What is Secondary Vegetable Broth. Chicken broth: secrets and recipes

There are few comrades for the taste and color of the broth.

After all, the broth is not only the quintessence of vegetables, beef or chicken, but also the intersection of two competing culinary worldviews - vegetarian and "meat-eating". Let's put an end to the feud?

Meat broths came into vogue even when mankind knew the only kind of fitness - "Running after the mammoth." Or Run from the Mammoth. Naturally, only the broth from the same mammoth could compensate for such expenditures of strength. And when large animals ran out, our ancestors had to switch to livestock and poultry, since hard physical labor still required intensive meat nutrition. But in the last hundred years, due to the development of transport and all kinds of technologies, human motor activity has sharply decreased and eating according to the principle “More broths, tasty and different” has become irrelevant.

The calorie and nutritional value of meat and chicken broths “drops out” of the modern diet, the favorites of which are vitamins, minerals and fiber, and, as you know, there are practically none in animal broths. Genetic engineering and chemistry added fuel to the fire, "helping" the rapid growth of animal muscle mass and "taking care" of their health by all possible (and impossible!) Means. But how to explain this to the stomach, reasonably accustomed by our mothers and grandmothers to the "first" for lunch? "Eureka! Vegetable broths! - we exclaimed and moved the vegetables from the salad bowls to the soup plates. But Are vegetable decoctions so useful? AND Is meat really that bad? Let's find out!

You can enrich any broth with vitamins by sprinkling it with fresh chopped herbs.

Provitamin A- basil, parsley, green onions, dill.
Vitamin B1- dill, celery, parsley, green onions, mint.
Vitamin B2- celery, parsley, dill.
Vitamin C- parsley, dill, green onion, celery, rosemary, mint.
Vitamin K parsley dill.
Vitamin P- parsley, basil, dill.
Vitamin PP(nicotinic acid) - dill, celery, parsley.

vegetable broth

Who and what is useful: in a decoction of vegetables, vitamins and minerals are preserved in a small amount and fat is completely absent. Therefore, vegetable broth is considered an absolutely dietary dish.

Harmful substances: vegetables grown on soil contaminated with industrial waste may contain chemicals hazardous to health (cadmium, lead). In addition, pesticides, nitrates and herbicides are still often used to protect fruits from pests and specific diseases.

Nutritional value per 100 ml: 20-30 kcal.

What can be added: garlic, bay leaf, tomato sauce, soy sauce, celery root, parsley root, fresh parsley, dill, rosemary, mint and celery, skim milk.

1. Clean vegetables. If the potatoes turn out to be green or stained, peel off 5-8 mm. Beets should be cut 3-5 cm from the edge where the tops grow.
2. Soak questionable vegetables in water so that harmful substances are in it, then chop.
3. Throw the vegetables into boiling salted water, bring it to a boil again, reduce the heat, cover the pan with a lid and cook the vegetables until tender.

Chicken broth, beef (veal) broth, fish broth

Who and what are these broths useful for?: chicken, beef, veal and fish broths in the primary version (undiluted) contain a large amount of extractives that stimulate appetite and increase the overall tone of the body. This is especially true of chicken decoction, which from ancient times used to solder convalescent patients. Those who suffer from chronic gastritis of reduced secretion, as well as anemia and exhaustion (contraindications - gout) cannot do without primary saturated broths. Secondary broths have a wider audience: people with gastric and duodenal ulcers, chronic gastritis and increased secretion in the acute stage, chronic colitis with increased secretion in the acute stage, chronic colitis, pancreatitis, atherosclerosis, coronary heart disease. And, of course, everyone who follows the figure.

Chicken bouillon

Harmful substances of chicken broth: if “forbidden practices” were used in poultry rearing, there is a risk that salts of heavy metals, antibiotics that protected the chicken from diseases, growth hormones that contributed to the bird’s weight gain, and preservatives will be in the broth.

Nutritional value per 100 ml: 100-150 kcal.

What can be added: carrots, parsley root, dill (spices can "hammer" the delicate chicken taste).

What part to cook chicken broth from: from the breast - the most dietary part of the chicken.

How to cook the broth correctly:

1. Remove the skin from the chicken breast (since the proportion of bones in the chicken is small, they can be omitted).
2. If you are unsure of the quality, soak the chicken for two hours in water.
3. Boil the secondary broth: put the chicken in a saucepan, cover with cold water, put on fire and cook for 15 minutes after boiling. Completely drain the primary broth, fill the meat with fresh water and cook the bird in it until tender.

beef broth

Harmful substances: the purine bases found in meat make it dangerous for gout, metabolic arthritis, and other ailments. Poor-quality beef may contain antibiotics, hormones, preservatives, and substances that give old meat a "fresh" look.

Nutritional value per 100 ml: 100-150 kcal.

What can be added: onions, carrots, fresh herbs, celery root, bay leaf, black peppercorns and ground, saffron (for color).

What part to cook from: thigh and shoulder parts of the carcass, tenderloin.

How to cook the broth correctly:

1. Separate the pulp of beef (veal) from the bone and remove all visible fat from it.
2. Meat of "unknown origin" is best soaked in water.
3. Cook the secondary broth according to the second method: cut the meat into small pieces, cover with cold water and put on fire. After half an hour, drain part of the broth, add the required amount of water and cook until tender.

fish broth

Harmful substances: fish that lived in ecologically unfavorable water areas may contain salts of harmful metals, carcinogenic and toxic compounds, and salmon - dyes. And some species of fish (perch, horse mackerel, tuna), capable of reaching large sizes, are often "enriched" with mercury in the process of growth.

Nutritional value per 100 ml: 100-150 kcal.

What can be added: carrot, whole onion, parsley root, dill, lemon wedge (pitted), bay leaf, pepper, tarragon.

What part to cook: from a whole carcass of small fish, since the accumulation of harmful substances is directly proportional to the size of the fish.

How to cook the broth correctly:

1. Clean the fish from scales, gut, put in a saucepan, cover with cold water and quickly bring to a boil.
2. Remove the foam with a slotted spoon, salt to taste, add the root and cook the broth until the fish is fully cooked.

mushroom decoction

Who and what is useful: As in meat (chicken, fish) broths, mushroom broth contains a certain percentage of extractives and, in addition, aromatic resins, which also stimulate digestion.

Harmful substances: in mushrooms collected near busy highways, salts of heavy metals are often found.

Nutritional value per 100 ml: 20-30 kcal.

What can be added: onions, carrots, bay leaves, black pepper, peas, ground black pepper, skimmed milk or cream, parsley or dill.

What part to cook from: from any part of a young mushroom (white is best).

How to cook the broth correctly:

1. Sort the mushrooms carefully, wash them several times, peel the caps from the skin, in which harmful substances accumulate in the first place, and soak briefly in cold water.
2. If the mushrooms are large. Cut them into small pieces, pour into a saucepan, cover with water and cook until tender. Dried mushrooms should be washed more thoroughly and soaked for a longer amount of time, since in this case the mushrooms will also have to “swell”.

bone broth

Harmful substances: recently, nutritionists strongly recommend abandoning this type of broth, since it is especially saturated with purine bases - nitrogenous extractives (purine derivatives) that provoke the deposition of salts. Purine bases are also found in other types of protein broths, but in a smaller and, therefore, less harmful amount for human health.

bouillon cubes

Harmful substances: fat, which is part of the cubes, equates the broth from them to the primary broths from meat and chicken in terms of calories. Preservatives are added to the cube, and monosodium glutamate is added to enhance the taste, harmless in small doses, but which should not be abused (“Chinese restaurant syndrome”). Due to the high salt content (more than 50% of the cube), such broths should be avoided by people who need to limit salt in their diet.

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Appetizing, fragrant, rich or, on the contrary, dietary - any chicken broth is indispensable! Soups and main dishes are cooked from it, served in its pure form with unsweetened pastries, it is recommended by nutritionists, and also strongly advised by doctors.

Chicken broth: benefits and harms

The benefits of the broth have long been overgrown with legends, and many of them are quite true.

It is believed that properly brewed broth can lift 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 diseases of the gastrointestinal tract.

It is worth introducing this dish to a nursing mother on the menu, you can also give it 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 there are a lot of them in chicken) are transferred by 60% to the broth itself. And for any organism, especially a weakened one, it is much easier to get proteins, fats, carbohydrates, vitamins and minerals from liquid, easily digestible food.

Its benefit is also that it stimulates the digestive tract, stimulates appetite, and is also 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 fattened with artificial feed, the purpose of which is to make a quick profit.

Therefore, there are also growth hormones so that the chicken gains weight faster, and antibiotics so that the bird does not get sick and does not die.

These substances dangerous to humans accumulate in meat, and from there they pass into a decoction. This is the main harm of a seemingly healing dish.

How to cook chicken broth so that you get only the benefit? There are a couple of secrets:

• drain the first water 10 minutes after boiling;
• try to buy chickens in the villages (the average villager simply does not have money for all these nutritional supplements).

But even if you have correctly cooked the broth from chicken meat grown in the most environmentally friendly conditions, you should not give it to those who have been diagnosed with obvious liver problems, as well as people with low acidity of gastric juice. It is harmful in pancreatitis, especially in acute form, with a stomach ulcer.

Be careful with children's food. Many pediatricians, due to the ambiguity of benefits and harms, are still arguing from what point chicken broth can be given to a child. Many advise not to introduce it into the diet earlier than a year and a half.

How to choose a chicken

It all depends on your tastes:

• from the back with a tail and legs, a rich fatty broth is obtained;
• the same will come out if you take the front part with wings without fillets;
• chicken breast broth - a dish for those who are on a diet;
• if you need to cook a decoction with meat, then take the legs;
• 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 not broilers, but laying hens - although their meat requires longer cooking, the taste and smell are much brighter as a result.

Chickens are also a good option, especially for baby food - they have less fat and are less likely to be high in harmful substances.

Recipes for every taste

There are actually quite a few ways to make chicken broth. You can make the usual classic, on the basis of which soups and cabbage soup are then cooked. And you can cook one that will be an independent dish in itself. There are also quick cooking options when time is running out, and there are also special recipes, for example, a real healing broth. It is better to master several at once.

The most delicious chicken broth

First of all, I offer this detailed recipe with tips and subtleties of cooking, 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 h 30 min
• Nutritional value per 100 g:
  • Calories: 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.
• sweet pea pepper - 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. Dip in a saucepan, about 2 liters in volume. Fill with cold water and send to a strong fire. Bring to a boil. Drain the first decoction. Rinse the chicken thigh and put it back into the pot. Pour the right amount of water to cover the meat and send to the fire. Bring to a boil. Reduce the flame of the burner and simmer for about 20-30 minutes.


In the meantime, prepare the roots. Take celery root, carrots and onions. If desired, you can use the root of parsley, parsnip. Peel the vegetables and rinse, dry with a towel, cut into large pieces. Heat a frying pan without oil, put the 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. Boil 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 cooking recipe

How to cook chicken broth, my grandmother taught me in childhood.

This recipe is the classic one.

I usually prepare a large pot and freeze some of it - then use it for anything.

You can, for example, cook. It is very tasty to cook meatballs from minced chicken in the finished broth and serve everything with a boiled egg and herbs.

What you need:

• domestic chicken - 1 medium
• onion - 2 pcs.
• carrots - 2 pcs.
• salt - to taste.

How to cook:

1. We divide the chicken (gutted, plucked) into parts - you can cook and from a whole chicken, if the pan allows, but then we increase the cooking time by 30 minutes. Wash well.
2. Fill with cold water and wait for it to boil. After 10 minutes, this water is poured out, poured with new cold water.
3. Immediately put a whole peeled carrot and washed, but not peeled onion - the onion peel will give a pleasant golden hue to the dish.
4. After boiling, reduce the heat and, removing the foam, cook for 20 minutes.
5. Then we throw out the vegetables, and cook the meat for another hour.
6. At the end, salt, wait 5 minutes and turn off.
7. When everything has cooled, filter 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 some delicious food.

In this case, spices are not added so as not to interrupt the pure taste and aroma of chicken. In addition, such a blank can be used to prepare a wide variety of food, which has its own set of seasonings.

Chicken broth in a slow cooker “Golden”

Delicious chicken broth in a slow cooker is a recipe for those who do not have time to mess around in the kitchen for a long time.

Absolutely any device is suitable for cooking - Redmond, Panasonic.

What you need:

• chicken back, wings - 500 g
• onion - 1 pc.
• carrots - 1 pc.
• salt - to taste
• peppercorns and other spices to choose from.

How to cook

1. We rinse the back and wings well, put them in a slow cooker. Turn on the “Frying” mode and fry for 2-3 minutes on each side with the lid open. If your multi is non-stick, add a little vegetable oil .
2. There we also send peeled vegetables, cut into 2-4 pieces.
3. Pour hot (so that there is no temperature difference that is dangerous for the internal coating of the bowl) water by ⅔ of the volume and set the “Extinguishing” mode, cover with a lid.
4. After half an hour, remove the scale with a slotted spoon and continue to cook. If you have a pressure cooker, skip this step and don't forget to halve the cooking time as well.
5. After the end signal, add salt, spices and close the lid for another half hour. The first dish will get just a magical smell!
6. And then, as usual, we filter, if necessary, meat, separate it from the bones and send it to the liquid. Serve delicious with or croutons.

Healing chicken broth

As we already know, for those who, after surgery or suffering from complex viral diseases, chicken broth is a food that also heals.

Therefore, it is very important to properly cook chicken broth for the patient - although the recipe is simple, the time and steps must be strictly observed.

Products:

• homemade chicken - drumsticks, breast
• 1 bulb
• 1 carrot
• greens - bunch

How to weld:

1. For the patient, the broth should not be boiled in the second water, but in the third. Therefore, boil for 5 minutes 2 times.
2. After that, we wash the meat well, fill it with fresh water, add peeled whole vegetables and cook for 20 minutes after boiling over low heat.
3. Throw away the onions and carrots, cook for another 30 minutes and salt just a little - for the patient, extra salt is useless.
4. We rinse the greens and tie them well with a thread - we need it for smell and additional nutrients. Add to the pan, and after 10 minutes we take it out and throw it away.
5. Turn off the burner, filter the liquid twice. If the patient can have meat, we separate it from the bone and send it, chopped, to the pan (it is better to pass through a meat grinder). But usually only the broth itself is carried to the hospital. It is better to drink it warm.

Recipe for cooking with noodles

Chicken broth with vermicelli (pasta, pasta, noodles) is an independent first course.

And it turns out especially tasty if there is a lot of meat, so we take the thighs or drumsticks.

Components:

• chicken drumsticks or thighs - 4-5 pcs.
• 1 bulb
• 2 carrots
• greens - to taste
• spices, salt - to taste
• thin gossamer vermicelli - 200 g

Cooking steps:

1. From the thighs (shins), onions 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”).
2. When the vegetables are thrown out, the liquid is filtered, we separate the meat from the bones, cut it into small pieces and put it back into the pan.
3. We also send diced carrots there, salt, add spices and boil for 10 minutes.
4. Throw out the vermicelli. If you have homemade noodles, then it will turn out even tastier! Cook for 5 minutes, throw chopped greens and turn off. After 5 minutes, chicken broth with vermicelli
5. we serve.

You can replace vermicelli with any cereal in the recipe - buckwheat, rice, pearl barley. It turns out no less 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 losing weight, that is, for those who need to know how many calories are in chicken broth, what is its nutritional value. I'll say right away: in 100 g no more than 20 kcal! That is, in a serving - a maximum of 60 kcal.

Components:

• 2 chicken breasts on the bone
• paws - 4-5 pcs.
• 1 bulb
• 1 carrot
• dill, parsley - to taste
• salt, ground pepper, bay leaf - to taste
• eggs - 2 pcs.

How to do:

1. Remove the skin from the breast, cut off excess fat. We divide it into parts.
2. We wash the paws well - with them the dish will become tastier, while its calorie content will not increase.
3. Onions, chicken, carrots pour 2 liters of cold water, boil.
4. We drain the first boiled water, and now we cook for 30 minutes, removing the foam with a spoon.
5. We throw away the vegetables, the bone and paws, too. We cut the fillet finely, send it back and let the broth boil again.
6. Beat raw eggs slightly with a fork and a thin stream, constantly stirring, pour into the pan. 2 minutes and turn off.
7. Serve with greens.

Secrets of the perfect chicken broth

Properly brewed chicken broth is a fragrant 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, celery, parsley roots and leaves, bell peppers, and garlic can be sent to the pan.

The most popular vegetable - potatoes - is no longer added for smell, but for taste, when you need to cook a light, nutritious soup.

The choice of spices is almost unlimited, then be guided by your own preferences. Chicken goes well with dill, turmeric, paprika, different types of pepper.

The transparency of the broth does not depend on vegetables and spices, but it completely depends on the correct preparation and cooking of meat. Basic rules on how to cook a transparent first course:

• use only bones and meat, no offal (especially carefully when cooking the carcass - there are almost always lungs and kidneys on the inside of the back). You can cook chicken hearts and ventricles separately, and then add to the already prepared broth;
• how much to cook chicken broth also plays a role - the longer, the more likely it is to get a cloudy liquid;
• do not interfere while it is cooking, just remove the scale (noise, foam);
• after boiling, the fire should be minimal;
• put the meat in cold water.

Attention!

For transparency, it does not matter when you salt the broth. The addition of salt only affects the taste and content of nutrients. If you need to make meat more tasty and healthy, then salt at the end, if the fat itself is at the beginning.

It is difficult to say why the soup turns cloudy even if all the rules are followed. You can make it transparent again either by straining 2-3 times through several layers of gauze, or by introducing whipped chicken protein into the liquid. After that, boil and filter again. However, transparency is purely aesthetic.

Chicken Broth KBJU: Calories, Proteins, Fats, and Carbs

The nutritional value of chicken broth differs in many sources: someone insists that this is a very nutritious dish, someone claims that they even lost weight on the broth, it is so low in calories.

In fact, everyone is right - and there are such diets for weight loss, and you can get better from it.

It all depends on which parts of the chicken to use and what you will add besides it.

The calorie content of the broth on a breast without skin is about 20 kcal, but for cooked from a whole carcass it 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 send it to the freezer by pouring it into a plastic bottle. And after 3 months you can get it and apply 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 in the refrigerator of chicken broth is only 2-3 days.

Useful video

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Beef broth may be required to prepare various soups, sauces, hot and cold appetizers. The organoleptic qualities of the main dish also depend on how tasty it turns out. Beef broth can be served separately, you just need to supplement it with croutons or pies. Every cook knows how to cook it, and if the hostess is just starting to master the culinary art, it’s worth starting with cooking beef broth.

Cooking features

Knowing a few subtleties of cooking beef broth will help even an inexperienced hostess to cope with the task.

• The broth turned out to be tastier if you cook it not with tap water, but with filtered and softened. Some people use non-carbonated mineral water to cook the broth.
• The quality of the meat will definitely affect the taste of the broth. Choose fresh, without veins and fat, which make the broth cloudy.
• There is no consensus among chefs regarding the use of meat with or without bones for cooking broth. People who prefer a rich broth with a pronounced meat flavor prefer meat on the bone. Gourmets, for whom the appearance of the dish is important, prefer the broth brewed from the pulp, as the bones make it cloudy. Nutritionists support those who oppose the use of bones, and not at all for aesthetic reasons: metal salts accumulate in the bones, which, when cooked, end up in water and enter the human body with broth.
• Beef broth is divided into red and white. Red is made from fried meat, sometimes with the addition of red onions, tomatoes, which emphasize its color. For white broth, the meat is not fried. To give it a light golden hue, a whole unpeeled onion is placed in the pan. To make the broth tastier and more aromatic, carrots, celery and other roots are added to it.
• White roots can be fried before adding to the broth, then they will not darken during cooking.
• After cooking, beef broth is filtered, even if it was boiled from pulp alone.
• So that the broth does not become cloudy, it is necessary to remove the foam that has come out on the surface when boiling. Boil it over low heat, without closing the lid to the end - if it boils violently, it will become cloudy.
• The broth will taste better if the meat is placed in cold water. It is recommended to salt the broth when water boils, then it will turn out richer. However, in this case, there is a risk of oversalting the dish, since in the process of long-term cooking, part of the water will boil away. Therefore, when adding salt when boiling water, you need to observe the measure.
• Do not leave the broth to cool down along with the spices with which it was cooked, otherwise they will give it a bitter aftertaste.
• The cooking time for beef broth depends on which piece of meat was used for it, usually it is 1.5-2.5 hours. If the broth is prepared from bones alone, the cooking time can be reduced by one and a half times.

Beef broth can be prepared according to several recipes. The cooking technology depends on the chosen dish option.

easy beef broth recipe

• beef pulp - 0.5 kg;
• water - 2 l;
• onions - 70-120 g;
• bay leaf - 2 pcs.;
• black peppercorns - 3 pcs.;
• allspice peas - 3 pcs.;
• salt - to taste.

Cooking method:

• Wash the meat, cut off the film, veins, pieces of fat.
• Put the beef pulp in a saucepan, cover with cold water.
• Place the saucepan over medium heat.
• When the water boils and foam appears on the surface, remove it with a slotted spoon.
• Turn off the fire.
• Wash the onion. Without cutting or peeling, put in a pan where the meat is cooked.
• Add salt and spices.
• Cover the pot with a lid, leaving a large gap.
• Boil 1.5 hours.
• Take the meat and onion out of the pot. Throw away the bow.
• Strain the broth.

This is the easiest beef broth recipe that can be used to make soups and various dishes. You can call it dietary. As an independent dish, such a broth is rarely served, since for this it is not rich enough and fragrant.

Classic beef broth recipe

• beef on the bone - 0.8-1.2 kg;
• onions - 0.2 kg;
• celery root - 0.2 kg;
• carrots - 0.2 kg;
• leek - 0.2 kg;
• vegetable oil - 20 ml;
• bay leaf - 2 pcs.;
• black peppercorns - 10 pcs.;
• water - 3.5-4 l;
• salt - to taste.

Cooking method:

• Wash the beef by cutting off the fat and removing the film. Put in a saucepan, cover with cold water, leave for half an hour.
• Peel the carrots, wash, dry with a napkin. Cut each carrot in half lengthwise. If the vegetables are very large, you can cut into 3-4 parts.
• Remove the husk from the onion. Cut the bulbs into 2-4 pieces.
• Wash the leek, blot with a napkin, cut into pieces of 3-4 cm.
• Clean the celery, cut into small cubes.
• Grease the pan with oil. Put on it pieces of carrots and onions. Fry them for 2-3 minutes. Remove from pan.
• Add a little oil to the pan, fry the celery and leeks in it for 2-3 minutes.
• Rinse the meat, fill it with clean water, put on fire.
• When the water boils, remove the foam, reduce the heat and put the fried vegetables and roots into the pan.
• After subsequent boiling, add spices and salt the broth.
• Simmer for 2 hours over low heat, covering the pan with a lid.

It remains to take out the meat and strain the broth. How to deal with vegetables, decide for yourself. Someone throws them away, someone eats them. The broth brewed according to this recipe is considered light.

Roasted beef broth

• beef pulp - 0.5 kg;
• red onion - 100 g;
• celery root - 100 g;
• butter - 80 g;
• water - 2 l;
• salt, spices - to taste.

Cooking method:

• Onion, peeled, cut into large rings.
• Clean the celery, cut into slices.
• Melt half the butter in a frying pan, fry the onion and celery in it for 5 minutes, transfer to a saucepan designed for boiling the broth.
• Wash the meat, dry it with a napkin, cut into large pieces (like a barbecue).
• Fry the meat for 10 minutes in the remaining oil. Put to vegetables.
• Pour vegetables and meat with water, bring it to a boil.
• Remove the foam, reduce the heat, salt and add spices.
• Boil for at least an hour, uncovered.

The broth cooked according to this recipe has an appetizing brown tint. It belongs to the category of red broths.

Probably, in the whole world there is not a single housewife who at least once in her life has not cooked a delicious and rich soup with meat or poultry for her family. And today we will touch on such important topics: what is the second chicken broth, how to cook it correctly, and why do we need it at all? Indeed, many, especially beginners, housewives, often do not understand why the first fat is worse than the second, and on which of them the soup turns out tastier.

Why cook soups with secondary chicken broth

Some people never think about the secondary chicken broth in principle, believing that poultry meat is a dietary and healthy product in itself, which means that all its “good” properties are transferred to the primary broth.

But in fact, there are secrets here.

• Firstly, store chickens are often not of the best quality, they are fed, and often treated with various chemicals, which dissolve in the first broth. Therefore, we can say that by preparing soups on the secondary broth, we make them safer for health.
• Secondly, the secondary chicken broth turns out to be less fat, which means that it will bring less harm not only to our health, but also to the figure. If you have children in your family, you probably know that little fidgets should not eat a lot of fat at all, so it is highly recommended to use only the second poultry broth in children's cooking.
• Thirdly, if you are cooking vegetable soups, the secondary broth will make them taste more harmonious, because the meat ingredient will not interrupt the taste and aroma of vegetables. And this is sometimes very important, especially for real gourmets who feel every flavor note in the finished dish.

If you don't know how to cook chicken in the second broth, don't worry - it's no more difficult than boiling poultry in the primary. You can take any parts of the chicken, not just the carcass, as in our recipe.

We offer you a basic version, so to speak, a classic recipe, to get a clean, transparent secondary broth, and if you wish, you can add vegetables, herbs, spices and other ingredients.

Easy homemade chicken stock recipe

Ingredients

• - 1 PC. + -
• - taste + -
• Any spices - optional + -
• Fresh herbs - optional + -

How to cook delicious secondary chicken broth at home

1. To begin with, we will wash our chicken and dry it.
2. We take a large saucepan in which the whole bird will fit, put the carcass in it and fill it with cold water. Don't be afraid to add too much water, as some of it will evaporate during the cooking process. The water should completely cover the chicken.
3. Turn on medium or high heat and wait until the water boils. In the process, a gray foam forms - it does not need to be removed, since very soon we will drain the first broth.
4. Let the water boil for about five minutes, after which we completely drain the water, take out the chicken, wash the pan and pour cold water into it again, after putting the chicken carcass in it.
5. Now again we wait for the water to boil, keeping the pan over medium heat.
6. When the water boils, reduce the flame to a minimum, salt our future broth, add any spices as desired and calmly cook our carcass for about two to three hours, depending on the size. We cook a chicken weighing one and a half to two kilograms for three hours, a smaller one for one and a half, and a broiler chicken will need about 45 minutes to be ready.

At the end of cooking, we throw fresh herbs into the broth. The broth should turn out transparent, but if this is not the case, it is better to strain the broth before adding greens.

That's all, now you know what secondary chicken broth is, how to properly cook it at home, which means you can cook any tasty and healthy soup based on it. Bon appetit and successful culinary experiments!

Almost every housewife knows how to cook broth. But how to do it right - many do not even suspect. It would seem that there is nothing complicated here: I bought meat or vegetables, washed it, filled a saucepan with water and ... it's ready. In fact, cooking a really tasty broth is an activity for experienced housewives.

So, How same cook broth properly?

1. The first thing you should pay attention to is the quality of the products from which the broth is supposed to be cooked. As you understand, if you cook from low-quality meat or vegetables in advance, then the final product will be, to put it mildly, of poor quality.

2. When the products for cooking are purchased, decide what kind of broth you will cook - primary or secondary. The secondary broth is prepared as follows. The product is poured with cold clean water, after which the water is brought to a boil. The broth that is obtained in the process of 2-3 minutes of boiling is primary and merges. The product is again poured with clean hot water and only then the secondary broth is cooked.

Which of the two broths is best for you? If you are contraindicated to consume a lot of fat, then the secondary broth is definitely better. However, there is less calcium in the secondary broth, which gets into it when meat with a bone is cooked.

3. An equally important rule in the preparation of broths: moderate boiling. It is not at all necessary that the liquid literally “jumps out” of the pan. In addition, the foam formed at the beginning of the boil must be immediately collected and removed from the broth. Otherwise, when the liquid cools, the foam will sink to the bottom and the broth will become cloudy.

Have a wonderful mood and delicious broths!