Secrets of cooking delicious broths and soups. How to cook chicken broth

How to make the broth clear

To make the broth transparent, you can use the draw technique, or initially boil it so that there is as little turbidity as possible. It is not difficult and within the power of any hostess, even those who are not too familiar with culinary tricks.

Features of cooking

To begin with, there are several types of broths:

• meat;
• meat and bone;
• bone;
• chicken;
• fish.

Cooking time depends on the type of food used. Chicken broth is cooked for about 1 hour, regular meat - no more than 2.5 hours. If you need bone-in beef or mutton broth, then cook it for 4-5 hours. Bone pork or veal will cook faster - in 2-3 hours.

Ways to make the broth clear

Method 1. Drain the first water when cooking. That is, put meat or bones in cold water, bring to a boil, cook for 5 minutes, then drain this liquid. We wash the meat under the tap, pour a new portion of cold water and continue to cook. The second broth will turn out to be transparent, fragrant and at the same time dietary, especially if you used chicken meat.

Method 2. Peel a medium-sized onion and cook it whole with the broth. Take out at the end of cooking. The liquid will turn out beautiful, transparent and fragrant. Many of our grandmothers used this secret.

Method 3. To make the broth transparent, the meat is soaked in cold water for 3-4 hours before cooking. Then the water is drained, poured fresh, and put on fire. Bring to a boil, and then reduce the stove to a minimum and cook until tender on low heat, that is, so that it does not bubbling much during cooking. If you cook over high heat, the broth will turn out to be cloudy, greasy and rich.

Method 4. A popular way is to add blood from meat, that is, ichor, to the pan. It is added to boiling water with meat and boiled all together until tender. The ichor collects all the dirt and grease from the liquid, then it remains only to remove it and strain the contents of the pan.

Method 5. When the water boils, put a whole carrot and onion in a saucepan and cook until the meat is ready. In the process, remove the foam from the surface. Discard vegetables after cooking. The broth will turn golden, but at the same time transparent.

Method 6. A simple but unusual secret - put a lid or plate on the bottom of the pan. If the meat does not come into contact with the bottom during cooking, there will be less turbidity.

Broth draw

Many cooks use this method. There are two ways to stretch. Let's consider both.

Guy with minced meat

We will need: 1 egg white, 300 g ground beef, 1 glass of broth.

Boil the beef broth, let it cool, then strain and free from excess fat. Beat the protein, put in minced meat and pour a glass of cold broth. Mix well into a single mass and put in the refrigerator for 20-30 minutes.

We heat the remaining broth, put a guy from the refrigerator there, rubbing it so that there is not one lump. After stirring well, close the lid, and cook for 30-40 minutes over low heat. At the end of cooking, the guy will fall to the bottom, and pure broth will rise to the top. Strain it and make any soup. Minced meat can be used as a filling for casseroles, pies or other similar dishes.

Protein brace

You will need 1 grated carrot and whipped fresh protein.

Grated carrots are mixed with whipped protein, introduced into the broth, which has cooled to 70 degrees, then heated to a boil and simmered for about an hour over low heat. All the turbidity will curl up and float up, and then don’t miss it and carefully remove the foam from the surface, and at the end of cooking, strain.

Helpful Hints:

Salt water should be 30-40 minutes before readiness, so as not to slow down the process of cooking meat.

If you need a dietary broth, boil it in the second water, and if you want a rich one, add the bones.

Whenever you want to make the broth transparent, remove the foam from the surface during the cooking process, and soak the meat in cold water before placing it in the pan.

Before cooking, chicken meat must be washed, skinned and fat removed.

Meat broths can be prepared from any meat (beef, pork, veal, etc.). The main difference between meat broth and chicken broth is that it takes much longer to cook and is more fatty. Meat broths are used to prepare various soups, cabbage soup, borscht and other first and second courses. The easiest way to make a soup based on meat broth is to add vegetables (potatoes, carrots, onions, etc.) and seasonings. Peas, bay leaves, herbs, roots are added to the broth. For richness and flavor, you can add tomato paste, lecho or other sauce to the soup. For two to three liters of broth, one medium onion, medium-sized carrots and a few stalks of celery are enough. Meat broths go well with leeks, parsnips, turnips.

Meat broths can also be prepared with mushrooms, rice, millet, pasta, meatballs, etc. The taste of meat broth mainly depends on the meat used. It must be fresh. For beef soups, it is better to take young beef (not older than three years). Such meat is very juicy, soft and less fatty. To prepare first courses on meat broths, you need to take meat on the bones; during the cooking process, the bones release a large amount of extracts that make the soup fragrant and rich.

For pork broths, it is best to use a spatula, for beef, necks and brisket are suitable, to cook lamb soup, you can use a spatula, medallions or brisket. Cooking time for meat broth depends on the size of the pieces and the stiffness of the meat. For young meat, an hour and a half is enough, for older meat, the cooking time increases to two to three hours.

Meat broth - preparing food and dishes

To prepare meat broth, you will need a large saucepan, a frying pan, a cutting board, knives for cutting and cutting meat, gauze for filtering.

Before cooking, the meat must be washed and cut, vegetables washed, peeled and chopped. Prepare the right amount of herbs, spices and seasonings.

Meat broth recipes:

Recipe 1: Meat Broth

Take this recipe as a base for any first course. Add new ingredients each time - and you will get completely different dishes. On such a broth, you can easily cook cabbage soup, borscht, and various soups.

Required Ingredients:

• Beef and pork - in equal shares;
• Onions and carrots - for taste (optional);
• Spices (salt, pepper;
• Bay leaf;
• Water - about three liters.

Cooking method:

To begin with, we will process the meat: wash it and cut off the veins with skins. It is better to take the meat on the "sugar bone" - the soup will come out rich and rich. We put the pieces in a large saucepan and pour water into it (take water according to the amount of meat and the desired concentration of the broth). We put the pot on the stove. As soon as the water boils, reduce the fire, remove the foam with a slotted spoon. We clean the onion with carrots and throw it into the pan, if desired, you can also add roots. Add bay leaf (1-2 pcs.). It is impossible to name the exact time for how long the meat broth should be cooked - it depends primarily on the quality of the meat itself. On average, the broth needs to be cooked for about an hour and a half (sometimes more) over low heat. We check the readiness of the meat with a knife. At the end of cooking, you need to take out the vegetables and bay leaf - we will no longer need them, since they have already given up all their taste and aroma. Put the meat on a plate and remove from the bones, cut into portions. We filter the broth. Then you can add any ingredients: vegetables, herbs, mushrooms, etc. When serving meat broth, put pieces of meat on the plates.

Recipe 2: Meat broth in a slow cooker

A slow cooker not only replaces the mass of kitchen utensils, but also greatly facilitates the cooking process. Just prepare all the products, put them in the device, set the mode and go about your business. Meat broth from a slow cooker is no worse than cooked in the usual way on the stove.

Required Ingredients:

• Meat (one or two types) - we take depending on the desired richness;
• Lukovichka;
• Carrot;
• Black pepper;
• Salt;
• Lavrushka.

Cooking method:

Wash the meat properly, cut it into pieces, put it in a slow cooker. We clean onions and carrots. We cut the carrots into circles and send them to the slow cooker after the meat, put the whole onion. We throw lavrushka, pepper and other spices. Fill all the components with water, usually for broths pour water to the maximum mark. We set the “stewing” mode for an hour and a half (for tougher meat, the time can be increased). After the broth is cooked, strain it from vegetables, parsley and pepper. Rich meat broth is ready!

Recipe 3: Meat broth with vegetables

Very tasty meat broth, which is prepared with vegetables: carrots, onions, tomatoes, potatoes and zucchini. A sauce is also used here, which gives the soup a rich taste and aroma.

Required Ingredients:

• Carrot;
• Bulb;
• ½ zucchini;
• Tomato;
• Half a glass of lecho;
• Two cloves of garlic;
• Several potatoes;
• Greenery;
• Salt;
• Pepper;
• One and a half liters of meat broth.

Cooking method:

We clean the vegetables, remove the skin from the tomato (for this we scald it with boiling water). Cut the onion into thin half rings. We cut the potatoes, carrots and zucchini into strips, finely chop the garlic, cut the tomato into small pieces. After the broth boils, we throw potatoes into it. After a few minutes, spread the carrots with onions. A little later, add garlic and zucchini. Later we add lecho with tomato and herbs. At the end, salt and pepper the meat broth to taste. Boil until all the vegetables are ready and leave to infuse.

Recipe 4: Meat broth with herbs and eggs

Simple meat broth with herbs and eggs. A very light and satisfying first course, for the preparation of which you do not need a lot of products.

Required Ingredients:

• A kilogram of beef (pulp);
• 0.25 kg of bones;
• Bulb;
• Carrot;
• parsley roots;
• boiled eggs;
• Salt;
• Pepper;
• Greenery.

Cooking method:

We fill the bones with water and begin to cook, periodically remove the noise. Cook the broth for about an hour, then lay out the pieces of meat, remove the foam. Salt the soup after a few minutes, continue to cook the broth until the meat is soft. We cut the roots with onions and bake for half an hour in the oven. We put the baked vegetables in the soup half an hour before the end of cooking. Ready meat broth filter, season with pepper. Serve with half a boiled egg and chopped herbs.

Recipe 5: Meat Broth with Rice

Another option for a hearty second course based on meat broth. Rice, vegetables, herbs and spices are used here for taste.

Required Ingredients:

• A kilogram of meat on the bone;
• Potatoes - a few pieces;
• Lukovichka;
• Carrot;
• 80 g of swede;
• 45 g fat;
• parsley root;
• Allspice;
• Bay leaf;
• Parsley;
• Dill;
• Salt.

Cooking method:

Rice is washed and placed in the soup after the meat is cooked. We cut onion, carrot, swede, parsley roots into strips. Vegetables are fried in oil along with bay leaves and sweet peas. We spread the vegetable dressing and potatoes in the soup. At the end, add greens. Cook until all products are ready.

- It is better to take meat for broths on the bones - the soup will turn out to be more saturated and rich;

- Ready meat broth must be filtered. Only in this way does it turn out clean and transparent;

- Spices should be added at the end of cooking. At the beginning of cooking the broth, you can add a little salt, at the end you need to try the soup and if there is not enough salt, add more salt;

- Particular attention should be paid to water. It is recommended to take clean water: spring, from a well, filtered or purchased in bottles. The liquid should not be too hard, otherwise the meat will not be able to give all its taste. For a kilogram of meat pulp, two or three liters of liquid are usually taken. It depends on how fat and concentrated the broth should be;

- When cooking meat broth, you need to take into account the fact that some of the water will boil away. Therefore, fluids must be taken with this factor in mind.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Chicken broth soup is a classic dish that has been familiar to us since childhood. In the cold season, a fragrant, hot drug will not only satisfy hunger, but also help to warm up. The dish, at first glance, is very simple, but experienced housewives know special secrets and subtleties. Properly cooked chicken broth is an excellent base for a variety of soups.

How to make chicken broth

The taste and concentration of the broth largely depends on the bird, so try to buy homemade chicken soup - so the soup will bring maximum benefits. A rich liquid will come from a whole bird or from a piece of meat with bones. You should not cook the broth only from chicken fillet. Try to fill the bird only with cold water, and after boiling, remove the foam, add vegetables.

chicken broth recipes

After reading the recipes, you will not have a question about how to cook chicken broth. A low-calorie meal can be included in your daily diet. Add seasonings, vegetables, grains and other additives to your broth to your liking. Before cooking, thoroughly wash the chicken under running water, if necessary, cut into small pieces.

From chicken

• Cooking time: 65 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 36 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.

If you don't know how to cook chicken broth, try this method. The liquid can be used as a base for soup, or consumed as an independent dish. The broth has valuable nutritional properties, rich in protein. In order to make the dish even healthier, the first broth is drained during the cooking process. This helps to reduce the amount of purine bases.

Ingredients:

• chicken - 1.5 kg;
• salt - to taste.

Cooking method:

1. Put the whole bird in a saucepan, pour water. Put to boil.
2. Avoid strong boiling. If foam appears, remove it with a slotted spoon.
3. Salt, reduce heat, close the pan with a lid and cook for about an hour.

From chicken breast

• Cooking time: 1 hour.
• Servings: 3 persons.
• Calorie content of the dish: 113 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Chicken breast broth is a low-calorie first course that can be given to children on a diet. Give preference to poultry, then your dish will be richer, it will acquire a pleasant golden color. You can place the boiled breast in the broth when serving or serve separately. Put fresh herbs on a plate to make the first dish even tastier.

Ingredients:

• chicken breast - 200 g;
• salt - 5 g;
• dill - 5 g.

Cooking method:

1. Pour water over the chicken, salt, put the container on medium heat.
2. When the liquid boils, reduce the temperature, remove the foam. Boil for about an hour.
3. 10 minutes before the chicken is ready, put the greens.

From legs

• Cooking time: 95 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 129 kcal / 100 g.
• Purpose: lunch.
• Cuisine: European.
• Difficulty of preparation: easy.

In the photo, we often see a beautiful golden chicken broth. By following the instructions in the recipe, you too can make this dish. Leg stock is an excellent base for soups. Before cooking, it is recommended to soak the meat in cold water for an hour. To reduce the amount of fat, remove the skin from the legs.

Ingredients:

• chicken legs - 1 kg;
• salt - 5 g.

Cooking method:

1. Place the bird in a saucepan, add water.
2. Wait until boiling, remove the foam, add salt.
3. Cook the chicken legs over low heat for about 90 minutes.
4. Remove the saucepan from the heat.

From chicken thigh

• Cooking time: 1 hour.
• Servings: 3 persons.
• Calorie content of the dish: 80 kcal / 100 g.
• Purpose: lunch.
• Cuisine: European.
• Difficulty of preparation: easy.

Chicken drumstick is well suited for simmering rich, golden broths. You can use the finished meat in other dishes, or, dividing it into small pieces, leave it in the soup. Take at least 3 legs, from a smaller amount the taste will not be bright enough. To remove excess fat and reduce calories, remove the skin before heat treatment.

Ingredients:

• chicken drumstick - 4 pcs.;
• salt - 5 g;
• bay leaf - 2 pcs.;
• allspice - 5 g.

Cooking method:

1. Fill the thigh with water.
2. Wait for the foam to appear, remove it with a slotted spoon.
3. Salt water, add spices.
4. Let the broth simmer for 1 hour at the lowest temperature.

With potato

• Cooking time: 1 hour 10 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 102 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The recipe for chicken broth with potatoes allows you to prepare a first course that can replace a full meal at lunch. It is better to use starchy varieties of vegetables that are well boiled. How much to cook chicken for broth depends on the age and size of the bird. Even the most inexperienced housewives will be able to cook a delicious soup using this chicken broth recipe.

Ingredients:

• chicken - 1 kg;
• potatoes - 500 g;
• salt - 5 g;
• parsley - 10 g.

Cooking method:

1. Put the chicken in a saucepan, add water.
2. Bring the liquid to a boil, remove the foam, salt.
3. Add potatoes, cook over low heat.
4. Put the parsley into the boiling broth 5 minutes before the end of cooking.

with egg

• Cooking time: 85 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 151 kcal / 100 g.
• Destination: for lunch.
• Cuisine: Russian.

The recipe will allow you to prepare a delicious broth that can become your favorite food. Healthy and natural ingredients will quickly satisfy your hunger. In order to prevent your soup from turning cloudy, be sure to remove the foam and reduce the temperature to a minimum. Give preference to homemade chicken and eggs, especially if you are cooking for a small child.

Ingredients:

• chicken meat - 400 g;
• carrot - 1 pc.;
• egg - 1 pc.;
• onion - 1 pc.;
• potatoes - 3 pcs.;
• salt - to taste;
• dill - 10 g.

Cooking method:

1. Place the meat in a pot of cold water.
2. After boiling, remove the foam, reduce the heat and put a whole onion.
3. After 10 minutes, add vegetables, boiled eggs, herbs.
4. Turn off the fire after half an hour.

With vegetables

• Cooking time: 2.5 hours.
• Servings: 7 persons.
• Calorie content of the dish: 152 kcal / 100 g.
• Purpose: lunch.
• Cuisine: European.
• Difficulty of preparation: medium.

Recipes for the first chicken with vegetables have long won the hearts of many housewives, as this is a simple and very healthy potion. How to cook a dish if there is no time? - the answer to this question you will find in the recipe. Take a variety of vegetables, combine them for the perfect taste. Depending on the season, you can add fresh herbs or a variety of dry seasonings.

Ingredients:

• chicken meat - 500 g;
• carrot - 1 pc.;
• onion - 1 pc.;
• celery stalks - 2 pcs.;
• salt - to taste;
• dill - 10 g.

Cooking method:

1. Fry onions with carrots, celery until tender, salt.
2. Rinse the meat, place in a saucepan, add ready-made vegetables and herbs.
3. Pour everything with cold water, leave on medium heat until boiling.
4. Remove the foam, turn off the gas, cook until tender.
5. Turn off, let it brew for an hour.

rich

• Cooking time: 75 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 181 kcal / 100 g.
• Purpose: lunch.
• Cuisine: European.
• Difficulty of preparation: medium.

Rich broth is a great way to satisfy your hunger. This is a tasty, healthy food that is suitable for adults and for children from a very young age. Follow the instructions exactly in the recipe and you will be able to cook a clear broth. Homemade noodles, cereals will be a great addition. In order for the soup to turn out rich, do not forget to remove the foam.

Ingredients:

• chicken - 1 pc.;
• carrot - 1 pc.;
• onion - 1 pc.;
• black pepper - 5 pcs.;
• oil - 1 teaspoon;
• garlic - 2 cloves;
• pasta - to taste;
• parsley - 1 bunch;
• bay leaf - 3 pcs.;
• salt - to taste.

Cooking method:

1. Put the whole chicken in a saucepan, cook over low heat for about an hour.
2. Then the broth is filtered.
3. Cut vegetables, put in water.
4. After a couple of minutes, add small pasta, herbs.
5. After boiling the broth, turn off the burner, season.

Easy

• Cooking time: 55 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 179 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Poultry broth is a delicious meat product that perfectly satisfies hunger. The use of chicken soup is allowed even for those who adhere to a diet. The cooking process is simple and does not take much time. If you don't have skills in cooking liquid dishes, try this method. Your family will definitely appreciate the wonderful taste and aroma of the broth.

Ingredients:

• chicken meat - 500 g;
• salt - to taste;
• parsley - to taste.

Cooking method:

1. Put the ingredients in a cooking pot, add water.
2. Cook over medium heat until boiling, remove the foam.
3. Add salt and herbs.
4. Boil the first for another 40 minutes.

Video

Properly cooked broth is aerobatics in cooking. The quality of the finished soup, sauce or aspic cooked on it depends on it. And the fish or meat broth itself is already an independent dish. It can be served with croutons, pies or by adding a boiled egg. Unfortunately, sometimes the broth becomes cloudy and loses its appetizing appearance. What to do in this case? How to make the broth clear again?

What determines the transparency of the broth

In many ways, from the products from which it is prepared.

1. The fatter the meat, the more likely the broth will be cloudy. During cooking, the fats become liquid and form an emulsion with it. The longer the broth is cooked, the more likely it is that the fats will break down into fatty acids and glycerin and the broth will become cloudy.


2. From defrosted meat, the broth often turns cloudy than from fresh. When defrosting, the meat loses juices, which turn into water during cooking. The broth becomes more nutritious and saturated, but some of the proteins coagulate, forming foam, which causes the loss of transparency.


3. If the water boils strongly during cooking, the broth, even from chicken breast, is guaranteed to turn out to be cloudy. When boiling, small drops of fat and protein flakes are mixed, which form an emulsion and make the broth cloudy.


4. It is important to remove all pop-up foam when boiling until it stops forming. Otherwise, the broth will become cloudy.

The fat content of the meat used for cooking affects the clarity of the broth.

The quality of meat or fish does not always depend on us, but the correct preparation in order to achieve maximum transparency is in our hands. To do this, it is useful to know some rules:

1. Before cooking, the products must be thoroughly washed with cold water, they should not be left with blood.


2. Products need to be laid in cold water, if the goal is to cook not meat, but broth. So everything valuable will gradually move from meat to liquid and the broth will turn out tastier and richer. If the meat is placed in hot water, the proteins on the surface will coagulate, the pores will close, and everything of value will remain in the meat. Which is good for meat, but bad for broth.


3. Bring the water to a boil with strong heat, reduce to a small one, after removing the foam, cook at a minimum. Water should not boil, but only sway.


4. We only cover the pan with a lid, but not tightly, otherwise the broth will begin to boil and lose transparency.


5. After boiling, remove all the foam. We do this until it forms. Most sources advise doing this with a slotted spoon, but better with a spoon, it turns out cleaner. It is also advisable to remove excess fat.

How to Make a Clear Broth for Poultry, Meat or Fish Soup

To cook a clear broth, you need to know some rules and follow the instructions clearly.

1. Let's prepare the products: we cut the meat into small pieces, we clean the bones, we chop them, we get rid of gills and eyes from fish heads, we also chop large heads. Kura can be put in whole.

Chicken for broth can not be cut, but boiled whole

2. Thoroughly wash the products, but do not wring out so that they do not lose juices.

To prepare the broth, the products are poured with cold water.

3. On high heat, bring to a boil under a tightly closed lid.

So that the broth is not cloudy, you need to remove all the foam

4. Pour a spoonful of cold water, after boiling, remove the foam that has surfaced. We repeat three times.
5. Reduce the heat to the minimum, open the lid or remove it completely. From time to time we remove the foam and fat.
6. We put the roots and vegetables and, if necessary, salt: chicken broth - 15-20 minutes, meat - 30 minutes before the end of cooking, put salt in the fish broth immediately after boiling.

Vegetables and roots will make the broth more tasty and fragrant.

7. We put seasonings and herbs. For broths, a "bouquet garni" is made.
8. Cook until tender. You can determine the readiness of the meat. To do this, the thickest edge must be pierced with a chef's needle or just a fork. If they go in easily, the meat is ready.
9. We take out the meat, throw out the vegetables, filter the broth through a fine sieve or cheesecloth in 2-3 additions.

Chicken and egg broth - a tasty and healthy dish

"Bouquet garni" - a mixture of spicy herbs tied with a thread. It dips into the broth when cooked, then is taken out and thrown away. The classic bouquet includes bay leaf, parsley and thyme. Herbs vary depending on the recipe.

Bouquet garni is spicy herbs for cooking broth, tied with thread

For small seasonings, such as peppercorns, you can make a knot of gauze or a wide bandage and lower it into the pan. If you are straining the broth, seasonings can be put directly into the pan, then they will remain on the sieve.

To make the broth even more transparent, you can cook the dish for 15 minutes after boiling, drain the water, wash the meat and dishes again, pour cold water again and cook as described above. It is believed that in this way you will get rid of all the harmful substances and antibiotics contained in the products. A controversial statement, since most of the nutrients also pass into the broth in the first 20 minutes.

How to cook broth from chicken or breast

Cooking time depends on the age of the bird and the size of the piece, from 40 minutes to 2 hours. If a dietary broth is being prepared, it is recommended to remove the skin, it contains a lot of fat. If you are simmering broth with giblets, don't put in the liver, it will add flavor and may cause the broth to become cloudy.

They say that to make the broth golden, you need to use a certain type of chicken: skinny and preferably one that has reached on foot 🙂 yykh I'm serious. I was enlightened by my father-in-law, who lives in Perm and who always buys a certain type of chicken for broth, her bones still don’t gnaw at all. 🙂 The broth is excellent.

Base for beef or pork soup

It is desirable to take meat with a bone. A pitted broth is like a song without accompaniment. Okay, but something is missing. You can also cook bone broth, without meat. The bones are pre-cut into pieces, the tubular ones are boiled whole. Wash prepared foods, clean the bones. Beef broth is cooked for 3 hours, pork - 2 hours, bone - 4-5 hours. Salt is added 30 minutes before the end of cooking, then roots and herbs are added.

How to make a delicious decoction of fish

Fish broth is cooked no longer than 40 minutes, salt is recommended at the beginning of cooking.

A well-cooked broth must be transparent, with glitters of fat on the surface.

Carrots, onions, celery and parsley root are put in meat and chicken broths, onions and parsley greens are put in fish broths.

To give chicken broth a nice golden hue, add the onion skins to it while it cooks. You can boil the husk in a separate bowl, and then add the broth to the dish. This will improve its color and enrich it with vitamins. Another option is to caramelize the sugar until dark and then pour it into the broth. But this is a matter of taste.

Basis for jelly and aspic

For cooking jellied meat, it is very important to properly prepare the products. Since those parts that are not used in other dishes - legs, tails, heads - go to jellied meat, they must be processed before cooking. The aspic kit must be pre-soaked in cold water for 3-12 hours to remove excess blood and soften the skin. After that, scrape the meat ingredients with a knife and wash again.

Next, as usual, put the food in a saucepan, add cold water, bring to a boil, remove the foam and cook over low heat for 15 minutes. But in this case, it is appropriate to drain the first broth. This will not only allow for greater transparency, but also reduce the calorie content of the jelly, because we are cooking a very rich broth.

The washed meat is poured with cold water, brought to a boil and, as described above, boiled for 5-6 hours over low heat. A multicooker helps a lot in this process, but if it is not there, it is quite possible to get by with a stove. Vegetables and roots are laid 1 hour before the end of cooking, salt and spices are added 30 minutes before.

As you can see, the preparation of a clear broth requires attention and a reverent attitude. But if for some reason it is still cloudy, you need to lighten it.

Broth for jelly must be cooked over very low heat, otherwise it will become cloudy

How to Clarify Cloudy Fish, Chicken or Meat Broth

A brace will help restore the transparency of the broth. From the name it is clear that the guy exists to pull the dregs, fat and foam flakes from the broth onto itself.

The easiest way to stretch is with egg white. Beat the egg white slightly with a fork and in a thin stream, while stirring, introduce into the broth that has cooled to 70 degrees. Bring to a boil, reduce heat and simmer for 2-3 minutes, stirring occasionally. The protein will capture all the turbidity from the broth and sink to the bottom. It remains only to strain it.

I don’t use an egg, but only protein, and sometimes several proteins ... (one per 1.5 liters of broth) it curls up with grains of meat and foam that create turbidity, it’s easier to filter in this form ... but I often filter through a paper filter that is used in a coffee maker, before just through a waffle towel

Melwin

Another way is to add minced meat diluted with water to the broth. For meat broth, minced meat is taken, for chicken - chicken. Mixed with egg white, diluted with a little cold broth or water. Minced meat is introduced into the broth, mixed, the dish is allowed to boil and boiled for several minutes. The stuffing will cook and sink to the bottom. After that, the broth must be filtered through a fine sieve or cheesecloth.

Instead of minced meat, you can use grated carrots, then you do not need to dilute with water. The main principle: there should be a protein in the guy that will bind the turbidity.

For fish broth in the old days, a brace from pressed caviar was used. Now you can do with egg white.

Video: how to cook a clear broth - a master class from chef Ilya Lazerson

Now you know how to make a clear broth and how you can restore transparency to it. The main thing is to follow the rules and do not forget about some tricks that even professionals use, because no one is immune from mistakes.