How to cook clear chicken broth? How to properly cook clear chicken broth

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Chicken bouillon - universal dish. Many dishes are prepared based on it. The broth is used to prepare soups, sauces, jellied meat, and gravy. An important criterion for its taste is the quality of the meat used. Therefore, it is advisable to use young and fresh meat products. Then the broth will turn out clear, rich and rich. How to cook delicious transparent chicken bouillon you will find out in this recipe.
To prepare chicken broth, you can use any part of the bird: wings, thigh, drumstick, loin. The meat must be fresh. Frozen must be left in the refrigerator for several hours to completely defrost. To make the broth rich and strong, use a whole chicken. Usually it uses 5 liters of water, and the output is 3-4 liters of chicken broth. For a lighter broth, use breasts or fillets. By the way, the cooking time of the broth also affects the broth. It will be more satisfying, rich, aromatic and incredibly appetizing if the chicken has been cooked for 2-3 hours.
Having cooked such a broth, you can immediately use it to prepare any dish, for example, drink it on its own with crackers and sprinkle with herbs, or freeze it in portions for future use.

- chicken drumsticks- 4 things.,
- carrots – 1 pc.,
- onion- 1 PC.,
- garlic – 2-3 cloves,
- allspice peas – 3 pcs.,
- cloves – 2-4 buds,
- Bay leaf– 2-3 pcs.,
- salt - to taste,
- black ground pepper- taste.

Recipe with photos step by step:

Wash the chicken drumsticks, remove feathers or any remaining feathers, if any. Place in a cooking pot, pour drinking water and put it on the stove to cook.

When the broth boils, foam appears on its surface, remove it with a slotted spoon, turn the heat to low and simmer for about 5 minutes.

Then drain the water and rinse the drumsticks.

Place them back into a clean saucepan and cover with drinking water.

Send them to cook on the stove.

Add the peeled onion, garlic and carrots to the pan. You can also add a stalk of celery.

Add bay leaf, allspice, and cloves.

Bring the broth to a boil over low heat. As soon as the first bubbles appear, immediately turn the flame down to the smallest setting. A lot of foam will no longer form, but if it appears, be sure to remove it. Then cover the pan with a lid and cook the broth on the lowest flame for 1-1.5 hours. Season half an hour beforehand with salt and ground black pepper.

As you can see, making delicious chicken broth is not that difficult. Before serving, strain it through filtration (fine sieve, gauze) and use as intended. It will also be easy to prepare and useful.

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

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

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

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

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

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

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

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

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

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

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

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

Good afternoon friends!

Today I will share my experience on how to cook transparent chicken soup. The transparency of the broth is not only for the sake of the beauty of the dish. All that makes it cloudy - harmful substances, toxins.

We will get rid of them. It's very easy to do, I'll show you step by step recipe preparations. Chicken soup first of all - very useful

We often remember the benefits of chicken broth only when we are sick. After all, it is very nutritious and contains many vitamins.

To really cook healthy soup, you need to choose fresh chicken. And also, you can please yourself with it not only when you have a fever.

Decoction chicken meat saturated with amino acids, fatty acids, peptides. It is recommended to eat it hot.

This will help improve the functioning of the stomach and intestines. Especially useful for those who suffer from gastritis. It reduces the acidity of gastric juice.

By the way, broth during a cold is a cure, not a myth. The decoction contains cysteine, a substance that helps thin mucus and also relieves fever.

As you can see, it's delicious and very useful product. And the broth recipe is very simple.

Cook clear broth:

To make the soup truly transparent, there are several tricks:

we buy good thighs or legs, be sure to remove the skin and cut off the fat and veins on the surface;
add the unpeeled onion, wash it well first, cut off the roots from the bottom;
Be sure to carefully remove all the foam that will form after boiling.

Keep these three rules in mind, and I will tell you in detail how to make a transparent soup. Recipe with photos, so you can't go wrong.

Many people love chicken noodle or vermicelli soup. They can be added when the soup is completely ready.

Cook for 1.5-2 hours. During this time, it acquired pleasant flowers and an appetizing smell. Serves 5-6 servings. Now I’ll tell you how to cook it.

Ingredients:

Chicken thighs- 3-4 pcs
Large onion - 1 pc.
Carrots - 1 pc.
Garlic - 2-3 cloves
Bay leaf
Allspice
Greenery

Cooking method:

Look how great it turned out!

You can simply drink it from a cup, or you can use it as a base for soup. I love with boiled egg or with rice.

You can boil the rice separately or add a little to the pan and cook directly in the broth.

By the way, some housewives claim that it is more convenient to cook in a slow cooker.

To do this, add all the ingredients at once, add water and select the “Stew” mode.

But I prefer to cook in regular saucepan With non-boiling lid. This is convenient, and you can also add salt, spices to taste or herbs directly during the cooking process.

By the way, very useful thing, especially if it is not possible to stand at the stove for 2 hours. With such a lid, the soup is guaranteed not to “run away”.

Now it’s clear how to cook transparent and very delicious soup from chicken? Subscribe to blog updates, we have many more recipes with photos.

Cook chicken soup as clear as Baikal

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It is known that chicken broth is prescribed by doctors to almost all patients. And there are good reasons for this, because a chicken dish helps the patient regain strength. In addition, chicken broth satisfies hunger well without overloading the stomach, since it is light and quickly absorbed by the body. Chicken broth is considered the basis of many dishes; it is used to prepare different soups, adding necessary ingredients, and it can also be served with crackers, pita bread and herbs as an independent first course.

Cooking features

Many people try to prepare the broth so that it turns out transparent. But not everyone succeeds, because in order to achieve transparency, you need to know some secrets. In fact, it is not difficult to prepare, the main thing is to first get rid of blood clots, harmful additives And excess fat, which is present in the subcutaneous layer of the carcass. To blood and possible additives are easier to remove during the first cooking, the chicken is soaked in cold water for an hour in advance, and the fat is cut off along with the skin.

Clear chicken broth can be prepared using two methods - cold and hot.

With the cold method, the procedure will be as follows: you need to put all the ingredients in one bowl, fill them with cool water, put them on small fire and bring to a boil. After the broth boils, skim off the foam and add one cup to the pan cold water. As a result of adding water, cloudy substances will come to the surface and can be easily collected with a slotted spoon.

Another cooking method is hot. To prepare a dish in this way, take necessary products, is added to the pan hot water and bring to a boil. After boiling, the first broth is drained - this helps get rid of unnecessary impurities. The chicken and ingredients are washed again and filled with cold water. The broth is cooked until full readiness. As a result of such manipulations, a pure broth with minimum quantity fat

When to add salt and seasonings to a dish?

In order for the meat to retain its taste, aroma and juiciness, you need to add salt at the end of the cooking process.

And if you add salt immediately after boiling, the aroma and taste will transfer from the meat to the broth. Thus, it is worth starting from the purpose of preparing the broth. Seasonings and spices are added 20 minutes before removing from heat. To obtain golden broth, add washed, unpeeled onions to the water. Adding fried carrots to the dish will give the broth a pleasant orangeish tint.

If the dish is prepared from broiler chicken, it is advisable to completely remove the skin from it. The skin of domestic chickens is not removed, as it contains many useful substances.

When choosing fatty chicken, you need to reduce the fat level so that the broth does not turn out cloudy. To do this, cut off the tail and remove the skin from the entire carcass. This method helps reduce fat content and lighten the broth. Whole seasonings give special bright taste and flavor to the broth, without affecting its transparency. Therefore, ground black pepper and other mixtures are replaced with peppercorns and bay leaves.

Lightening methods

It happens that despite all efforts, the broth turns out opaque and cloudy. To eliminate this drawback and get light broth, you need to lower the guy there. The guy is made from various ingredients.

Whipped egg white can be used as a brace. The fact is that whipped egg white, like a sponge, absorbs small particles that create cloudiness and opacity. After finishing the cooking process, the protein must be carefully removed from the broth with a slotted spoon or strain the liquid through cheesecloth.

You can also make a guy from other products, for example, minced meat, crushed bones and vegetables. For lightening, egg and minced eggs are often used. To prepare a guy from minced meat, you need to take lean meat and egg white. The meat is passed through a meat grinder, the protein is beaten and combined with the minced meat, the mixture is stirred until smooth. The resulting brad is added to the boiling broth and stirred to prevent lumps from forming. The mass is left to simmer over low heat for half an hour, after which the liquid is filtered, separating the guy.

In addition to these methods, you can use lemon juice and onions. This method is used in cases where the broth takes on a brownish tint. To make the broth light, you must first add the washed onion peel to it, cook for a few minutes, strain and add lemon juice or citric acid. Continue cooking, stirring occasionally.

Clarifying the broth for preparing jellied meat and jellies is considered the most difficult as the broth is boiling long time, and this makes it difficult to remove small particles. To clarify such broths, a protein and vegetable extract is used. The guy is added to the hot broth after removing from the heat and stirred thoroughly for 5 minutes. Then the broth should be brought to a boil again and immediately removed from the heat. Let it sit for a few minutes, after which it can be strained.

Clear broth recipe

There are several recipes for making chicken broth. IN this recipe The broth contains the whole chicken (or you can take just the thighs), seasonings, salt, carrots and onions. It should be noted that the broth from only one chicken breast It doesn’t turn out rich, so the breast is used for dietary and medicinal decoctions.

To prepare you will need:

chicken – 1 pc.;
onion – 1-2 heads;
carrots – 2 pcs.;
water – 3-5 l.

By classic recipe(cold method) the chicken is thoroughly washed under running water, the tail is cut off to subsequently reduce the turbidity of the broth. If the chicken is a broiler, it is advisable to remove the skin from the entire carcass. After washing, the chicken should be placed in enamel dishes, pour in cool water and put on the lowest heat to boil. After the water boils, add washed, unpeeled onions to the pan, skimming off the foam at the same time. The broth is simmered over low heat for three hours; the foam must be skimmed off several times during the entire cooking time. The added onion is removed at the end of cooking - it has already given up all its juices and vitamins. This broth can be combined with various boiled cereals, noodles, noodles and potatoes, but you need to cook the ingredients in a separate bowl so that they do not cloud the broth.

Can be cooked this dish using an alternative method, that is, the hot method, but it should be noted that this will take a little longer, and the process itself may seem complicated. To prepare this recipe you will need products identical to the first option.

Before cooking, the chicken must be washed and the fatty parts trimmed off. Place in a saucepan, pour hot water and put on medium heat. After the foam appears, the water must be drained. After rinsing the chicken again, add cold water and place on low heat. During this time, peel the carrots and onions, cut into small pieces, fry in a frying pan without oil until golden brown. You need to make sure they don't burn.

After the water boils, place the vegetables in the pan and cook until fully cooked. So that seasonings and spices add aroma and taste to the broth, but do not boil over, they can be placed in a special bag in advance, which can then be easily removed from ready broth. After cooking, strain the broth through cheesecloth.

Some don't like fatty foods and prefer diet broth from chicken breast.

To prepare such a broth you need to take the following products:

half a chicken breast;
carrots – 2 pcs.;
onion – 1 pc.;
bay leaf - several pieces;
salt and other seasonings - to taste.

Step-by-step cooking recipe:

First of all, the brisket should be washed, the skin removed and cut into two parts. This recipe will use half of one chicken breast. Soak the selected part for a while to remove unnecessary substances, as noted above. Then put the breast in a saucepan, add cold water and put on fire. While the water is boiling, peel the vegetables.
After boiling, the water is drained and the chicken is rinsed again. Add whole vegetables to the pan, add water and put on fire. Having brought to a boil, reduce the heat and cook for about one hour, until fully cooked. If you need to lighten the resulting broth, you can use a mixture of whipped egg whites or minced meat. Give White color Lemon juice will help the broth. These tricks are often used by experienced cooks.

Before removing the pan from the heat, you need to add the bay leaf. Low-fat dish, prepared in this way, can be served hot with crackers.

Using the tips described above and knowing some cooking secrets, you can properly cook a delicious clear broth.

To learn how to properly cook clear chicken broth, watch the following video.

Adult men, recalling their happy childhood years, for some reason claim that only their mother knew how to cook clear chicken broth. They say that some families collapsed under the burden of this axiom if a woman who got a husband bewitched by her mother’s broth could not come closer to the culinary ideal. Every mother has her own recipe, and you will never know about all the secrets and nuances, so we want to help you master the intricacies of this simple and mystery dish. The recipe is not at all complicated, the devil, as usual, is in the details.

The Origins of the Love for Chicken Soup

Perfectly transparent chicken broth - consommé, was invented by the French, who managed to make cooking an art. French chefs and many housewives know how to make clear, aromatic infusions from different varieties meat and vegetables. We will study a recipe that can be used to prepare separate dish or a base for soup - in any case, the broth should not be cloudy. You can make the right chicken broth if you follow all the cooking rules, although imperfect broth can be clarified. Over time, you will learn how to make a dish perfect right away and can safely write down the recipe as your asset.

Chicken broth is not only tasty, but also very healthy dish. Children and adults with colds and flu recover much faster if they are given aromatic infusion. During cooking, lysozyme is formed, an enzyme with a pronounced antibacterial effect. In addition, in a dish of domestic chicken abundance of cysteine - an amino acid necessary for bronchitis and tracheitis. In the USA, chicken soup is called “Jewish penicillin”, which means Jewish penicillin. The experience of many generations confirms that broth helps you recover no worse than the most modern antibiotics.

Canons of cooking

The recipe does not require the most best meat with bones, but still there should be three times more meat than bones. The purpose of the bones and veins is to make the broth strong, and the meat imparts nutrition and flavor to it. You can cook meat without bones, but bones without meat. good result they won't give it. A truly rich broth can be made from broth chicken, which differs from boiler chicken in its slenderness and mature age. It takes several hours to prepare such a carcass, but the result will be excellent - a fragrant and rich broth, the same one from our grandmother that we remember all our lives.
The chicken needs to be washed thoroughly and excess fat trimmed off. It is best to remove the skin from a very well-fed chicken, although this depends on your diet.
For a kilogram of meat you need to pour two liters of water, and if the chicken is broth, add another half liter, because the cooking process will be long and the water will boil away.
Do not cover the pan with a lid. Steam will rise, settle on the lid and drip back, distorting the taste and appearance.
The cooking time depends on the number of bones. The best of the meat is extracted in 1.5 hours, but the bones need to simmer an hour longer.
Start cooking the chicken in cold water and bring to a boil over medium heat. Gradually, the protein from the meat will pass into the water, part of it will coagulate and float to the surface in the form of foam. If you heat the pan too quickly, the protein in the top layers of the meat will coagulate earlier and prevent the rest of the protein from dissolving in the water - that's why you can get tasty piece boiled meat should be poured with boiling water. Our recipe is designed to produce the perfect broth, so we will fill the meat with clean cold water.
If you allow the broth to boil and do not remove the foam in time, you will get a cloudy broth with a specific taste. You won’t be able to save this dish; in any case, you won’t be able to make anything even remotely reminiscent of consommé. Do not go far from the kitchen while the broth is cooking, adjust the heat so that the boil is barely noticeable. If you cannot eliminate the bubbles on the surface peacefully, add a quarter glass of cold water. Skim off the foam periodically.
The classic recipe recommends adding approximately 110 grams of vegetables per kilogram of chicken, i.e. for four legs - one medium-sized onion, carrot, celery stalk. Adding a little washed onion peel, you can make a golden broth. Parsley root, parsnip, bay leaf and thyme perfectly highlight the aroma of chicken. Fresh herbs can give a greenish tint, and the bay leaf can give bitterness if you cook it for a long time. One teaspoon of salt per liter of water is needed.
The less you stir the broth while cooking, the more likely it is to be clear. You can lighten a failed broth with the help of whipped egg whites, which, after boiling, can make the broth transparent.
When the broth is ready, catch all the excess from it, trying not to touch the walls and bottom of the pan, strain through two layers of gauze or a fine sieve using a ladle. If you don't like the layer of fat on the surface, scoop it up with a spoon and discard it.

Recipe and step-by-step instructions

Number of servings – 5-6.
Cooking time is from 1.5 to 3 hours, depending on whether you are cooking broth or boiler chicken.

Collecting ingredients:

To flavor the broth you need to prepare:

Making the broth

Place the chicken, well washed under running water, in a saucepan and fill with two liters of clean cold water. If you decide to make broth from a laying hen, carefully inspect its insides and remove anything you find there. Heart, liver and stomach can be cooked along with chicken, after cleaning and rinsing. The recipe remains unchanged, only the cooking time increases.
Place the pan on medium heat, wait until it boils and reduce to low.
Remove the foam with a spoon.
When the foam stops floating, add the onion, parsley root and carrot.
It is advisable to tie the thyme and peppercorns in a gauze bag and place them in a saucepan.
Cook for an hour and a half without visible boiling, without closing the lid, adding a little cold water if necessary. This will stop the bubbling and help lighten the broth a little.
10-15 minutes before the end of cooking, add bay leaf and salt.
Remove the broth from the heat. If it's a little cloudy, you'll have to lighten it.
Strain through a fine sieve or several layers of clean gauze.
Lighten cloudy broth possible using raw protein, mixed with cold water and lightly beaten. Stir well and pour the mixture into the hot broth, let it boil and strain.
You can start eating. Pour the broth into large cups and sprinkle it with chopped parsley or put a hard-boiled egg in a plate, cut it into several pieces, pour in the broth and sprinkle with herbs. Simple and delicious recipe, definitely try it.