Chicken broth is the main component for many types of soups and sauces, an indispensable dish for diet food. Any housewife is familiar with the principles of its cooking, but not everyone gets it transparent and really tasty. However, there are some tricks and secrets that will help make the chicken broth truly transparent and tasty.
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Basic principles for preparing chicken stock
So, how to cook chicken broth so that it is not only tasty, but also healthy?
It is important to remember a few rules:
- The quality of the meat. The higher it is, the tastier the finished product will be. For this dish, home or farm chickens are the best choice. A broiler in a poultry farm is not the best choice.
- Water. The meat is always poured with cold water and allowed to boil. After this, pour the resulting cloudy liquid, rinse the chicken and pan and pour them with a fresh portion of water.
- Spice. You can lay both at the beginning and at the end of cooking, this is a matter of taste. It is important only not to leave them after cooking in the finished dish, as they can give the broth bitterness.
- Salt. This is again a matter of taste. A 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.
- Time for preparing. Depends on the age of the bird and the selected part. As a rule, chicken is cooked for no more than two hours to get the perfect broth.
Given the above recommendations, any housewife will be able to cook a truly tasty and satisfying dish.
How to cook chicken broth from breast
Such a dish is well suited for dietary nutrition, as it will practically not have fat and fat.For the preparation of ordinary soups, and even more sauces, chicken broth from the breast is not suitable as a basis, since it will turn out to be fat-free and not satisfying.
For its preparation should use breasts without bones and skin. The required amount of meat is poured with cold water so that it covers the chicken a few centimeters. After that, let the water boil, drain, pour the breasts with clean cold water, lay the carrots, onions, spices and simmer for no more than an hour.
Based on the resulting broth, you can cook lean soups, meat can also be used as food.
Cooking from chicken backs
The cheapest option for cooking a popular dish, while the broth turns out to be unusually rich. For this purpose, you can use both a soup set and a pre-cut whole chicken soup, which only needs a skeleton.
The chicken back is cut in half to make it easier to fit in the pan. Then the meat is poured with cold water, allowed to boil. The resulting turbid liquid is drained, the meat and the cooking vessel are washed from the remnants of the foam. Then the backs are again poured with cold water, add spices, onions and carrots and simmer for at least an hour and a half.
When the broth is ready, take out the bones and cool it. After that, the resulting dish can be filtered through cheesecloth to get rid of microparticles of foam and excess fat.
From the legs and legs for soup
Such a broth will be not only rich, but also very tasty, and the resulting meat can be used in the finished soup. The fact is that in the legs there are both meat and bones with tendons. They give broth broth and taste. To get a richer meal, do not clean the legs and thighs of the skin.
Prepare the dish the same way as from chicken backs. The only difference: after boiling the legs should be cleaned of skin, free meat from bones and serve as a component of soup or an independent dish.
Rich chicken stock
Many housewives are interested in how to get a rich broth.
To do this, follow a few simple rules:
- For cooking, you should buy poultry. It is best if it is a small layer. In this case, the whole taste will go into the broth, and the meat will be unsuitable for consumption.
- A whole carcass is taken and poured with water so that the liquid covers the meat by several centimeters. As you boil it, bring the water to the desired volume.
- The resulting broth is filtered through cheesecloth in a warm state, after cooling, the resulting fat is not removed from the surface of the dish.
These simple rules will help to get a really tasty and rich chicken broth, which will make excellent soups and sauces.
Chicken stock in a slow cooker
It is advisable to use a slow cooker in the case when there is no time to follow the cooking process, or the dish should be ready for a certain time.
The process of preparing the broth in the multicooker is very simple:
- The meat is pre-washed, cut into small pieces.
- Place chicken, spices and vegetables in the bowl, fill with the right amount of water.
- The “Cooking” or “Soup” mode is set on the control panel, the specific name depends on the model and brand of household appliances.
- After the broth is ready, it should be cooled and filtered through cheesecloth.
A dish prepared in this way can be used for further cooking soups; it does not differ in any way from a cooked in a pan.
Secrets of making clear chicken stock
Many housewives are familiar with the problem of turbidity of the broth during cooking.
To avoid this, you should adhere to some rules when preparing it:
- Rinse the meat thoroughly before putting it into the pan.
- After this, the chicken is placed in a pan, poured with cold water and put on a strong fire so that the water boils as soon as possible.
- Allow the water to boil for several minutes until the first profuse foam begins to form. After this, drain it, rinse the meat and pan from the remnants of the foam.
- Then the chicken is again placed in a clean pan, poured with cold water and put on a slow fire. After boiling, the fire is reduced so that the surface of the water trembles slightly. At the beginning of cooking, put carrots and peeled onions in the pan, they will help give the finished dish a beautiful color and transparency.
- After the broth is ready, it can be filtered through several layers of gauze.
- Another way is to pour the chicken protein whipped with a little water into a hot broth, it will begin to gradually weld and attract all the microscopic particles of foam, which give the broth a cloudy appearance.
It is important to strictly adhere to the above sequence, only then the chicken stock will turn out really transparent.
