Chicken broth and soups based on it are extremely tasty and healthy. But how to cook chicken broth so that it is truly tasty, transparent and fragrant?
Pick your recipe
You will need
-
- Large pan
- A hen
- Bulb
- Carrot
- Salt
- black pepper
- greens
Instruction manual
1
Take the chicken carcass, rinse, dry with a towel and cut into pieces. For the preparation of chicken broth, it is better to choose not fat broilers, but leaner and more sinewy soup chickens (they are often sold in stores called "chicken of the second category"). Soup hens cook longer, but the broth turns out more rich. If you use broiler chicken - before cooking it is better to remove the skin from the ridge and remove a thick layer of subcutaneous fat. Otherwise, the broth may turn out to be too fat.
2
Put the chicken in the pan and fill with cold water without closing the lid. Put the pan on the fire, bring to a boil. After boiling the broth, white or grayish foam will begin to form on its surface - it must be constantly removed with a slotted spoon or spoon.
3
After foaming is reduced (this will happen 5-10 minutes after boiling), peel and chop the carrots into large pieces, peel the onion (you can not cut it) and dip the vegetables in a boiling broth. You can also add parsley, parsnip or celery to the broth.
4
In 20-30 minutes after laying vegetables, salt the broth and add black pepper and bay leaf (optional). You can add a sprig of rosemary or other herbs to the broth, but do not overdo it: the taste of chicken broth is very delicate and easy to “kill”.
5
Reduce the heat, cover the pan with a lid and cook for another forty to fifty minutes. For soup chickens, cooking time can be increased by 30-40 minutes. Focus on the readiness of chicken - it should be soft.
6
After cooking, remove the boiled chicken from the pan and strain the broth through a metal sieve. If you do not have a sieve, then you can simply leave the pan "settling", and when the boiled vegetables settle to the bottom, carefully drain the broth into a separate container. Arrange the portions of boiled chicken on plates, sprinkle with finely chopped herbs and pour in the aromatic broth. Can be served!
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