Chicken Broth

Chicken Broth

Chicken broth is one of the most versatile. With it you can cook soups not only with chicken, but also with any other meat, as well as with mushrooms, some vegetables. It is used for making sauces, main courses. Nutritionists advise to include it in the diet of those who follow a specific nutritional plan to lose weight or recuperate after an illness. It is also suitable for baby food. Properly cooked, it is tasty in itself, especially if it is supplemented with noodles, boiled egg, croutons. Delicious and healthy dish will be, if you know how to cook chicken broth. A culinary mistake will result in a muddy, unappetizing and unhelpful liquid that nobody wants to eat.

Cooking Features

The process of cooking chicken broth is not difficult, but it has many subtleties, without knowing which it is better not to start cooking it so as not to spoil the products.

  • The right choice of products is the key to success. Broth can be cooked from whole chicken or from its parts. The most nourishing and fragrant is obtained by cooking chicken legs, wings, that is, those parts of chicken in which there are a lot of bones and dark meat. However, it may contain a lot of fat and harmful substances. Chicken breast broth is obtained light, light, but pleasant aroma, typical of chicken broth, it is too weak. For children and people recovering from an illness or surgery, they are preparing just that. Medium-rich broth is obtained by using the soup set, which is dominated by the back of the bird, its neck, wings and cartilage. The broth, ideal on a saturation, will leave when cooking the whole chicken or its half.
  • Broth can also be cooked from frozen chicken or its parts, but they must first be allowed to thaw at room temperature. The meat of a bird that has been in freeze after cooking will be less tasty and juicy than fresh, but this will have almost no effect on the quality of the broth itself.
  • Among the cooks there is no consensus on when to pickle chicken broth: when boiling or 20 minutes before readiness. In the first case, the broth will be richer, as the chicken will give him all the juice, but the meat itself will be less juicy. In the second case, you will save the pleasant taste of meat and will be free from the risk of over-salting the soup, but it will be less rich and fragrant. Each hostess has the right to choose an option that is more appropriate to her tasks.
  • If you want to get fragrant broth, chicken is poured with cold water, and then put on the stove. If the bird is dipped in water after it boils, it will not give the broth as much flavor and nutrients as we would like.
  • Some housewives, after the water in which the chicken is boiled, will boil, wait for the formation of foam, then drain the water, pour the chicken with clean water and already boil it until ready. It is advisable to do this if the dish is prepared for a weakened by the disease of a person or a child, as it allows to get rid of harmful substances that may be contained in the chicken. If a bird from a farm whose quality of products you fully trust, it makes no sense to drain the water - this negatively affects the organoleptic qualities of the broth.
  • In order for the broth to be transparent, the foam that forms on the surface after boiling water must be removed with a slotted spoon. Boil the broth should be ajar the lid, over low heat, not allowing it to boil violently. After cooking, it should be filtered.
  • To give the broth an appetizing golden hue, put an unpeeled onion or onion peel into it.
  • Broth will be more fragrant if you add onions, carrots, parsley and celery roots to it when cooking. If you want to enrich the bouquet with the help of spices (bay leaf, peppercorns), you should put them in the broth 5-10 minutes before it is ready, otherwise it will get a bitter taste. Spices and vegetables from the broth after bringing it to readiness are discarded.

Housewives may be interested in the question of how much chicken is needed per pan in order to get the optimum broth. 0, 75-1, 35 kg of chicken is required for 5 liters of water, the broth from this amount will be slightly less, because some of the water boils when boiled. On a three-liter chicken pan will need half the amount.

The cooking time depends on which chicken you cook or which parts of the poultry you use:

  • if you have a shop chicken weighing up to 1, 5 kg, then broth should be boiled out of it for 1, 5 hours;
  • when boiling half chicken, legs, soup set to get broth and bring the meat to readiness will be enough for 1 hour;
  • chicken breast and wings broth are cooked for 40-50 minutes;
  • Chicken fillet cooked just half an hour after boiling water in a saucepan;
  • if you have a homemade chicken, the broth from it should be cooked for 2-3 hours depending on its size, especially long-boiled chicks that are grown for other purposes.

Knowing the rules of cooking chicken broth, even an inexperienced hostess will make it tasty, appetizing and fragrant.

Whole chicken broth

Composition:

  • chicken or half chicken - 0, 75-1, 25 kg;
  • carrots - 1 pc .;
  • onions - 1 pc .;
  • fresh dill - 50 g;
  • fresh parsley - 50 g;
  • water - 5 l;
  • salt - 20 g;
  • black pepper peas - 10 pcs .;
  • bay leaf - 2 pcs.

Method of preparation:

  • Rinse the chicken, cut it in half, place it on the bottom of a 6-liter or deeper pan.
  • Fill with cold water, put on medium heat, wait for boiling.
  • Remove the foam formed on the surface with a skimmer.
  • Salt using half the amount of salt indicated in the recipe.
  • Peel the carrots, remove the top layer of husks from the bulb. Put the vegetables in the pan.
  • Cook the soup for another 5 minutes, removing the froth.
  • Turn down the heat, cover the pot with a lid, leaving a small gap.
  • Boil for an hour, check the chicken's readiness by poking it with a knife. If the knife enters easily, it is ready. Otherwise, boil more, until ready.
  • Add pepper and bay leaf, add salt and cook for 10 minutes.
  • Remove chicken and vegetables from the broth. Broth strain.
  • Add chopped greens, boil for 5 minutes.

Cooked broth can be served as a separate dish or used to make filling soups. It can be stored in the refrigerator for 5 days, in the room it will not deteriorate within 24-36 hours, depending on the ambient temperature.

Chicken Soup from Soup Set

Composition:

  • chicken soup set - 0, 5 kg;
  • water - 2, 5 l;
  • black pepper peas - 5 pcs .;
  • bay leaf - 1 pc .;
  • salt - to taste.

Method of preparation:

  • Rinse the back, cartilage, wings, and other parts of the chicken that make up the soup set well. Put them in a saucepan, cover with water.
  • When water boils, drain it. Fill the bird with fresh water. Bring to a boil.
  • Cook for 10 minutes, removing the foam. Pickle. Cover with a lid, reduce heat.
  • Cook for 40 minutes, add bay leaf and pepper, continue cooking for 10 minutes.
  • Take out the chicken, strain the broth.

This variant of cooking chicken broth is the most economical if you do not need chicken meat, but only broth itself is needed.

Chicken wings broth

Composition:

Chicken Broth
  • chicken wings - 0, 5 kg;
  • water - 2, 5 l;
  • carrots - 1 pc .;
  • onions - 1 pc .;
  • allspice peas - 5 pcs .;
  • salt - to taste.

Method of preparation:

  • Put the chicken wings washed in running water into a saucepan.
  • Place the peeled and washed vegetables in the same place.
  • Fill the food with water, put the pan on the stove.
  • Over medium heat, bring to a boil. Cook for 10 minutes, removing the foam.
  • Turn down the fire. Boil, covered with a lid, half an hour.
  • Add pepper, cook another 5 minutes. Take out the wings and vegetables.
  • Strain the finished broth and bring to a boil again so that it does not spoil longer.

Chicken wings broth is rich but fat. For diet food, it is not suitable.

Chicken feet broth

Composition:

Chicken Broth
  • chicken drumsticks - 0.5 kg;
  • water - 2, 5 l;
  • carrots - 1 pc .;
  • onions - 1 pc .;
  • black pepper peas - 3-4 pcs .;
  • allspice peas - 2-3 pcs .;
  • bay leaf - 1 pc.

Method of preparation:

  • Wash chicken drumsticks, put them in a saucepan.
  • Send peeled vegetables to chicken meat.
  • Bring to a boil, remove the foam. Turn down the heat.
  • Boil, removing the foam, 5-10 minutes, then cover with a lid, leave to boil for half an hour.
  • Add salt and spices, cook for another 5-10 minutes.
  • Take the chicken drumsticks out of the broth, discard the vegetables. Broth strain.
  • Remove the meat from the legs, put it in the broth.
  • Bring the broth to a boil, boil for 2-3 minutes.

Flavored, rich broth can be served as a first course. When serving it is nice to sprinkle with fresh herbs. It should be added directly to the plates so that the broth is not soured.

Broth of chicken legs cooked the same way as from the legs, but the cooking time must be increased by 20 minutes.

Chicken Breast Broth

Composition:

  • chicken breast - 0, 4-0, 6 kg;
  • water - 2, 5 l;
  • onions - 1 pc .;
  • carrots - 1 pc .;
  • celery root - 50 g;
  • salt - to taste.

Method of preparation:

  • Wash the chicken breast. If you want to make her diet broth, remove her skin. For more rich broth skin can be left.
  • Wash vegetables. Onions can be not peeled, celery root and carrots should be peeled and cut into large pieces.
  • Place the vegetables and celery root on the chicken breast. Add water.
  • Put the pan on the fire. When the water in it boils, remove the foam, reduce the intensity of the flame. Pickle. Boil, covered with a lid, but leaving a gap, 40 minutes.
  • Remove vegetables and chicken breast from broth. Broth can be drained and brought back to the boil, you can not filter.

Chicken broth is cooked the same way as breast, but it takes 10 minutes less time to cook it. This broth is best suited for diet.

Fragrant chicken broth - a delicious first course. Often it is used as the basis for the preparation of filling soups, sauces. This dish is recommended for children and diet. If you cook it properly, chicken broth turns out transparent and fragrant, has a pleasant taste.

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