How to make the broth clear if it is cloudy? How to cook a tasty and light broth

It is hard to imagine home cooking without appetizing and golden meat broth. He's good as independent dish and is the basis for preparing soups, jellied meats, cereals, meat and vegetable stew, gravy and sauces. Chicken broth is traditionally used to treat a lingering cough, and in order for children to take this “medicine” with pleasure, the broth must be appetizing and rich. It’s not so difficult to cook a delicious meat broth if you know some tricks and don’t skimp on meat.

How to prepare meat broth: which meat to choose

For beef, always choose meat from bulls that are no more than three years old. Veal cooks quickly and is ideal for broth because it is healthy, soft, juicy, lean and contains a lot of collagen, which releases gelatin when cooked. The best pork for broth is lean and tender bacon pigs with a very thin layer of lard, and lamb should be fresh and tender. Chicken broth is made from farm-fresh chickens that are raised without hormones, antibiotics, and never frozen. This is especially important if the broth is intended for baby food or maintaining strength during illness. Rabbit, poultry and its offal, offal, meat bones and smoked meats are perfect for broth. Use of meat different varieties makes the broth more tasty and rich.

Best Cuts for Concentrated Meat Broth

The most delicious is obtained from meat with connective tissue, which releases gelling substances into the broth, making it rich and thick. Tenderloin with different parts animal carcass differs in quality and nutritional value, That's why experienced chefs can determine the “suitability” of meat at first sight. Beef brisket, ham and neck, pork and lamb shoulder, lamb ribs, shanks, brisket and neck. Rabbit and poultry For the broth, you can cook it whole or in parts, it all depends on your culinary preferences. It is best to use fresh meat, but it is not always possible to buy it, so meat from the freezer will do. The main thing is that it is defrosted according to all the rules at room temperature.

How to put meat in water

It is ideal if you cook the broth using spring, well, filtered or bottled water, which must be soft. This is one of the secrets of making delicious broth. So, well-washed pieces of meat are poured cold water and put the pan on the fire. Why do we take cold water, and not boiling water? The fact is that when heated slowly, the meat releases extractive substances and saturates the broth with them. If you put the meat in hot water, then the proteins immediately coagulate, and a film instantly forms on the surface of the meat. It turns out that all the nutrients remain in the pulp. In this case, the meat turns out tender, juicy and aromatic, and the taste of the broth, unfortunately, leaves much to be desired.

For this reason, to create an appetizing broth, the meat is poured only with cold water, and you should not cut it into pieces. small pieces. The meat should release its juices slowly to enrich the flavor of the broth. How more water, the less concentrated the broth will be - usually take up to 3 liters of water for 1 kg of meat with bones.

How to cook clear meat broth

To make the broth transparent, some housewives pre-soak the meat for several hours in cold water, and then cook it, draining the old water. Naturally, the water will evaporate during the boiling process, but you should not add it, otherwise the broth will become cloudy and its taste will disappoint you.

Do not allow the liquid to boil violently and remove the foam in time, which will settle to the bottom in large, ugly flakes, and the broth will lose its appetizing appearance. Good effect give an onion or eggshell- they are added to the water at the beginning of cooking. After the broth is ready, you must strain it, otherwise it will be cloudy. And, by the way, if you cook broth only from boneless meat tenderloin, it will turn out much clearer.

Vegetables, spices and herbs

Classic additives for preparing meat broth are carrots, celery root and onions. For taste, you can add turnips, garlic, cloves, black peppercorns, various roots and tied bunches of herbs. The French flavor the broth famous seasoning“Bouquet garni”, which includes thyme, leek, Bay leaf and parsley. If you first fry the vegetables in a frying pan without oil or bake them in the oven, the taste and aroma of the broth will be more original and vibrant. Vegetables are added half an hour before the dish is ready. It's interesting that if you add it to water onion skins, the broth will acquire a golden color, and a piece of dry cheese will give it an unusual piquancy.

A few subtleties of cooking broth

Before boiling, close the pan tightly with a lid, and then cook without a lid, so that drops of evaporating moisture do not spoil the taste of the dish. Fat that appears on the surface is usually removed, and not only for dietary purposes. The fact is that a large number of fat gives the broth an unpleasant oily-soapy taste. But don’t rush to part with this valuable product - you can fry vegetables on it to season soups.

It’s good if the pan has thick walls and a bottom. This will allow the broth to cook evenly and slowly, which will improve its taste and aroma. It is better to add salt at the very end, you don’t know how much liquid will boil away during the cooking process, and it will be very annoying if the broth turns out to be too salty.

How long does it take to cook the broth? Already, appetizing smells are spreading throughout the apartment, and the stomach begins to growl treacherously, and the household members eagerly glance at the clock - when is it time for lunch? Veal and rabbit broth is cooked for up to 1.5 hours, until beef or smoked meat is ready you will have to wait longer - 2.5–3 hours, pork - up to 2.5 hours, chicken - 1-2 hours, and lamb - up to 2 hours . The main thing is not to overdo it, as overcooked broth takes on an unpleasant taste.

There is another way to check the readiness of the broth - pierce the meat with a knife. If the knife enters the pulp easily, it means the meat is cooked and you can separate it from the bones. The bones are usually cooked for some more time, and the meat is either cut into pieces and returned to the pan, or left for a second course. After straining the broth, the bones, vegetables and spices are thrown away - they have done their job and imparted vitamins, nutrients, taste and aroma to the dish.

If you don’t have time and need to cook quick meat broth, you can make it from chicken, beef, lamb or minced pork. The cooking technology remains the same, and the time is reduced to half an hour. However, it is advisable to let the broth brew for 20 minutes and then serve. In a slow cooker, meat broth takes the same amount of time to cook, but the cooking process is greatly simplified. You will still have to remove the foam, since scientific and technological progress has not yet gone so far as to entrust this important task to technology, even the smartest.

Fragrant, appetizing and clear broth ready. IN old recipes It is recommended to pour 1 tbsp of meat broth into each plate. l. madera. Or you can do it in a simple way - with fresh herbs, homemade pies, golden brown croutons and toast. You can store the broth in the refrigerator for several days, but it usually disappears from there faster - it’s too tasty!

Broth is an irreplaceable thing in the household. No matter what your broth is made of, it will always come in handy. You can quickly cook it full soup, make a sauce, and just drink it with toasted croutons. You can make broth from vegetables, chicken or meat on the bone. Variations are allowed after mastering the basic broths.

Chicken bouillon

For chicken broth you will need chicken (not fillet, not breasts, but just regular chicken), celery, carrots, onion, salt, garlic, pepper and a good spacious saucepan. Rinse the chicken, place it in a saucepan, cover it with vegetables and roots, cutting them into pieces of approximately the same size, and pour cold water. Bring the water to a boil, skim off the foam and reduce the heat. Boil the broth for an hour and a half to two hours under a loose lid. As soon as the chicken meat begins to easily separate from the bones, the broth is ready. The boiled chicken should be transferred to a clean bowl, and the broth itself should be strained to remove the vegetables. They gave all their juices and flavor to the broth, and we won’t need them anymore. You can salt the broth immediately, but you can leave it unsalted. The finished broth is cooled and poured into containers: it is very convenient to store it frozen. It is simply impossible to compare such broth and the notorious “broth cubes” from the store.

Vegetable broth

Homemade vegetable broth cooks quickly, and the result is always excellent. Vegetable broth is versatile and will come in handy when making sauces, stews and soups. IN general view The recipe for making vegetable broth is simple: take vegetables, water, salt and pepper. All this needs to be boiled for a while and then filtered. What vegetables are suitable for vegetable broth? Yes, any, and sometimes even with the peel. The main thing is to rinse the vegetables thoroughly before cooking. So, put garlic, salt, pepper, fresh and dried herbs, and any vegetables in a large saucepan: carrots, onions, celery, bell pepper, spinach, tomatoes, turnips and most different cabbage. Vegetables are poured with water and cooked for about an hour. The finished broth should be strained and used for its intended purpose, or frozen in plastic containers for future use.

Meat broth on bones

Meat broth is prepared in almost the same way as chicken broth, but it will take more time. Beef, lean pork, lean lamb are suitable for such a broth - the main thing is that there is not only meat in the pan, but also a bone. This broth contains a lot of collagen, so it is very useful for joints, skin, nails and hair. Meat broth contains high concentration nutrients, so it is good for feeding sick and convalescent people.

For the broth, take a kilogram or more of meat with a bone, an onion, two small carrots, a couple of celery stalks, a bunch of parsley, dry herbs and spices, salt, pepper and a couple of cloves of garlic. Raw bones can be roasted in the oven before cooking. Send them there for half an hour and set the temperature to 180 °C. Place the fried bones, meat and chopped vegetables in a saucepan, add water and bring to a boil. If foam appears, remove it with a slotted spoon, reduce the gas and simmer the broth for about three hours. The finished broth is filtered through a metal mesh filter and used for its intended purpose. Like any other broth, it stores well frozen.

Chicken broth soup is classic dish, which is familiar to us from childhood. During the cold season, a fragrant, hot potion will not only satisfy your hunger, but also help you 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 basis For 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 soup chicken- so he will bring soup maximum benefit. The rich liquid can be obtained from a whole bird or from a piece of meat with bones. You should not cook broth only from chicken fillet. Try to fill the bird only with cold water, and after boiling, skim off the foam and add vegetables.

Chicken Broth Recipes

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

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 make 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. To make the dish even healthier, the first broth is drained during the cooking process. This helps reduce the amount of purine bases.

Ingredients:

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

Cooking method:

1. Place the whole bird in a pan and add water. Let it cook.
2. Avoid strong boiling. If foam appears, remove it with a slotted spoon.
3. Add salt, reduce heat, cover the pan and cook for about an hour.

From chicken breast

• Cooking time: 1 hour.
• Number of 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 and acquire a pleasant golden color. Boiled breast you can place in the broth when serving or serve separately. Place fresh herbs on the 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, add salt, and place the container over medium heat.
2. When the liquid boils, reduce the temperature and remove the foam. Cook for about an hour.
3. 10 minutes before the chicken is ready, add the greens.

From legs

• Cooking time: 95 minutes.
• Number of 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 broth made from chicken legs. By following the recipe directions, you too can prepare this dish. Ham broth is an excellent base for soups. Before starting 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 and add water.
2. Wait until it boils, remove the foam, add salt.
3. Cook the legs for low heat about 90 minutes.
4. Remove the pan from the heat.

Chicken drumstick

• Cooking time: 1 hour.
• Number of 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 cooking rich, golden broths. You can use the finished meat in other dishes, or divide it into small pieces and leave it in the soup. Take at least 3 legs; any less, the taste will not be strong enough. To remove excess fat and reduce calories, remove skin before heat treatment.

Ingredients:

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

Cooking method:

1. Fill the drumstick with water.
2. Wait for the foam to appear, remove it using a slotted spoon.
3. Salt the water and add spices.
4. Let the broth simmer for 1 hour on low.

With potato

• Cooking time: 1 hour 10 minutes.
• Number of 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 for lunch. It is better to use starchy varieties of vegetables that cook well. How long to cook chicken for broth depends on the age and size of the bird. Even the most inexperienced housewives can cook tasty soup using this chicken broth recipe.

Ingredients:

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

Cooking method:

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

With egg

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

The recipe will allow you to cook delicious broth, which may become your favorite food. Useful and natural ingredients quickly satisfy your hunger. To ensure that your soup does not turn out cloudy, be sure to skim off the foam and reduce the temperature to a minimum. Give preference 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 meat in a saucepan with cold water.
2. After boiling, remove the foam, reduce the heat and add the whole onion.
3. After 10 minutes add vegetables boiled eggs, greenery.
4. After half an hour, turn off the heat.

With vegetables

• Cooking time: 2.5 hours.
• Number of 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 it is simple and very useful drug. How to cook a dish if you don't have time? – you will find the answer to this question in the recipe. Take a variety of vegetables and combine them to get the perfect taste. Depending on the time of year, 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 the onion with carrots, celery until tender, add salt.
2. Wash the meat, place it in a saucepan, add prepared vegetables, greenery.
3. Fill everything with cold water and leave over medium heat until it boils.
4. Skim off the foam, reduce the gas, and cook until tender.
5. Disconnect and let sit for an hour.

Rich

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

Rich broth is in a great way satisfy your hunger. It's delicious healthy food, which is suitable for adults and for children from a very young age. Follow the recipe instructions exactly and you will be able to cook a clear broth. homemade noodles, the cereals will become great addition. To ensure that the soup turns out rich, do not forget to skim off 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. Place the whole chicken in a saucepan and simmer over low heat for about an hour.
2. Then the broth is filtered.
3. Cut the vegetables and put them in water.
4. After a couple of minutes add small pasta, greenery.
5. After the broth boils, turn off the burner and season.

Easy

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

Broth with poultry carcass is delicious meat product, which perfectly satisfies hunger. Use chicken soup permitted even to those who adhere to dietary nutrition. The cooking process is simple and does not take much time. If you don't have cooking skills liquid dishes, try this method. Your family will definitely appreciate it great taste and the aroma of the broth.

Ingredients:

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

Cooking method:

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

Video

Making broth is a real art; it’s not enough to just put meat in a pan and cook; you need to choose the right cuts that will make the broth play with taste, the necessary fat and aroma. It’s not easy to cook meat broth, but this article will help you understand the science without much difficulty.

Meat preparation

Cooking meat broth begins with the purchase and preparation of meat cuts:

- wings are suitable for chicken broths, chicken feet(the ones sold with claws), necks;

— for beef, you should pay attention to tails, legs (without hooves), large bones with cartilage;

— For pork fat, the front or hind legs, tails, the pig’s “patch” (it contains a lot of gelatin), and ears are suitable.

After purchasing the meat, it is thoroughly washed and free of contaminants, especially pig ears and tails, chopped to medium size so that the meat fits into the pan where the broth will be cooked. This is how fish is prepared, vegetable broths, only for fish you should take fish bones, heads, fins, and for vegetables - carrots, celery root, parsnips, onions.

Meat, fish, and vegetables prepared for cooking are sent into liquid for further cooking. Traditionally, the preparation is placed in a container, filled with water so that it barely covers the food, then the broth will be rich, thick and tasty. The water with the vegetables or fish dropped in there should be brought to a boil, then with a ladle or slotted spoon you should remove the foam from the surface, then simply boil for 25-30 minutes until fully cooked.

As for meat broths, it takes much longer to cook. It is important to extract more gelatin to enrich the liquid, so you need to cook it for several hours: chicken for at least 2 hours, beef and pork for 3-4 hours. Dissolving gelatin in liquid is necessary if the broth will be boiled for making sauces; this ingredient will give the sauce the necessary consistency.

To make the broth clean and transparent, cold water should be added and heated gradually at the beginning of the process. With this approach, the proteins released from the meat slowly coagulate, settling on the bottom and walls of the pan, or rise to the surface, from where they can be easily removed with the back of a ladle.

Maximum taste

Evaporating the broth - important process, in which foreign inclusions in the pan rise to the surface of the liquid in the form of foam, because of this ready broth may become cloudy and in some cases even bitter. Therefore, the liquid should be boiled over low heat, then the meat particles will not scatter and will be easy to collect. To collect exfoliated proteins, it is necessary to carry out manipulations that culinary world called French word“depouillage”, that is, removing foam and foreign particles with a ladle using a slotted spoon or ladle.

When the broth is barely boiling, the coagulated protein is grouped into one mass and rises to the surface in a “heap”, as soon as you move the pan from the heat and the foam will immediately move to the cold side, then it is easy to remove it with a slotted spoon and the broth will become clean, light, almost transparent.

How long to simmer the liquid?

Cooking time depends on further use of the product. Broth for glazing or concentrated extract for sauce must be evaporated longer than regular broth for soup. When the liquid evaporates, the taste becomes more concentrated, the consistency thickens, and it is important to maintain a balance. If the sauce has boiled down to the desired taste, but is not thick enough, there is no point in evaporating further, since it will become very salty and the taste will be concentrated, which is not always good for sauces such as demi-glace.

How to cook broth?

It is important not to cover the pan with a lid when cooking meat or fish broth, so that the liquid does not boil too much and the foam can be easily removed from the surface as it appears. This method of cooking is the most correct, but the product will be even tastier if you use a well-known and even slightly old-fashioned pressure cooker for cooking. Some may think that using a pressure cooker is a throwback to the 70s, but in fact it’s modern kitchen appliances have become more advanced and are ideal for preparing broths.

A pressure cooker is a secret weapon for preparing excellent meat, vegetable or fish broth. When the lid is tightly closed, the odors do not evaporate, but remain inside the pan; cooking at high temperatures enriches the aroma more, as it triggers the Maillard reaction, in which the aromas and flavor notes of the food are revealed and dissolved in the water.

More heat cooking provides enormous benefits:

— the ingredients release more flavor;

- the high temperature inside the hermetically sealed pan triggers the Maillard reaction, also called the browning reaction;

— more intense, complex and rich aromas and tastes are created.

The result of cooking under high pressure- the deep taste of the broth, which cannot be achieved when preparing the broth in a regular saucepan.

How to make the right broth?

When the broth is ready, it must be strained to remove particles. starting products. It's a simple matter, but it requires reasonable approach. If you are not preparing consommé (the broth for this meat dish should be filtered rather than strained), then the pieces of the fragments should be caught with a slotted spoon, and the rest of the liquid should be passed through a colander. To improve the taste, before straining, you should mash the vegetables, spices, and meat with a ladle so that they impart flavor to the liquid and add juiciness, after which the broth should be strained again.

The second straining is done through a fine sieve or through a colander with a clean towel or gauze folded in three on the bottom. Remember, wet gauze filters better than dry gauze, so it is worth moistening it first. Straining twice through a coarse sieve and then through a fine sieve may seem like an unnecessary complication, but this is how you get a beautiful clear broth without unnecessary particles or inclusions.

Storing the finished decoction:

1. When the preparation of the broth is finished, you need to sort out its storage. The great thing about cooking decoctions is that if you take a large saucepan and make enough broth, you can freeze it because finished product retains taste and aroma well when frozen. But if you're going to store aromatic preparation in large volumes (1-2 liters), do not freeze it in one huge lump. This is not practical, in case you later need to separate 200 or 500 ml for the sauce. Take special ice forming cells or regular ones for freezing. silicone molds for baking and fill them with saturated liquid. Place in the freezer and store until needed.

2. Ideally, boil the “extra” broth to a concentrated state, when it takes the form of a viscous and dense syrup consistency, then pour it into silicone ice cube trays. In the future, ice pieces can be used instead bouillon cubes, which are sold in the store in the form of a pressed powder, only a decoction brewed at home will be much more useful.

How to achieve maximum taste?

When preparing meat brown broths I want to add the characteristic, complex flavors caused by the Maillard reaction (high-temperature frying of ingredients). This can be achieved by frying the meat and/or bones in a frying pan, grill, or oven in a baking dish before cooking.

When frying in a dry frying pan or baking, meat will gain rich taste, which will enrich the broth. After frying, you can use the pieces stuck to the bottom of the mold or frying pan; to do this, you need to deglaze the sediment: pour in the liquid, heat, scrape with a spatula so that the liquid absorbs the caramelized nuances of the residue, their taste and aroma, then add the resulting mixture to the broth, any other dish or prepare a sauce based on it.

Deglazing allows you to enrich sauces and broths with complex shades of aromas and tastes. Most often, the pan is deglazed with alcohol (wine) or vinegar, but any liquid that goes well with the dish will do. If the decoction is intended for a rich sauce made with port or red wine, then the pan should be deglazed with brandy, port, or red wine. For chicken broth, white wine is suitable, for fish - vermouth or a couple of drops of Pernod. A little lemon juice is good for deglazing a frying pan, and rum is good for caramelizing bananas.

Deglazing

Deglazing is a great chef technique to help you cook wonderful sauce. Once you have baked the chicken, leave it to rest, the remaining meat juices should be deglazed over high heat by adding grain mustard and water to the container. After frying the fish, it is best to “process” the pan lemon juice, add there butter, warm it up a little and pour this sauce over the finished fish, it will turn out unforgettably delicious.

The last way to highlight and improve the taste of fish or meat broth is to fry a finely chopped onion and a couple of anise stars in butter. You can experiment by changing the amount of anise and onion, adding vegetable oil instead of butter, but the result will always be the same. It will be delicious!

The effect of frying onions with anise is incredible! The ingredients combine to create notes of cinnamon, cloves, thyme, black pepper, chili, very suitable for meat dish or onion soup. They just enrich meaty taste meat broth. To make the method “sparkle” with shades, you should add the fried components to the liquid. Then, bring the entire mixture to a concentrated state. Then the components included in the decoction will begin to interact with each other, creating new shades of aroma and taste. Now you know how to cook broth correctly so that it turns out delicious! Enjoy cooking and successful experiments in the kitchen, friends!

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Broth - everyone knows this word. But how to cook it correctly? You can evaluate the skill of the cook by the ability to prepare it aromatic, transparent and rich.

If we want to cook any soup, first of all we cook it - this is the basis home cooking. And then we add vegetables and cereals to it. But it can also be used in cooking variety of sauces, porridge, stew and many other dishes.

To cook it delicious, you first need to choose the right meat.

For chicken, it is better to take a young chicken that has not been frozen. This chicken will turn out transparent and rich. From old chicken or you won’t be able to cook chicken tasty. Almost all parts of the carcass are suitable for cooking. There is no consensus on which part is tastier to cook from.

For a rich meat version better to use fresh or chilled back, brisket or shoulder, preferably meat from young bulls. It is more tender, juicy and non-greasy. Plus, it cooks much faster. For borscht, cabbage soup from sauerkraut and kharcho soup, you can use fattier meat.

If you cook it from veal, it turns out tender and pleasant to the taste, but not transparent enough. If you cook soups based on it, which are seasoned tomato paste or various dressings, the soup will turn out delicious.

It is also good to use lamb for cooking. Many soups of oriental cuisine are prepared on their basis. There is an opinion that lamb has a certain “specific” smell, maybe it does, it’s hard to argue with the opinion. But you can’t argue with the fact that the broth invariably turns out tasty, rich and very healthy. Moreover, in oriental cuisine Spices are always used.

1. Choose the right meat. There is no need to cut it, it should release its juices gradually, slowly. If you cook it from chicken, it is advisable to remove the skin from it - it may make the dish too greasy.

2. Pour enough water so that you don’t have to add more later. The ratio is approximately this: for 3 liters of water, 500-600 grams of meat. If the meat is stringy and old, then you need to pour more water, taking into account the fact that the water will boil away.

3. Do not add water during cooking. This makes it worse taste qualities. And also do not cook for too long, as this will make it darken.

4. Place the meat in the pan only in cold water. Bring to a boil over moderate heat, so the meat heats up gradually. Cook over low heat without a lid so that the evaporating water does not drip back into the pan and spoil the taste. It’s more like it’s not boiling, but rather languishing. If you cook it over high heat, it will become cloudy and its taste will also be lost.

5. During the cooking process, foam should be removed. We begin to remove the foam when the contents of the pan have not yet begun to boil. We remove it both when it boils and during the entire cooking process. If you do not do this in a timely manner, the foam will soon settle to the bottom of the pan in the form of flakes, which will ruin appearance dishes. Remove foam adhering to the walls of the pan with a damp cloth.

6. We also remove excess fat throughout the cooking process if we are preparing it for soup. And all the fat, if we cook it transparent. It should be removed with a paper towel, as it gives the dish an unpleasant greasy taste.

7. 30-40 minutes before the end of cooking, add vegetables - they will make it more flavorful. Vegetables and herbs are designed to enrich the taste and aroma of the dish. Onions, carrots and celery are best suited - this is a classic “vegetable composition” for meat broth. For a two to three liter pan, one medium onion, small carrot and celery root are enough. But it’s better to add spices (bay leaf, allspice, dried thyme) 7-10 minutes before the end of cooking, otherwise it will taste bitter.

8. Salt about half an hour before cooking.

9. Cooking time over very low heat after boiling depends on the size of the piece, the toughness of the meat, the age of the animal and the desired strength of the broth that you want to achieve. So, for example, it will reach readiness in 1-1.5 hours if you use 1 kilogram of meat from young bulls, and in 2.5-3 hours if the meat is from adult beef. From pork - after boiling, cook for 1.5-2.5 hours, from lamb - 1.5-2 hours, from chicken - 1-2 hours.

10. After cooking, you need to remove the meat and vegetables from it and strain it through a fine sieve or a linen napkin soaked in water and wrung dry so that it is transparent and to prevent small fragments of bones from getting into the dish. Vegetables and bones can be thrown away, because they have already given all their taste and aroma to the dish, and they no longer have any value

Secrets of making tasty and light broth

If you are forced to use frozen meat, then you need to be able to defrost it correctly. The optimal way is to wash the meat with cold water and place it in a closed container for 2-3 hours. Do not use a microwave or hot water for this.

To cook a delicious broth, use a pan with a thick bottom and, if possible, thick walls. This will ensure gradual and even heating. And the meat will most fully give away all its beneficial substances.

It should not boil strongly - the movement of the liquid should be barely noticeable. If your stove is difficult to adjust so that the desired temperature regime, try putting the pan in the oven, preheated to a temperature of 100–110 degrees.

It is better to add no more than a pinch of salt to it or not at all: when cooking, more liquid may evaporate from it than you expected, so it runs the risk of being over-salted. It is better to salt the dish that you plan to cook based on it.

How to make diet chicken or turkey broth

Dietary broth is made from chicken or turkey meat. It is useful for sick people or people on a diet.

It needs to be cooked in a special way. Be sure to remove the skin from the bird, remove all subcutaneous fat, add cold water, and bring to a boil over high heat. Then remove the bird from the pan and drain the water. Wash the pan, wipe it dry, put the bird in it, add fresh water and cook in the usual way. With the first water, the remaining fat is almost completely removed along with the cholesterol it contains, while the healthy protein is completely preserved.

Bon appetit!