How to cook clear chicken soup. Learning to cook clear chicken broth

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First of all, the broth must be cooked correctly. To prepare a medium pot of broth you will need: - half a chicken breast without skin or 150-200 g of lean beef on the bone; - 1 peeled medium sized carrot; - 1 small peeled onion; - 2–3 bay leaves; - half a small bunch of parsley (no need to chop); - a few peas of black pepper; - optional: celery stalk, 2-3 cloves, leek.

Place all the ingredients in a saucepan and fill them with cold running water so that all the ingredients are hidden under it. Then put the pan on high heat, and after boiling, reduce it to low. The broth should be cooked until done, which can be easily determined by the meat coming away from the bone. For chicken it will take less than an hour, about 40 minutes, and for beef - 1.5-2 hours, depending on the toughness of the meat.

When the broth is boiled until ready, you should throw away everything unnecessary: ​​boiled vegetables, roots, bay leaves and black pepper. The meat and the resulting aromatic liquid should be left to cool, after which the broth should be strained.

How to properly strain broth

The broth is filtered in order to get rid of debris, bone fragments and foam formed as a result of boiling the meat. Straining makes the broth golden and very appetizing. So, to make the cloudy broth clear, you will need: - several layers of gauze; - a saucepan of a size similar to the one in which the broth is cooked; - a colander or sieve that can be placed on the pan. First, let's get rid of excess fat in the broth. If the broth is sufficiently cooled, you will see rounds of congealed white fat floating on its surface. They need to be removed with a slotted spoon. After this, place the colander in a clean, empty pan. Place the gauze folded in several layers over the colander.

You should not use new gauze; it may have a strong odor. This gauze should be washed before use.

Carefully pour the broth from one pan to another. As a result, you should have a completely clear, ready-to-drink liquid. Using this broth you can cook a delicious soup.

The easiest chicken noodle soup

You will need: - 2–2.5 liters of strong chicken broth; - half chicken breast meat; - 1 teaspoon of salt; - a few sprigs of parsley; - 100 g vermicelli (1/5 pack). Dilute the pre-strained broth with water (up to 3 liters) and put on the fire, it should boil. After boiling, pour vermicelli chopped to 3 cm and salt into it.

Broth is the basis of many dishes, especially soups. The taste and appearance of a culinary masterpiece depends on its quality. Very often the prepared broth turns out cloudy and is not at all pleasing to the eye. What does this depend on? How to make broth clear? This question is often asked by inexperienced housewives. To answer it, you need to understand the technology of preparing broth, some of its subtleties and secrets.

Main rules

Homemade recipes for first courses always involve the use of broth. It is prepared from any type of meat, chicken, vegetables and fish. Regardless of which foundation you choose, there are basic tenets that must be followed to ensure a transparent and beautiful product. We always place the meat in cold water. During cooking, it gradually draws out all the necessary substances, and the broth turns out not only transparent, but also tasty.

The type of meat is also an important point here, but we’ll talk about that later. Be sure to skim off any foam that forms during cooking. It is this that can spoil the product, making it cloudy. Do not allow it to boil too vigorously. This is the most important rule. And finally, adding an onion to the pan helps create a beautiful, clear broth.

Chicken bouillon

It's easiest to make clear chicken broth. This type of meat is considered dietary, and its cooking time is much shorter. However, despite the ease of preparation, this process has its own subtleties. How to make broth clear (from chicken)? Firstly, the quality of the original product must be very high. This will provide the most important thing: taste and nutrition. In order to make the broth dietary, excess fat and skin are removed from the chicken.

There is no particular nutritional benefit from them. But if you want to get a richer product, you can leave them. Rinse the chicken only with cold water. Fill it with not hot liquid and put it on fire. Bring the contents of the pan to a boil and reduce the heat to low. Do not let it boil too hot. Use a slotted spoon to remove any foam that will certainly appear. A good broth is obtained after long cooking (at least 2 hours). For chicken, this time can be reduced to 1.5 hours. We do not cover the pan with a lid and do not touch the meat. For transparency, add sautéed onions and carrots to the pan.

Meat broth

How to make broth clear from meat? This is a little more complicated than using chicken. Meat (pork, beef and lamb) takes much longer to cook. And to get a beautiful and tasty product you will have to make some effort. A good broth is obtained when combined with meat. The starting product is placed only in cold water.

This way the meat will give all its juices to the broth, and it will turn out rich. Do not forget, as in the first case, to remove the foam. Cook over low heat with the lid closed. To improve the taste, add roots, onions, carrots, spices and other ingredients - an hour and a half after the start of the cooking process. It is better to cook the meat for about 4 hours. After that, take it out of the pan and strain the broth. It is better to cool it immediately by placing it in a container with ice.

Clarify the broth

Very often it turns out that the broth becomes cloudy. What to do in this case? To make the broth clear, make a pull. To do this, take about 300 grams of meat and pass it through a meat grinder. Then mix a glass of ready-made, but not hot, broth with raw egg white. Add meat and mix. Infuse this mixture for about 30 minutes and pour it into the not very hot broth. Cook over low heat for 40 minutes. During this time, the minced meat and protein will curl up and end up at the bottom of the pan. The liquid will become clear, and you just need to strain it thoroughly. Here's how to make the broth clear.

Broth for jellied meat

A traditional dish of Russian cuisine - jellied meat - is always made on the basis of There are a lot of cooking options. But in any case, it is very important to get a clear broth for the jellied meat. This dish is cooked from different types of meat (pork, chicken, beef). What is its basis? Of course, a good, rich broth that solidifies without additional ingredients. For jellied meat, it is not necessary to choose the meat of a young animal. It will be less rich. Well-cleaned pork knuckle works best. This is not the meatiest part, but it is the tendons, skin and bones that give good fat. For chicken broth, it is better to use more wings.

How long to cook jellied meat

The cooking process is one of the most important moments. It consists of two stages. Initially, pork knuckle, legs and chicken wings are placed in the pan. They are cooked for about 3 hours (wings - 1.5 hours). Then add chicken, pork and beef and cook for about 2 more hours. 15 minutes before the end, add spices (bay leaf, peppercorns, roots and salt). Salt well. Jellied meat consists of more than just broth. This is also meat, but it will be bland.

If you have cooked a clear broth, it means you will have a beautiful jellied meat, aspic or soup. Such a dish always pleases the eye and becomes the pride of the hostess. To do this, follow the following rules. First, skim off any foam or grease from the surface. Secondly, do not allow the liquid in the pan to boil. Be sure to pull back if the broth is cloudy. Throw a piece of ice into the pan and bring the contents to a boil. Heat the broth over low heat with the lid loosely closed. Use only fresh meat for cooking. Frozen foods make it cloudy. As a last resort, use washed eggshells, which you remove after cooking. These tips will help those who don't know, be transparent. Finally, I would like to recall the use of the now irreplaceable “helper” of almost every modern housewife - the multicooker.

Modern housewives do not want to spend a lot of time preparing delicious dishes. Therefore, smart technology comes to their aid. There is less hassle, and the broth in the slow cooker turns out tasty, rich and aromatic. Take a kilogram of beef with bones, one carrot, several peppercorns, parsley root, celery or parsnip and one large onion. Homemade recipes are always full of spices, flavors and aromas. Divide the prepared meat into pieces and place in a multicooker bowl. We clean all vegetables and roots. The onion can be left in the peel, but rinse well. This will give the broth a golden color. Place all ingredients in a bowl and fill with water to the maximum. Turn on the soup cooking mode for 2 hours. After this time, the broth will be ready. It must be strained.

Conclusion

It is not difficult to prepare a good, clear broth. Follow all the recommendations and tips - and get a delicious, rich dish. If you add carrots and onions in their husks, the color of the broth will be golden, slightly yellowish. When serving, you can add a little chopped herbs and ground black pepper for a spicy taste. This dish is nutritious and good for the healing body. Eat for your health.

Professional chefs believe that a cook's art is tested, in particular, by whether he knows how to properly cook a clear broth. Don't underestimate this skill. Broth is the basis of most soups; the taste of the finished soup depends on its aroma and flavor, and the appearance of the finished dish depends on its transparency. A truly tasty broth can also be a separate dish, in which case it is served sprinkled with herbs and toasted croutons.

Features of preparing clear broth

1. Meat used for cooking: beef, lamb, pork, chicken. But broth can also be made from offal, bones, smoked meats, and canned food. Fish and vegetable broths are also used for soups.
2. A good broth for soup should be strong, aromatic and rich. Therefore, it is very important to choose the right meat and use its basic properties.
3. For beef broth, it is better to choose rump, rump, shoulder or brisket. But the shank fits worse. Firstly, the broth from it takes much longer to prepare, and secondly, it becomes sticky - it’s not for nothing that shanks are often used to cook jelly. These are the specific properties of this part of the cow carcass.
4. Few people know that decoctions made from beef and veal are qualitatively different from each other. Veal produces a more tender and palatable broth, but it is less transparent. If this indicator is important to you, use beef instead. Choose veal for preparing seasoning soups.
5. It is also good to use pork for seasoning soups. Transparent pork broth can be made from a shoulder blade. Fatty meat is best used for preparing kharcho and other national soups of Caucasian or oriental cuisine. Fatty parts of pork are also suitable for cooking rich borscht or cabbage soup, especially sauerkraut. For soups that contain sour vegetables - tomatoes, pickles, tomato paste, or those that are cooked with the addition of cucumber brine or vinegar, fatty pork is ideal. During prolonged cooking, meat fats dissolve in boiling water and give it a specific taste of lard, but the taste of the broth itself does not improve from this.
6. Lamb broth is not an acquired taste; it is difficult to make it truly transparent. National soups and dishes of Central Asian or Caucasian cuisine are prepared from this meat. Our Russian cabbage soup or borscht can also turn out very tasty with lamb broth, especially with the addition of spices.

How to clarify broth

Sometimes, no matter how hard you try, there are still suspended solids in the broth that make it cloudy. To make it transparent, it needs to be lightened. This is done by adding an absorbent that collects these solid particles. Egg whites and eggshells are usually used as such an absorbent.

1. To clarify three liters of broth you will need two egg shells and two egg whites.
2. Strain the finished broth that you have cooked through a colander and cool slightly. Mash the eggshells in your fist and beat the egg whites well until a firm foam forms. All this just needs to be added to the pan with the broth and put it back on the fire. Bring to a boil while stirring constantly and remove from heat. Let stand for 10 minutes, put back on the heat and bring to a boil. Do this three times.
3. During all these manipulations, thick foam forms on the surface. Remove it with a regular spoon and strain the broth through cheesecloth. After which it will turn out just perfectly transparent.
4. If you did not have time to remove the foam from the surface and it has settled to the bottom, you can raise the foam to the surface by pouring a little cold water into the pan. Although it is usually not recommended to add water to the pan, so as not to spoil the taste of the broth, that’s why you need to watch the foam so carefully.
5. Experienced housewives use one secret to obtain a clear broth. Wait until the water boils, drain the first water, pour cold water over the meat again and cook it further. But this really needs to be done in the first seconds after boiling, since almost immediately the meat will begin to release beneficial nutrients.

Best Clear Soup Broth Options

How to properly cook clear beef broth for soup

1. It takes longer to cook meat broth than fish or vegetable broth, so you must follow certain rules to ensure it turns out clear. First of all, choose the right beef - the ideal broth will come from tubular or marrow bones.
2. Pour the meat only with cold water and bring to a boil under the lid. Then open the lid and cook open. During cooking, liquid evaporates, which settles in drops on the lid and flows back, which leads to cloudiness of the broth.
3. Beef takes a long time to cook, which means pouring water at least one and a half times more than the volume that you subsequently count on.
4. Don't miss the boiling point. It is advisable to immediately reduce the heat to a minimum; rapid boiling makes it tasteless, destroys the beneficial substances present in the meat and also leads to cloudiness of the broth.
5. During the cooking process, foam forms, which must be removed. The first time - immediately after the broth boils, and then several more times as it appears on the surface.
6. To cook a clear broth, about an hour to an hour and a half after the start of boiling, add the peeled onion, carrots and other spices that you are using. The beef broth is cooked for 2.5 - 3 hours. Half an hour before the end of the process, add salt.
7. Remove the finished broth from the heat and strain through a fine sieve or through gauze folded in several layers. To maintain the transparency of the strained broth, it needs to be cooled quickly, for which chefs recommend placing the container in a pan filled with cold water and ice.

How to quickly cook clear chicken broth

1. Clear chicken broth is much easier to cook than a similar recipe made from red meat.
2. Chicken broth is made from a whole chicken or its individual parts. Pour cold water over the meat, put on fire and bring to a boil. After this, drain the water, pour cold water over the meat again and put it on the fire. Cover the pan with a lid and wait until the water boils. Open the lid and reduce the heat under the pan to low. The broth should simmer on fire. The slower it cooks, the better it tastes.
3. Remove foam from the surface as it appears.
4. Chicken broth cooks much faster than those based on other types of meat. As a rule, one and a half to two hours is enough. The only spices added are carrots and parsley root. All other spices will simply kill the natural taste of the bird.
5. Be sure to strain the finished broth.

A very tasty, rich and clear broth can be prepared from a young turkey. The rest of the poultry is practically not used. Waterfowl meat has a specific smell and taste, and game is usually fried over coals or baked in the oven; its meat may be slightly bitter in the broth. Now you know how to cook clear broth for soup from any type of meat, and you can easily cope with this task.

Video recipe: Clear broth for soup

In cooking, there are several recipes for dishes, especially soups and aspics, where a clean, literally clear broth is needed.

What to do if the broth becomes cloudy during cooking? Is it possible to return it to its golden, amber color so that it looks appetizing? There are many ways to help achieve the desired result. Some must be used during cooking, others - when the soup has cooled.

How to make broth clear

Let's try to give detailed instructions with step-by-step recommendations. So how do you make the broth clear?

1. First of all, it is necessary to remove it from the heat at the very moment as soon as you notice that the broth has begun to become cloudy. Let the soup cool down.
2. While the broth is cooling, prepare the raw chicken protein. To do this, you will need to carefully break the egg into two parts, transfer the yolk to another bowl, and place the white in a small bowl.
3. Using a fork, beat the whites as if you were making an omelette. Whip until foam forms.
4. Now pour the protein into the cloudy, slightly cooled broth, and begin to stir it lightly.
5. Next, put the pan on the fire again and wait until the broth boils, but do not stop stirring.
6. As soon as the consommé boils, remove it from the heat and leave again for five minutes, no more. Once it has cooled down, put it back on the stove. And we do this two or three times.
7. When the broth has cooled for the last time, fish out large pieces of protein from the pan. A slotted spoon or large spoon will help with this.
8. After these steps, pour all the contents into a clean pan, you can strain through a small sieve. It is advisable to line it with gauze folded four to five times.

How to make chicken broth clear

How to make chicken broth clear? In order to achieve excellent results in preparing chicken broth, you will need to rinse the meat in advance under running water, and then boil it over low heat. It turns out that the first broth will simply have to be poured out. It will help collect poultry ichor and other unnecessary garbage. Afterwards, rinse the carcass thoroughly again.

While the broth is on the fire, try not to disturb it, but remove the foam that forms on the surface regularly.

For beauty, you need to add grated carrots, small noodles, and onions to the finished product; they will help make the consommé more rich, tasty and aromatic.

Golden Chicken Broth Recipe

How to make chicken broth clear and golden? In order to prepare a tasty broth from chicken fillet, you need to rinse it thoroughly, pre-boil it and wash it again.

Fry finely chopped onions and carrots in a frying pan to form a golden brown crust. It will help give the soup a wonderful color.

And to make the broth even lighter, strain it through cheesecloth, folded at least twice.

This is a simple recipe. It is the chicken fillet that will give the broth tenderness and unique taste.

Make the broth clear, especially if it has become cloudy

Let's share a couple of secrets that need to be adopted by those who are thinking about the question of how to make the broth clear if it has become cloudy?

• The meat must be thrown in as a whole piece so that it releases its juice gradually and not all at once. Be sure to remove the skin from the chicken, otherwise the soup will be too greasy. Never pour too cold water on meat, but you shouldn’t throw it into boiling water either. The surface of the water will become covered with a film and the broth will not look attractive.
• If the broth is cloudy, you will have to use a thick cloth through which to strain the soup.
• Immediately remove any foam that forms, otherwise it will spoil the appearance of the broth.
• Cook food only over low heat, do not let the broth boil too much.
• Avoid frozen meat.
• You can throw a raw onion or potatoes cut into several pieces into the cloudy broth.
• Pork and beef require cooking from one to two hours, but chicken takes up to an hour.
• As already mentioned, simple protein will help make a cloudy broth transparent.
• Strain the broth through a fine strainer, then the consommé will become more transparent and tasty.

Secrets of proper lightening

So, how do you make the broth clear and golden? There are some tips:

1. The water temperature should not exceed 70 degrees.
2. We prepare broth from protein and eggshells.
3. The draw should be cold and introduced into the broth in parts, and not poured out at once.
4. It is advisable to put the shells in gauze, and it is also advisable to place raw minced meat there.
5. The time it takes for the pull to lighten the broth is 10 minutes.
6. We prepare additional dressing for the soup (carrots, onions, herbs), it will help hide its cloudiness and opacity.

Broth for delicious jellied meat

For such a delicate dish, the housewife will only need a clear meat broth.

Jellied meat is a dish traditionally prepared in Ancient Rus'. This is an excellent snack for strong drinks, as well as an incredibly tasty and healthy product. The dish contains gelatin, which is formed due to natural ingredients and helps strengthen bones and make tendons elastic.

If the broth becomes dark during cooking, do not worry, it can still be lightened. To do this, pour the broth into another pan to rid it of any sediment that has formed, then strain and bring to a boil again.

In a bowl, you can beat the onion with ice and add it to the consomme in cheesecloth, and then let it cool. If necessary, drain off the sediment.

How to make chicken broth golden

How to make the broth clear and golden? In order to give the rich broth the color of amber, you will have to try, but it is not at all as difficult as it might seem at first glance.

It is advisable to fry carrots and onions in olive oil; turmeric will not hurt, it will help make the broth golden.

By the way, you can throw large carrots whole into the soup; they will give a nice orange color.

Remember that consomme made from domestic chickens is always lighter, richer, tastier and more transparent, and the color will be soft yellow and appetizing.

Now you know several ways to make the broth clear. And finally: don’t forget to decorate it with finely chopped herbs. Bon appetit!

Diet cuisine: low-fat chicken soup

Soups are an essential part of a healthy diet. Delicious dietary soups can be prepared with chicken broth. Chicken meat is not fatty and contains many useful substances and microelements necessary for humans.

The basis of a clear broth should be laid at the very beginning of cooking. The most delicious and rich broths are made from meat “on the bone,” that is, from a combination of meat and bone components. Well-thawed and thoroughly washed meat should only be filled with cold water.

If you are using fatty meat, after boiling the cloudy water should be drained, clean water should be added and cooking continued. At the same time, you need to immediately reduce the heat under the pan to a minimum.

To obtain a fragrant and clean broth during cooking, you need to put a whole peeled onion in it, which should be removed upon completion of cooking, and the foam should be periodically removed from the surface of the liquid. To do this, you need a slotted spoon - a special flat spoon with holes.

It is necessary to make a reservation and mention the nuances associated with fish and chicken broths. When cooking, you need to salt it before adding vegetables to the pan - this will preserve its transparency. And fish broths should be cooked only from pike perch - all other types of fish will make the broth cloudy. And it won't be possible to fix it.

During the entire preparation of the dish, you should not cover the pan with a lid, since when the lid is closed, the foam that appears does not rise up, but immediately settles to the bottom.

As for some types of vegetables, special mention should be made. It’s better not to grate it, but just chop it. Otherwise, it will produce additional yellowish foam.

If, despite all your efforts, the broth still turns out to be cloudy, you can resort to emergency measures, namely, clarifying it using absorbents.

First, you need to remove the meat from the liquid. Next, you can start straining the broth. A fine sieve or gauze folded in 3-4 layers is suitable for these purposes. The strained broth is suitable for soups, but if it was intended as an independent dish, it also needs to be clarified.

To do this, you will need the white of one egg - the yolk will not take part in the cleaning. One protein can clarify two liters of broth. Well-beaten egg whites are excellent absorbents.

The resulting mixture should be poured in a thin stream into the slightly cooled broth, stirring it constantly so that the protein is evenly distributed throughout the contents of the pan. After this, you need to let the broth boil over low heat, continuing to stir it.

A five-minute boil is more than enough for the protein to curl and settle to the bottom. It is not at all necessary to remove it with a slotted spoon. The broth can simply be strained again.

In addition to the absorbent described above, you can use the so-called “pull”. It is also prepared on the basis of egg whites, but you should add 100 grams of minced meat and two or three tablespoons of broth. Such an absorbent will not only clean and clarify the broth, but also add nutrients to it.