How to cook chicken broth. Chicken broth soup recipes

Good rich chicken broth is the basis of many culinary dishes. From it you can easily cook a delicious soup, excellent aspic or aspic, fragrant sauces and much more. How long to cook chicken broth? Can vegetables and spices be added to it? Beginners in culinary art can find all the answers in our article.

How much to cook chicken broth, and what determines the time of its preparation?

As mentioned above, chicken broth is a versatile base for many dishes. However, in most recipes, the authors most often write such a phrase - boil the chicken until tender. When the carcass is ready and how long to cook the chicken breast for the broth, it is supposed to know in advance.

Of course, experienced cooks and culinary geniuses will not be puzzled by this point. But what about those who cook chicken broth for the first time? How to decide on the choice of product and cooking time?

In fact, everything is very simple - you can cook the broth from any part of the chicken, including previously cooked. Do not be surprised, in many countries of the world it is customary to cook this dish from the bones of pre-baked chicken.

So, to prepare a delicious rich chicken broth, you need to adhere to the following time frames:

• For home grown chicken, the cooking time will be about 1 hour.
• Broiler chicken carcasses cook a little faster than homemade ones, namely 50 minutes.
• A chicken that has lived with you for a long time and has already grown old will be ready after 3 hours of cooking.
• And if you like boiled chicken and broth prepared by poaching, then everything will take you 25-30 minutes.

As you can see, the cooking time depends on the quality of the meat, how the chicken is raised, and, of course, the cooking method. For example, if you like to use modern kitchen gadgets, then it will take much less time to cook broth in a pressure cooker or slow cooker. It is quite difficult to orient in time here - everything will depend on the power of the device. In addition, the cooking time may vary depending on the weight of the carcass, the lifespan of the chicken and the freshness of the meat. So, a frozen chicken must first be removed from the refrigerator and rid of ice, and add another 10-15 minutes to the cooking time.

But all these time frames refer only to the whole chicken. In our country, broth is prepared in this way extremely rarely, and most often only individual parts of the chicken are used. How much to cook chicken broth from breast, legs, bones and thighs? Boneless chicken pieces in boiling water will reach readiness in 15-20 minutes. If the fillets are with bones, then another 5-10 minutes must be added to the cooking time.

As an example, you can try cooking delicious chicken broth according to our recipe.

Chicken broth after surgery: recipe

In addition to being delicious, chicken broth is a great source of minerals and is known to boost the immune system and improve digestion. That is why doctors unanimously advise sick people, especially after surgery, to use chicken broth as a drink.

Compound:

• a small chicken weighing up to 1 kg;
• 2 medium sized carrots;
• fresh greens;
• small bulb;
• celery root.

Cooking:

An equally important aspect when cooking chicken broth is the observance of the temperature regime. To do this, experienced chefs resort to a little trick: a small glass ball is lowered to the bottom of the pan. When the water temperature is normal, the ball lies still, but if the gas is too large, it starts to tap on the bottom of the pan.

Usually on the Internet I see the following recommendations on how to cook broth for the patient:

Take a blue bird (meaning a chicken), fill it with water, put on fire, do not forget to add salt, and an hour after boiling, the broth is ready.

For healthy people, this broth will be good. Meanwhile, the broth for the patient according to the old recipe was prepared in a completely different way.

How to cook broth for a patient, an old recipe

Of course, chicken broth for the patient can also be cooked, but not in the same way as described above. And the chicken itself should not be blue or gray, but pink and not frozen, but chilled.

Also, if we cook chicken broth for the patient, then it is best to take the breast. It is better not to take chicken legs, especially the lower part, a lot of harmful substances accumulate there, otherwise, after drinking such a broth, the patient may become even worse.

To cook the broth for the patient, you can take not only chicken meat. You can take turkey, rabbit, veal meat, even non-fat pork will do. Turkey and rabbit meat is considered dietary.

Well, now directly about how to cook broth for a patient according to an old recipe

Meat should be cut into small pieces. Take a bottle with a thick bottom and a not very narrow neck. Put finely chopped pieces of meat into this bottle.

Lower the bottle into a pot of boiling water so that the water level is above the meat. It is better to put gauze folded in several layers at the bottom of the pan so that the bottle does not burst.

Cook over low heat. During cooking, the meat will release juice. It is precisely this juice that the patient needs to drink. This is how the broth was cooked for the patient according to an old recipe. Salt is not added.

Now compare what we are very often advised in our time: cook the meat for 20 minutes, pour out the broth, pour the meat again with water and put on fire. Familiar? That is, pour out all the nutrients that were released during the cooking process of meat.

Drink water, eat water….. And all this under the brand name "Dietitians advise". If you feed the patient with a similar “broth”, which consists practically of only water and does not contain any nutrients, then he will stretch his legs.

The broth is not only the basis of many soups, but also an independent dish.

It can be flavored with herbs, aromatic spices, add some vegetables.

And serve with crackers, pies, garlic donuts.

But how to cook the broth so that it turns out to be transparent, fragrant, rich?

How to cook broth - general principles

The best broths are made from meat and bone-in chicken. But if there is only fillet, then it can be put into the broth. Liquids can be poured in any amount, but the less, the richer the broth will be. When boiling, the resulting foam is removed from the surface. This can be done with a spoon or slotted spoon.

What is added to the broths during cooking:

Peppercorns;

Bay leaves;

parsley root;

Carrot;

Vegetables are not always laid raw. Sometimes they are fried in a pan or baked in the oven. These techniques improve the taste and color of the dish. Meat products and bones can also be precooked.

As for salt, you need to lay it at the very end of cooking. As are the greens. But if the broth is prepared for further processing and addition to various dishes, then it is better not to put a large amount of spices.

How to cook beef broth

Beef broth is often used to make kharcho, all kinds of sauces, added to stews and second courses. It is rarely used in its pure form and as an independent dish. Maybe they just don't know how to cook properly. How is beef broth cooked?

Ingredients

800 grams of beef on the bone;

1-2 carrots;

1-2 bulbs;

Cooking

1. Put pieces of beef with a bone on a baking sheet, peeled onions and carrots to them. We send it to the oven. Bake at 240 degrees until light brown.

2. We take out our blanks, put them in a saucepan, pour three and a half liters of water and let it boil. We remove the foam.

3. Reduce the heat and cook at a very slow boil for an hour.

4. Open, catch vegetables, and add peppercorns, bay leaf.

5. Cook until the meat is fully cooked. On average, about half an hour.

How to cook chicken broth with vegetables

Recipe for a light chicken broth with the addition of vegetables, which will give the dish extra satiety. Such a dish will pass for the first dish for lunch. It is advisable to use homemade or farm chicken. Any parts of the carcass will do.

Ingredients

0.6 kg of chicken;

2 potatoes;

2 tablespoons chopped spinach;

2 tablespoons of oil;

1 head of onion;

Cooking

1. Put the washed chicken in a saucepan, pour cold water and let it boil. Remove foam from the surface.

2. Immediately add spices: peppercorns, bay leaf, you can add a clove of garlic. Let the broth simmer until the chicken is done. But don't need salt yet.

3. We filter the broth, take out the chicken.

4. We cut the potatoes into thin strips, send them to the pan with broth.

5. Cut the onion into half rings, fry in a pan with butter.

6. We free the cooled chicken from the bones, cut it into pieces or simply sort it into fibers, send it back to the pan. Now you can salt.

7. As soon as the potatoes are cooked, add the fried onions, put the spinach and turn it off. You can add other greens.

How to cook beef bone broth

A rich broth recipe that can be used for any dish. Despite the name, it is better to use bones with pieces of meat. But how to cook such a broth?

Ingredients

0.6 kg of bones;

1 parsley root;

1 carrot;

3 liters of water;

1 head of onion.

Cooking

1. Large bones need to be chopped, so it will be easier for them to boil. Then we wash the pieces and put them in a saucepan. Fill with three liters of cold water and send to the stove.

2. When boiling, remove the foam, then remove the fire to a minimum and simmer the broth at a low boil for two and a half hours.

3. Throw in the peeled carrot, parsley root and onion. By the way, the head can not be cleaned, but only washed. The husk gives a pleasant color to the broth and its own special taste.

4. Cook the broth for another forty minutes, at the end you can throw peppercorns, bay leaf. Let it boil for five minutes and turn it off. We filter.

How to cook fish broth

A good fish broth is the key to a delicious fish soup. The dish on it will turn out rich and very tasty. But how to cook fish broths? In fact, we need scraps: heads, fins, tails, and it is better to save the good pieces for the dish itself.

Ingredients

1 kg of fish heads, tails, ridges;

3 liters of water;

1 head of onion;

3 peppercorns;

2 bay leaves;

1 carrot;

1 tbsp butter, preferably butter.

Cooking

1. We wash fish products. We remove the eyes and gills, put everything in a saucepan, fill it with cold water and put it on the stove.

2. While the fish is boiling, prepare the vegetables. Cut the peeled carrots into 0.5 cm circles, spread them on a greased pan.

3. Add the onion cut into large pieces. Fry together, make the maximum fire. Turn off as soon as the vegetables are well browned.

4. Remove the foam from the broth when boiling, add the fried vegetables.

5. We remove the fire and cook the broth for half an hour. For fish this time is enough.

6. 10 minutes before readiness, we throw lavrushka and pepper.

7. Be sure to filter the finished broth, and then cook fragrant dishes on it.

How to cook chicken broth for a sick person

Chicken broth is one of the few dishes allowed in the postoperative period. It is also given for colds and various other diseases. But the classic broth with spices and vegetables will not work. The dish should be unsalted, low-fat. So how to cook the broth for sick people and after the operation.

Ingredients

0.5 kg of chicken;

1.5 liters of water.

Cooking

1. We wash the chicken, you can cut it into pieces. Remove the skin and remove all visible fat.

2. Fill with water, let it boil and cook for two or three minutes.

3. Drain the broth, rinse the chicken, wash the pan.

4. Pour in 1.5 liters of clean water and cook the broth until the meat is completely soft.

5. Cool, take out the chicken. Depending on the patient's prescription, chicken can be added, twisted meat is sometimes allowed.

How to cook pork broth

Pork broth is quite fatty and rich. But he also has a lot of fans. And if cooked correctly, then dishes from such a decoction are very fragrant. But how is pork broth cooked?

Ingredients

600 grams of pork with bone;

2 carrots;

2 onions;

1 bunch of parsley;

2 bay leaves;

Peppercorns.

Cooking

1. We wash the pieces of pork, send them to a pan with three liters of water. Let's cook.

2. As soon as it starts to boil, remove the foam and fat.

3. Add coarsely chopped onions and carrots. We put bay leaves and peppercorns. Cover and cook over low heat for two hours.

4. Salt, throw chopped parsley and you're done! If you do not like pieces of vegetables and spices, then the broth can be filtered.

How to cook chicken noodle broth

If you need to prepare a light soup, then it is not necessary to score it with a large number of ingredients. A handful of vermicelli, spices and a couple of onions are enough.

Ingredients

0.5 kg of chicken;

2 onions;

1 carrot;

100 grams of vermicelli;

Salt and pepper;

1 bay leaf;

Cooking

1. We wash the chicken, put it in a saucepan. Pour two liters of cold water and set to boil. When boiling, remove the foam.

2. We clean one onion and throw it entirely to the chicken, cook in the broth for forty minutes. Then we take it out with a slotted spoon.

3. Cut the second onion, send it to the pan.

4. After two minutes, add carrots cut into slices or strips. Salt the dish and cook until the carrots are soft.

5. Add vermicelli. Stir, let the soup boil.

6. We throw chopped greens, pepper and add bay leaf. Ready!

Did not have time to remove the foam, and she sank to the bottom? You can pour a glass of water into the broth, stir and let it boil again. The foam will float and can be removed.

Saturated bone-in meat broths should not be consumed by people with digestive problems, as well as by young children. For them, it is better to cook broths from pulp, stripped of fat.

The most valuable broth is the one that is brewed a second time. That is, you need to fill the product with water, let it boil, boil for a few minutes and drain. Then pour in a new portion of the liquid and cook until tender. The first decoction will release excess fat, ichor and harmful substances that may be contained in purchased meat or chicken.

A good broth can only be cooked over low heat. If the broth is actively boiling and bubbling, then you can not even dream of transparency.

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

Chicken broth: benefits and harms

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

It is believed that properly brewed broth can lift even the most seriously ill patients to their feet.

And in America in the last century, this liquid dish was even nicknamed “Jewish penicillin”, its healing power is so amazing.

Chicken broth is indispensable for poisoning (this also includes a hangover), after surgery, for colds or flu, as well as for gastritis and some other diseases of the gastrointestinal tract.

It is worth introducing this dish to a nursing mother on the menu, you can also give it to a small child. What is the secret of its healing power? And is chicken broth really healthy?

Modern doctors believe that chicken broth is an excellent restorative remedy, since all the beneficial substances contained in meat and bones (and there are a lot of them in chicken) are transferred by 60% to the broth itself. And for any organism, especially a weakened one, it is much easier to get proteins, fats, carbohydrates, vitamins and minerals from liquid, easily digestible food.

Its benefit is also that it stimulates the digestive tract, stimulates appetite, and is also almost completely absorbed.

But not everything is so rosy.

Chicken meat today is significantly different in chemical composition from what it was even a few decades ago.

Modern chickens are fattened with artificial feed, the purpose of which is to make a quick profit.

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

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

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

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

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

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

How to choose a chicken

It all depends on your tastes:

• from the back with a tail and legs, a rich fatty broth is obtained;
• the same will come out if you take the front part with wings without fillets;
• chicken breast broth - a dish for those who are on a diet;
• if you need to cook a decoction with meat, then take the legs;
• the back will make an excellent basis for light first courses - without excess fat, but with a rich taste.

By the way, it is better to buy not broilers, but laying hens - although their meat requires longer cooking, the taste and smell are much brighter as a result.

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

Recipes for every taste

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

The most delicious chicken broth

First of all, I offer this detailed recipe with tips and subtleties of cooking, the most appetizing first course.

Ready-made chicken broth can be used for sauces, second and first courses.

Recipe Information

• Cuisine:French
• Type of dish: first courses
• Cooking method: boiling
• Servings:4
• 1 h 30 min
• Nutritional value per 100 g:
  • Calories: 40 kcal
  • Fat: 2.1 g
  • Proteins: 5 g
  • Carbohydrates: 2 g

Ingredients:

• chicken leg - 1 pc.
• carrots - 1 pc.
• onion - 1 pc.
• celery root - 80 g
• water - 1.5 l
• bay leaf - 2 pcs.
• black peppercorns - 5 pcs.
• sweet pea pepper - 5 pcs.
• cloves - 2-3 pcs.
• coriander seeds - 0.5 tsp
• greens - for serving.

Cooking method:

You can use a whole gutted chicken or parts of the carcass. In this recipe, I suggest buying chilled chicken legs. Rinse the legs thoroughly in running cold water. Dip in a saucepan, about 2 liters in volume. Fill with cold water and send to a strong fire. Bring to a boil. Drain the first decoction. Rinse the chicken thigh and put it back into the pot. Pour the right amount of water to cover the meat and send to the fire. Bring to a boil. Reduce the flame of the burner and simmer for about 20-30 minutes.


In the meantime, prepare the roots. Take celery root, carrots and onions. If desired, you can use the root of parsley, parsnip. Peel the vegetables and rinse, dry with a towel, cut into large pieces. Heat a frying pan without oil, put the vegetables and fry until browned. This will give the finished soup a richer color.


While the chicken is cooking, constantly remove the foam.


After about 30 minutes, add the fried vegetables and continue to simmer over low heat for about half an hour.


Add bay leaf, black and allspice, cloves and coriander. Boil for 15-20 minutes.


Season with salt to your taste. Cook for another 5-10 minutes and turn off the heat.


Before serving, remove the vegetables and strain the broth. Sprinkle with chopped herbs.


Bon appetit!

Classic cooking recipe

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

This recipe is the classic one.

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

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

What you need:

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

How to cook:

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

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

Chicken broth in a slow cooker “Golden”

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

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

What you need:

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

How to cook

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

Healing chicken broth

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

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

Products:

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

How to weld:

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

Recipe for cooking with noodles

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

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

Components:

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

Cooking steps:

1. From the thighs (shins), onions and 1 carrot, cook the broth according to one of the recipes described above (I recommend a step-by-step recipe with a photo of “The Most Delicious”).
2. When the vegetables are thrown out, the liquid is filtered, we separate the meat from the bones, cut it into small pieces and put it back in the pan.
3. We also send diced carrots there, salt, add spices and boil for 10 minutes.
4. Throw out the vermicelli. If you have homemade noodles, then it will turn out even tastier! Cook for 5 minutes, throw chopped greens and turn off. After 5 minutes, chicken broth with vermicelli
5. we serve.

You can replace vermicelli with any cereal in the recipe - buckwheat, rice, pearl barley. It turns out no less tasty liquid first course. Only then cook the cereal not for 5 minutes, but for 15-20.

Diet option with egg

This option is for losing weight, that is, for those who need to know how many calories are in chicken broth, what is its nutritional value. I'll say right away: in 100 g no more than 20 kcal! That is, in a serving - a maximum of 60 kcal.

Components:

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

How to do:

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

Secrets of the perfect chicken broth

Properly brewed chicken broth is a fragrant clear liquid with a delicious taste!

Taste and smell depend not only on meat - spices and vegetables also play a big role.

In addition to standard carrots and onions, celery, parsley roots and leaves, bell peppers, and garlic can be sent to the pan.

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

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

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

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

Attention!

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

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

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

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

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

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

The calorie content of the broth on a breast without skin is about 20 kcal, but for cooked from a whole carcass it is 40-50 kcal. And if you add vermicelli to this, then the calorie content increases by another 30-40 kcal.

BJU (that is, the amount of proteins, fats and carbohydrates) usually differs only in fat content.

All about storage

It is important not only to know the secrets of cooking, but also how to store chicken broth. The easiest way is to send it to the freezer by pouring it into a plastic bottle. And after 3 months you can get it and apply it, for example, for kharcho or okroshka.

Another option is to freeze in ice cube trays. Cubes are convenient to use when you need a little broth.

But the shelf life in the refrigerator of chicken broth is only 2-3 days.

Useful video

This is a product that fully complies with the well-known adage that food should be medicine and medicine should be food. He is the first assistant in the restoration of strength after illnesses and operations. Especially useful for colds and viral diseases, because. improves bronchial patency. Contains easily digestible protein, B vitamins, a large number of iron, calcium, copper, magnesium, selenium. Chicken broth is very easy to prepare and is the base of many soups.

You will need:

• onion 1 pc
• Bay leaf

This is the one minimum products which will make a delicious broth. You can also add carrots and parsley root. Chicken is better to take home. If this is not possible, cook from a poultry farm, but then at the first boil, drain the water, refill the chicken with water and then cook until tender. This is necessary in order to remove hormones and antibiotics from the factory chicken.

Usually I cook the broth from half the chicken - this is about 1 kg. You can cut the chicken into small pieces. Use the meatier parts for stewing, cook or, and cook the broth from the remaining parts.

Step-by-step photo recipe for making chicken broth:

Put the chicken in the pot and fill with cold water (3 liters). It is convenient to put the chicken in a five-liter saucepan and pour three liters of water, and at the end of cooking, take out the chicken and pour the broth into a three-liter saucepan. Place the saucepan with the contents on strong fire, bring to a boil. Do not miss the moment when the surface begins to form foam. It must be collected with a spoon or slotted spoon and discarded.

When the foam is removed turn down the fire and add the cleaned bulb, Bay leaf And salt. Cover with a lid, leaving a gap for steam to escape and cook for 1.5 hours. Make sure that the broth does not boil too much, let gurgles slightly then it will be transparent.

After an hour and a half, turn off the heat, discard the onion and bay leaf, remove the chicken from the pan. You can strain the broth if you like, but I don't think it's necessary in a home kitchen.

The broth can be drunk as an independent dish, you can drink sandwiches with it, or use strength with a hard-boiled egg. This is an excellent and necessary basis for various soups. Most often, it is prepared or

Advice: if you use chicken meat for salads, cool the chicken in the broth so it will be juicier.

Chicken broth. Short recipe.

You will need:

• onion 1 pc
• Bay leaf

Place the chicken in a saucepan and cover with cold water. Put on high heat, bring to a boil. Do not miss the moment when foam begins to form on the surface. It must be collected with a spoon or slotted spoon and discarded. When the foam is removed, reduce the heat and add the peeled onion, bay leaf and salt to the pan. Cover with a lid, leaving a gap for steam to escape and cook for 1.5 hours. Make sure that the broth does not boil too much, let it gurgle slightly, then it will turn out transparent. After an hour and a half, turn off the heat, discard the onion and bay leaf, remove the chicken from the pan.

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