To make the broth transparent what needs to be done. How to cook a delicious and light broth

Bouillon - everyone knows this word. But what is the right way to cook it? By the ability to cook it fragrant, transparent and rich - you can evaluate the skill of the cook.

If we want to cook any soup, first of all we cook it - this is the basis of the basics of home cooking. And then we add vegetables, cereals to it. But it can also be used in a variety of sauces, porridges, stews and many other dishes.

To cook it delicious, you must first choose the right meat.

For chicken - it is better to take a young chicken that has not been frozen. From such a chicken, it will turn out transparent and saturated. It will not be possible to cook it tasty from an old chicken or chicken. Almost all parts of the carcass are suitable for cooking. There is no consensus on which part is tastier to cook from.

For a rich meat option, it is better to use fresh or chilled back, brisket or shoulder, preferably meat from young bulls. It is more tender, juicy and non-greasy. In addition, it cooks much faster. For borsch, sauerkraut soup and kharcho soup, you can use fatter meat.

If you cook it from veal, it turns out to be tender and pleasant in taste, but not transparent enough. If you cook soups based on it, which are seasoned with tomato paste or various dressings, then the soup will turn out delicious.

It is also good to use lamb for cooking. Many soups of oriental cuisine are prepared on their basis. There is an opinion that lamb has a certain "specific" smell, maybe it does, it's hard to argue with the opinion. But you can’t argue with the fact that the broth invariably turns out to be tasty, rich and very healthy. In addition, spices are always used in oriental cuisine.

1. Choose the right meat. You don’t need to cut it, it should release its juices gradually, slowly. If you cook it from chicken, it is advisable to remove the skin from it - because of it, the dish may turn out to be too fatty.

2. Pour enough water so that you don't have to refill later. The ratio is approximately the same - for 3 liters of water 500-600 grams of meat. If the meat is sinewy and old, then more water should be poured, taking into account the fact that the water will boil away.

3. During the cooking process, do not add water. This degrades the taste. And also do not cook for too long, from this it darkens.

4. The meat is placed in a pan only in cold water. It is brought to a boil over moderate heat, so the meat heats up gradually. It is already cooked on low heat without a lid so that the evaporating water does not drip back into the pan and does not spoil the taste. He doesn’t even boil, but languishes. If you cook over high heat, it will become cloudy, and its taste is also lost.

5. During the cooking process, foam should be removed. We begin to remove the foam when the contents of the pan have not yet begun to boil. We remove both when it boils and during the entire cooking process. If this is not done in a timely manner, the foam will soon settle to the bottom of the pan in the form of flakes, which will spoil the appearance of the dish. Remove the foam adhering to the walls of the pan with a damp cloth.

6. Also, throughout the entire cooking, we remove excess fat if we are preparing it for soup. And all the fat, if we cook it transparent. It must be removed with a paper towel, as it gives the dish an unpleasant greasy taste.

7. 30-40 minutes before the end of cooking, add vegetables - with them it will be more aromatic. Vegetables and herbs are designed to enrich the taste and aroma of the dish. Onions, carrots and celery are best suited - this is a classic "vegetable composition" for meat broth. For a two to three liter saucepan, one medium onion, a small carrot and celery root is enough. But spices (bay leaf, allspice, dried thyme) are best added 7-10 minutes before the end of cooking, otherwise it will be bitter.

8. Salt about half an hour before readiness.

9. Cooking time on very low heat after boiling depends on the size of the piece, the rigidity of the meat, the age of the animal and the desired strength of the broth that you want to achieve. So, for example, it will reach readiness in 1-1.5 hours if you use 1 kilogram of meat from young bulls, and in 2.5-3 hours if the meat is from adult beef. From pork - after boiling, cook for 1.5-2.5 hours, from lamb - 1.5-2 hours, from chicken - 1-2 hours.

10. After cooking, you need to remove the meat and vegetables from it and strain it through a fine sieve or a linen napkin soaked in water and wrung out dry so that it is transparent and to prevent small fragments of bones from falling into the dish. Vegetables and bones can be thrown away, because they have already given the dish all their taste and aroma, and there is no longer any value in them.

Secrets of cooking delicious and light broth

If you are forced to use frozen meat, then you need to be able to defrost it correctly. The best way is to wash the meat with cold water and place in a sealed container for 2-3 hours. Do not use a microwave oven or hot water for this.

To cook a delicious broth, use a pot with a thick bottom and, if possible, thick walls for cooking. This will ensure gradual and even heating. And the meat will most fully give all its useful substances.

It should not boil much - the movement of the liquid should be barely noticeable. If your stove is difficult to adjust in such a way that the desired temperature is maintained, try putting the pan in the oven, heated to a temperature of 100-110 degrees.

It is better to add no more than a pinch of salt to it or not salt at all: during cooking, more liquid may evaporate from it than you expected, so it risks being oversalted. It is better to salt the dish that you plan to cook based on it.

How to cook diet chicken or turkey broth

Diet broth is cooked from chicken or turkey meat. It is useful for sick people or people on a diet.

It needs to be cooked in a special way. It is necessary to remove the skin from the bird, remove all subcutaneous fat, pour cold water over high heat, bring to a boil. Then remove the bird from the pan, drain the water. Wash the pan, wipe dry, put the bird in it, pour fresh water and cook in the usual way. With the first water, the remnants of fat are almost completely removed along with the cholesterol contained in it, while the beneficial protein is completely preserved.

Bon appetit!

Chicken broth is one of the most versatile. With it, you can cook soups not only with chicken, but also with any other meat, as well as with mushrooms, some vegetables. It is used for making sauces, second courses. Nutritionists advise including it in the diet for those who follow a specific meal plan to lose weight or recuperate after an illness. It is also suitable for baby food. Properly cooked, it is delicious on its own, especially if it is supplemented with vermicelli, boiled eggs, and croutons. A tasty and healthy dish will be if you know how to cook chicken broth. The cook's mistake will result in the fact that the pan will contain a cloudy, unappetizing and of little use liquid that no one wants to eat.

Cooking features

The process of preparing chicken broth is not very difficult, but it has many subtleties, without knowing which it is better not to start cooking it so as not to spoil the food.

• The right choice of products is the key to success. The broth can be made from a whole chicken or from parts of it. The most rich and fragrant is obtained by boiling chicken legs, wings, that is, those parts of the chicken that have a lot of bones and dark meat. However, it can contain a lot of fat and harmful substances. From the chicken breast, the broth turns out to be light, light, but the pleasant aroma characteristic of chicken broth is too weakly expressed in it. For children and people recovering from an illness or surgery, they prepare just that. A medium rich broth is obtained by using a soup set, which is dominated by the back of the bird, its neck, wings and cartilage are found. The ideal saturation of the broth will come out when cooking a whole chicken or half of it.
• The broth can also be cooked from frozen chicken or its parts, but first they must be allowed to thaw at room temperature. The meat of a frozen bird after cooking will turn out to be less tasty and juicy than fresh, but this will have almost no effect on the quality of the broth itself.
• There is no consensus among culinary experts on when to salt chicken broth: when boiling or 20 minutes before cooking. In the first case, the broth will become richer, since the chicken will give it all the juices, but the meat itself will turn out to be less juicy. In the second case, you will retain the pleasant taste of meat and will be spared the risk of oversalting the soup, but it will be less rich and fragrant. Each hostess has the right to choose the option that best suits her tasks.
• If you want to get a fragrant broth, the chicken is poured with cold water, and then put on the stove. If you put the bird in water after it boils, it will not give the broth as much flavor and nutrients as you would like.
• Some housewives, after the water in which the chicken is boiled, boil, wait for the formation of foam, then drain the water, fill the chicken with clean water and boil it until cooked. It is advisable to do this if the dish is prepared for a person or child weakened by illness, as it allows you to get rid of harmful substances that may be contained in the chicken. If the bird is from a farm whose product quality you fully trust, it makes no sense to drain the water - this negatively affects the organoleptic qualities of the broth.
• To make the broth transparent, the foam that forms on the surface after boiling water must be removed with a slotted spoon. Cook the broth with the lid slightly open, over low heat, not allowing it to boil violently. After cooking, it should be filtered.
• To give the broth an appetizing golden hue, put an unpeeled onion or onion peel into it.
• The broth will be more aromatic if you add onions, carrots, parsley roots, celery to it during cooking. If you want to enrich the bouquet with spices (bay leaves, peppercorns), put them in the broth 5-10 minutes before it is ready, otherwise it will acquire a bitter aftertaste. Spices and vegetables from the broth, after bringing it to readiness, are thrown away.

Housewives may be interested in the question of how much chicken is needed per pan in order to get the broth that is optimal in saturation. For 5 liters of water, 0.75-1.35 kg of chicken is required, the broth will turn out a little less from this amount, since part of the water will boil away during cooking. A three-liter pan of chicken will take half as much.

The cooking time of the broth depends on what kind of chicken you cook it from or what parts of the bird you use:

• if you have a store-bought chicken weighing up to 1.5 kg, you should cook the broth from it for 1.5 hours;
• when cooking half of the chicken, legs, soup set, 1 hour is enough to get the broth and bring the meat to readiness;
• chicken breast and wings broth is cooked for 40-50 minutes;
• chicken fillet is cooked for only half an hour after boiling water in a saucepan;
• if you have domestic chicken, the broth from it should be boiled for 2-3 hours, depending on its size, laying hens, which are grown for other purposes, are cooked especially long.

Knowing the rules for cooking chicken broth, even an inexperienced housewife will make it tasty, appetizing and fragrant.

Whole chicken broth

• chicken or half chicken - 0.75-1.25 kg;
• carrots - 1 pc.;
• onions - 1 pc.;
• fresh dill - 50 g;
• fresh parsley - 50 g;
• water - 5 l;
• salt - 20 g;
• black peppercorns - 10 pcs.;
• bay leaf - 2 pcs.

Cooking method:

• Rinse chicken, cut in half, place in the bottom of a 6 liter or deeper pot.
• Fill with cold water, put on medium heat, wait for it to boil.
• Remove the foam that forms on the surface with a slotted spoon.
• Salt using half the amount of salt indicated in the recipe.
• Peel the carrots, remove the top layer of the husk from the bulb. Put the vegetables in a saucepan.
• Simmer the soup for another 5 minutes, skimming off the foam.
• Reduce the heat, cover the pan with a lid, leaving a small gap.
• Boil for an hour, check the readiness of the chicken by piercing it with a knife. If the knife goes in easily, it's ready. Otherwise, cook more until tender.
• Add pepper and bay leaf, salt, cook for 10 minutes.
• Remove chicken and vegetables from broth. Strain the broth.
• Add chopped herbs, boil for 5 minutes.

The prepared broth can be served as an independent dish or used to make dressing soups. It can be stored in the refrigerator for 5 days, indoors it will not deteriorate for 24-36 hours, depending on the ambient temperature.

Chicken broth soup set

• chicken soup set - 0.5 kg;
• water - 2.5 l;
• black peppercorns - 5 pcs.;
• bay leaf - 1 pc.;
• salt - to taste.

Cooking method:

• Rinse well the back, cartilage, wings and other parts of the chicken that are part of the soup set. Put them in a saucepan, cover with water.
• When the water boils, drain it. Soak the bird pieces in fresh water. Bring to a boil.
• Boil for 10 minutes, removing the foam. Salt. Cover with a lid, turn off the fire.
• Boil for 40 minutes, add bay leaf and pepper, continue to cook for 10 minutes.
• Take out the chicken, strain the broth.

This chicken broth option is the most economical if you do not need chicken meat, but only need the broth itself.

Chicken wing broth

Compound:

• chicken wings - 0.5 kg;
• water - 2.5 l;
• carrots - 1 pc.;
• onions - 1 pc.;
• allspice peas - 5 pcs.;
• salt - to taste.

Cooking method:

• Put the chicken wings washed in running water in a saucepan.
• Put peeled and washed vegetables there.
• Fill the food with water, put the pan on the stove.
• Bring to a boil over medium heat. Boil for 10 minutes, removing the foam.
• Turn off the fire. Cook, covered with a lid, for half an hour.
• Add pepper, cook for another 5 minutes. Remove wings and vegetables.
• Strain the finished broth and bring it to a boil again so that it does not spoil longer.

Chicken wing broth is rich, but fatty. It is not suitable for diet food.

Chicken leg broth

Compound:

• chicken drumsticks - 0.5 kg;
• water - 2.5 l;
• carrots - 1 pc.;
• onions - 1 pc.;
• black peppercorns - 3-4 pcs.;
• allspice peas - 2-3 pcs.;
• bay leaf - 1 pc.

Cooking method:

• Wash chicken thighs, put in a bowl.
• Send peeled vegetables to chicken meat.
• Bring to a boil, remove the foam. Turn off the fire.
• Boil, removing the foam, for 5-10 minutes, then cover with a lid, leave to cook for half an hour.
• Add salt and spices, cook for another 5-10 minutes.
• Remove chicken thighs from broth, discard vegetables. Strain the broth.
• Remove the meat from the legs, put it in the broth.
• Bring the broth to a boil, cook for 2-3 minutes.

Fragrant rich broth can be served as a first course. When serving, it is good to sprinkle with fresh herbs. It should be added directly to the plates so that the broth does not turn sour.

Chicken leg broth is cooked in the same way as drumstick broth, but its cooking time must be increased by 20 minutes.

Chicken breast broth

• chicken breast - 0.4-0.6 kg;
• water - 2.5 l;
• onion - 1 pc.;
• carrots - 1 pc.;
• celery root - 50 g;
• salt - to taste.

Cooking method:

• Wash the chicken breast. If you want to make diet broth out of it, remove the skin from it. Leave the skin on for a richer broth.
• Wash vegetables. Onions can not be peeled, celery root and carrots should be peeled and cut into large pieces.
• Put the vegetables and celery root to the chicken breast. Add water.
• Put the pot on the fire. When the water boils in it, remove the foam, reduce the intensity of the flame. Salt. Cook, covered with a lid, but leaving a gap, 40 minutes.
• Remove vegetables and chicken breast from broth. The broth can be strained and brought back to a boil, you can not filter.

From chicken fillet, the broth is cooked in the same way as from the breast, but it takes 10 minutes less time to cook it. This broth is best suited for diet food.

Fragrant chicken broth is a delicious first course. Often it is used as the basis for the preparation of dressing soups, sauces. This dish is recommended for children and diet food. If you cook it correctly, the chicken broth turns out to be transparent and fragrant, it has a pleasant taste.

It is hard to imagine home cooking without mouth-watering and golden meat broth. It is good as an independent dish and is the basis for the preparation of soups, jelly, cereals, meat and vegetable stews, gravy and sauces. Traditionally, chicken broth is used to treat a protracted cough, and in order for children to take this “medicine” with pleasure, the broth must be appetizing and rich. Delicious meat broth is not so difficult to cook if you know some tricks and do not save on meat.

How to cook meat broth: what kind of meat to choose

For beef, always choose the meat of bulls, whose age does not exceed three years. Veal cooks quickly and is ideal for broth because it is healthy, soft, juicy, lean, and high in collagen, which releases gelatin when cooked. The best pork for broth is lean and tender bacon pig meat with a very thin layer of lard, and lamb should be fresh and tender. Chicken broth is made from fresh farm chickens raised without hormones and antibiotics and not frozen. This is especially important if the broth is intended for baby food or to maintain strength during an illness. Rabbit, poultry and its offal, offal, meat bones and smoked meats are perfect for broth. The use of meat of different varieties makes the broth more tasty and rich.

The Best Chunks for Concentrated Meat Broth

The most delicious is obtained from meat with connective tissue, which releases gelling substances into the broth, making it rich and thick. Tenderloin from different parts of the carcass of an animal differs in quality and nutritional value, so experienced chefs can determine the "suitability" of meat at a glance. Beef brisket, ham and neck, pork and lamb shoulder, lamb ribs, shank, brisket and neck are ideal for broth. Rabbit and poultry for broth can be boiled whole or in parts, it all depends on your culinary preferences. It is best to use fresh meat, but it is not always possible to buy it, so meat from the freezer is also suitable. The main thing is that it be thawed according to all the rules at room temperature.

How to put meat in water

Ideal if you cook the broth on spring, well, filtered or bottled water, which must be soft. This is one of the secrets of making delicious broth. So, well-washed pieces of meat are poured with cold water and the pan is put on fire. Why do we take cold water and not boiling water? The fact is that with slow heating, the meat releases extractive substances and saturates the broth with them. If you lower the meat into hot water, then the proteins immediately coagulate, and a film instantly forms on the surface of the meat. It turns out that all the nutrients remain in the pulp. In this case, the meat is tender, juicy and aromatic, and the taste of the broth, unfortunately, leaves much to be desired.

For this reason, for an appetizing broth, the meat is poured only with cold water, and at the same time it should not be cut into small pieces. The meat should release its juices slowly to enrich the taste of the broth. The more water, the less concentrated the broth will turn out - usually up to 3 liters of water are taken per 1 kg of meat with bones.

How to cook clear meat broth

For the transparency of the broth, some housewives pre-soak the meat for several hours in cold water, and then boil it, draining the old water. Naturally, the water will evaporate during the boiling process, but you should not add it, otherwise the broth will become cloudy, and its taste will disappoint you.

Do not allow the liquid to boil rapidly and remove the foam in time, which will settle to the bottom in large, ugly flakes, and the broth will lose its appetizing appearance. A good effect is given by an onion or an eggshell - they are added to the water at the beginning of cooking. After readiness, the broth must be strained, otherwise it will be cloudy. And by the way, if you cook the broth only from meat tenderloin without bones, it will turn out much more transparent.

Vegetables, spices and herbs

Carrots, celery root and onions are considered classic additives for making meat broth. For taste, you can add turnips, garlic, cloves, black peppercorns, various roots and related bunches of greens. The French flavor the broth with the famous Bouquet Garni seasoning, which includes thyme, leek, bay leaf and parsley. If the vegetables are first fried in a pan without oil or baked in the oven, the taste and aroma of the broth will be more original and bright. Vegetables are laid half an hour before the dish is ready. Interestingly, if you add onion peel to the water, the broth will turn golden, and a piece of dry cheese will give it an unusual piquancy.

A few subtleties of cooking broth

Before boiling, the pan is tightly closed with a lid, and then it is cooked without a lid so that drops of evaporating moisture do not spoil the taste of the dish. The fat that appears on the surface is usually removed, and not only for dietary purposes. The fact is that a large amount of fat gives the broth an unpleasant oily-soapy taste. But do not rush to part with this valuable product - you can fry vegetables on it for seasoning soups.

It is good if the pan has thick walls and a bottom. So the broth will cook evenly and slowly, which will improve its taste and aroma. It is better to add salt at the very end, because you don’t know how much liquid will boil away during the cooking process, and it will be very annoying if the broth turns out to be too salty.

How long does the broth take to cook? Appetizing smells are already spreading around the apartment, and the stomach begins to growl treacherously, and the household looks impatiently at the clock - when is it time for dinner? Veal and rabbit broth is cooked for up to 1.5 hours, until beef or smoked meat is ready, you will have to wait longer - 2.5-3 hours, pork - up to 2.5 hours, chicken - 1-2 hours, and lamb - up to 2 hours . The main thing is not to overdo it, because the overcooked broth acquires an unpleasant taste.

There is another way to check the readiness of the broth - to pierce the meat with a knife. If the knife enters the flesh easily, then the meat is cooked, and you can separate it from the bones. The bones are usually boiled for some more time, and the meat is either cut into pieces and returned to the pot, or left to prepare the second course. After straining the broth, the bones, vegetables and spices are thrown away - they have done their job and gave the dish vitamins, nutrients, taste and aroma.

If you don't have time and want to make a quick meat broth, you can make it with minced chicken, beef, lamb, or pork. The cooking technology remains the same, and the time is reduced to half an hour. True, it is advisable to let the broth brew for 20 minutes, and then serve it on the table. In a slow cooker, meat broth is cooked for the same amount of time, but the cooking process is greatly simplified. You still have to remove the foam, since scientific and technological progress has not yet gone so far as to entrust this responsible task to technology, even the smartest.

Fragrant appetizing and transparent broth is ready. In old recipes, it is advised to pour 1 tbsp. of meat broth into each bowl of meat broth. l. Madeira. And you can do it in a simple way - with fresh herbs, homemade pies, ruddy croutons and toasts. You can store the broth in the refrigerator for several days, but it usually disappears from there faster - too tasty!

The broth is an amazing product. It is good both as an independent dish and as a basis for making soups, some cereals, risotto, jelly, sauces, gravy and other culinary masterpieces. Myasnov offers some tips to help you prepare the perfect broth - fragrant, clear, nutritious and incredibly tasty.

Delicious broth - from quality meat!

The taste of the broth depends on the quality of the meat used. Depending on what type of meat you use, it is important to pay attention to the following nuances:

For beef broth, Myasnov recommends using the meat of young bulls - this is high-quality beef up to 3 years old. In young bulls, the meat is more tender, juicy and lean than in an adult animal. In addition, it cooks much faster. Unlike veal, the meat of young gobies has already accumulated all the nutrients necessary for good human nutrition.

As for pork, the meat of bacon pigs is considered the most valuable. It is lean tender meat with a thin layer of pink bacon. Bacon pork cooks quickly, it makes a very tender and tasty broth.

For chicken broth, choose poultry meat grown in an environmentally friendly environment without antibiotics and growth stimulants. It is important that the chicken is not frozen, and that chlorine is not used when refrigerating it. From such a chicken, the correct broth is obtained: transparent, saturated, moderately fatty, without foreign odors.

When choosing meat for broth in Myasnov stores, it is impossible to make a mistake, since the products we offer meet all the listed quality criteria.

Choosing the right piece

For the broth, it is best to choose pieces of pulp or meat on the bone, rich in connective tissue. During long cooking, such meat releases the most extractive substances, and, accordingly, the broth from it turns out to be tasty, aromatic and rich.

Different manufacturers cut meat carcasses in different ways, so when choosing a piece of meat for broth, be guided by the recommendations of the seller. For example, the culinary cutting of Myasnov takes into account the nutritional characteristics of each piece and highlights the following parts of the meat carcass suitable for cooking: for pork it is; in beef -,; in lamb -,. Pay attention to the "Recommended for Boiling" signs next to the price tags, and your choice of meat for the broth will always be successful.

As for poultry, almost all parts of the carcass are suitable for cooking, and there is no consensus on which part of the broth is tastier. Someone thinks that the most delicious broth is made from wings and necks, someone prefers broth from lean chicken breast meat, and someone prefers whole chicken.

Vegetables and herbs

Vegetables and herbs are designed to enrich the taste and aroma of the dish. Onions, carrots and celery are best suited - this is a classic "vegetable composition" for meat broth. For a two to three liter saucepan, one onion, a small carrot and 2-3 stalks of celery are enough. Leek, parsnips, bay leaves, turnips and other roots also harmonize wonderfully with meat broth - add them to the broth to your liking.

Water

The water for the broth should be clean (well, spring, bottled or at least filtered) and preferably soft - in hard water, the meat will not be able to give all its juices.

As for the amount of water, then, depending on how saturated and concentrated the product you want to get, 2-3 liters of water will be required for 1 kilogram of pulp or meat with bones.

The longer you plan to boil the broth, the more liquid will evaporate from it - consider this when determining the required amount of water. It is better to pour more water in advance than to add it as it boils away, otherwise the taste of the broth will not be as rich and saturated.

Preparation: 6 easy steps

1. Prepare products: wash meat, vegetables and herbs thoroughly. It is not necessary to cut the meat for the broth, it should give up its juices gradually, slowly - then the broth will turn out to be transparent and tasty. If you cook chicken broth, nutritionists recommend removing the skin from it - because of it, the dish may turn out to be too oily.

2. Fill the meat with cold water and put on fire. Our goal is the broth, not boiled meat, so it is important to use cold water: when the water is gradually heated, flavoring and nutrients are released from the meat and go into the broth. If you put the meat in boiling water, its surface will immediately be “sealed” with a protein film, which will prevent the release of extractives into the broth (but the meat itself will remain juicy and tasty).

Cover the pot with a lid until it boils and simmer the broth over medium heat. As soon as the water boils, you need to reduce the heat and continue cooking at minimum heat without a lid so that the evaporating water does not drip back into the broth and spoil its taste.

3. When the broth boils, foam will begin to appear on it. It must be removed immediately with a slotted spoon as it appears. If this is not done in a timely manner, the foam will soon settle to the bottom of the pan in the form of flakes, which will spoil the appearance of the dish. Remove the foam adhering to the walls of the pan with a damp cloth. If a lot of fat appears on the surface of the broth, it should be removed with a paper towel, as it gives the dish an unpleasant greasy taste.

4. 30 minutes before the end of cooking, add vegetables and spices to the broth to taste - with them the broth will be more aromatic. A little secret: you can put a little onion peel in the broth, then it will acquire a pleasant golden hue. Carrots, turnips, celery and other roots can be lightly fried in a pan without oil or baked beforehand - their flavor in the broth will be even stronger.

5. The time to simmer the broth over very low heat after boiling depends on the size of the piece, the toughness of the meat, the age of the animal and the desired strength of the broth that you want to achieve. So, for example, the broth will reach readiness in 1-1.5 hours if you use 1 kilogram of meat from young bulls, and in 2.5-3 hours if the meat is from adult beef. After boiling, pork broth is cooked for 1.5-2.5 hours, lamb broth - 1.5-2 hours, chicken broth - 1-2 hours.

If you want to use boiled meat from the broth in another dish, keep in mind that it will cook faster than the broth itself. You can check the readiness of the meat as follows: pierce it with a knife - the knife will enter a fully cooked piece without effort. Boiled meat can be carefully separated from the bone and used, and the bones continue to cook until the broth is ready.

6. After cooking, take out the meat and vegetables from the broth and strain it through a fine sieve or a linen napkin soaked in water and wrung dry so that the broth is transparent and to prevent small fragments of bones from getting into the dish. Vegetables and bones can be thrown away, because they have already given all their taste and aroma to the dish, and there is no longer any value in them.

Important nuances

The best broth is obtained from fresh or chilled meat. But if you are forced to use frozen, then it is very important to defrost it properly. Do not use microwave or hot water for this. The best way is to wash the meat with cold water and place in a sealed container for 2-3 hours.

It is desirable that the stock pot has a thick bottom and, if possible, thick walls. This will ensure gradual and uniform heating of the broth, which means that the meat will release the maximum amount of extractives.

The broth should not "boil with a key" - the movement of the liquid should be barely noticeable. If your stove is difficult to adjust in such a way that the desired temperature is maintained, try putting the pot of broth in the oven, heated to a temperature of 100-110 degrees.

It is better to add no more than a pinch of salt to the broth or no salt at all: during cooking, more liquid may evaporate from it than you expected, thus, the broth runs the risk of being over-salted. It is better to salt the dish that you plan to cook on the basis of the broth.

And did you know that...

... The French add "bouquet garni" to the broth - a bunch of herbs, consisting of sprigs of thyme, bay leaf, parsley stalks and leeks. Optionally, you can add celery, garlic, cloves to this bouquet - whatever you like. At the end of cooking, the bouquet is caught and thrown away.

... The broth can be frozen. If you often prepare broth-based dishes, then it will be convenient for you to do the following: boil the broth once every few weeks, then divide it into portions and freeze. Cool the broth, remove all fat from it. Line a deep rectangular container with a large piece of cling film so that the edges hang down a lot. Carefully pour the broth inside, close the container with a lid and place in the freezer. When the broth is completely frozen, take out the resulting "briquette" along with the film and wrap it in hanging edges. You can also use paper juice bags or clean plastic mayonnaise buckets to freeze the broth. Frozen broth will keep for up to 6 months.

The broth is a decoction that is obtained by stewing meat, mushrooms, vegetables or poultry in water. The finished first course is consumed on its own or in combination with croutons. The broth is indicated for people who have recently suffered a serious illness or a complex operation. It restores strength faster and is easily digested. For this reason, housewives are interested in how to cook a delicious clear broth on meat.

Classic meat broth

• meat or poultry - 600 gr.
• greens (any, fresh) - 30 gr.
• Provencal herbs - to your taste
• carrots (cut into pieces) - 1 pc.
• onion (chopped into 4 parts) - 1 pc.
• filtered water - 2 l.

1. Wash greens with vegetables and meat, dry. Meat for making broth should not be cut, because during the cooking process it should release juices gradually. Only in this case you will get a completely transparent dish. If the broth is made from poultry, remove the skin beforehand so that the potion does not turn out to be greasy.
2. Send the washed and dried meat to the pan, add water according to the recipe (chilled). Put it on the stove, wait for it to boil. Your main task is to boil the meat broth, and not bring all the ingredients to readiness. Use only cold water so that the juices come out of the meat when heated slowly.
3. If you send the main component into a hot liquid, the piece will "crust" and seal. As a result, the broth will turn out to be of low nutritional value and without special taste qualities. Cover the container and wait for the start of bubbling (medium heat).
4. When this happens, reduce the power of the stove to a minimum and immediately remove the lid. Condensation should not get into the broth, so as not to spoil the taste and texture. After boiling, a foam cap forms on the surface, remove it with a slotted spoon.
5. Foam that has adhered to the sides of fireproof cookware should be removed with a damp cloth. Otherwise, these "flakes" will end up in the broth and spoil its appearance when served. Also, a greasy film may form on the surface, which must be disposed of with a dry paper towel.
6. Half an hour before the end of cooking, add chopped carrots and onions, sprinkle with herbs. So the broth will come out fragrant. If desired, add a little onion peel to the composition to make the broth golden.
7. The duration of cooking the dish depends on the initial size of the meat piece, its rigidity and age category. As a rule, the broth is boiled in 1.5 hours (chicken), 2.5 hours (beef), 2 hours (veal), 2.5 hours (pork). The report goes from the moment of boiling.
8. After the specified interval comes to an end, remove the broth from the stove. Build a filter from a colander and gauze, strain the first course. Serve the broth garnished with chopped dill or parsley.

Broth with beef and pork

• beef tenderloin - 0.3 kg.
• pork pulp - 0.3-0.4 kg.
• favorite seasonings - to taste
• purified water (drinking) - 2.8 l.
• laurel - 4 pcs.
• onion - 1 head
• carrot - 1 pc.

1. First, rinse the meat under the tap, free from skins and fatty streaks. Do not cut the beef and pork so that the pieces give off the juice evenly as they heat up.
2. Put the main components in a saucepan, fill with purified water and put on the stove. Cover, wait for the start of boiling. When this happens, foam will begin to appear. Get rid of it, also catch fat from the surface.
3. Send the peeled onion and carrot, chopping them into pieces. Add laurel and your favorite spices, note the time. After 5 minutes, reduce the heat to a minimum, wait 2.5-3 hours.
4. When the broth boils, it is necessary to filter it using several layers of gauze and a colander. Serve a transparent first course, garnished with herbs.

Meat broth with eggs and herbs

• carrots - 1 pc.
• meat on the bone - 250 gr.
• onion - 1 pc.
• beef (pulp) - 1 kg.
• parsley (roots) - 10 gr.
• boiled eggs - 4 pcs.
• fresh herbs - 30 gr.

1. Rinse the meat and send it to cook. Do not forget to systematically descale. Boil the product for about one hour, then put the pieces of beef. After 10 minutes, add the necessary spices to taste.
2. Continue simmering the food until the meat is completely cooked. In parallel, chop the parsley roots and onions. Put the products on a greased baking sheet, send to bake in the oven.
3. Ready vegetables must be added to the broth 25 minutes before the end of full cooking. Serve the finished dish in portions with half a boiled egg. Don't forget to add fresh herbs.

• onion - 1 pc.
• meat - in fact
• bay leaves - 3 pcs.
• carrots - 1 pc.

1. Wash the meat thoroughly under running water. Chop into pieces and send to the multibowl. Peel vegetables and wash well. Chop carrots into thin rounds. Send the vegetables to the meat, place the whole onion.
2. Add bay leaves and spices to taste. Pour the required amount of filtered water up to the maximum mark in the multi-bowl. Set the "Extinguishing" mode. Set a timer for 1.5 hours.
3. Depending on the stiffness of the meat, the languishing time can be increased. At the end of the program, strain the finished broth from vegetables and spices. The result is a fairly rich broth.

Meat broth with vegetables

• zucchini - 0.5 pcs.
• tomato - 1 pc.
• onion - 1 pc.
• lecho - 120 gr.
• carrots - 1 pc.
• garlic - 4 cloves
• potatoes - 4 pcs.
• greens - 25 gr.
• meat broth - 1.5 l.

1. Wash and clean vegetables. Pour boiling water over the fleshy tomato, get rid of the skin. Chop the onion into half rings. Chop the tomato and garlic into small pieces. Cut the rest of the vegetables into strips.
2. In parallel, put the broth on the fire, wait for it to boil. After the appearance of the first bubbles, send the potatoes to the composition. After 3-5 minutes, add the rest of the vegetables. Boil for a while, add lecho, tomato and chopped greens.
3. A few minutes before the dish is ready, add the necessary spices and mix thoroughly. Boil the products until they are fully cooked. Turn off the stove, leave the broth to infuse for a third of an hour. After that, you can serve.

Broth with meat on the bone

• parboiled rice - in fact
• meat on the bone - 1 kg.
• onion - 1 pc.
• potatoes - 4 pcs.
• carrots - 1 pc.
• animal fat - 40 gr.
• swede - 75 gr.
• allspice - to taste
• parsley roots - 20 gr.
• dill - 15 gr.
• bay leaves - 4 pcs.
• parsley - 25 gr.

1. Rinse the rice thoroughly, you will need it after cooking the meat. Wash all vegetables, chop into strips. Send the products to the pan, add the required amount of vegetable oil, pepper and laurel.
2. Pass until golden brown. In parallel, boil the meat broth on the bone. Then add prepared vegetables and rice. Stir, simmer for a while on low heat. Add greens, wait for the readiness of all products.

It's easy to make a delicious meat broth. Take the number of ingredients, based on the volume that you want to get at the output. Feel free to add your favorite ingredients. This will make the broth richer.

Video: how to cook meat broth