So that the broth tastes better than the bones when you lie down. How to make delicious broth

or jellied dishes, absolutely clean, light broth is required.

In his long theoretical article about I described in detail the technology of their preparation and what you should pay attention to when cooking so that the broth is clean and transparent.

But what to do if your broth, due to the mistakes made, still turned out to be cloudy? Is it possible to make it a feast for the eyes amber-transparent? Of course you can!

In this article, I will detail and visually show you my favorite, proven and 100% reliable way to cleanse the broth.

For this experiment, I deliberately brewed the cloudiest veal broth I could. Oh, and it was not easy for me to do this because of my reverent attitude to the original quality of the broths!

And this is how it turned out: rich, thick, fragrant, but completely cloudy, absolutely unsuitable for use as a base for clear soups.

We'll fix it!

To clean up the broth, I always use egg whites and shells. Protein and shells are an excellent absorbent, which wonderfully, like a sponge, absorbs the smallest particles of meat dregs.

I recommend this proportion: for 3 liters of cloudy broth, take the protein and the shell of 2 large eggs. The accuracy here is not fundamental, the amount of shells and proteins taken depends on the degree of contamination and the total volume of the broth that you are going to clean. If you need to clear a smaller amount of broth, then navigate in proportion, taking protein and 1 egg shell for 1 liter of cloudy broth.

The shell should be thoroughly washed from possible dirt, finely crushed, and the whites should be whipped into a fluffy foam. You can add a little lemon juice to the proteins when whipping - this will make the protein foam more magnificent and stable (if you suddenly forgot or the juice was not at hand - it's okay).

Strain the broth into a saucepan through a fine sieve lined with several layers of cheesecloth. For greater clarity of the experiment, I skipped the straining step.

Bring your strained but still cloudy broth to a temperature of 60-65 0 C on the stove.

Add chopped eggshells to the broth and pour in the beaten egg whites. Here they will decorate your broth with such a beautiful snow-white cap.

While heating the broth, stir the contents of the pot with a spoon. At this stage, you can already notice cloudy flakes that the foam from whipped proteins draws on itself.

Continuing to stir, bring the broth to a boil. Let it boil for about 5 minutes.

Boiling should not be intense, otherwise your protein foam will run out of the pan; but still bubbling must be present - this ensures the absorption of cloudy foam by egg white.

Brrr, look how many cloudy meat flakes the egg foam has collected!

Turn off the heat of the stove and let the broth “rest” for 15-20 minutes. During this time, a cloudy sediment from heavy meat flakes and eggshells will fall to the bottom of the pan.

It can already be seen that "the patient is more alive than dead."

Carefully and accuratelyRemove the protein foam from the surface of the broth with a spoon. This is very easy to make because the egg white has curdled.I became dense.

How do you like the color of the broth?

Now carefully, trying not to disturb the heavy cloudy sediment at the bottom of the pan, strain your broth through a fine sieve lined with several layers of gauze.

All sediment should remain at the bottom, which is what we needed. Throw it away without regret!

If everything is done carefully, then one step of cleaning the broth is enough. In case of errors or if necessary, you can repeat the cleaning procedure 2-3 times.

And here it is, handsome broth! Absolutely clean, transparent, amber, nice color! He remained the same strong and rich, did not lose his taste.

The result has been achieved! Hooray!

I hope this article was useful to you and may now all your broths be always excellent!

so you don't miss out on the best!

I will also be glad to receive feedback on your cooking experience based on the materials of my article.

The basis of any truly delicious soup, and therefore the basis of a good dinner, can be safely called the broth. Fragrant, rich, covered with light rings of golden fat, the broth will perfectly warm in the cold, serve as a full and light lunch dish in the summer heat, will not burden a weakened stomach in case of illness and will always please you in health. Despite the fact that there is nothing easier than making a good broth, it is not at all rare that we look in despair at a plate filled with a completely unappetizing muddy liquid, and we are afraid to try even the smallest of such a dish, which, with due diligence and skill, could would be a real decoration of our dinner. In order to avoid such an unpleasant picture in the future, let's find out today and remember forever how to make broth.

The generic word "broth" usually refers to any clear, clear concoction made from meat, poultry, fish, mushrooms, or vegetables. So after all, this word is general, in order to generalize an innumerable number of similar and at the same time such different dishes, united only by a similar method of preparation. The most popular and sought-after broths have always been and remain meat broths. The purpose and methods of preparing such broths are very diverse. Starting from light, tender broths served as an independent dish, and ending with the strongest boiled broths intended for making sauces. Broths white, yellow and red, from various types of meat and game, various cuts of carcasses, bones and offal - the range of meat broths is amazing. Here you have consomme, and lanspic, and fume, and the simplest minute broth. But a truly rich taste and aroma of the broth is given not only by the meat itself, but also by various flavors, vegetables, spices, herbs. Carrots and turnips, celery and parsley roots, onions, spicy bouquet, pepper, cloves, bay leaves - all these and many other additives help to give our broths hundreds and thousands of different flavors and aromas.

In today's publication, "Culinary Eden" has carefully collected for you the most important tips and secrets that will definitely tell you how to prepare a broth that, having fully revealed all the magic of its aroma, will serve as an excellently tasty base for your homemade soups and sauces.

1. When choosing raw materials for your broth, pay close attention to the quality and freshness of meat and bones. Even the slightest hint of not the first freshness or poor storage should alert you, because any foreign smells, not to mention the smell of stale, spoiled meat, will definitely go into your broth, irreparably spoiling it. No less importance should be attached to the quality of the water in which you will cook the meat. The best, most delicious broths are obtained from pure spring or well water. In the conditions of urban cuisine, you can use good bottled or filtered water, but it is better to refrain from using ordinary tap water. Such water often contains a considerable amount of impurities, which can have an extremely negative effect on the taste of the finished dish.

2. Starting the preparation of the broth, always fill the meat with as cold water as possible. This is precisely the main secret of making a truly tasty and fragrant broth. It is worth pouring hot water over the meat, as the protein on the surface of this meat immediately curls up and seals all the meat juices. If you fill the meat with cold water, then with slow heating, the water will gradually penetrate into its deepest layers and draw all the extractive substances into the broth, enriching your dish with the brightest and richest taste that your chosen meat cut can give. Speaking of meat cuts. The most delicious broths are obtained, for cooking which a combination of bone and pulp is used. Bones will add richness and strength to your broth, and lean meat - softness of taste and aroma.

3. In order for your broth to turn out not only tasty, but also beautiful, transparent, most often it is enough to carefully remove all the foam from its surface and strain the broth through thick cheesecloth at the very end of cooking. If this was not enough, and the purity and transparency of the broth plays an important role in serving your dish, then raw chicken eggs will come to your aid. Combine two raw proteins with ½ cup of cold water, add a couple of tablespoons of warm broth to them, pour the mixture into the pan with your broth, mix quickly and put the pan on the slowest fire. When heated, the protein will gradually curl up and absorb all the suspension that gives your broth cloudiness. All you have to do is strain the broth through gauze and serve absolutely transparent, clean and extremely appetizing homemade broth to the table.

4. To give the broth an additional taste and aroma, in addition to the roots, additives such as a garni bouquet and a klute bulb are also used. Don't be afraid, despite the mysterious names, you can easily find all the ingredients for these seasonings in your kitchen or in the nearest store. A bouquet garni is a bunch of fragrant herbs tied with a thread, traditionally including thyme, parsley and bay leaf. At your request, you can add other herbs to the bouquet. A klute bulb is a peeled bulb into which one or two cloves are stuck. The onions and cloves soften and offset each other's flavors and add a delightfully delicate, light flavor to your dish. Dip the roots, bouquet garni and klute into the broth immediately after you have removed the foam from it. After an hour and a half of cooking, in order to avoid boiling vegetables and herbs, all these additives should be removed from the broth.

5. Let's try to make the easiest yellow beef broth. Cut one kilogram of beef brisket into pieces of about 200 gr. every. Beef shank weighing about 500 gr. cut along. Peel one carrot, one small turnip, half each parsley root and celery. Prepare the bouquet garni and the klute bulb. Place the washed bones on the bottom of the pan, put the brisket on them, fill everything with 4 liters of cold water and place the pan on the fire. Bring the broth to a boil, carefully remove the foam, add the roots, bouquet, klute and half the amount of salt to taste, reduce the heat to a minimum, cover the pan with a lid and simmer the broth at the lowest boil for 3 hours. An hour and a half after the start of cooking, remove the roots and herbs from the broth. Salt the finished broth to taste, warm, strain and serve.

6. Red broth is prepared a little differently. This broth is much richer and more aromatic than yellow. Most often, red broth is used to make soups and sauces, but it is not customary to serve such a broth as an independent dish. Place one kilogram of beef with bones in a saucepan, add roots, bouquet and onions. Then add ½ cup of cold water, cover the pan with a lid, put on a small fire and simmer the meat until brown, stirring often with a spatula. At the end of the stewing, the finished meat and bones should acquire a kind of “lacquer” sheen and brown tint. Pour the meat prepared in this way with 3 liters of cold water, bring to a boil, remove the foam, add salt to taste and cook the broth over the lowest heat for 3 hours. Strain the finished broth thoroughly and, if necessary, lighten with the help of egg whites.

7. White broth is the lightest and most tender type of meat broth. Most often, white broth is used as the basis for various filling soups, such as cabbage soup, borscht, pickle, as well as for puree soups. Let's make white broth using lamb broth as an example. Cut into pieces 150 gr. lamb bones with meat, put them in a saucepan and pour a liter of cold water. Bring to a boil, remove the foam. Since this broth will later serve as a base for soups, it is better not to add roots when cooking such a broth, but a small amount of fresh or dried marjoram and a cloute broth will not spoil the broth, add them after removing the foam. Then add another liter of water and salt to taste. Bring back to a boil and simmer on the lowest heat for 3 hours. Strain the finished broth.

8. Consomme - an unusually tasty double-strength broth. Most often, such a broth is prepared from several types of meat, poultry or game. Let's cook meat consomme according to Alexandrova-Ignatieva's recipe. Place in a saucepan 300 gr. beef and 100 gr. veal shank. Add 500 ml. cold water, bring to a boil, remove the foam, add 50 gr. roots fried until golden brown, a small bouquet, ¼ onion, salt to taste. Lower the heat and simmer the broth as usual. Separately, prepare the meat guy. To do this, pass through a meat grinder 100 gr. raw beef, add half the egg white, mix and dilute the mixture with cold water until sour cream is thick. Strain the finished broth, cool slightly, 1 - 2 tbsp. add spoons of broth to the pull, and then add the meat pull to the pot with the broth. Mix everything thoroughly and put to cook on the smallest fire for an hour. Strain the finished consommé and then boil again.

9. A very strong condensed meat broth, fume, is used to make sauces and gravies. In addition, fumet is added to minced meat to give the latter a special juiciness and flavor. Fumet is most often prepared from bones. Two kg. beef shanks and 500 gr. chop pork legs into small pieces and put in a saucepan. Add one shredded carrot, turnip and parsley root. Simmer everything together as for red broth, then add 4 liters of water, bring the broth to a boil, remove the foam, add the bouquet, onion, half the volume of salt to taste, and cook everything on the slowest fire for 6 hours. Strain the finished broth thoroughly, and boil for another 1 - 1 ½ hours. Cool the finished fume, pour into jars and store in the refrigerator.

10. The fastest and easiest meat broth is rightfully considered a minute broth or meat tea. Such a broth is usually prepared for seriously ill patients or as an addition to the usual broth, when its quantity was insufficient. Roots of carrots, turnips, celery and parsley with a total weight of 50 gr. finely chop and fry in vegetable oil until golden brown. 300 gr. mince lean veal, add 2 raw proteins and 500 ml. cold water. Mix everything thoroughly and bring to a boil over high heat. Immediately after boiling, add vegetables, ¼ onion and salt to taste. Simmer, stirring frequently, for 15 minutes. Remove from heat and strain.

And on the pages of Culinary Eden you can always find even more time-tested recipes that will always tell you how to make the broth.

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!

As statistics show, often even experienced housewives do not know how to cook the broth correctly. Many people simply put a piece of meat in a pan, fill it with water, and then completely forget about everything while sitting in front of the computer. At best, they skim off the foam and wait for the meat to cook. It is not surprising that the meat eventually becomes tasteless, undersalted, tough, and the broth is bland and odorless. How to cook broth? This question can be answered by looking at cookbooks. All serious, solid books open their first pages with recipes for various broths.

Bouillons are the alpha and omega of cooking, without which it is impossible to cook soups, sauces, transparent jellies, aspics, risottos and many other dishes that make up the treasury of world cuisine.

Modern city dwellers are in a perpetual state of time pressure. Therefore, for many, it is tempting to buy ready-made cubes of chicken or beef broth, dilute them in water, throw in noodles - and the soup is ready. However, for those who care about the contents of their own plate, this compromise is unlikely to please. In fact, the question of how to cook the broth is not acute. A few tricks and knowledge - and as a result, a ready-made perfect broth.

Varieties of broths

In the article, we will consider how to properly cook the broth, what they are, how to store them, and so on. Broth is a concoction of meat, vegetables and fish. If it is prepared according to all the rules, it has a pleasant, rich taste, and also has a number of healing properties.

Most often it is used as a base for soups, main courses, for cooking rice and other cereals, but the broth itself is very tasty.

Basically, broths are cooked from bones with a small amount of meat and with the addition of vegetables and seasonings, aromatic herbs. Decoctions are:

• Chicken.
• Meat.
• Fish.
• Vegetable.
• Mushroom.

In addition to these main ones, there is also dashi broth, which is prepared on the basis of seaweed and dried tuna, as well as the famous Chinese soy brine Lou Soi, which is used a certain number of times. Meat is boiled in it, after which the broth is not poured out, but left until the next time. If properly stored, it can be used forever.

In countries where there is plenty of seafood, broths are often prepared from shrimp shells, crayfish and other varieties of crustaceans. These bases are great for cooking dishes such as chowder, curries, and so on.

Consider below the recipe for how to cook the broth, and all the ingredients that are needed to cook it.

Water

It would seem that there is nothing to talk about water. Without it, it is impossible to cook almost any dish, especially a decoction. But not everyone knows how much water to take, how to cook the broth to make it tasty.

For this dish, you need to take tasty, soft water without any impurities. It should also be borne in mind that during the cooking process, the water will boil away, so it is taken in advance more than the required volume of the finished broth.

If you gradually add water to replace boiled water, the broth will turn out tasteless. However, if there is no other way out, there was not enough water, then it is better to add boiled water.

Bouillon base

The base or foundation of the broth is the bones. These are either meat or fish bones, thanks to which a rich taste is obtained. They need to be cut, then you get a wonderful decoction. Sometimes meat is added along with the bones, but this is not the right approach.

The meat gives its taste to the broth, so this cooking method is justified only in one case: if you need to cook a soup based on meat, for example, borscht or cabbage soup. In all other cases, this is not allowed. It is better to cook the meat already in the finished broth.

If the broth is fish, then they take the fins, bones, head and tail of the fish, after removing the gills. In vegetable broth, the vegetables themselves, roots and spices act as the basis.

How to cook chicken broth?

The most popular is, of course, chicken broth. It fits perfectly into the preparation of most soups, sauces, risotto. Based on it, dishes with seafood and fish are prepared.

For one kilogram of chicken bones, you need to take one onion, one carrot, a few cloves (preferably unpeeled) garlic, two or three sprigs of parsley, a little celery, bay leaf, salt to taste and half a teaspoon of black peppercorns. This is the recipe that is in cookbooks. Many people like to add one apple cut in half.

How long to cook chicken bone broth? If you follow the rules, then it is three hours, since the broth is put on a small fire.

The bones are placed in a saucepan, filled with water and brought to a boil. A few minutes before boiling, foam will appear on the surface of the water, which must be removed. In fact, foam is a protein found in meat and bones that comes out when heated. The foam is not dangerous, it is removed so that the broth looks attractive. If this is not done, the foam will disperse in the water and the broth will turn cloudy, and this often becomes the reason for refusing the dish.

It is known that the stronger the water boils, the faster the foam forms, so for the note to housewives who do not know how to cook chicken broth, we can say that it should be cooked for at least three hours. Alternatively, you can use a slow cooker, in which the broth turns out to be perfectly transparent, like a drop of a tear.

After removing the foam, chopped vegetables, parsley sprigs and black peppercorns are added to the pan. Salt the broth shortly before the end of cooking. It remains only to strain the broth, and it is ready.

If chicken bones are baked or fried in a pan or grill before cooking, you will get a red, richer broth.

How to cook beef broth?

As with chicken, beef broth is either white or clear and red. Let's consider each case separately.

For white beef broth, you need to take a kilogram of beef or calf bones, pour one and a half liters of water and put on fire. After removing the foam, add one head of onion, half a leek, one carrot, a celery stalk, three unpeeled cloves of garlic, one hundred grams of celery root, parsley, a little thyme, two bay leaves, a little allspice and black peppercorns, three cloves and salt to taste.

How long to cook beef broth? White broth from this type of bones is cooked in the same way as chicken, the difference is only in time. This decoction must be boiled for four or more hours.

Red beef broth

To prepare red broth, all the ingredients, that is, bones, vegetables and roots, must be baked. If the stove has a grill mode, then it is better to use it. To do this, beef or veal bones, along with vegetables, pre-coarsely chopped, must be placed in a prepared baking sheet and placed under a heated grill.

Within half an hour, while they are baked, the ingredients must be turned over until they are covered on all sides with a golden crust. Then the contents of the baking sheet are taken out, placed in a saucepan, poured with cold water, and after removing the resulting foam, which in this case is not enough, vegetables and roots are added. All this is put on medium heat. After four hours, the broth will be ready, it remains only to strain.

Aspic

This dish is a decoration of the New Year's table. Many are interested in the question: how to cook jelly so that the broth turns out to be transparent? There are several rules that it is desirable to follow in the cooking process.

Of considerable importance is how the meat is processed, how long the jelly is cooked, and in what forms it is laid out. If during cooking the broth still turns cloudy, then there is no need to panic. There are several ways to brighten it.

Often, aspics are prepared from different types of meat and fish, but the main indicator of a successful dish is the transparency of the broth and how well it has frozen.

How to cook a transparent jellied meat?

Let's take a closer look at how to cook jelly so that the broth is transparent. First of all, you should choose the meat itself. Usually they take pork and beef, it is desirable that the meat be with veins and skin. This is necessary for a rich broth. And of course, as many bones as possible are put into the broth.

Before cooking aspic, meat with bones is dipped in water for 3-5 hours, then it is thoroughly washed under running water, and the skins (for example, pork legs) are scrupulously scraped and shaved.

Cold water is poured into a large saucepan, bones and meat are placed, and boiled over high heat until foam forms. After the appearance of foam, the water is drained. This is necessary to make the broth clear. The pot in which the meat was cooked should either be replaced or thoroughly rinsed so that no protein formations remain.

Then meat, bones are placed in a clean pan, poured with water so that it covers the meat by two to three centimeters. The fire is reduced to medium and the newly formed foam is constantly removed with a slotted spoon. After the foam stops forming, the fire is brought to the lowest level and the jelly is boiled for five to six hours.

When are supplements given?

Additives such as onions, carrots, celery, black peas and bay leaves are added an hour before the end of cooking. You need to salt the jelly half an hour before the completion of the process.

After the meat is well cooked, it is taken out and cut. It is advisable to cut into small pieces, and the broth is filtered through a colander and cheesecloth folded in several layers. It remains only to arrange the ingredients in the form.

Beautifully chopped carrots, herbs, a boiled egg (optional), as well as chopped meat are placed in prepared trays and poured with broth. After that, the forms are cleaned in a cool place and after a few hours they are served at the table.

If the broth is still cloudy, there are several ways to clarify it.

How to clarify the broth?

You need to take two eggs, separate the whites from the yolks and beat the whites. Add whipped egg whites to half a glass of cold water and pour it all into a boiling broth. The squirrels will curl up and draw the remaining foam towards them. Everything will float to the surface and then with the help of a skimmer it will be easy to remove the excess.

If the broth is slightly cloudy, then it can be clarified with the help of a pinch of citric acid.

Boil chicken broth from store-bought chicken for 1 hour.
Boil chicken broth from homemade chicken for 2-3 hours.
Boil the chicken broth from the soup set for 1 hour.
Boil chicken broth from offal for 1 hour.

How to cook chicken broth

Products
6 liters per pot
Chicken - 1 piece
Carrot - 1 large
Onion - 1 head
Greens (dill, parsley) - half a bunch
Bay leaf - 2 leaves
Black peppercorns - 10-15 pieces
Salt - 1 tablespoon

How to cook chicken broth
1. Put the chicken in the pan - it must be thawed and washed. If the chicken is large (from 1.5 kg) - you should cut it into pieces weighing 300-400 grams. It is easier to do this by cutting the chicken at the joints. In our case, half a chicken weighing 750 grams does not need to be cut.

2. Pour in water - the future broth, and put the pan on a strong fire.
3. Close the pan with a lid, wait for the water to boil (about 15 minutes), follow the resulting foam for 10 minutes, removing it with a slotted spoon or a tablespoon.

4. Peel the carrots, cut off the rhizome from the onion (leave the husk if you want to get a golden broth), put the onion and carrots in a saucepan.
5. After removing the foam, 10 minutes after boiling the broth, add salt and pepper.
6. Add lavrushka and herbs.
7. Close the broth simmering over low heat with a lid and cook for 1 hour.

8. Take out the chicken, remove carrots and onions.
9. Strain the broth through a sieve or colander.
10. Your chicken broth is cooked!

Add greens to boiled chicken broth and use in recipes, or serve as is with crackers or croutons. Serve the meat alone or use it in soups and salads.

Second chicken broth

Chicken broth on the second water is boiled in order to make it more dietary and healthy, especially for the sick and children. All harmful substances merge with the first broth (chemicals and antibiotics, which are often treated with chicken).
Step by step:
1. When the first bubbles appear in a pot of water and chicken, mark for 10 minutes for cooking.
2. Drain the first broth along with the foam, wash the pan and boil the broth in new water. And to save time, put 2 pots of water - and just transfer the chicken from one pot to another after 10 minutes of cooking.
On the second broth, bright vegetable soups are obtained, it can be served as a drink or cooked for jelly - the procedure for changing water neutralizes the dish, but leaves the benefits and connective substances necessary for solidification.

How to cook broth for future use

Products
Chicken, chicken parts or soup set - 1 kilogram
Water - 4 liters
Salt - 2 tablespoons
Onion - 1 head
Black peppercorns - 1 teaspoon
Bay leaf - 5 sheets
Parsley stalks - a small handful

How to cook chicken broth
1. Put the chicken in a saucepan, pour cold water over it.
2. Bring the water to a boil, monitor the foam for the next 10 minutes, removing it with a slotted spoon.
3. Add salt and spices, peeled onion.
4. Cover and cook for 1 hour.
5. Strain the broth, remove the chicken parts (use in other dishes). 6. Return the broth to the pan and boil over low heat for another 1.5-2 hours over low heat until 400 milliliters of broth is obtained.
7. Pour the broth into storage containers (containers, bags or ice cubes), refrigerate and freeze. In each container should be approximately equal in fat and broth. If the fat is not needed, then remove it.
When defrosting the broth, use the following proportions: 1-1.5 liters of finished broth will be obtained from 100 milliliters of the workpiece.
The broth prepared for the future will be stored for up to six months.

Fkusnofakty

- The proportions of chicken and water - 750 grams of chicken is enough for a 5-liter pan. This will make a simple broth, not too fatty and not dietary.

- Is chicken broth good for you?
Chicken broth is very useful for flu, SARS and colds. Light chicken broth promotes the removal of viruses from the body, minimally loading it and easily absorbed by it.

- Shelf life chicken broth at room temperature - 1.5 days. Store chicken broth in the refrigerator for 5 days.

- condiments for chicken broth - rosemary, dill, parsley, black peppercorns, bay leaf, celery.

Define chicken broth ready you can pierce the chicken with a knife - if the knife enters the chicken meat easily - the broth is ready.

- How to use chicken broth?
Chicken broth is used to make soups ( chicken, onion, minestrone, buckwheat, avocado soup and others), salads, sauces ( chicken sauce).

To make the chicken broth transparent, it is necessary to drain the first water after boiling, and when cooking, remove the resulting foam. If you want a light color of the broth - when cooking, you should put the onion peeled from the husk.

- Salt chicken broth follows at the beginning of cooking - then the broth will be rich. If the chicken is cooked for salad, then the broth should be salted 20 minutes before the end of cooking, in which case the chicken meat will be salty.

- What kind of chicken to take for broth
If you want a rich fatty broth, a whole chicken (or half), or individual fatty parts of the chicken (legs, wings, thighs) will do. For a medium-rich broth, a soup set is great. For dietary chicken broth, offal and chicken bones from legs, thighs, breasts and fillets are suitable.

See how easy to cook chicken jelly, boiled chicken salads and boiled chicken snacks!

The price of products for cooking a 5 liter pot of chicken broth from half a chicken is 150 rubles. (on average in Moscow as of June 2017). Chicken broth can also be cooked from chicken bones, from a soup set with the addition of chicken offal.

Before adding to the broth, carrots and onions can be cut into several pieces and fried in a dry frying pan - then the broth will be more fragrant. You can fry without oil and chicken parts - then the broth will be more saturated.

How to cook chicken breast broth?

Products
Chicken breast with skin - 350-450 grams
Water - 2.5 liters
Onion - 1 piece
Carrot - 1 medium size
Salt - 1 tablespoon
Peppercorns - 10 peas

How to cook chicken breast broth
1. Wash the breast, inspect the skin for feather residue, remove feathers if present. Or, to cook diet broth, remove the skin of the chicken.
2. Put the breast in a saucepan, pour water - the water should be cold to make the broth rich.
3. Put the pan on a strong fire, after boiling, reduce the fire and remove the foam with a slotted spoon.
4. Put peeled onions and carrots, salt and pepper into the broth.
5. Cook diet broth for 20 minutes, and for high richness of broth - 40 minutes.

How to cook breast broth in the microwave
1. Put the breast in a large microwave-safe dish, put salt and pepper, onions and carrots.
2. Fill the breast with water.
3. Cover the dishes with a lid and put in the microwave.
4. Cook the broth at 800 W for 25 minutes.

How to cook chicken wing broth?

How to cook chicken wing broth? Products
Chicken wings - 5 pieces
Water - 2.5 liters
Carrot - 1 piece
Onion - 1 piece
Peppercorns - 10 peas
Salt - 1 tablespoon

How to cook wing broth
1. Wash the wings, put in a saucepan and cover with cold water.
2. Add salt, pepper, peeled onion and carrots.
3. Put the pan on a strong fire, after boiling, reduce the fire and cook for 40 minutes. The broth from the wings turns out to be very fatty, there is practically no meat in such chicken parts.

How to cook fillet broth?

Products
Chicken fillet - 2 pieces
Water - 2 liters
Sunflower oil - 3 tablespoons

How to cook fillet broth
1. Defrost the chicken fillet, remove the bones if necessary, put the meat in a saucepan.
2. Peel onions and put in a saucepan.
3. Fill the pan with water and put on heat.
4. Pour in vegetable oil to give the broth flavor and nutrition.
5. Add salt and spices to taste.
6. Boil the broth for half an hour over low heat, covered with a lid.
7. Infuse the broth for 1 hour.

How to make broth from a chicken soup set

Products
Soup set (wings, cartilage, skin, backs, necks, etc.) - half a kilo
Water - 2.5 liters
Salt - 1 tablespoon
Black peppercorns - 10 pieces

How to cook broth from a soup set
1. Put the soup set into a saucepan, pour in water.
2. Put the pan on the fire, after boiling, drain the first water, pour in fresh water.
3. In the second water, boil the broth after boiling over medium heat for 10 minutes, removing the foam.
4. Reduce the heat and simmer the broth for 40 minutes.