Appetizing, aromatic, rich or, on the contrary, dietary - any chicken broth is irreplaceable! It is used to make soups and main courses, served in its pure form with unsweetened pastries, it is recommended by nutritionists, and is also strongly recommended by doctors.
Chicken broth: benefits and harms
The benefits of broth have long been overgrown with legends, and many of them are quite true.
It is believed that properly cooked broth can raise even the most seriously ill patients to their feet.
And in America in the last century, this liquid dish was even nicknamed “Jewish penicillin”, its healing power is so amazing.
Chicken broth is indispensable for poisoning (this also includes a hangover), after surgery, for colds or flu, as well as for gastritis and some other gastrointestinal diseases.
It is worth introducing this dish into the menu for a nursing mother; it can also be given to a small child. What is the secret of its healing power? And is chicken broth really healthy?
Modern doctors believe that chicken broth is an excellent restorative remedy, since all the beneficial substances contained in meat and bones (and chicken has a lot of them) are 60% transferred into the broth itself. And for any body, especially a weakened one, it is much easier to obtain proteins, fats, carbohydrates, vitamins and minerals from liquid, easily digestible food.
Its benefit is also that it stimulates the gastrointestinal tract, stimulates appetite, and is almost completely absorbed.
But not everything is so rosy.
Chicken meat today is significantly different in chemical composition from what it was even a few decades ago.
Modern chickens are fed artificial feeds, the purpose of which is to make a quick profit.
Therefore, there are growth hormones so that the chicken gains weight faster, and antibiotics so that the bird does not get sick or die.
These substances, dangerous to humans, accumulate in meat, and from there they pass into the broth. This is the main harm of a seemingly healing dish.
How to cook chicken broth so that you only get the benefits? There are a couple of secrets:
- drain the first water 10 minutes after boiling;
- try to buy chickens in villages (an ordinary village resident simply does not have the money for all these nutritional supplements).
But even if you have properly prepared broth from chicken meat raised in the most environmentally friendly conditions, you should not give it to those who have been diagnosed with obvious liver problems, as well as to people with low acidity of gastric juice. It is harmful for pancreatitis, especially in acute form, for stomach ulcers.
Be careful with feeding children. Many pediatricians, due to the ambiguity of benefits and harms, are still arguing at what point chicken broth can be given to a child. Many advise not to introduce it into the diet before one and a half years.
How to choose a chicken
It all depends on your tastes:
- the back part with the tail and legs produces a rich, fatty broth;
- the same will come out if you take the front part with wings without fillet;
- chicken breast broth - a dish for those on a diet;
- if you need to prepare a decoction with meat, then take a chicken leg;
- the back will make an excellent basis for light first courses - without excess fat, but with a rich taste.
By the way, it is better to buy laying hens rather than broilers - although their meat requires longer cooking, the taste and smell are much brighter in the end.
Chicken is also a good option, especially for baby food - they have less fat and are less likely to contain high levels of harmful substances.
Recipes for every taste
There are actually many ways to prepare chicken broth. You can make the usual classic one, on the basis of which soups and cabbage soup are then cooked. Or you can cook one that will be an independent dish in itself. There are also quick cooking options when time is short, and there are also special recipes, for example, for real medicinal broth. It's better to master several at once.
The most delicious chicken broth
First of all, I offer this detailed recipe with tips and subtleties of preparing the most appetizing first course. 
Ready-made chicken broth can be used for sauces, second and first courses.
Ingredients:
Recipe Information
- Cuisine:French
- Type of dish: first courses
- Cooking method: boiling
- Servings:4
- 1 hour 30 minutes
-
Nutritional value per 100 g:
- Calorie content: 40 kcal
- Fat:2.1 g
- Proteins:5 g
- Carbohydrates: 2 g
- chicken leg - 1 pc.
- carrots - 1 pc.
- onion - 1 pc.
- celery root - 80 g
- water - 1.5 l
- bay leaf - 2 pcs.
- black peppercorns - 5 pcs.
- allspice peas - 5 pcs.
- cloves - 2-3 pcs.
- coriander seeds - 0.5 tsp.
- greens - for serving.
Cooking method:
You can use a whole gutted chicken or parts of the carcass. In this recipe, I suggest buying chilled chicken legs. Rinse the legs thoroughly in running cold water. Place in a saucepan with a capacity of approximately 2 liters. Fill with cold water and place over high heat. Bring to a boil. Drain the first broth. Rinse the chicken leg and place it back into the pan. Pour in the required amount of water to cover the meat and bring to the fire. Bring to a boil. Reduce the burner flame and cook for about 20-30 minutes. 
In the meantime, prepare the root vegetables. Take celery root, carrots and onions. If desired, you can use parsley and parsnip root. Peel the vegetables and rinse, dry with a towel, cut into large pieces. Heat a frying pan without oil, add vegetables and fry until browned. This will give the finished soup a richer color. 
While the chicken is cooking, constantly remove the foam. 
After about 30 minutes, add the fried vegetables and continue to simmer over low heat for about half an hour.
Add bay leaf, black and allspice, cloves and coriander. Cook for 15-20 minutes. 
Season with salt to your taste. Cook for another 5-10 minutes and turn off the heat. 
Before serving, remove the vegetables and strain the broth. Sprinkle with chopped herbs. 
Bon appetit! 
Classic recipe
My grandmother taught me how to cook chicken broth correctly when I was a child.
This recipe is the classic one.
I usually make a big pot and freeze some of it - then use it for anything.
You can, for example, cook. It’s very tasty to cook minced chicken meatballs in the prepared broth and serve everything with a boiled egg and herbs.
What you need:
- homemade chicken - 1 medium
- onions - 2 pcs.
- carrots - 2 pcs.
- salt - to taste.
How to cook:
- Divide the chicken (gutted, plucked) into parts - you can boil it and from a whole chicken, if the pan allows, but then increase the cooking time by 30 minutes. Wash it well.
- Fill with cold water and wait for it to boil. After 10 minutes, pour out this water and fill with new cold water.
- Immediately add a whole peeled carrot and washed but not peeled onion - the onion peel will give a pleasant golden hue to the dish.
- After boiling, reduce the heat and, removing the foam, cook for 20 minutes.
- Then we throw away the vegetables and cook the meat for another hour.
- At the end, add salt, wait 5 minutes and turn off.
- When everything has cooled, strain through a sieve or cheesecloth. We separate the meat from the bones and either send it back to the pan, or use it for something else, for example, for something tasty.
In this case, no spices are added so as not to interrupt the pure taste and aroma of chicken. In addition, such a preparation can be used for preparing a wide variety of foods, which have their own set of seasonings.
Chicken broth in a multicooker “Golden”
Delicious chicken broth in a slow cooker is a recipe for those who don’t have time to spend a lot of time in the kitchen.
Absolutely any device is suitable for cooking - Redmond, Panasonic.
What you will need:
- chicken back, wings - 500 g
- onion - 1 pc.
- carrots - 1 pc.
- salt - to taste
- peppercorns and other spices of your choice.
How to cook
- Rinse the back and wings well and place them in the slow cooker. Turn on the “Fry” mode and fry for 2-3 minutes on each side with the lid open. If your multi does not have a non-stick coating, add a little vegetable oil .
- We also send peeled vegetables there, cut into 2-4 pieces.
- Fill it with hot water (so that there is no temperature difference that would be dangerous for the inner coating of the bowl) with water to ⅔ of the volume and set the “Stew” mode, cover with a lid.
- After half an hour, remove the scale with a slotted spoon and continue cooking. If you have a pressure cooker, skip this step and don't forget to cut the cooking time in half.
- After the end signal, add salt, spices and close the lid for another half hour. The first dish will have a simply magical smell!
- And then, as usual, we strain the meat, if necessary, separate it from the bones and add it to the liquid. Serve delicious with or croutons.
Medicinal chicken broth
As we already know, for those who have suffered from surgery or complex viral diseases, chicken broth is a food that also heals.
Therefore, it is very important to properly cook chicken broth for a patient - although the recipe is simple, the timing and steps must be strictly followed.
Products:
- domestic chicken - drumsticks, breast
- 1 onion
- 1 carrot
- greens - a bunch
How to cook:
- For a patient, the broth should be cooked not in the second water, but in the third. Therefore, we boil for 5 minutes twice.
- After this, rinse the meat well, add fresh water, add peeled whole vegetables and cook for 20 minutes after boiling over low heat.
- Throw away the onions and carrots, cook for another 30 minutes and literally add a little salt - for a patient there is no need for extra salt.
- We rinse the greens and tie them well with thread - we need it for the smell and additional useful substances. Add to the pan, and after 10 minutes take it out and throw it away.
- Turn off the burner and strain the liquid twice. If the patient can eat meat, separate it from the bone and send it, chopping it, into a saucepan (it is better to pass it through a meat grinder). But usually only the broth itself is carried to the hospital. It is better to drink it warm.
Noodle recipe
Chicken broth with vermicelli (pasta, macaroni, noodles) is an independent first course.
And it turns out especially tasty if there is a lot of meat, so we take thighs or drumsticks.
Components:
- chicken drumsticks or thighs - 4-5 pcs.
- 1 onion
- 2 carrots
- greens - to taste
- spices, salt - to taste
- thin web vermicelli - 200 g
Cooking steps:
- From the thighs (drumsticks), onion and 1 carrot, cook the broth according to one of the recipes described above (I recommend a step-by-step recipe with a photo of “The Most Delicious”).
- When the vegetables are thrown away, the liquid is strained, we separate the meat from the bones, cut it into small pieces and put it back into the pan.
- Add diced carrots there, add salt, add spices and boil for 10 minutes.
- Pour in the vermicelli. If you have homemade noodles, it will turn out even tastier! Cook for 5 minutes, throw in the chopped herbs and turn off. After 5 minutes, chicken broth with noodles
- let's serve.
You can replace vermicelli in the recipe with any cereal - buckwheat, rice, pearl barley. The result is an equally tasty liquid first course. Only then cook the cereal not for 5 minutes, but for 15-20.
Diet option with egg
This option is for those losing weight, that is, for those for whom it is important to know how many calories are in chicken broth and what its nutritional value is. I'll say right away: per 100 g no more than 20 kcal! That is, a serving contains a maximum of 60 kcal.
Components:
- 2 chicken breasts on the bone
- paws - 4-5 pcs.
- 1 onion
- 1 carrot
- dill, parsley - to taste
- salt, ground pepper, bay leaf - to taste
- eggs - 2 pcs.
How to do:
- Remove the skin from the breast and trim off excess fat. Let's divide it into parts.
- We wash the paws well - with them the dish will become tastier, while its calorie content will not increase.
- Pour 2 liters of cold water into the onion, chicken and carrots and boil.
- We drain the first boiling water, and now cook for 30 minutes, skimming off the foam with a spoon.
- We throw away the vegetables, the bone and the paws too. We cut the fillet finely, send it back and let the broth boil again.
- Lightly beat the raw eggs with a fork and pour into the pan in a thin stream, stirring constantly. 2 minutes and turn off.
- Serve with greens.
Secrets to Perfect Chicken Broth
Properly cooked chicken broth is an aromatic clear liquid with a delicious taste!
Taste and smell depend not only on meat - spices and vegetables also play a big role.
In addition to standard carrots and onions, you can add celery, parsley roots and leaves, bell peppers, and garlic to the pan.
The most popular vegetable - potatoes - are added not for smell, but for taste, when you need to cook a light, nutritious soup.
The choice of spices is almost limitless; here, focus on your own preferences. Chicken goes well with dill, turmeric, paprika, and different types of pepper.
The transparency of the broth does not depend on vegetables and spices, but it does depend on the correct preparation and cooking of the meat. Basic rules for cooking a transparent first course:
- use only bones and meat, no offal (especially carefully when cooking a carcass - there are almost always lungs and kidneys on the inside of the back). You can cook chicken hearts and gizzards separately, and then add them to the already prepared broth;
- how long to cook chicken broth also plays a role - the longer, the more likely it is to get a cloudy liquid;
- do not stir while cooking, just remove scale (noise, foam);
- after boiling, the fire should be minimal;
- Place the meat in cold water.
Attention!
For transparency, it doesn't matter when you salt the broth. Adding salt only affects the taste and content of nutrients. If you need to make the meat more tasty and healthy, then add salt at the end, if the broth itself - at the beginning.
It’s difficult to say why the soup turns out cloudy even if all the rules are followed. You can make it transparent again either by straining it 2-3 times through several layers of gauze, or by adding whipped chicken protein into the liquid. After this, boil and filter again. However, transparency is an exclusively aesthetic point.
KBZHU Chicken Broth: Calories, Protein, Fat and Carbohydrates
The nutritional value of chicken broth varies among many sources: some insist that it is a very nutritious dish, others claim that they even lost weight on the broth, it is so low in calories.
In fact, everyone is right - there are such diets for losing weight, and you can gain weight from it.
It all depends on what parts of the chicken you use and what you will add besides it.
The calorie content of broth made from a skinless breast is about 20 kcal, but that of broth cooked from a whole carcass is 40-50 kcal. And if you add vermicelli to this, then the calorie content increases by another 30-40 kcal.
BJU (that is, the amount of proteins, fats and carbohydrates) usually differs only in fat content.
All about storage
It is important not only to know the secrets of cooking, but also how to store chicken broth. The easiest way is to put it in the freezer by pouring it into a plastic bottle. And after 3 months you can take it out and use it, for example, for kharcho or okroshka.
Another option is to freeze in ice cube trays. Cubes are convenient to use when you need a little broth.
But the shelf life of chicken broth in the refrigerator is only 2-3 days.
Useful video
Even children know about the great benefits of chicken broth. Doctors recommend using this healing decoction during the period of fighting colds, when there is a loss of strength and to quickly restore the body.
Chicken broth is indicated for both children and adults. To make it tasty and healthy you will need very little - high-quality chicken meat, water and a minimum of vegetables. Chicken broth is often used as a base for preparing first courses.
A proven fact is that broth made from homemade chicken will be tastier and healthier.
Future calorie content will depend on the amount of fat on the carcass and its size. If you need to prepare a light decoction, then a breast or leg taken without skin is more suitable for these purposes. For higher calorie content You need to cook from wings, thighs or a whole carcass. On average, the calorie content of meat broth is 15 Kcal per 100 grams.
The principle of preparing chicken broth is the same, but there are some tricks that can be used to make the prepared broth not only healthy, but also very tasty.
It is advisable to soak poultry meat before cooking. If this is not possible, then it is strongly recommended to drain first water immediately after boiling. After this, the meat is again placed in the pan, filled with clean water and put on fire.
To obtain a clear, aromatic liquid, it is recommended to add salt. after boiling or at the end of cooking. How to cook golden chicken broth? It’s very simple - just add a small onion in its husk after boiling.
The following set of products is required:
- chilled chicken carcass or fillet (800−900 g);
- water - 2 l;
- peppercorns;
- bay leaf - 2 pcs.;
- onions - 1 pc.;
- greens - 1 bunch.
The chicken carcass is washed under running water and placed in a large (3 l) pan. Then put on intense heat and bring to a boil. It is advisable to drain the first decoction. If there is no such desire, you should collect it before boiling. gray foam, collected on the surface of the liquid.
It is recommended to set the fire to minimum. After 30 minutes, add whole peeled carrots to the pan. Medium root vegetable leave whole, and it is better to cut a large one in half. After 15 minutes, the carrots are removed from the broth, and a peeled onion is placed in its place. At the same time, you can add salt and spices (peppercorns and bay leaves) to the liquid.
Cooking time will depend on the size and age of the bird. Sometimes just 60 minutes is enough, but in the case of homemade chicken it may take at least 2 hours. The readiness of the meat is checked using a knife and fork. If the tip of the cutlery easily enters the meat, then the preparation of the broth can be considered complete.
Low calorie chicken breast broth
How to cook chicken broth is already known, but to get a broth with lower calorie content, it is better to pay attention to chicken breast. White meat is dietary and is especially valued by athletes and people who adhere to dietary nutrition.
To prepare dietary white meat broth you will need:
- breast - 600 grams;
- onion and carrot - 1 piece each;
- water;
- salt, bay leaf, pepper, herbs.
The broth will be tastier if the meat is cooked in one piece. The breast is washed well under running water and placed in a 2 liter pan. Pour 1 liter of water over the meat and put on fire.
After the moment of boiling and skimming, the fire is set to the minimum level. After 30 minutes of cooking, you can add salt to the broth and add carrots to it.
After 15-20 minutes, remove the carrots from the water and put an onion in its place.
About 10 minutes before readiness, you can add chopped herbs (dill or parsley) to the broth.
We must admit that the idea of preparing chicken broth is very good, because the result is not only tasty basefor the first, and also a ready-made product for preparing a second course. By removing the finished meat from the bones or getting a boiled breast, you can prepare navy-style pasta, empanadas, delicious pasta, salads, pizza and a lot of other dishes.
Rich chicken broth and a boiled egg go perfectly together in taste.
See how easy it is to make chicken broth.
Chicken broth with boiled egg
Thrifty housewives always find an opportunity to save without compromising their health. So, you can make broth from bones. If the meat was initially removed from the chicken carcass to prepare cutlets and other meat dishes, then the remaining bone-cartilaginous frame can be used to prepare the broth - it will not lose at all from such a composition.
To prepare chicken broth with eggs you will need:
- 450 grams of bones with meat;
- 1 piece each carrots and onions;
- 1 tbsp. spoon of vegetable oil;
- salt, ground pepper, 1 bay leaf;
- greenery;
- 1 chicken egg.
The bones and meat are thoroughly washed and placed in a saucepan. 1.5 liters of water are added to them. Then they proceed in the traditional way - bring to a boil, skim off the foam and leave to simmer over low heat until tender.
In the meantime, in the frying pan sautéonions and carrots, chopped by hand using a knife and board. When the broth is switched to simmering mode, vegetables from the frying pan, salt and peppercorns are added to it.
After about 60 minutes, the decoction is ready. The liquid is then filtered through a sieve and poured into dinner plates. Place two halves of a boiled egg on each plate.
To add brightness and a piquant taste to the dish, add a pinch of chopped dill or onion to the broth.
Rich chicken wing broth with garlic
A decoction made from chicken wings will help raise the patient’s vitality. The wings are washed and placed on the bottom of the pan, filled with water. At the moment of boiling, foam forms in the pan, which must be removed periodically. After removing the foam, add carrots and onions to the broth, and after 30 minutes, finely chopped garlic.
It doesn't take much time to cook the wings, so the chicken broth from them will be ready after 45 minutes. Yushka is filtered, poured into deep plates and devoured with appetite.
A significant amount of garlic and ground pepper can make the broth quite spicy. While this is acceptable for an adult, this dish is not suitable for children.
After watching this video, even a novice housewife will be able to prepare aromatic and rich chicken broth.
Source: https://LivePosts.ru/articles/recipes/pervyie-blyuda/kak-svarit-vkusnyj-kurinyj-bulon
How to properly cook chicken broth
Chicken broth is the main component for many types of soups and sauces, an indispensable dish for dietary nutrition. Any housewife is familiar with the principles of its cooking, but not everyone succeeds in making it clear and truly tasty. However, there are some tricks and secrets that will help you make your chicken broth truly clear and delicious.
Basic principles for making chicken broth
So, how to cook chicken broth so that it is not only tasty, but also healthy?
It is important to remember a few rules:
- Meat quality. The higher it is, the tastier the finished product will be. For this dish, the best choice would be domestic or farm chickens. Store-bought broiler raised at a poultry farm is not the best choice.
- Water. The meat is always poured with cold water and allowed to boil.
After this, you should pour out the resulting cloudy liquid, rinse the chicken and the pan and fill them with a fresh portion of water.
- Spices. You can add it both at the beginning and at the end of cooking, it’s a matter of taste. It is just important not to leave them in the finished dish after cooking, as they can add bitterness to the broth.
- Salt.
This is again a matter of taste. The dish can be salted at the very beginning, or you can do without adding salt. Many people prefer to add it to the final product, such as soup.
- Cooking time. Depends on the age of the bird and the part chosen. As a rule, cook chicken for no more than two hours to obtain the perfect broth.
How to make chicken broth from breast
This dish is well suited for dietary nutrition, as it will contain virtually no fat or fat. For the preparation of ordinary soups, and especially sauces, chicken breast broth is not suitable as a base, since it will turn out low-fat and not filling.
To prepare it, use boneless, skinless breasts. The required amount of meat is poured with cold water so that it covers the chicken by a few centimeters. After this, let the water boil, drain, fill the breasts with clean cold water, add carrots, onions, spices and cook over low heat for no more than an hour.
Based on the resulting broth, you can prepare low-fat soups; the meat can also be used for food.
Cooking from chicken backs
The cheapest option for preparing a popular dish, and the broth is incredibly rich. For this purpose, you can use either a soup set or a pre-cut whole soup chicken, of which you only need the skeleton.
Divide the chicken back in half to make it easier to fit into the pan. Then the meat is poured with cold water and allowed to boil. The resulting cloudy liquid is drained, the meat and cooking container are washed to remove any remaining foam. Then the backs are filled with cold water again, spices, onions and carrots are added and simmered over low heat for at least one and a half hours.
When the broth is ready, remove the bones from it and cool. After this, the resulting dish can be strained through cheesecloth to get rid of microparticles of foam and excess fat.
From legs and drumsticks for soup
Such a broth will not only be rich, but also very tasty, and the resulting meat can be used in the finished soup. The fact is that the legs contain both meat and bones with tendons. They are the ones who give the broth richness and taste. To get a richer dish, do not peel the skin from the drumsticks and thighs.
The dish is prepared in the same way as with chicken backs. The only difference: after boiling, the legs should be peeled, the meat removed from the bones and served as a component of soup or a separate dish.
Many housewives are interested in how to get rich broth.
To do this, you should follow a few simple rules:
- To prepare the dish, you should buy poultry. It is best if it is a small laying hen. In this case, all the flavor will go into the broth, and the meat will be unfit for consumption.
- A whole carcass is taken and filled with water so that the liquid covers the meat by several centimeters.
As it boils, the water should be brought to the required volume.
- The resulting broth is filtered through cheesecloth while warm; after cooling, the resulting fat is not removed from the surface of the dish.
These simple rules will help you get really tasty and rich chicken broth, which will make excellent soups and sauces.
Chicken broth in a slow cooker
It is advisable to use a multicooker when there is no time to monitor the cooking process, or the dish must be ready by a certain time.
The process of preparing broth in a slow cooker is very simple:
- The meat is pre-washed and cut into small pieces.
- Place the chicken, spices and vegetables in a bowl and add the required amount of water.
- On the control panel, the “Cooking” or “Soup” mode is set; the specific name depends on the model and brand of household appliances.
- After the broth is ready, it should be cooled and strained through cheesecloth.
The dish prepared in this way can be used for further cooking soups; its taste is no different from that cooked in a saucepan.
Secrets to making clear chicken broth
Many housewives are familiar with the problem of broth becoming cloudy during cooking.
To prevent this from happening, you should follow some rules when preparing it:
- Before placing in the pan, rinse the meat thoroughly.
- After this, the chicken is placed in a pan, filled with cold water and placed on high heat so that the water boils as soon as possible.
- Let the water boil for a few minutes until the first rich foam begins to form. After this, drain it, rinse the meat and pan from any remaining foam.
- Then the chicken is put back into a clean pan, filled with cold water and placed on low heat. After boiling, reduce the heat so much that the surface of the water trembles slightly. At the beginning of cooking, add carrots and peeled onions to the pan; they will help give the finished dish a beautiful color and transparency.
- After the broth is ready, you can strain it through several layers of gauze.
- Another way is to pour the chicken protein, beaten with a small amount of water, into the hot broth; it will gradually begin to cook and will attract all the microscopic particles of foam that give the broth a cloudy appearance.
It is important to strictly adhere to the sequence described above, only then will the chicken broth turn out truly transparent.
Source: http://attuale.ru/kak-pravilno-svarit-kurinyj-bulon/
How to cook chicken broth Probably everyone knows, so I will try to describe how to prepare chicken broth so that it is still tasty and rich.
I’m not inventing the wheel, I’m just describing my idea of how to cook properly chicken broth. Under no circumstances should you cook chicken broth from individual components of the bird.
for example, hams and/or breasts will turn out to be complete crap! Further, there is an opinion that to prepare chicken broth, the chicken needs to be boiled whole (in the sense of not cutting it up).
I only agree that the chicken with all its parts should be present in the broth cooking (wings, legs, body, neck, giblets (if possible), and most importantly - the tail!), but regarding “whole cooking” in the sense of its “ not butchering” – I don’t really agree.
From my own experience I know that in fact there is practically no difference, I probably cooked the broth a hundred times this way and that, and I realized that, on the contrary, the following speaks in favor of cutting up a chicken: the cut up carcass fits better into the pan, and the legs, or other parts of the chicken do not float up, there is no air bubble left in its belly, the carcass cooks more evenly, the broth is more convenient to stir, the cut up chicken is easier to remove from the pan after cooking, etc.... in short, there are only advantages, therefore, to hell with stereotypes, and therefore ...
We take and cut the bird (necessarily completely defrosted, and ideally completely fresh, never frozen) into 4 parts and wash the chicken in cold water.
Place a saucepan (or cauldron), always with cold water, on the fire, put the chicken in the pan.
We chop the onion very coarsely along the grain, and also cut the carrots lengthwise into large slices. Another option is to add the whole onion, cut the carrots crosswise into pieces about 3-5 cm long.
I use the first option for cutting vegetables for relatively quick cooking. chicken broth(1:30 hours), the second - for a longer one (2:15).
The second option is best used when you have to cook broth from a whole (not cut) and/or large (about 1.5 kg) chicken.
So, as soon as the water starts to boil, we begin to very carefully collect the foam. Foam must be collected throughout the preparation of the broth, as it forms
When the foaming decreases slightly, add vegetables to our chicken broth,
cook the chicken broth with vegetables for 15-20 minutes, after which, if desired, add herbs, black peppercorns, cloves, bay leaves, saffron, etc. Personally, I usually add only black pepper, sometimes a bay leaf and, in this case, also a sprig of rosemary. The most important thing is that there should be as little seasoning as possible, otherwise you can completely kill the taste of the chicken broth.
After adding seasonings, you can add salt to our chicken broth, reduce the temperature,
Chop some parsley and 5 cloves of garlic (cut into large pieces lengthwise)
Add parsley and garlic to the broth,
AND cook chicken broth first with the lid open (until the intense boil subsides), then closing the lid, cook the chicken broth for another 40-50 minutes. The broth should boil very sluggishly and not intensely.
After the broth has cooked for a long time, remove the chicken.
And strain the chicken broth through a metal sieve. If there is no sieve, let the broth sit so that the vegetables sink to the bottom, then carefully pour the broth into a separate container until we reach the vegetables….
We get a pan of delicious, transparent, but rich broth that you can drink, eat, or cook soups based on chicken stock(for example onion soup) and other dishes.
Of course it will be somewhat simpler than described here. but anyway…
So, cut into small pieces any parts of the boiled chicken you like, and place these pieces in a deep plate,
Then finely chop the green onions and parsley
And pour the chicken pieces and chopped greens with just prepared chicken broth,
And we get a very tasty independent dish - chicken bouillon. which will also be very useful! Bon appetit everyone and good luck making the above chicken broth recipe.
How to cook delicious chicken broth step by step video recipe
We have also prepared a video for you to fully understand the step-by-step cooking process.
How to cook delicious chicken broth photo
We hope you liked our article on how to cook delicious chicken broth and now having all the necessary ingredients you can easily prepare it at home.
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Source: http://luzk.ru/kak-svarit-vkusnyiy-kurinyiy-bulon.html
How to cook chicken broth? :
Almost every housewife knows how to make chicken broth. But if you don’t know how to prepare such a dish, then we will tell you about it in detail in this article.
General information about the first course
Chicken broth is a very tasty and simple first dish that does not require many ingredients or time to prepare. You can make this kind of lunch every day. After all, chicken soup is not only very tasty, but also a satisfying and nutritious dish. It nourishes the body well and is beneficial for absolutely all family members.
Choosing the main ingredient (chicken)
Before I tell you how to cook chicken broth, I should tell you how to choose the product mentioned. It should be as fresh as possible. It is recommended to buy only soup birds. After all, if you take broiler chicken, the broth will not be as aromatic and tasty as you would like.
You can also purchase a special soup set. As a rule, it consists of seeds and a small amount of meat. From such a set the broth is also very strong and rich.
Step-by-step chicken broth recipe
There are many options for making chicken broth. Some make it only from pulp, some add bones, and some even use additional dressing ingredients such as carrots, potatoes, onions, etc.
Today we will tell you how to cook chicken broth in different ways.
So, we need the following products:
- soup chicken – ½ fresh carcass (you can take a whole one if the carcass is small);
- peppercorns - several pieces;
- bay leaf - a couple of leaves.
Poultry processing
Before cooking chicken broth, the purchased poultry should be thoroughly processed.
To do this, you need to completely thaw it (if it was frozen), and then wash it thoroughly and remove unwanted elements.
If hairs are noticed on the skin of the chicken, it is recommended to remove them by holding the bird over a lit gas stove. After this, the carcass needs to be washed again and cut into portions.
Heat treatment
How to make chicken broth? To do this, take a large saucepan and place all the processed pieces of meat into it. Next, the product needs to be filled with water.
After this, the filled container must be placed on high heat and the contents quickly brought to a boil. In this case, all foam should be removed from the surface of the broth (as it forms).
After that, cover the pan with boiling liquid with a lid and reduce the heat to low.
Cooking process
Cook the chicken broth for about 65-85 minutes (depending on the toughness of the bird). In this case, you need to add bay leaf, peppercorns and salt to the pan to taste and desire. It is recommended to do this half an hour before the meat is completely cooked. Indeed, during the heat treatment process, water can evaporate in large quantities, making your broth too spicy and oversalted.
Proper serving to the table
Now you know how to make chicken broth. After the poultry meat becomes as soft as possible, taste the dish, then add the missing spices to it. Next, you need to remove the pan from the heat and pour the broth into deep plates. You can eat it with bread or a lot of fresh herbs.
How to cook broth from chicken and vegetables?
If you need a more satisfying dish, we suggest making broth not only based on poultry meat, but also using various vegetables.
So, we need the following ingredients:
- soup set (small amount of fillet + brisket bones) – approximately 400 g;
- fine sea salt - dessert spoon (use to taste);
- juicy carrots and spicy onions - 1 pc.;
- green onions and dill - serve;
- potatoes - 3 medium tubers;
- bay leaf - a couple of leaves.
Ingredient Processing
The broth made from chicken and vegetables is very rich and tasty. You can serve this dish to your children and husband as a hearty and nutritious lunch. But to prepare it, you must process all the ingredients in advance.
First you need to rinse the soup set, removing all unwanted elements. Next, you need to wash all the vegetables and peel them. Potatoes and bitter onions must be cut into cubes, and juicy carrots must be grated.
As for the greens, they should be finely chopped.
Cooking on the stove
To make a delicious chicken broth, you should cook it in stages, slowly. To do this, place the soup set in a saucepan and then fill it with water.
After boiling the ingredients, you need to carefully remove the resulting foam from the broth and cook it for half an hour. Next, you need to pour salt and pepper into the bowl, as well as lay out bay leaves, carrots and bitter onions.
In this composition, the ingredients should be cooked for another ¼ hour, then add potatoes to them and boil for another 25 minutes.
Final stage
After all the ingredients become soft, the seeds should be removed and cooled. Next, you need to remove all the pulp from them and put it back into the broth.
After stirring the soup with a large spoon, you need to put it on plates and flavor it with a large amount of herbs in the form of chopped leeks and dill.
Making noodle soup at home
Noodle soup is a very satisfying and tasty first course that can be served at the dinner table every day. It is made quite quickly, but it turns out incredibly satisfying and nutritious.
So, to make homemade chicken broth, we need:
- homemade chicken soup - approximately 400 g (wings, drumsticks and back);
- fine sea salt - dessert spoon (use to taste);
- peppercorns - several pieces;
- juicy carrots and spicy onions - 2 pcs.;
- green onions, chopped black pepper and dill - serve;
- homemade noodles – about 100 g;
- bay leaf - a couple of leaves.
Preparing Ingredients
Before you make a hearty lunch in the form of noodle soup, you should process all the ingredients.
Domestic chicken must be scorched over a gas stove and then washed in water, removing all unnecessary elements. As for vegetables, they should also be rinsed.
The carrots need to be peeled and grated. It is better not to peel or chop the onion. Why? We'll talk about this below.
Making noodles
Of course, you can easily purchase noodles from your local grocery store to make homemade chicken broth soup. But to get a truly delicious dish, it is recommended to make it yourself. To do this, you need to beat two eggs, and then add a large pinch of salt to them and add flour.
This dough should be kneaded until it becomes stiff (as for dumplings). After this, the base needs to be rolled out into a very thin layer and left to dry for several hours. Next, the entire egg dough must be sprinkled with flour, folded several times and cut into short (or long) noodles.
Then the semi-finished product should be shaken in a sieve and, if possible, dried again by scattering it on a cutting board.
Cooking broth
Do you know how to make clear chicken broth? No? Then we will reveal this secret right now.
To do this, you need to put the bay leaf, peppercorns and processed pieces of meat in a large saucepan, and then fill them with water, salt and add the unpeeled onions.
In this composition, the ingredients should be brought to a boil, the resulting foam should be removed, the heat should be set to low, cover with a lid and cook for an hour. In this case, half an hour after the start of cooking, you need to add grated carrots to the broth.
After the meat becomes soft, remove the unpeeled onions from the pan and discard them. They did their job. The broth became as clear and aromatic as possible.
Five minutes before removing the soup from the stove, you need to put the dried homemade noodles into the pan. By the way, putting it in large quantities is highly not recommended. This is due to the fact that during heat treatment it can increase, transforming the first dish into an incomprehensible porridge.
How should it be served at the family table?
After the tasty and rich first course is ready, it should be immediately placed on plates. It is recommended to serve this lunch with chopped black pepper, chopped green onions and dill, as well as a piece of white or gray bread. Enjoy your meal!
Let's sum it up
Now you know how to make chicken broth at home.
It should be noted that it can be prepared not only with noodles, onions, carrots or potatoes, but also using ingredients such as green peas, corn, cabbage, broccoli, etc.
With them, your chicken broth-based soup will be even more rich, satisfying and very tasty. To make sure of this, we recommend making this dish yourself.
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 making runny rice or risotto, in sautéing 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. First step-by-step instructions, 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 (the 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 fill these bones, which have been blanched, with cold water again 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, because 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 boiling chicken bones, brush them with a small amount of olive oil mixed with a tomato or tomato paste minced through a meat grinder and 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.”
Probably anyone can make chicken broth. It would seem that it could be simpler - place part of the carcass in salted water and wait half an hour. But not everyone knows how to cook delicious chicken broth. In such a broth you need to put spices, vegetables, and herbs. It is not necessary to then cook soup based on the broth; you can serve it with herbs and croutons as a first course for lunch.
List of ingredients:
- 2 chicken thighs,
- 1 onion,
- 1 carrot,
- 2 bay leaves,
- 1.5 liters of water,
- 2-3 slices of white bread,
- 4-5 black peppercorns,
- 2-3 peas of allspice,
- 1 tbsp. vegetable oil,
- hard cheese,
- fresh greens,
- sour cream - before serving.
Preparation
1. Pour clean, cool water into a saucepan and place a couple of chicken thighs in it. Other parts of the chicken, more or less “meaty,” are also suitable for the broth. Ideal if you take a domestic chicken or even a rooster. Bring the broth to a boil, then turn down the heat and continue to simmer on low. If you have store-bought poultry, then it is better to drain the primary broth 5 minutes after boiling. In order for the broth to be transparent, it is necessary to skim the foam from the surface of the water. 
2. To make the broth more aromatic and have an appetizing golden hue, add vegetables to it. Remove the skin from the onion and cut it into two parts. The carrots need to be peeled and cut lengthwise into two halves. Place the vegetables in a hot frying pan without oil, cut sides down, and bake them for 4-5 minutes until the cuts are toasted. 
3. Place the roasted vegetables in a saucepan with broth. 
4. Add salt, spices, stir and cook for another 20 minutes. 
5. Take a loaf or gray bread, cut off several slices, and cut out croutons of any shape from them. 
6. Grease a frying pan with vegetable oil and fry the bread over low heat until golden brown. 
7. In the finished broth, the meat practically comes away from the bone, and the onion is divided into layers. Turn off the heat, remove the vegetables and spices, you can throw them away. Use the meat as desired; you can separate it from the bones and return it to the broth. 
Chicken broth is a traditional dish of Russian cuisine, as familiar as pancakes or porridge, although in other countries they cook it with pleasure. You can make it from different parts of the chicken, depending on what kind of dish you want to get in the end. So, from bones, neck, wings or breast, a very tender broth is obtained, which is also economical in price. A whole chicken or its thighs with legs produces a rich and fatty broth, which is excellent for restoring strength, helps with colds, as it perfectly heals the throat and saturates the body even with serious illnesses.
Bouillon. Watch video recipes from the chef!
It is not for nothing that it is believed that chicken broth is the best remedy for illness and colds. The patient does not have to chew anything, which can be very difficult with a sore throat or flu. In addition, it is chicken broth that stimulates taste buds better than other products, forcing even those who constantly refuse food due to poor health to eat. A warm and rich dish has an excellent beneficial effect on the body, giving it the strength to fight viruses and bacteria.
Before cooking, choose what kind of broth you need.
If you want to receive fatty And rich– choose a whole bird carcass or place two legs and thighs in the pan. It is better to avoid preparing broth from a broiler because of its fat content - this breed of chicken is mainly intended for frying and baking.
If you want the dish to turn out easy And satisfying, place the bones from the legs, the back with the remaining meat, the breast bones and wings into the pan.
Breast meat without skin will make good things dietary dish, even though it will be devoid of all the variety of taste.
How to make broth:
After you have removed the chicken parts or the whole bird, wash them and place them in cold water.
Place over high heat and wait until it boils, after which the temperature should be immediately reduced.
You can drain the first water from under the chicken. If you don't do this, skim off any foam that has formed; it may appear immediately after the chicken is heated, otherwise the broth will not be clear.
Next, add several carrots cut lengthwise, a whole onion and spices - peppercorns, bay leaves, sage. Some housewives prefer to put the onion in the husk, as it gives the water a rich color. After adding the roots, the broth is immediately salted.
Now cook the chicken over low heat, without letting it boil too much, otherwise the dish will turn out cloudy and the meat will be too tough.
When the carrots become soft, you can immediately remove them and throw them away because they absorb the most harmful substances from the chicken.
You need to cook the broth from 40 minutes to 2 hours, depending on the amount of meat and bones in the pan.
All other ingredients must be removed after preparing the dish, when the broth is filtered and finely chopped herbs and half an egg are added to each plate, if desired.
The broth can also be used as a base for many other dishes: noodles, soups, goulash.