Chicken broth with carrots and onions. How to cook chicken broth? Secrets that are important to remember

Chicken broth soup is a classic dish that has been familiar to us since 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 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 soup chicken - this way the soup will bring maximum benefits. The rich liquid can be obtained from a whole bird or from a piece of meat with bones. You should not cook broth from just 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 chicken broth. A 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 and is 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:

Place the whole bird in a pan and add water. Let it cook.
Avoid strong boiling. If foam appears, remove it with a slotted spoon.
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. You can place the boiled breast 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:

Pour water over the chicken, add salt, and place the container over medium heat.
When the liquid boils, reduce the temperature and remove the foam. Cook for about an hour.
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:

Place the bird in a saucepan and add water.
Wait until it boils, remove the foam, add salt.
Cook the legs over low heat for about 90 minutes.
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 drumsticks are great for making 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 the skin before heat treatment.

Ingredients:

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

Cooking method:

Fill the drumstick with water.
Wait for the foam to appear, remove it with a slotted spoon.
Salt the water and add spices.
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 delicious soup using this chicken broth recipe.

Ingredients:

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

Cooking method:

Place the chicken in a saucepan, add water.
Bring the liquid to a boil, skim off the foam, add salt.
Add potatoes, cook over low heat.
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 make a delicious broth that may become your favorite food. Healthy and natural ingredients will 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. Opt for home-cooked chicken and eggs, especially if you're 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:

Place meat in a saucepan with cold water.
After boiling, remove the foam, reduce the heat and add the whole onion.
After 10 minutes, add vegetables, boiled eggs, and herbs.
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 one, chicken with vegetables, have long won the hearts of many housewives, as it is a 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:

Fry the onion with carrots, celery until tender, add salt.
Rinse the meat, place it in a saucepan, add prepared vegetables and herbs.
Fill everything with cold water and leave over medium heat until it boils.
Skim off the foam, reduce the gas, and cook until done.
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 a great way to satisfy your hunger. This is a tasty, healthy food that is suitable for adults and children from a very young age. Follow the recipe instructions exactly and you will be able to cook a clear broth. Homemade noodles and cereals will be a great addition. To ensure that the soup turns out rich, do not forget to skim off the foam.

Ingredients:

chicken – 1 piece;
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:

Place the whole chicken in a saucepan and simmer over low heat for about an hour.
Then the broth is filtered.
Cut the vegetables and put them in water.
After a couple of minutes, add small pasta and herbs.
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.

Poultry broth is a delicious meat product that perfectly satisfies hunger. Eating chicken soup is allowed even for those on a diet. The cooking process is simple and does not take much time. If you don't have any 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:

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

Video

Healthy chicken broth is good on its own, combined with croutons and a boiled egg, and also serves as an excellent base for further culinary creativity. Fragrant soups, delicious sauces and simple gravies - many of them are based on chicken broth. Therefore, knowing how to prepare delicious chicken broth will not be superfluous.

How to cook chicken broth, how to make chicken broth transparent, when to add salt to chicken broth - these are questions that many, especially beginner housewives, ask. Let's try to find answers to them.

And since in our case there was chicken first :), then we start by choosing it. It is best to cook chicken broth from domestic chicken, a certain breed and not young, but it is not always possible to find one like this, and on store shelves there are young broilers, from which it is much more difficult to obtain a clear broth.

And yet, even in this case, you can achieve a very good result and cook a tasty, aromatic broth. The secret to clear chicken broth is following certain rules. So let's talk about how to properly prepare chicken broth.

Chicken broth recipe with photos step by step

Chop the chicken into small pieces. This will make the broth cook faster. The chicken skin can be removed or left, it depends on what fat content and fat we want to achieve.

Place the chicken pieces in a saucepan and fill with cold tap water. Place the pan on the stove over medium heat. And here is the first secret of delicious chicken broth. DO NOT COVER THE PAN WITH A LID! We simply forget about the lid for the entire cooking time, and remember about it only when the broth is completely ready and the fire on the stove is turned off.

Bring the water in the pan to a boil. When the foam rises, remove it with a slotted spoon. This is the second secret. REMOVE THE FOAM CAREFULLY.

Yes, and be sure to turn the heat down to very low as soon as the broth boils. And this is the third secret. COOK THE BROTH AT THE LOWEST BOILING. As if we were simmering on the stove, under no circumstances allowing it to actively boil. Only then will you get perfectly clear chicken broth. Even 5 minutes of vigorous boiling can ruin all efforts to obtain clear chicken broth.

By the way, if you cook broth from a store-bought broiler, it is better to drain the first broth. To do this, wait until the foam rises, let it boil for about 5 minutes, drain the water, rinse the chicken pieces with cold water, and wash the pan to remove any foam. Return the chicken to the pan, add cold water again and bring to a boil.

Now add half a teaspoon of salt to the broth and begin to prepare the vegetables. Be sure to cook chicken broth with onions and carrots; it is also good to add white roots: fresh or dried celery, parsley, parsnips. This will give the broth color and a unique aroma. Peel the carrots and onions, cut them in half and bake them in a dry frying pan.

A common answer to the question of how to make chicken broth clear and golden is the recommendation to add onion skins to the broth or to clarify cloudy broth using a strainer. You can add onion peels, but just a little and shortly before the end of cooking, otherwise you can achieve the opposite effect, and the broth will become dark and unappetizing. But the option with a guy wire personally seems irrational to me. Firstly, if you follow all the above rules, you won’t need to clarify the broth, and secondly, minced meat is usually used as a guy, and this, you see, is an unaffordable luxury.

Add baked vegetables, roots, black peppercorns to the broth and cook the broth until tender.

How long to cook chicken broth depends on the chicken. For a young broiler, 40 minutes is enough, but an old rooster will have to be cooked for 2-3 hours. So we focus on the readiness of the chicken in the broth. At the end of cooking, you can add a bay leaf, but cook it for no more than 5 minutes, and then remove it. Bay leaf is a controversial ingredient in chicken broth, so decide for yourself whether you like this addition. Add the finished broth to normal levels.

Even children know about the great benefits of chicken broth. Doctors recommend using this healing decoction during the period of fighting colds, when there is a loss of strength and to quickly restore the body.

Chicken broth is indicated for both children and adults. To make it tasty and healthy you will need very little - high-quality chicken meat, water and a minimum of vegetables. Chicken broth is often used as a base for preparing first courses.

A proven fact is that broth made from homemade chicken will be tastier and healthier.

Future calorie content will depend on the amount of fat on the carcass and its size. If you need to prepare a light decoction, then a breast or leg taken without skin is more suitable for these purposes. For higher calorie content You need to cook from wings, thighs or a whole carcass. On average, the calorie content of meat broth is 15 Kcal per 100 grams.

The principle of preparing chicken broth is the same, but there are some tricks that can be used to make the prepared broth not only healthy, but also very tasty.

It is advisable to soak poultry meat before cooking. If this is not possible, then it is strongly recommended to drain first water immediately after boiling. After this, the meat is again placed in the pan, filled with clean water and put on fire.

To obtain a clear, aromatic liquid, it is recommended to add salt. after boiling or at the end of cooking. How to cook golden chicken broth? It’s very simple - just add a small onion in its husk after boiling.

The following set of products is required:

chilled chicken carcass or fillet (800−900 g);
water - 2 l;
peppercorns;
bay leaf - 2 pcs.;
onions - 1 pc.;
greens - 1 bunch.

The chicken carcass is washed under running water and placed in a large (3 l) pan. Then put on intense heat and bring to a boil. It is advisable to drain the first decoction. If there is no such desire, you should collect it before boiling. gray foam, collected on the surface of the liquid.

It is recommended to set the fire to minimum. After 30 minutes, add whole peeled carrots to the pan. Medium root vegetable leave whole, and it is better to cut a large one in half. After 15 minutes, the carrots are removed from the broth, and a peeled onion is placed in its place. At the same time, you can add salt and spices (peppercorns and bay leaves) to the liquid.

Cooking time will depend on the size and age of the bird. Sometimes just 60 minutes is enough, but in the case of homemade chicken it may take at least 2 hours. The readiness of the meat is checked using a knife and fork. If the tip of the cutlery easily enters the meat, then the preparation of the broth can be considered complete.

Low calorie chicken breast broth

How to cook chicken broth is already known, but to get a broth with lower calorie content, it is better to pay attention to chicken breast. White meat is dietary and is especially valued by athletes and people who adhere to dietary nutrition.

To prepare dietary white meat broth you will need:

breast - 600 grams;
onion and carrot - 1 piece each;
water;
salt, bay leaf, pepper, herbs.

The broth will be tastier if the meat is cooked in one piece. The breast is washed well under running water and placed in a 2 liter pan. Pour 1 liter of water over the meat and put on fire.

After the moment of boiling and skimming, the fire is set to the minimum level. After 30 minutes of cooking, you can add salt to the broth and add carrots to it.

After 15-20 minutes, remove the carrots from the water and put an onion in its place.

About 10 minutes before readiness, you can add chopped herbs (dill or parsley) to the broth.

We must admit that the idea of preparing chicken broth is very good, because the result is not only tasty basefor the first, and also a ready-made product for preparing a second course. By removing the finished meat from the bones or getting a boiled breast, you can prepare navy-style pasta, empanadas, delicious pasta, salads, pizza and a lot of other dishes.

Rich chicken broth and a boiled egg go perfectly together in taste.

See how easy it is to make chicken broth.

Chicken broth with boiled egg

Thrifty housewives always find an opportunity to save without compromising their health. So, you can make broth from bones. If the meat was initially removed from the chicken carcass to prepare cutlets and other meat dishes, then the remaining bone-cartilaginous frame can be used to prepare the broth - it will not lose at all from such a composition.

To prepare chicken broth with eggs you will need:

450 grams of bones with meat;
1 piece each carrots and onions;
1 tbsp. spoon of vegetable oil;
salt, ground pepper, 1 bay leaf;
greenery;
1 chicken egg.

The bones and meat are thoroughly washed and placed in a saucepan. 1.5 liters of water are added to them. Then they proceed in the traditional way - bring to a boil, skim off the foam and leave to simmer over low heat until tender.

In the meantime, in the frying pan sautéonions and carrots, chopped by hand using a knife and board. When the broth is switched to simmering mode, vegetables from the frying pan, salt and peppercorns are added to it.

After about 60 minutes, the decoction is ready. The liquid is then filtered through a sieve and poured into dinner plates. Place two halves of a boiled egg on each plate.

To add brightness and a piquant taste to the dish, add a pinch of chopped dill or onion to the broth.

Rich chicken wing broth with garlic

A decoction made from chicken wings will help raise the patient’s vitality. The wings are washed and placed on the bottom of the pan, filled with water. At the moment of boiling, foam forms in the pan, which must be removed periodically. After removing the foam, add carrots and onions to the broth, and after 30 minutes, finely chopped garlic.

It doesn't take much time to cook the wings, so the chicken broth from them will be ready after 45 minutes. Yushka is filtered, poured into deep plates and devoured with appetite.

A significant amount of garlic and ground pepper can make the broth quite spicy. While this is acceptable for an adult, this dish is not suitable for children.

After watching this video, even a novice housewife will be able to prepare aromatic and rich chicken broth.

Source: https://LivePosts.ru/articles/recipes/pervyie-blyuda/kak-svarit-vkusnyj-kurinyj-bulon

How to properly cook chicken broth

Chicken broth is the main component for many types of soups and sauces, an indispensable dish for dietary nutrition. Any housewife is familiar with the principles of its cooking, but not everyone succeeds in making it clear and truly tasty. However, there are some tricks and secrets that will help you make your chicken broth truly clear and delicious.

Basic principles for making chicken broth

So, how to cook chicken broth so that it is not only tasty, but also healthy?

It is important to remember a few rules:

Meat quality. The higher it is, the tastier the finished product will be. For this dish, the best choice would be domestic or farm chickens. Store-bought broiler raised at a poultry farm is not the best choice.
Water. The meat is always poured with cold water and allowed to boil.
After this, you should pour out the resulting cloudy liquid, rinse the chicken and the pan and fill them with a fresh portion of water.
Spices. You can add it both at the beginning and at the end of cooking, it’s a matter of taste. It is just important not to leave them in the finished dish after cooking, as they can add bitterness to the broth.
Salt.
This is again a matter of taste. The dish can be salted at the very beginning, or you can do without adding salt. Many people prefer to add it to the final product, such as soup.
Cooking time. Depends on the age of the bird and the part chosen. As a rule, cook chicken for no more than two hours to obtain the perfect broth.

How to make chicken broth from breast

This dish is well suited for dietary nutrition, as it will contain virtually no fat or fat. For preparing regular soups, and especially sauces, chicken breast broth is not suitable as a base, as it will turn out low-fat and not filling.

To prepare it, use boneless, skinless breasts. The required amount of meat is poured with cold water so that it covers the chicken by a few centimeters. After this, let the water boil, drain, pour clean cold water over the breasts, add carrots, onions, spices and cook over low heat for no more than an hour.

Based on the resulting broth, you can prepare low-fat soups; the meat can also be used for food.

Cooking from chicken backs

The cheapest option for preparing a popular dish, and the broth is incredibly rich. For this purpose, you can use either a soup set or a pre-cut whole soup chicken, of which you only need the skeleton.

Divide the chicken back in half to make it easier to fit into the pan. Then the meat is poured with cold water and allowed to boil. The resulting cloudy liquid is drained, the meat and cooking container are washed to remove any remaining foam. Then the backs are filled with cold water again, spices, onions and carrots are added and simmered over low heat for at least one and a half hours.

When the broth is ready, remove the bones from it and cool. After this, the resulting dish can be strained through cheesecloth to get rid of microparticles of foam and excess fat.

From legs and drumsticks for soup

Such a broth will not only be rich, but also very tasty, and the resulting meat can be used in the finished soup. The fact is that the legs contain both meat and bones with tendons. They are the ones who give the broth richness and taste. To get a richer dish, do not peel the skin from the drumsticks and thighs.

The dish is prepared in the same way as with chicken backs. The only difference: after boiling, the legs should be peeled, the meat removed from the bones and served as a component of soup or a separate dish.

Many housewives are interested in how to get rich broth.

To do this, you should follow a few simple rules:

To prepare the dish, you should buy poultry. It is best if it is a small laying hen. In this case, all the flavor will go into the broth, and the meat will be unfit for consumption.
A whole carcass is taken and filled with water so that the liquid covers the meat by several centimeters.
As it boils, the water should be brought to the required volume.
The resulting broth is filtered through cheesecloth while warm; after cooling, the resulting fat is not removed from the surface of the dish.

These simple rules will help you get really tasty and rich chicken broth, which will make excellent soups and sauces.

Chicken broth in a slow cooker

It is advisable to use a multicooker when there is no time to monitor the cooking process, or the dish must be ready by a certain time.

The process of preparing broth in a slow cooker is very simple:

The meat is pre-washed and cut into small pieces.
Place the chicken, spices and vegetables in a bowl and add the required amount of water.
On the control panel, the “Cooking” or “Soup” mode is set; the specific name depends on the model and brand of household appliances.
After the broth is ready, it should be cooled and strained through cheesecloth.

The dish prepared in this way can be used for further cooking soups; its taste is no different from that cooked in a saucepan.

Secrets to making clear chicken broth

Many housewives are familiar with the problem of broth becoming cloudy during cooking.

To prevent this from happening, you should follow some rules when preparing it:

Before placing in the pan, rinse the meat thoroughly.
After this, the chicken is placed in a pan, filled with cold water and placed on high heat so that the water boils as soon as possible.
Let the water boil for a few minutes until the first rich foam begins to form. After this, drain it, rinse the meat and pan from any remaining foam.
Then the chicken is put back into a clean pan, filled with cold water and placed on low heat. After boiling, reduce the heat so much that the surface of the water trembles slightly. At the beginning of cooking, add carrots and peeled onions to the pan; they will help give the finished dish a beautiful color and transparency.
After the broth is ready, you can strain it through several layers of gauze.
Another way is to pour the chicken protein, beaten with a small amount of water, into the hot broth; it will gradually begin to cook and will attract all the microscopic particles of foam that give the broth a cloudy appearance.

It is important to strictly adhere to the sequence described above, only then will the chicken broth turn out truly transparent.

Source: http://attuale.ru/kak-pravilno-svarit-kurinyj-bulon/

How to cook chicken broth Probably everyone knows, so I will try to describe how to prepare chicken broth so that it is still tasty and rich.

I’m not inventing the wheel, I’m just describing my idea of how to cook properly chicken broth. Under no circumstances should you cook chicken broth from individual components of the bird.

for example, hams and/or breasts will turn out to be complete crap! Further, there is an opinion that to prepare chicken broth, the chicken needs to be boiled whole (in the sense of not cutting it up).

I only agree that the chicken with all its parts should be present in the broth cooking (wings, legs, body, neck, giblets (if possible), and most importantly - the tail!), but regarding “whole cooking” in the sense of its “ not butchering” – I don’t really agree.

From my own experience I know that in fact there is practically no difference, I probably cooked the broth a hundred times this way and that, and I realized that, on the contrary, the following speaks in favor of cutting up a chicken: the cut up carcass fits better into the pan, and the legs, or other parts of the chicken do not float up, there is no air bubble left in its belly, the carcass cooks more evenly, the broth is more convenient to stir, the cut up chicken is easier to remove from the pan after cooking, etc.... in short, there are only advantages, therefore, to hell with stereotypes, and therefore ...

We take and cut the bird (necessarily completely defrosted, and ideally completely fresh, never frozen) into 4 parts and wash the chicken in cold water.

We place a saucepan (or cauldron) with cold water on the fire, put the chicken in the pan.

We chop the onion very coarsely along the grain, and also cut the carrots lengthwise into large slices. Another option is to add the whole onion, cut the carrots crosswise into pieces about 3-5 cm long.

I use the first option for cutting vegetables for relatively quick cooking. chicken broth(1:30 hours), the second - for a longer one (2:15).

The second option is best used when you have to cook broth from a whole (not cut) and/or large (about 1.5 kg) chicken.

So, as soon as the water starts to boil, we begin to very carefully collect the foam. Foam must be collected throughout the preparation of the broth, as it forms

When the foaming decreases slightly, add vegetables to our chicken broth,

cook the chicken broth with vegetables for 15-20 minutes, after which, if desired, add herbs, black peppercorns, cloves, bay leaves, saffron, etc. Personally, I usually add only black pepper, sometimes a bay leaf and, in this case, also a sprig of rosemary. The most important thing is that there should be as little seasoning as possible, otherwise you can completely kill the taste of the chicken broth.

After adding seasonings, you can add salt to our chicken broth, reduce the temperature,

Chop some parsley and 5 cloves of garlic (cut into large pieces lengthwise)

Add parsley and garlic to the broth,

AND cook chicken broth first with the lid open (until the intense boil subsides), then closing the lid, cook the chicken broth for another 40-50 minutes. The broth should boil very sluggishly and not intensely.

After the broth has cooked for a long time, remove the chicken.

And strain the chicken broth through a metal sieve. If there is no sieve, let the broth sit so that the vegetables sink to the bottom, then carefully pour the broth into a separate container until we reach the vegetables….

We get a pan of delicious, transparent, but rich broth that you can drink, eat, or cook soups based on chicken stock(for example onion soup) and other dishes.

Of course it will be somewhat simpler than described here. but anyway…

So, cut into small pieces any parts of the boiled chicken you like, and place these pieces in a deep plate,

Then finely chop the green onions and parsley

And pour the chicken pieces and chopped greens with just prepared chicken broth,

And we get a very tasty independent dish - chicken bouillon. which will also be very useful! Bon appetit everyone and good luck making the above chicken broth recipe.

How to cook delicious chicken broth step by step video recipe

We have also prepared a video for you to fully understand the step-by-step cooking process.

How to cook delicious chicken broth photo

We hope you liked our article on how to cook delicious chicken broth and now having all the necessary ingredients you can easily prepare it at home.

Even more delicious recipes:

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Source: http://luzk.ru/kak-svarit-vkusnyiy-kurinyiy-bulon.html

How to cook chicken broth? :

Almost every housewife knows how to make chicken broth. But if you don’t know how to prepare such a dish, then we will tell you about it in detail in this article.

General information about the first course

Chicken broth is a very tasty and simple first dish that does not require many ingredients or time to prepare. You can make this kind of lunch every day. After all, chicken soup is not only very tasty, but also a satisfying and nutritious dish. It nourishes the body well and is beneficial for absolutely all family members.

Choosing the main ingredient (chicken)

Before I tell you how to cook chicken broth, I should tell you how to choose the product mentioned. It should be as fresh as possible. It is recommended to buy only soup birds. After all, if you take broiler chicken, the broth will not be as aromatic and tasty as you would like.

You can also purchase a special soup set. As a rule, it consists of seeds and a small amount of meat. From such a set the broth is also very strong and rich.

Step-by-step chicken broth recipe

There are many options for making chicken broth. Some make it only from pulp, some add bones, and some even use additional dressing ingredients such as carrots, potatoes, onions, etc.

Today we will tell you how to cook chicken broth in different ways.

So, we need the following products:

soup chicken – ½ fresh carcass (you can take a whole one if the carcass is small);
peppercorns - several pieces;
bay leaf - a couple of leaves.

Poultry processing

Before cooking chicken broth, the purchased poultry should be thoroughly processed.

To do this, you need to completely thaw it (if it was frozen), and then wash it thoroughly and remove unwanted elements.

If hairs are noticed on the skin of the chicken, it is recommended to remove them by holding the bird over a lit gas stove. After this, the carcass needs to be washed again and cut into portions.

Heat treatment

How to make chicken broth? To do this, take a large saucepan and place all the processed pieces of meat into it. Next, the product needs to be filled with water.

After this, the filled container must be placed on high heat and the contents quickly brought to a boil. In this case, all foam should be removed from the surface of the broth (as it forms).

After that, cover the pan with boiling liquid with a lid and reduce the heat to low.

Cooking process

Cook the chicken broth for about 65-85 minutes (depending on the toughness of the bird). In this case, you need to add bay leaf, peppercorns and salt to the pan to taste and desire. It is recommended to do this half an hour before the meat is completely cooked. Indeed, during the heat treatment process, water can evaporate in large quantities, making your broth too spicy and over-salted.

Proper serving to the table

Now you know how to make chicken broth. After the poultry meat becomes as soft as possible, taste the dish, then add the missing spices to it. Next, you need to remove the pan from the heat and pour the broth into deep plates. You can eat it with bread or a lot of fresh herbs.

How to cook broth from chicken and vegetables?

If you need a more satisfying dish, we suggest making broth not only based on poultry meat, but also using various vegetables.

So, we need the following ingredients:

soup set (small amount of fillet + brisket bones) – approximately 400 g;
fine sea salt – dessert spoon (use to taste);
juicy carrots and spicy onions - 1 pc.;
green onions and dill - serve;
potatoes - 3 medium tubers;
bay leaf - a couple of leaves.

Ingredient Processing

The broth made from chicken and vegetables is very rich and tasty. You can serve this dish to your children and husband as a hearty and nutritious lunch. But to prepare it, you must process all the ingredients in advance.

First you need to rinse the soup set, removing all unwanted elements. Next, you need to wash all the vegetables and peel them. Potatoes and bitter onions must be cut into cubes, and juicy carrots must be grated.

As for the greens, they should be finely chopped.

Cooking on the stove

To make a delicious chicken broth, you should cook it in stages, slowly. To do this, place the soup set in a saucepan and then fill it with water.

After boiling the ingredients, you need to carefully remove the resulting foam from the broth and cook it for half an hour. Next, you need to pour salt and pepper into the bowl, as well as lay out bay leaves, carrots and bitter onions.

In this composition, the ingredients should be cooked for another ¼ hour, then add potatoes to them and boil for another 25 minutes.

Final stage

After all the ingredients become soft, the seeds should be removed and cooled. Next, you need to remove all the pulp from them and put it back into the broth.

After stirring the soup with a large spoon, you need to put it on plates and flavor it with a large amount of herbs in the form of chopped leeks and dill.

Making noodle soup at home

Noodle soup is a very satisfying and tasty first course that can be served at the dinner table every day. It is made quite quickly, but it turns out incredibly satisfying and nutritious.

So, to make homemade chicken broth, we need:

homemade chicken soup - approximately 400 g (wings, drumsticks and back);
fine sea salt – dessert spoon (use to taste);
peppercorns – several pieces;
juicy carrots and spicy onions - 2 pcs.;
green onions, chopped black pepper and dill - serve;
homemade noodles – about 100 g;
bay leaf - a couple of leaves.

Preparing Ingredients

Before you make a hearty lunch in the form of noodle soup, you should process all the ingredients.

Domestic chicken must be scorched over a gas stove and then washed in water, removing all unnecessary elements. As for vegetables, they should also be rinsed.

The carrots need to be peeled and grated. It is better not to peel or chop the onion. Why? We'll talk about this below.

Making noodles

Of course, you can easily purchase noodles from your local grocery store to make homemade chicken broth soup. But to get a truly delicious dish, it is recommended to make it yourself. To do this, you need to beat two eggs, and then add a large pinch of salt to them and add flour.

This dough should be kneaded until it becomes stiff (as for dumplings). After this, the base needs to be rolled out into a very thin layer and left to dry for several hours. Next, the entire egg dough must be sprinkled with flour, folded several times and cut into short (or long) noodles.

Then the semi-finished product should be shaken in a sieve and, if possible, dried again by scattering it on a cutting board.

Cooking broth

Do you know how to make clear chicken broth? No? Then we will reveal this secret right now.

To do this, you need to put the bay leaf, peppercorns and processed pieces of meat in a large saucepan, and then fill them with water, salt and add the unpeeled onions.

In this composition, the ingredients should be brought to a boil, remove any foam that has formed, turn the heat to low, cover with a lid and cook for an hour. In this case, half an hour after the start of cooking, you need to add grated carrots to the broth.

After the meat becomes soft, remove the unpeeled onions from the pan and discard them. They did their job. The broth became as clear and aromatic as possible.

Five minutes before removing the soup from the stove, you need to put the dried homemade noodles into the pan. By the way, putting it in large quantities is highly not recommended. This is due to the fact that during heat treatment it can increase, transforming the first dish into an incomprehensible porridge.

How should it be served at the family table?

After the tasty and rich first course is ready, it should be immediately placed on plates. It is recommended to serve this lunch with chopped black pepper, chopped green onions and dill, as well as a piece of white or gray bread. Enjoy your meal!

Let's sum it up

Now you know how to make chicken broth at home.

It should be noted that it can be prepared not only with noodles, onions, carrots or potatoes, but also using ingredients such as green peas, corn, cabbage, broccoli, etc.

With them, your chicken broth-based soup will be even more rich, satisfying and very tasty. To make sure of this, we recommend making this dish yourself.

Almost everyone knows how to prepare chicken broth, however, not every housewife turns it out clear and rich. What parts of the bird make the most delicious broth? How to get a beautiful and appetizing meat broth? If you do not yet know the answers to these questions, then the information provided below will be very helpful.

For adherents of a healthy diet, chicken broth is ideal for the daily menu. Moderately rich, light and aromatic, it will definitely appeal to those who simply do not like fatty, strong meat soups.

Ingredients:

720 g poultry breast on the bone;
onion and carrot;
leek;
two garlic cloves;
bay leaf, spices, table greens.

Algorithm of actions:

We wash the bird's breast, put it in a pan, fill it completely with water and put it on the fire.
As soon as gray foam appears on the surface of the broth, drain it, rinse the breast and fill it with clean water again.
As soon as the liquid begins to boil, add the peeled carrots and onions. You can put the onion directly in the husk, it will give the broth a beautiful shade.
We also add the rest of the spices and leeks, but don’t add salt yet. Cook the broth for an hour.
Afterwards, take out the meat and all the additives. Strain the broth, add salt, chopped garlic, pepper and carrots, which need to be mashed.
Place chicken pieces and chopped herbs into serving bowls. Pour in the broth and serve.

Cooking from chicken backs

You can also cook a healthy and rich broth from chicken backs. To make the chicken broth tasty and aromatic, add some vegetables and spices.

Ingredients:

chicken back;
one onion and one carrot each;
two bay leaves;
salt and parsley.

Cooking method:

Before cooking, it is better to soak the back of the chicken for an hour, then rinse, cover with clean water and put on fire.
Cook the meat for 15 minutes, then add the onion, which will enhance the taste and add transparency to the broth. Along with the onion, add randomly chopped carrots.
After half an hour, salt the broth, add bay leaf and after five minutes the broth can be removed from the heat. Serve it with herbs and boiled pasta.

From legs for soup

Unlike the breast, the legs are the fattier part of the bird. Therefore, in order to reduce the calorie content of the dish, it is better to remove the skin from the legs and soak the meat itself in cool water for an hour.

Making broth from chicken legs is quite simple.

To do this, take a kilo of meat, put it in a pan along with water and put it on the fire.
As soon as the broth boils, add salt to it and continuously remove the foam.
For a pleasant color and taste, you can add peeled onions and carrots to the liquid.
Cook the broth for an hour and a half, and then turn off the heat.

Chicken broth in a slow cooker

Spicy chicken broth can be served as an independent first course or used as an ingredient for other dishes. Thanks to the multicooker, the meat broth will turn out not only tasty, but also healthy, because the device allows you to preserve most of the beneficial substances of chicken meat.

To fulfill the recipe, you can take any parts of the bird weighing from 800 grams to one kilogram.

Ingredients:

110 g celery (root);
one onion and one carrot each;
three peas each of black and allspice;
bay leaf;
water, salt.

Cooking method:

Place portioned pieces of poultry into the bowl of a kitchen appliance. Along with the chicken, add an onion cut into quarters, carrot slices and celery cubes.
Add salt and other seasonings, pour in water and turn on the “Soup” mode for 30 minutes.
After the beep, change the program to “Stew” or “Multi-steam” and simmer the chicken broth for 1.5 hours.
We filter the finished broth and use the clear chicken broth for its intended purpose.

Chicken drumsticks

Men will especially like chicken drumstick broth, because what could be tastier than a rich soup with chicken on the bone?

To make the broth aromatic, add spices and spices.

Ingredients:

two chicken legs;
five black peppercorns;
two sprigs of celery;
Bay leaf;
carrots and onions.

Cooking method:

Place the poultry drumsticks in a saucepan along with the chopped onion and carrots. Fill the food with water (cold only) and send it to the fire.
Cook the broth for half an hour, then add salt, peppercorns, celery sprigs and bay leaves.
After 10 minutes, turn off the heat, take out the meat, and strain the broth.
Place a chicken leg, some boiled vegetables and herbs into portioned plates. Pour broth over everything and serve with crispy croutons

Rich chicken broth

Cooking chicken broth is as easy as shelling pears, but you want such a dish to turn out rich, aromatic and very tasty. Learn how to make delicious chicken broth right now.

Ingredients:

chicken carcass;
two small onions and carrots;
a pair of garlic cloves;
allspice and white pepper;
coriander, salt, bay leaf.

Cooking method:

We cut up the chicken and put the resulting pieces in a pan. Pour filtered water and place on the stove. As soon as the broth begins to boil, do not forget to remove the foam.
We peel the garlic, wash the carrots well or also thoroughly peel them. Cut the onion in half, but do not remove the skin. Place the vegetables in a dry frying pan and fry for half an hour. Make sure the ingredients don't burn.
Now we put the root vegetables in the broth, and as soon as the contents of the saucepan boil, immediately turn off the heat. There is no need to cook vegetables.
Add all the seasonings, bring the mixture to a boil again, put out the heat and let the broth sit for half an hour.
Remove the meat from the liquid and separate it from the bones. We catch all the vegetables and spices - we won’t need them anymore.

In no case should you use pieces of meat with blood clots for broth. You also need to cut off all hanging pieces of lard and fat from the chicken.
It is important to remove foam not only when the broth begins to boil, but also throughout the entire cooking process.
The broth should not boil too much - this will prevent it from becoming transparent.
You only need to salt it at the end, not at the beginning.
The strained broth is always poured into a cleaned pan.
Onions, carrots and parsley root will give the broth a beautiful color; you need to add them whole.
It is not possible to remove small particles from the broth by straining. Professional chefs use drawdown, which is the clarification of broth using egg whites. The essence of this method is that proteins absorb “garbage” and are then removed.

Now you know how to get a tasty, spicy, rich, and most importantly, even appetizing-looking broth from any part of a chicken carcass. All that remains is to bring the theory to life!

Probably anyone can make chicken broth. It would seem that it could be simpler - place part of the carcass in salted water and wait half an hour. But not everyone knows how to cook delicious chicken broth. In such a broth you need to put spices, vegetables, and herbs. It is not necessary to then cook soup based on the broth; you can serve it with herbs and croutons as a first course for lunch.

List of ingredients:

2 chicken thighs,
1 onion,
1 carrot,
2 bay leaves,
1.5 liters of water,
2-3 slices of white bread,
4-5 black peppercorns,
2-3 peas of allspice,
1 tbsp. vegetable oil,
hard cheese,
fresh greens,
sour cream - before serving.

Preparation

1. Pour clean, cool water into a saucepan and place a couple of chicken thighs in it. Other parts of the chicken, more or less “meaty,” are also suitable for the broth. Ideal if you take a domestic chicken or even a rooster. Bring the broth to a boil, then turn down the heat and continue to simmer on low. If you have store-bought poultry, then it is better to drain the primary broth 5 minutes after boiling. In order for the broth to be transparent, it is necessary to skim the foam from the surface of the water.

2. To make the broth more aromatic and have an appetizing golden hue, add vegetables to it. Remove the skin from the onion and cut it into two parts. The carrots need to be peeled and cut lengthwise into two halves. Place the vegetables in a hot frying pan without oil, cut sides down, and bake them for 4-5 minutes until the cuts are toasted.

3. Place the roasted vegetables in a saucepan with broth.

4. Add salt, spices, stir and cook for another 20 minutes.

5. Take a loaf or gray bread, cut off several slices, and cut out croutons of any shape from them.

6. Grease a frying pan with vegetable oil and fry the bread over low heat until golden brown.

7. In the finished broth, the meat practically comes away from the bone, and the onion is divided into layers. Turn off the heat, remove the vegetables and spices, you can throw them away. Use the meat as desired; you can separate it from the bones and return it to the broth.