Add croutons to each bowl.

Vegetable soup

This is the most common option, which turns out rich, beautiful and very tasty. The most available vegetables are used for cooking. Based on this recipe, if desired, you can cook pea soup, for which you should soak the peas in advance and cook them at the same time as the chicken.

Ingredients:

• pepper, carrot, onion - one each;
• potatoes - a couple of tubers;
• chicken fillet;
• seasonings;
• greens – 25 g;
• oil.

Preparation:

1. Rinse the piece of meat and place it in water. When the liquid boils, drain. Pour fresh water over the chicken and boil.
2. You will need to cut the pepper into strips, chop the onion, and grate the carrots. Place everything in a frying pan, add oil and fry. Add pepper and fry for another five minutes. Add all the vegetables to the stew.
3. Cut the potatoes and put them in the soup.
4. Remove the meat, chop and return to the broth.
5. Add salt and season with selected spices. Pour chopped greens into the finished dish.

When it is cooked, its aroma knocks you off your feet and whets your wild appetite. Even if you are not hungry at all, you will hardly be able to resist such a gastronomic temptation. This dish is worthy of serving at any table, although the recipe is very simple and does not require large quantity ingredients. Are you already salivating with hunger? Then get acquainted with a recipe that has earned popularity almost all over the world, chicken broth. Today we will learn how to cook chicken broth correctly, so that we can get maximum benefit and pleasure.

Briefly about the benefits of chicken broth

Meat broth is a rich soup in which meat and bones have been boiling for a long time. The meat ingredient releases all the substances contained in it into the water and makes it aromatic, rich and tasty. In our case, the role of the meat component is played by chicken.

Chicken broth is not only tasty, but also healthy. Some of its advantages are successfully used even in medicine:

1. It has long been used to feed sick and weakened people, as well as children who need to strengthen the strength of their body, for example, after a long illness or surgery, or simply during a period of intense consumption of vitamins.
2. For poisoning and other disorders of the gastrointestinal system, broth is an indispensable dish, as it is very easily digestible, without giving a feeling of heaviness and at the same time nourishing the body.
3. The amino acid cysteine, which is present in chicken meat and remains in the broth, has a property that helps fight diseases of the bronchi and lungs - it thins mucus and facilitates its easy removal from the respiratory tract.
4. Chicken is low in calories, therefore it occupies one of the first places in dietary nutrition. In other words, you can eat broth as much as you want - your figure will improve, and you will not experience brutal hunger and its consequences.

These are just some of the benefits of chicken broth that make it stand out from the rest. In addition, the taste of chicken broth is very high - it’s not for nothing that the best restaurants in the world are used to preparing dishes based on it.

What kind of chicken do you need?

In order for the chicken broth to be excellent, great attention should be paid to the choice of the main component - chicken. It is a misconception that you can make a good broth from any bird. During its lifetime, store-bought chicken was fed with something unknown, and the broth from it turns out to be more like water and has neither smell nor color. Some poultry farms even use prohibited additives in feed - steroids, which can even enlarge the mammary glands in boys and men. Therefore, choosing chicken for broth is not the last thing.

Ideally, it is better to purchase a bird from friends, or even better, relatives from the village. But you can find a suitable product at the city market in the agricultural products department. Contrary to popular belief, chicken does not have to be super plump. On the contrary, domestic chickens raised on natural food are much thinner than their broiler counterparts. But their relative thinness does not reflect badly on the taste. Homemade skinny ones give the most fragrant and appetizing broth with a beautiful color.

How old should a bird be? This doesn’t matter, because in any case, chicken raised in the village using natural feed has tougher meat and stronger bones. Accordingly, it will take quite a long time to prepare it. But no matter how much time it takes, it’s worth it, because this is the only way to prepare real chicken broth.

The process of making broth

So, you managed to find a chicken and can’t wait to cook some fish out of it. After preparing the chicken broth, you can simply drink it as an independent liquid dish or cook a delicious soup or gravy for a side dish based on it. It is also possible to freeze the broth in reserve, in case you need to quickly prepare something nutritious. Whatever you choose, make it smart with our base recipe.

The required time is 2.5-3 hours.

Exit ready-made dish- 3 liters.

The recipe involves using the following ingredients:

• domestic chicken weighing about 1 kg (can be prepared from half a large carcass);
• water - 5 liters;
• 2-3 medium-sized onions in peel;
• 1-2 sweet carrots;
• black peppercorns - 5-10 pieces;
• 3-4 laurel leaves;
• egg white;
• salt;
• favorite type of greens.

And now, step by step, how to prepare simple chicken broth.

1. The chicken needs to be washed well, removing everything unnecessary from it. We also remove the giblets (liver, heart, lungs) - they give a richer taste, but the broth will be cloudy. Pour hot water over the bird and immediately salt it. Then fill it with cold water and put it on fire. At first, you can turn on the heat higher, but as soon as it boils, turn it down to low. Cook our bird for 2.5-3 hours, not forgetting to remove the foam. Sometimes it doesn't make sense to cook the broth for so long. Focus on the meat - when it starts to fall away from the bones, you can call it a day.
2. Vegetables need to be prepared in a special way. Cut the unpeeled onion in half (remove only the peel, which doesn’t stick well), peel the carrots and cut into arbitrarily large pieces. To begin with, you need to hold the vegetables in a hot frying pan for as long as it takes for them to bake (but not char). Add them to the chicken broth when it is already cleared of excess fat and foam. We leave the onion skins so that they give their golden color to the broth.
3. At the same time you can add spices. It would be better to wrap the selected spices in a piece of gauze or in a special bag to then remove them from the broth.
4. When the yushka is cooked, take out the meat with a slotted spoon, and throw the whipped egg white into the broth so that it absorbs all the excess. After that, strain the broth through a gauze filter and then sprinkle with herbs. The chicken broth is ready, you can taste it.

As you can see, the recipe is simple and straightforward. Your chicken broth will become tastier each time you use it. It is acceptable to experiment as much as you like with vegetables and spices, because every person wants variety - so why not?

Secrets that are important to remember

The recipe for proper chicken broth is simple, but it still requires knowledge of some nuances. We decided to collect them separately in this subtitle so that you master the art of cooking broth to perfection. These are the recommendations:

1. If you hurry, you will make people laugh. Remember that beautiful and tasty chicken broth is obtained only over low heat. It should simmer, but not boil.
2. You only need to fill the chicken with cold water - this way, the maximum amount of collagen is extracted - a protein that is beneficial for the skin and tendons. It can only be blanched in hot water before cooking.
3. Do not use strong-smelling seasonings and vegetables to prepare the broth, otherwise the real flavor of the dish will be lost.
4. If there is a need to add cold water during the cooking process, do not pour it in cups, but add little by little, a couple of tablespoons at a time.
5. An important point - the broth can only be cooked without a lid. In a covered pan it will bubble, but we don’t need that.
6. Since the recipe is designed to produce a tasty broth, you need to salt it first, as soon as the water boils.

These are the important points you need to keep in mind when preparing to cook the broth according to our recipe. The most important thing is to have patience, because only a patient person can do everything consistently and correctly.

In contact with

Chicken broth is one of the most popular first dishes that can be quickly prepared at home, while it is satisfying, light and recommended even for patients. Let's take a closer look at how and how much to cook chicken broth so that it turns out clear, tasty and rich.

How long to cook chicken broth

The duration of cooking chicken broth depends on what kind of chicken it is cooked from (store-bought, homemade), as well as what is used for cooking (a whole chicken or its individual parts). Let's take a look at how much chicken broth you need to cook:

• How long does it take to cook chicken broth (whole)? If the broth is cooked from store-bought chicken (broiler chicken), then the cooking time will be on average 60 minutes after boiling water in the pan, if from home-made chicken, then 2-3 hours (depending on the age of the chicken, after 2 hours of cooking you need to check the meat for readiness).
• How long does it take to cook chicken broth from chicken parts (wings, legs, breasts)? Store-bought broth chicken breasts bones (wings, legs, thighs) are cooked on average for 50-60 minutes after boiling water in a saucepan, fillets are cooked less - 30-35 minutes, the same parts of a homemade chicken carcass are cooked on average half an hour more than store-bought ones.
• How long does it take to cook chicken broth from a soup kit? On average, the broth from the soup set needs to be cooked for 55-60 minutes after the water boils in the pan.
• How long does it take to cook chicken tripe broth? Broth from tripe (chicken stomachs, hearts, etc.) is boiled on average 1 hour after boiling water in a saucepan.

Having considered how much chicken broth needs to be cooked, we will now consider in more detail the process of cooking it in order to know how to prepare a delicious, rich and clear chicken broth at home.

How to cook chicken broth

The main secret of a tasty rich broth is the use of pieces chicken meat on the bones (breasts on the bones, backbone, necks, wings, thighs, legs), if you need a lighter, unsaturated chicken broth, you can use chicken fillet, chicken parts on the bones, but without skin, as well as chicken tripe (stomachs, hearts, liver).

You can cook a delicious soup or just broth from whole chicken, but in this case the cooking time increases significantly, and the meat may not cook evenly (it is better to cut the chicken into at least four parts when cooking). Let's take a step-by-step look at how to properly cook chicken broth that is tasty and clear:

• If the chicken was frozen, defrost it in advance at room temperature (it is better not to use a microwave, and also not to start cooking broth from unthawed meat).
• We cut the whole chicken into several parts (if breasts, legs or wings are used for cooking the broth, then there is no need to cut them). If you require a lighter chicken broth, remove the skin from the chicken.
• Wash the prepared chicken parts thoroughly in cold water.
• Place the prepared chicken in a pan and add water at the rate of 2-2.5 liters of water per 1 chicken, then bring the water in the pan to a boil over high heat.
• After boiling, drain the first broth (if the main goal is a clear broth or soup in the end), after removing the chicken from it, then pour in the chicken clean water and again bring the water to a boil over high heat.
• After the water boils in the pan, it is important to reduce the heat in time so that the water does not boil too much and collect foam on the surface of the water, since if this is not done in time, the broth will turn out more cloudy.
• Peel and add whole onions and carrots to the broth to make the broth more tasty. Cook the broth for an average of 1 hour (the cooking time for chicken broth depends on the chicken and its parts from which it is cooked and is indicated at the beginning of the article).
• To make the broth more transparent, it is better to salt it at the very end of cooking, and to make chicken meat more tasty in broth or soup, it is better to salt it immediately after boiling the water in the pan. There is no need to cover the pan with a lid during cooking.
• 10 minutes before the end of cooking the chicken, add salt to the broth (if you did not add it at the beginning of cooking), bay leaf, and black peppercorns.
• When the chicken is cooked and the broth is ready, you can further strain it through a sieve or cheesecloth, first removing the chicken and vegetables from it, after which it can be seasoned with herbs and served.

Note: to make the chicken soup rich, you don’t have to drain the first broth, just remove the foam that forms on the surface of the water in time.

Answers to popular questions on the topic of how to cook chicken broth

• What kind of soup can you make with chicken broth? You can cook many soups using chicken broth (buckwheat, rice, noodles, borscht, cabbage soup, etc.).
• What is the best way to make chicken broth (from what part of the chicken)? A more tasty and rich broth is obtained from chicken parts with bones (wings, breast on the bone, necks, thighs, drumsticks, soup set).
• Do I need to remove the skin from chicken when cooking broth? If you remove the skin from the chicken before cooking, the broth will be less fatty; if you leave it on, it will be richer.
• Do I need to drain the first broth when cooking chicken? If the first broth is not drained when cooking the chicken, the final broth will be cloudy. Also, in addition to transparency, the second broth has another advantage: it is more healthy, since the first broth contains possible harmful substances that are boiled out of the chicken at the very beginning of cooking (applies to store-bought broiler chickens that grow on additives and antibiotics).

In conclusion to the article, it can be noted that knowing how long and how to cook chicken broth correctly, you can constantly prepare delicious soups, while the meat in the broth will be completely cooked, and the broth itself will be clear and rich. Your feedback and useful tips how to cook chicken broth in a saucepan, leave it in the comments to the article and share it in in social networks, if it was useful to you.

Transparent aromatic broths were invented in France. There they tried them “on different substances”: on meat (beef, chicken, pork) and on vegetables.

Chicken broth is versatile. You can use it as a base for soups and sauces, in the preparation of liquid rice or risotto, for stewing poultry or vegetables, and so on. It is prepared in different ways, but the discrepancies concern details rather than principles. The article describes the general algorithm for preparing chicken broth, as well as the most important details, secrets and tricks of housewives. At first step-by-step instruction, then - useful tips.
So, how to make chicken broth.

Ingredients for 1 liter of chicken broth:

• 1 gutted chicken, or 1-1.3 kg chicken bones with leftover meat
• 5 liters of good bottled or filtered water (if you want to get a very concentrated, real broth from a real village chicken), or less, “by eye” - so that the water completely covers the store-bought broiler
• 1-2 medium onions, peeled and halved (or whole with skins on)
• 2 fresh parsley roots
• 1-2 medium carrots, peeled and quartered
• pinch of sea salt

For the bouquet garni:

• 1 bay leaf
• ½ teaspoon thyme
• 3-4 stalks fresh parsley
• 3-4 black peppercorns
• 2-3 white peppercorns
• 1-2 carnations

Optional:

• 1 medium celery stalk, finely chopped
• a handful of green peas (fresh or frozen)
• 1-2 tbsp. l. tomato paste or 1 mashed tomato (for brushing the bones)

Chicken broth - recipe step by step

Tie a bouquet garni or collect all the seasonings in a piece of gauze.

Wash the chicken thoroughly, cut off its fleshy parts (breasts will be used for other dishes), cut into 8 parts (2 legs, 2 wings, then the carcass in half lengthwise, each half in half crosswise), place in a saucepan. If using a broth kit, prepare the bones. Immediately add salt and pepper.

Pour enough cold water over the bones (it should completely cover the bones) and place over very high heat to bring the water to a boil.

As soon as the water boils, drain it immediately and rinse the bones with cold water.

Now these bones, which have been blanched, are again filled with cold water and put on low heat. During the cooking process, clear the broth from foam. (Blanching significantly reduces the foam, but you will still have to skim it off).

After most of the foam has been removed, add vegetables. They need to be removed after an hour and a half. ( Seasonings can be added immediately, along with vegetables).

Cook for about an hour and a half over very low heat with the lid closed. Don't forget to remove the foam.

Add seasonings 3 minutes before the end if you have not done so already. At the end, be sure to taste the finished broth, add salt and pepper to your taste.

After removing the broth, strain it through a couple of layers of gauze.

Last moment: it is better to refrigerate the broth- take it out onto the balcony, for example. When it freezes, remove the crust of fat from the surface and use it for its intended purpose.

What goes into chicken broth?

necks, backs, ribs and wings. But it’s especially good to make chicken broth from legs. But you won’t get a normal broth.

Always cover chicken with cold water.

This allows you to extract more collagen. At the same time, it is permissible to blanch the bird: pour boiling water over it, put it on high heat, bring to a boil, drain the water and rinse the bones and meat with cold water. And after that, add cold water and cook.

Read also:

About how to salt:

if you add salt at the very beginning, the broth will turn out to be extractive, all the most delicious and aromatic things will be extracted to the maximum. The same applies. At the end, the broth is added to taste. If you have oversalted, add peeled whole potatoes and boil; they will absorb the excess salt.

When to add bouquet garni

A bouquet of garni can be thrown in at the very beginning of preparing the chicken broth along with the vegetables, or at the end, 2-3 minutes before removing the broth from the heat. I prefer the second method, since I don’t like the taste and aroma of seasonings to be too strong.

About the fire temperature

Do not let the broth boil. Let the chicken cook over low, low heat.

Do not stir the chicken broth while it is cooking!

All you have to do is skim off the foam and add boiling water if the level drops too low. If you didn’t have time to remove the foam and it sank to the bottom, throw a couple of ice cubes there and the foam will rise.

How to get a beautiful golden color from the broth?

Before cooking chicken bones, brush them with a little olive oil mixed with a tomato minced through a meat grinder or tomato paste, place in a hot oven (180 C) for 3 minutes. You can also bake carrots a little in the oven.

Another technique that gives a nice flavor to the broth is to cook the onions unpeeled, right in the skins. To do this, you need to remove all the layers of husk from it, which come off easily, and do not touch what needs to be peeled with a knife.

How to achieve clear broth?

To make the chicken broth clear, strain it through 1-2 layers of cheesecloth. Raw egg white, beaten together with a small amount of water, perfectly removes suspension from the broth. Add it to the broth and stir. As the protein thickens, it absorbs all the “dirt.”