How to make rich chicken broth. Chicken broth for the patient, recipe step by step

One of the most dietary types of meat that everyone can and should eat is chicken. Especially the breast, if the skin is removed from it, is extremely low in calories, the fat content in it is almost zero. These chicken pieces can be consumed by both diabetics and people who are on a diet, this meat is extremely useful for babies, so it must be present in their diet. Chicken breast broth, a recipe suitable for both sick people and those who want to lose weight.

However, not everyone likes white chicken meat, it is tougher and drier than the same wings or legs. However, if you cook it correctly, then you simply cannot find more appetizing chicken meat.

Features of the preparation of broth for the patient

Experience teaches how to cook a particular dish correctly. Nevertheless, there are a certain number of rules that help create a truly attractive broth, from which it is even a pity to do something later. If you do not understand the very principle of preparing a decoction, remember how you cook jelly. In fact, this is the same broth, only due to the main components it tends to solidify. But the principle of preparation is the same.

Breast broth preparation process

Of course, you will need the chicken itself. It is worth noting that the broth from the breast will turn out to be far from the most saturated, this is precisely the dietary option. With chicken drumstick, where there is a bone - it will turn out not only more fat, but also transparent.
The secret to preparing the recipe is that it should cook as slowly as possible. The broth should not boil, its task is to languish.
After some time, be sure to remove the foam, otherwise the broth will turn out to be cloudy.
The same goes for the fat that floats. Usually this fat comes from the chicken skin, so for a leaner option, it can be removed from the breast before cooking. However, the left skin will give not only a golden color, but also make the broth more saturated.
Based on the finished broth, you can cook vegetable or meat soups.

Benefits of chicken breast

White meat is very tasty when used for cutlets, meatballs and other meat dishes. The most important thing here is to keep all proportions. Chicken breast or fillet is a dietary product, it belongs to this category, since white meat contains practically no fat, but is rich in animal protein and many other useful nutrients. This is especially true for the content of phosphorus, which is simply necessary to maintain the normal functioning of the human body.

The best options for making chicken breast broths

How to cook classic chicken breast broth

Ingredients:

half a kilogram - chicken breasts;
one onion;
½ part - carrots
Bay leaf;
one clove of garlic;
a bunch of greens;
salt, pepper (ground).

Step by step preparation:

Pour a liter of settled water into a small saucepan, then put it on a large fire and bring to a boil according to the recipe. Rinse the breast well under running water. Peel onions and carrots. Next, cut the carrot into large cubes. When the water boils, put the breasts in a saucepan, reduce the heat and skim off any foam that will form before boiling.
Add chopped onions, carrots, salt and pepper to the pan, then reduce the heat to a minimum, close the pan with a lid and leave the breast to cook for about thirty minutes. Ten minutes before the end of cooking the broth, add bay leaves and other spices to taste to the pan.
Remove the pan from the heat, add finely chopped herbs and chopped garlic, then close the lid again and leave to infuse for another twenty minutes on low heat.
After that, the chicken meat can be taken out, cut and consumed either with the broth, or with any side dish - mashed potatoes, cereals or pasta.
To the table, the broth is usually served hot in beautiful dishes decorated with greens. Can be served with hot white bread.

Chicken Breast Broth - Recipe with Celery

It is important to note that in terms of phosphorus content, chicken fillet is second only to seafood.

You need to prepare:

chicken breast - 2 pcs.;
onion - 1 head,
carrots - 1 pc.,
stalk of celery;
salt;
Bay leaf;
black pepper (peas);
herbs (parsley, dill, etc.)

Cooking method:

Rinse the prepared breasts well and remove the skin from them. Pour water into a saucepan. The amount of liquid should be such that it only slightly covers the chicken meat when it is cooked. Put the pot on the fire and wait for the water to boil.
We throw peeled carrots and onions into the boiling liquid. Cut the celery stalk into large pieces and also throw into the broth. Put black peppercorns - 5-8 pieces will be enough, salt. After 10 minutes, we send prepared chicken meat to boiling water. Turn on the fire to the maximum and wait until the water boils again, then remove the foam and kill the fire until it boils lightly. Add bay leaf.
After 15 minutes, turn off the heat and leave the broth under a tightly closed lid to stand for 10-15 minutes. This is necessary in order to preserve the aroma. After the time has passed, take out the breast on a plate. On a cutting board, we cut the boiled meat into portions: as you like - large or small, depending on the future plan for using chicken meat as a main or auxiliary dish.
The prepared and slightly cooled broth can be poured into mugs, generously sprinkled with chopped herbs and served with meat and warm bread.

Even children know about the great benefits of chicken broth. Doctors recommend using this healing decoction during the fight against colds, with a breakdown and for a quick recovery of the body.

Chicken broth is shown to both children and adults. To cook it tasty and healthy, you need quite a bit - high-quality chicken meat, water and a minimum of vegetables. Chicken broth is often used as the basis for cooking first courses.

A proven fact is that broth made from homemade chicken will turn out to be more tasty and healthy.

Future caloric content will depend on the amount of fat on the carcass and its size. If you want to prepare a light decoction, then a breast or leg, taken without a skin, is more suitable for these purposes. For more calories you need to cook from wings, thighs or a whole carcass. On average, the calorie content of meat broth is 15 kcal per 100 grams.

The principle of preparing chicken broth is the same, but there are some tricks, using which the cooked broth can be made not only healthy, but also very tasty.

Poultry meat is preferably soaked before cooking. If this is not possible, then it is strongly recommended to merge first water immediately after boiling. After that, the meat is again placed in a saucepan, poured with clean water and put on fire.

To obtain a transparent aromatic liquid, it is recommended to salt after boiling or at the end of cooking. How to make golden chicken broth? Very simple - just add a small onion in the husk after boiling.

The following set of products is required:

chilled chicken carcass or fillet (800-900 g);
water - 2 l;
peppercorns;
bay leaf - 2 pcs.;
onions - 1 pc.;
greens - 1 bunch.

The chicken carcass is washed under running water and placed in a large (3 l) pan. Then put on an intense fire and bring to a boil. It is advisable to drain the first broth. If there is no such desire, you should collect before boiling gray foam collected on the surface of the liquid.

It is recommended to set the fire to a minimum. After 30 minutes, add a whole peeled carrot to the pan. The average root crop can leave whole, and large it is better to cut in two. After 15 minutes, the carrots are removed from the broth, and a peeled onion is put in its place. At the same time, salt and spices (peppercorns and bay leaves) can be put into the liquid.

Cooking time will depend on the size and age of the bird. Sometimes just 60 minutes is enough, but in the case of homemade chicken, it may take at least 2 hours. The readiness of the meat is checked with a knife and fork. If the tip of the cutlery easily enters the meat, then the preparation of the broth can be considered finished.

Low calorie chicken breast broth

How to cook chicken broth is already known, but to get a lower calorie broth, it is better to pay attention to chicken breast. White meat is dietary and is especially appreciated by athletes and people who adhere to diet food.

To prepare a diet white meat broth, you will need:

breast - 600 grams;
onion and carrot - 1 each;
water;
salt, bay leaf, pepper, herbs.

The broth will be tastier if the meat in it is cooked in one piece. The breast is washed well under running water and placed in a 2-liter saucepan. Pour 1 liter of water over the meat and put on fire.

After the moment of boiling and removing the foam, the fire is set to a minimum level. After 30 minutes of boiling, the broth can be salted and carrots can be added to it.

After 15-20 minutes, the carrots are removed from the water and an onion is put in its place.

About 10 minutes before readiness, chopped greens (dill or parsley) can be added to the broth.

It must be admitted that the idea of making chicken broth is very good, because the result is not only delicious basefor the first, but also a finished product for preparing a second course. After removing the finished meat from the bones or getting a boiled breast, you can cook naval pasta, empanadas, delicious pasta, salads, pizza and a lot of other dishes.

Rich chicken broth and boiled egg are perfectly combined to taste.

See how easy it is to make chicken broth.

Chicken broth with boiled egg

Prudent housewives always find an opportunity to save money without compromising health. So, you can cook the broth from the bones. If initially meat was removed from the chicken carcass for cooking cutlets and other meat dishes, then the remaining bone and cartilage frame can be used to make broth - it will not lose at all from such a composition.

To make chicken broth with eggs you will need:

450 grams of bones with meat;
1 pc. carrots and onions;
1 st. a spoonful of vegetable oil;
salt, ground pepper, 1 bay leaf;
greenery;
1 chicken egg.

The bones with meat are thoroughly washed and sent to the pan. 1.5 liters of water are added to them. Then they act traditionally - bring to a boil, remove the foam and leave to cook on low heat until tender.

In the pan, meanwhile, you need sautéonions and carrots, crushed by hand with a knife and board. When the broth is transferred to the languishing mode, vegetables from the pan, salt and peppercorns are added to it.

After about 60 minutes, the decoction is ready. Then the liquid is filtered through a sieve, poured into dinner plates. Each plate contains two halves of a boiled egg.

To give the dish brightness and piquant taste, a pinch of chopped dill or onion is thrown into the broth.

Chicken wing broth with garlic

A decoction made from chicken wings will help to raise the vitality of the patient. The wings are washed and placed on the bottom of the pan, poured with water. At the moment of boiling, foam forms in the pan, which must be periodically removed. After removing the foam, carrots and onions are thrown into the broth, and after 30 minutes, finely chopped garlic.

It doesn’t take long to cook the wings, so the chicken broth from them will be ready after 45 minutes. Yushka is filtered, poured into deep plates and consumed with appetite.

A significant amount of garlic and ground pepper can make the broth a very spicy dish. If this is acceptable for an adult, then such a dish is not suitable for children.

After watching this video, even a novice housewife will be able to cook a fragrant and rich chicken broth.

Source: https://LivePosts.ru/articles/recipes/pervyie-blyuda/kak-svarit-vkusnyj-kurinyj-bulon

How to cook chicken broth

Chicken broth is the main component for many types of soups and sauces, an indispensable dish for dietary nutrition. Any hostess is familiar with the principles of its cooking, but not everyone gets it transparent and really tasty. However, there are some tricks and secrets that will help make chicken broth really clear and tasty.

Basic principles for making chicken broth

So, how to cook chicken broth so that it is not only tasty, but also healthy?

It is important to remember a few rules:

Meat quality. The higher it is, the tastier the finished product will be. For this dish, homemade or farm chickens are the best choice. A store-bought broiler grown in a poultry farm is not the best choice.
Water. The meat is always poured with cold water and allowed to boil.
After that, pour the resulting cloudy liquid, rinse the chicken and the pan and pour them with a fresh portion of water.
Spices. You can lay both at the beginning and at the end of cooking, this is a matter of taste. It is only important not to leave them after cooking in the finished dish, as they can add bitterness to the broth.
Salt.
This is again a matter of taste. The dish can be salted at the very beginning, or you can do without adding salt. Many people prefer to add it to the final product, such as soup.
Cooking time. Depends on the age of the bird and the chosen part. As a rule, boil the chicken for no more than two hours to get the perfect broth.

How to cook chicken breast broth

Such a dish is well suited for dietary nutrition, since it will practically not contain fat and fat. For the preparation of ordinary soups, and even more so sauces, chicken breast broth is not suitable as a base, as it will turn out to be low-fat and not satisfying.

For its preparation, breasts without bones and skin should be used. The required amount of meat is poured with cold water so that it covers the chicken for several centimeters. After that, let the water boil, drain, pour the breasts with clean cold water, lay the carrots, onions, spices and simmer for no more than an hour.

Based on the resulting broth, low-fat soups can be prepared, meat can also be used as food.

Cooking from chicken backs

The cheapest option for preparing a popular dish, while the broth turns out to be unusually rich. For this purpose, you can use both a soup set and a pre-cut whole soup chicken, which will only need a skeleton.

The chicken back is divided in half to make it easier to fit in the pan. Then the meat is poured with cold water, allowed to boil. The resulting turbid liquid is drained, the meat and the cooking container are washed from the remnants of the foam. Then the backs are again poured with cold water, spices, onions and carrots are added and simmered over low heat for at least an hour and a half.

When the broth is ready, the bones are removed from it and cooled. After that, the resulting dish can be filtered through cheesecloth to get rid of foam microparticles and excess fat.

From legs and drumsticks for soup

Such a broth will be not only rich, but also very tasty, and the resulting meat can be used in ready-made soup. The fact is that in the legs there are both meat and bones with tendons. It is they who give the broth a richness and taste. To get a richer dish, do not peel the legs and thighs from the skin.

The dish is prepared in the same way as from chicken backs. The only difference: after boiling, the legs should be cleaned of the skin, the meat should be freed from the bones and served as a component of the soup or an independent dish.

Many housewives are interested in how to get a rich broth.

To do this, follow a few simple rules:

For cooking, you should buy poultry. It is best if it is a small laying hen. In this case, all the taste will go into the broth, and the meat will be unfit for consumption.
A whole carcass is taken and poured with water so that the liquid covers the meat by several centimeters.
As it boils, water should be brought to the desired volume.
The resulting broth is filtered through gauze in a warm state, after cooling, the resulting fat is not removed from the surface of the dish.

These simple rules will help you get really tasty and rich chicken broth, which will make great soups and sauces.

Chicken broth in a slow cooker

It is advisable to use a slow cooker when there is no time to monitor the cooking process, or the dish must be ready by a certain time.

The process of making broth in a slow cooker is very simple:

The meat is pre-washed, cut into small pieces.
Lay the chicken, spices and vegetables in a bowl, pour the right amount of water.
On the control panel, the "Cooking" or "Soup" mode is set, the specific name depends on the model and brand of household appliances.
After the broth is ready, it should be cooled and strained through cheesecloth.

A dish prepared in this way can be used for further cooking soups; in its taste, it is no different from cooked in a saucepan.

Secrets of making clear chicken broth

Many housewives are familiar with the problem of cloudy broth during cooking.

To prevent this from happening, you should follow some rules when preparing it:

Rinse the meat thoroughly before putting it in the pan.
After that, the chicken is placed in a saucepan, poured with cold water and put on high heat so that the water boils as soon as possible.
Let the water boil for a few minutes until the first abundant foam begins to form. After that, drain it, rinse the meat and the pan from the remnants of the foam.
Then the chicken is again placed in a clean saucepan, poured with cold water and put on a slow fire. After boiling, the fire is reduced so that the surface of the water trembles slightly. At the beginning of cooking, carrots and peeled onions are placed in the pan, they will help give the finished dish a beautiful color and transparency.
After the broth is ready, it can be filtered through several layers of gauze.
Another way is to pour chicken protein whipped with a little water into the hot broth, it will gradually begin to boil and attract all the microscopic foam particles that give the broth a cloudy appearance.

It is important to strictly adhere to the above sequence, only then the chicken broth will turn out to be really transparent.

Source: http://attuale.ru/kak-pravilno-svarit-kurinyj-bulon/

How to cook chicken broth probably everyone knows, so I will try to describe how to cook chicken broth so that it is still tasty and rich.

I'm not reinventing the wheel, I'm just describing my idea of how to cook properly chicken broth. In no case do not cook chicken broth from individual components of the bird.

for example - from hams and / or from breasts - you get complete crap! Further, there is an opinion that the chicken for the preparation of chicken broth must be boiled whole (in the sense - without cutting it).

I only agree that the chicken with all its parts (wings, legs, torso, neck, offal (if possible), and most importantly, the tail!) should be present in the broth cooking, but regarding “whole cooking” in the sense of it “ not butchering” – I don’t strongly agree.

From my own experience I know that in fact there is practically no difference, I probably boiled the broth a hundred times this way and that, and I realized that on the contrary, the following speaks in favor of butchering a chicken: a butchered carcass fits better into the pan, and legs, or other parts of the chicken do not float up, there is no air bubble left in its belly, the carcass cooks more evenly, it is more convenient to mix the broth, it is easier to remove the chopped chicken after cooking from the pan, etc. ... in short, there are only pluses, therefore, to hell with stereotypes, and therefore …

we take and cut the bird (necessarily completely thawed, and ideally - generally fresh, never frozen) into 4 parts and wash the chicken in cold water.

We set the pan (or cauldron), always with cold water, on fire, put the chicken in the pan.

We cut the onion very coarsely along the fibers, and also cut the carrots along the lengthwise, into large plates. Another option is to throw the whole onion, cut the carrots across, into pieces about 3-5 cm long.

I use the first option for cutting vegetables for relatively quick cooking. chicken broth(1:30 h.), the second - for a longer one (2:15).

The second option is better to use when you have to cook the broth from a whole (not cut) and / or large (about 1.5 kg) chicken.

So, as soon as the water starts to boil, we begin to carefully collect the foam. Foam must be collected throughout the cooking of the broth, as it forms

When the foaming is slightly reduced, we put vegetables in our chicken broth,

cook chicken broth with vegetables for 15-20 minutes, after which, if desired, add herbs, black peppercorns, cloves, bay leaves, saffron, etc. to it. Personally, I usually add only black pepper, sometimes a bay leaf, and in this case, also a sprig of rosemary. Most importantly, seasonings should be as small as possible, otherwise you can completely kill the taste of chicken broth.

After adding seasonings, you can salt our chicken broth, remove the temperature,

Chop some parsley, and 5 cloves of garlic (cut into large pieces lengthwise)

Add parsley and garlic to broth

AND cook chicken broth first, with the lid open (until the intense boiling subsides), then closing the lid, cook the chicken broth for another 40-50 minutes. At the same time, the broth should boil very sluggishly and not intensively.

After the cooking time of the broth, take out the chicken,

And we filter the chicken broth through a metal sieve. If there is no sieve, let the broth brew so that the vegetables sink to the bottom, then carefully pour the broth into a separate container until we reach the vegetables ....

We get a pan of delicious, transparent, but rich broth which can be drunk, eaten, or cooked chicken based soups(for example, onion soup) and other dishes.

Of course, it will be somewhat simpler than described here. but anyway…

So, cut into small pieces any parts of the boiled chicken you like, and place these pieces in a deep plate,

Then, not very finely chop the green onion and parsley.

And pour chicken pieces and chopped greens with freshly prepared chicken broth,

And we get a very tasty independent dish - chicken bouillon. which will also be very useful! Bon appetit everyone and good luck with the chicken broth recipe above.

How to cook delicious chicken broth step by step video recipe

We have also prepared a video for you to fully understand the step-by-step cooking process.

How to cook delicious chicken broth photo

We hope you enjoyed our article on how to cook delicious chicken broth and now that you have all the necessary ingredients, you can easily cook it at home.

More delicious recipes:

How to cook black rice.

How to bake pancakes with holes in milk.

How to fry potatoes with mushrooms in a pan.

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chicken broth, photo, chicken broth recipe, how to cook chicken broth, how to cook chicken broth, chicken broth, how to cook chicken broth

Source: http://luzk.ru/kak-svarit-vkusnyiy-kurinyiy-bulon.html

How to cook chicken broth? :

Almost every housewife knows how to make chicken broth. But if you do not know how to cook such a dish, then we will tell you in detail about this in the presented article.

General information about the first course

Chicken broth is a very tasty and simple first course that does not require many ingredients and time to prepare. This lunch can be made at least every day. After all, chicken soup is not only very tasty, but also a hearty and nutritious dish. It saturates the body well and is absolutely beneficial for all family members.

Choice of main ingredient (chicken)

Before telling you how to cook chicken broth, you should tell you how to choose the mentioned product. It must be as fresh as possible. It is recommended to buy only soup birds. After all, if you take a broiler chicken, then the broth will turn out not as fragrant and tasty as we would like.

You can also purchase a special soup set. As a rule, it consists of bones and a small amount of meat. From such a set, the broth also turns out to be very strong and rich.

Chicken broth recipe step by step

There are many ways to make chicken broth. Someone makes it only from the pulp, someone adds bones, and someone even uses such additional dressing ingredients as carrots, potatoes, onions, and so on.

Today we will tell you about how to cook chicken broth in different ways.

So, we need the following products:

soup chicken - ½ fresh carcass (you can take a whole one if the carcass is small);
peppercorns - a few pieces;
lavrushka - a couple of leaves.

Poultry processing

Before cooking chicken broth, the acquired bird should be carefully processed.

To do this, it must be completely thawed (if it was frozen), and then washed thoroughly and remove unwanted elements.

If hairs were seen on the skin of the chicken, then it is recommended to remove them by holding the bird over a lit gas stove. After that, the carcass needs to be washed again and cut into portions.

Heat treatment

How to make chicken broth? To do this, take a large saucepan and put all the processed pieces of meat into it. Next, the product must be filled with water.

After that, the filled dishes must be put on a strong fire and quickly bring the contents to a boil. At the same time, all the foam should be removed from the surface of the broth (as it forms).

After that, the pan with boiling liquid must be covered with a lid, and the fire must be reduced to a minimum.

Cooking process

Chicken broth should be cooked for about 65-85 minutes (depending on the stiffness of the bird). At the same time, it is necessary to add laurel, peppercorns and salt to the pan to taste and desire. It is recommended to do this half an hour before the meat is completely cooked. Indeed, during the heat treatment process, water can evaporate in large quantities, making your broth too spicy and salty.

Proper serving to the table

Now you know how to make chicken broth. After the poultry meat becomes as soft as possible, the dish should be tasted, then the missing spices should be added to it. Next, you need to remove the pan from the heat, pour the broth into deep plates. You can use it with bread or a lot of fresh herbs.

How to cook broth from chicken and vegetables?

If you need to get a more satisfying dish, then we suggest making a broth not only based on poultry meat, but also using various vegetables.

So, we need the following ingredients:

soup set (a small amount of fillet + brisket bones) - about 400 g;
fine sea salt - a dessert spoon (use to taste);
juicy carrot and spicy onion - 1 pc.;
green onion and dill - serve;
potatoes - 3 medium tubers;
lavrushka - a couple of leaves.

Ingredient Processing

Chicken and vegetable broth is very rich and tasty. Such a dish can be served to your children and husband as a hearty and nutritious lunch. But to prepare it, you must pre-process all the ingredients.

First you need to rinse the soup set, while removing all unwanted elements. Next, you need to wash all the vegetables and peel them. Potatoes and bitter onions must be cut into cubes, and juicy carrots must be grated.

As for the greens, it should be finely chopped.

Cooking on the stove

To make a delicious chicken broth, it should be prepared in stages, slowly. To do this, the soup set should be put in a saucepan, and then pour it with water.

Having boiled the ingredients, it is required to carefully remove the resulting foam from the broth and cook it for half an hour. Next, pour salt, pepper in a pot into the dishes, and also put lavrushka, carrots and bitter onions.

In this composition, the ingredients should be cooked for another ¼ hour, then add potatoes to them and boil for another 25 minutes.

Final stage

After all the ingredients are soft, the bones should be removed and cooled. Next, you need to remove all the pulp from them and put it back into the broth.

After stirring the soup with a large spoon, it needs to be laid out on plates and seasoned with plenty of greens in the form of chopped leeks and dill.

Making noodle soup at home

Noodle soup is a very satisfying and tasty first course that can be served at the dinner table at least every day. It is done quite quickly, but it turns out incredibly satisfying and nutritious.

So, to make homemade chicken broth, we need:

homemade soup chicken - about 400 g (wings, drumsticks and back);
fine sea salt - a dessert spoon (use to taste);
peppercorns - a few pieces;
juicy carrot and spicy onion - 2 pcs.;
green onion, chopped black pepper and dill - serve;
homemade noodles - about 100 g;
lavrushka - a couple of leaves.

Preparation of ingredients

Before you make a hearty dinner in the form of noodle soup, you should process all the ingredients.

Domestic chicken must be seared over a gas stove, and then washed in water, while removing all unnecessary elements. As for vegetables, they should also be rinsed.

Carrots need to be peeled and grated. It is better not to peel the onion and not to chop. Why? We will talk about this below.

Making noodles

Of course, for making homemade chicken broth soup, you can easily purchase noodles at the nearest store. But to get a really very tasty dish, it is recommended to make it yourself. To do this, beat two eggs, and then add a large pinch of salt to them and add flour.

Knead such a dough should be until a steep state (as for dumplings). After that, the base needs to be rolled out into a very thin layer and left to dry for several hours. Next, all the egg dough must be sprinkled with flour, folded several times and cut into short (or long) noodles.

Then the semi-finished product should be shaken in a sieve and, if possible, dried again, scattering it on a cutting board.

We cook the broth

Do you know how clear chicken broth is made? No? Then we will reveal this secret right now.

To do this, put the parsley, peppercorns and processed pieces of meat in a large saucepan, and then pour them with water, salt and add the unpeeled onion heads.

In this composition, the ingredients should be brought to a boil, remove the resulting foam, put the fire on a minimum, cover with a lid and cook for an hour. At the same time, half an hour after the start of cooking, it is necessary to put the grated carrots into the broth.

After the meat becomes soft, you need to remove the unpeeled onions from the pan and discard them. They did their job. The broth became as transparent and fragrant as possible.

Five minutes before removing the soup from the stove, you need to put the dried homemade noodles into the pan. By the way, putting it in large quantities is highly discouraged. This is due to the fact that during heat treatment it can increase, transforming the first dish into an incomprehensible porridge.

How should it be served at the family table?

After the tasty and rich first course is ready, it should be immediately laid out on plates. It is recommended to serve such a dinner to the table along with chopped black pepper, chopped green onions and dill, as well as a piece of white or gray bread. Enjoy your meal!

Summing up

Now you know how to make chicken broth at home.

It should be noted that it can be cooked not only with noodles, onions, carrots or potatoes, but also using ingredients such as green peas, corn, white cabbage, broccoli and so on.

With them, your chicken broth-based soup will turn out even more rich, satisfying and very tasty. To verify this, we recommend making such a dish yourself.

Probably everyone can cook chicken broth. It would seem that it could be easier - send part of the carcass to salted water and wait half an hour. And not everyone knows how to cook delicious chicken broth. In such a broth, you need to put spices, and vegetables, and spices. It is not necessary to cook soup based on the broth, you can serve it with herbs and croutons as a first course for lunch.

List of ingredients:

2 chicken thighs,
1 onion
1 carrot
2 bay leaves,
1.5 liters of water,
2-3 slices of white bread
4-5 black peppercorns
2-3 peas of allspice,
1 tbsp vegetable oil,
hard cheese,
fresh greens,
sour cream - before serving.

Cooking

1. Pour clean, cool water into a saucepan and dip a couple of chicken thighs into it. Other parts of the chicken, more or less "meaty", are also suitable for the broth. Ideal if you take a domestic chicken or even a rooster. Bring the broth to a boil, then reduce the heat and simmer further on low. If you have a shop bird, then it is better to drain the primary broth 5 minutes after boiling. In order for the broth to be transparent, it is necessary to remove the foam from the surface of the water.

2. To make the broth more fragrant and have a delicious golden hue, add vegetables to it. Remove the husk from the onion and cut it into two parts. Carrots need to be peeled and cut lengthwise into two halves. Put the vegetables cut side down in a hot frying pan without oil and roast them for 4-5 minutes until the cuts are browned.

3. Send the roasted vegetables to the pot with the broth.

4. Add salt, spices, mix and cook for another 20 minutes.

5. Take a long loaf or gray bread, cut a few slices, cut out blanks for croutons of arbitrary shape from them.

6. Grease the pan with vegetable oil and fry the bread over low heat until golden brown.

7. In the finished broth, the meat practically moves away from the bone, and the onion is divided into layers. Turn off the heat, remove vegetables and spices, they can be thrown away. Use the meat as desired, you can separate from the bones and send back to the broth.

Healthy chicken broth contains a large amount of vitamins and minerals that are perfectly absorbed by the body. Soups, sauces are prepared from it, it is added when preparing second courses, served with savory pastries.

The broth is indispensable for colds and flu, after surgery, in case of poisoning, and it is also a life-saving remedy for a hangover. Today I will tell you how to cook delicious chicken broth in a slow cooker from breast and other parts of the chicken and how to do it correctly so that the broth is transparent, as well as the most useful for both the sick and the healthy person.

Cooking chicken broth

Kitchen appliances and inventory: knife; cutting board; Bowl; slotted spoon; saucepan; sieve; multicooker.

For cooking, you can use any parts of the chicken carcass - thighs, drumsticks, backs, necks, breasts in any combination. You should not cook the broth only from meat, without bones - it will not be rich and fragrant, since it is in the bones that extractive substances are contained.
It is advisable to use a young, homemade chicken - it will cook faster, and its meat is more tender and healthy. The broth from old chicken will not be as clear as from young chicken, but will be more fragrant.
For a quality dish, use a chilled carcass, not a frozen one. It should be quite well-fed, with intact skin, without bruises and bruises.

Step by step cooking

Use of broth

It can be served as an independent first course with boiled noodles, sprinkled with chopped herbs before serving. For serving, use special deep bowls with two handles or bouillon mugs with a volume of 250-500 milliliters.
This dish is also served with croutons, savory pies, toasts.
It can be used as a base for many first courses and sauces, as well as added to meat and vegetable stews.

Recipe video

To properly prepare a delicious and fragrant chicken broth, I recommend that you watch this video.

Before cooking, you can add a few peas of allspice, as well as parsley root, to the water for flavor.
If you plan to give the broth to a child, then make it as low-fat as possible - boil the chicken without the skin, and after cooking, blot the surface of the broth with a napkin to remove excess fat.
To make the broth even more transparent, drain the first water immediately after boiling along with the foam, rinse the chicken and fill it with water again. Then cook the dish as usual.
According to the same recipe, a delicious “turkey broth” is prepared. You can cook it both in a slow cooker and in a saucepan on the stove.

Other first course options

If you or your family are lovers of first courses, then I advise you to cook - soup with beef broth - with vegetables or cereals, as well as chicken broth. It also turns out very tasty soup made from dumplings with broth, which, moreover, is prepared very quickly and easily.

I shared with you all the secrets of delicious chicken broth that I knew myself. If you have your own recipes for this dish, share them in the comments. I will also be grateful for the additions and your options for using the broth. Thanks for stopping by and bon appetit!

Whatever the weather, there is nothing better than hot, fragrant chicken broth. It is especially relevant before a long weekend, when it becomes possible to celebrate a variety of events with friends.

Chicken broth not only nourishes, it gives a good mood and puts you on your feet in an instant. However, even in good health, few people refuse a cup of delicious broth cooked from the right homemade chicken.
Chicken broth is versatile: good both in its pure form and as a base for a variety of soups. It is not difficult to prepare, but in order to get a transparent, rich, fragrant broth, the way it should be, it is worth considering a few rules.

First of all, to make delicious chicken broth, you will need soup chicken. You probably ask: how is soup chicken different from the usual broiler chicken, the one sold in the store?
Firstly, this is a laying hen, that is, not a meat breed. Secondly, the chicken is no longer young, from 2 to 4 years old, which, however, does not make it worse. Such chicken is ideal for making rich and aromatic chicken broth, as it can cook for hours and not be boiled down into "porridge", giving all the best that is in it to the broth.
Ideally, you will need the whole chicken for the right rich broth, but if you are extremely economical and want to cook several dishes from the chicken (broth and roast, for example), then cook the chicken cut into pieces (legs, wings, back, etc.) , and cut out the breast fillets and set aside for another dish. Keep in mind that soup chicken breast fillets will be quite tough and need to be stewed for a long time. In no case do not try to cook it by quick frying or baking, just waste your time.

During the cooking of the broth, carefully monitor the process of separation of the foam, which must be removed in a timely manner so that the broth remains beautiful and transparent. Avoid strong boiling.
All 3 hours the broth must be boiled over very low heat, so that there are only rare gurgling bubbles on the surface, nothing more. This will keep the broth clear, it will come out clear as a tear, and it will allow you more freedom of action than if the broth comes out tasty but cloudy.

So, cook our broth over low heat for 60-90 minutes (do not cover with a lid), after which we add vegetables (onions, carrots, celery stalks, and so on). Discard vegetables after cooking is complete. Everything that was valuable in them had already gone into the broth. To give the broth a nice touch that will make it look even more appetizing, add some onion skins to it.
After 2.5 hours, when the chicken meat has already begun to separate from the bones, you can slightly salt the broth and leave it to cook for another 30 minutes. During the cooking process, water can be added to the pan, since, of course, it will boil away (after all, we cook the broth without a lid in order to be able to carefully control the degree of boiling).
After 3 hours, you can finish cooking, strain the broth and prepare for the “assembly” of chicken soup.

You can add homemade noodles to the broth or small factory-made pasta, which is best boiled in a separate saucepan, and then simply arrange on plates and pour over the broth (do not put the pasta in the broth itself). So it will not spread if you do not immediately eat the whole soup, but remove part of it for storage in the refrigerator.
In the case of using homemade noodles, separate cooking will allow you to avoid “littering” the broth with particles of flour, which will inevitably fall into it during cooking and violate the very transparency that you so diligently sought.
You can add half a hard-boiled egg to the broth with noodles and chicken meat, and if there is an exotic avocado in the house, then you can add it, cut into pieces (try it, it's very tasty). Before serving, sprinkle the soup with finely chopped parsley, so it will be even more appetizing.
If the soul asks for exotics, along with noodles (udon noodles, glass rice noodles or buckwheat soba are perfect for this option), you can put a small amount of dried seaweed on a plate, which, after adding hot broth, will quickly soften and add Asian notes to the taste of the soup.

To make this delicious chicken noodle soup you will need:
Soup chicken 1 pc.
Bulb + husk 1 pc.
Carrot 1 pc.
Celery 2 stalks
Favorite green vegetables to taste
Homemade noodles to taste
Salt to taste

Cooking method
Cut up the chicken and put all the parts in the pot. Fill them with cold (!) Water and bring to a boil.
When the water boils, reduce the heat to low, remove the foam with a slotted spoon and cook for 60-90 minutes, after which add the prepared vegetables to the broth. Do not cover the pot with a lid. During the cooking process, add water, the amount of which will inevitably decrease as it boils away.
After 2.5 hours from the start of cooking, salt the broth to taste and cook over low heat for another 25-30 minutes. Take out the meat and vegetables and put them on a plate. Strain the broth into a separate container.
Pour water into a saucepan and cook homemade noodles or small factory-made pasta according to the instructions.
Arrange the noodles on plates, add the finely chopped chicken meat that you took out of the broth, sprinkle with finely chopped parsley and serve.
Bon appetit!