Chicken broth concentrate is an original preparation that allows you to easily prepare the most delicious sauces. For example, demi-glace sauce is prepared only from concentrate; the broth can be chicken or beef. To prepare demi-glace sauce (demi-glace), the concentrate is combined with red wine, dry thyme, salt and pepper. The result is a French sauce that will certainly delight you with its exquisite taste. The concentrate can also be used to make gravy, or added to soups or side dishes to enhance the flavor. This additive can be compared to bouillon cubes, which are convenient to use. But, if you monitor the quality of the food you eat, you are unlikely to use such a product. But why not make your own broth concentrate?

Ingredients

• 1 kg chicken bones
• 4-5 tomatoes
• 1-2 carrots
• 1-2 onions
• 2-3 stalks of celery
• 3 tbsp. l. milk powder

Preparation

1. Every time there are bones left during the preparation of soup or a meat dish, there is no need to throw them away, but you can put them in a bag and put them in the freezer. Before preparing the concentrate, the bones must be thawed and placed in a baking dish. Add peeled carrots, onions, celery stalks and tomatoes here.

2. Sprinkle the bones with dry milk. This will speed up the Maillard reaction, which creates a flavorful crust. This is what gives the broth such a rich taste. Place the pan in an oven preheated to 200 degrees and bake for about 30-40 minutes. The seeds should become golden brown.

3. Remove the bones and vegetables from the oven, place everything in a saucepan and fill with water to the very top. Boil over low heat according to the “jellied” principle - the water should not boil away and boil strongly. After 5-6 hours, the broth needs to be strained.

4. If possible, remove fat from the surface, or this can be done later. Place the pan with the strained broth on the fire and now begin to evaporate the excess liquid. When the broth becomes thick and has reduced several times, pour it into a jar and let cool. Now you can put it in the freezer or use it for its intended purpose.

Broth is a decoction obtained by boiling bones, meat, poultry, fish, and mushrooms in water (mushroom decoction). The word "broth" came into our language from French at the beginning of the 8th century. and comes from the verb “to boil, to form bubbles.” Depending on the type of products used, broths are distinguished: bone, meat and bone, poultry, fish, mushroom. Broth made only from meat pulp, especially for soups, is very rarely cooked. Extractive substances, proteins, fats, and mineral elements pass from the products into the broth.

Extractives give flavor, aroma and color to the broth. There are two groups of extractives - nitrogenous and nitrogen-free.

Nitrogenous extractive substances include free amino acids, the content of which in the muscle tissue of large and small cattle is up to 1% of its mass, dipeptides, guanidine derivatives (creatine, creatinine, etc.), carbamide (urea), purine bases, etc.

Among amino acids, glutamine plays a special role. Its solutions, even in very low concentrations (0.03%), have a strong meaty taste. The sodium salt of glutamic acid (monosodium glutamate) is used as a flavoring.

Guanidine derivatives (creatine, creatinine), which pass into the broth, also play an important role in the formation of meat taste and serve as indicators of the concentration of meat broths.

Chapter 1. Soups

Purine bases are the end products of protein metabolism contained in meat. A large amount of them in food is harmful to the body, especially in old age and in a number of diseases.

Nitrogen-free extractives include glycogen, glucose, fructose, inositol, acids (lactic, formic, acetic, butyric), etc.

All extractive substances have a sap-like effect.

The amount of extractive substances varies depending on the breed, sex, age, and degree of fatness of the animal. The thermal state of the meat (cooled, chilled, defrosted) and the method of defrosting it are also important.

The taste of the broth is significantly influenced by the amount of collagen that has turned into glutin, as well as the fat rendered during cooking.

When cooking meat, poultry, and fish, broths are obtained that are similar in composition, but differ in the ratio of individual nutrients and organoleptic properties.

Thus, meat and bone broth contains more extractives and mineral salts than bone broth, but less fat and nitrogenous substances, the bulk of which is glutin.

The nutritional value of meat and bone (meat) broth is largely determined by the type of large-piece semi-finished product taken for cooking. Thus, broths from the beef thigh contain more extractive substances and less protein compared to broths from the brisket. They are transparent, have the best taste and aroma, and have a strong juice effect. Brisket broths are somewhat cloudy and contain a large amount of protein substances (glutin), which form a colloidal solution in the broths and impart so-called richness, as well as rendered fat.

When cooked, glutin (it makes up 77% of the dry residue of the broth), an insignificant (compared to the content in meat) part of the minerals and fat passes into the bone broth. Most of the fat collects on the surface and is mechanically removed, but some of it is emulsified, distributed in the broth. Emulsified fat makes the broth cloudy and worsens its organoleptic properties. There are practically no extractives in bone broth.

160 Section III. Cooking technology

When cooking fish broth, extractive, mineral and nitrogenous substances also pass into the water. The total amount of soluble substances passing from fish into the broth is 1.5-2% of its mass. Fish broths contain less glutamic acid, purine bases, and dipeptides than meat broths. A special feature of fish broths is the content of a significant amount of amines, especially in broths made from sea fish, and methylguanidine, a strong base that in high concentrations has a toxic effect on living organisms. The nitrogenous substances of fish in the broth are represented mainly by glutin: the amount of emulsified fat is insignificant. The mineral composition of the broth largely depends on the type of fish.

In terms of organoleptic indicators, the best quality broths are obtained from freshly caught freshwater fish (perch, pike perch, ruffe, etc.), as well as from sturgeon and salmon fish. It is not recommended to cook carp, bream, carp, roach, as the broth from them has a bitter taste.

Bone broth. Edible bones are used to prepare it. Edible bones include: beef - articular heads of tubular bones, pectoral, vertebral and sacral; pork and lamb - vertebrates, thoracic, pelvic,

1 tubular and sacral. Broths are not prepared from the rib and shoulder bones of beef carcasses; they are sent for technical processing. Vertebral bones are used to make sauces.

Vertebral and flat bones are cut crosswise into pieces measuring 5-6 cm, the articular heads are cut into several parts, and the tubes are left intact. Young beef and pork bones are lightly fried in an oven (30-45 minutes at

1 temperature 150-200°C) to improve taste and appearance

; broth. The rendered fat is drained and used for pass-

I Rooting vegetables.

Prepared raw bones are poured with cold water, and fried bones are poured with hot water (70-90°C) and boiled at low boil. During the cooking process, foam and fat are removed from the surface of the broth. The duration of cooking broth from beef bones is 3-4 hours, from pork and lamb bones - 2-3 hours. With longer cooking, the taste and aromatic qualities of the broth deteriorate. 30-40 minutes before the end of cooking, add parsley (root), baked onions and carrots, and salt. Carrots and onions, cut lengthwise into several pieces, are placed in heated, clean, dry frying pans and baked until light brown.

Chapter 1. Soups

crusts, avoiding burning. You can also add stems of parsley, celery, dill, trimmings of onions, carrots, and white roots to the broth. The finished broth is filtered.

Bone broth can be prepared concentrated. The yield of concentrated broth is 1 liter with 1 kg of bones. When preparing soups, such broth is diluted with water to the required volume in accordance with the norm for adding raw materials per serving. So, if the norm is 100 g of bones, you should take 100 g of concentrated bone broth per serving.

Meat and bone broth. It is prepared in the same way as bone broth, but 2-3 hours before the end of cooking, pieces of meat weighing 1.5-2 kg are added. This ensures higher taste not only of the broth, but also of the meat. In addition, the broth is more transparent. To prepare the broth, use beef (shoulder, subscapular, brisket, trim of fatness category I carcasses), veal (brisket), lamb (shoulder, brisket), pork (shoulder, neck, brisket). Cooking time for beef is 2-2.5 hours, for lamb and pork - 1.5-2 hours.

At the end of cooking, remove the cooked meat and filter the broth.

Poultry broth. To prepare it, bones, offal (heart, stomachs, necks, heads, legs, wings, skin, necks) and whole poultry carcasses are used. The bones are finely chopped, the carcasses are seasoned, poured with cold water, quickly brought to a boil, and then cooked until tender at a low simmer for 1-2 hours. During the cooking process, skim off the foam and fat. 30-40 minutes before the broth is ready, add parsley (root), carrots and onions. The finished broth is filtered.

If bones, offal, and whole carcasses are used simultaneously to prepare the broth, then first boil the bones and offal, and then add the whole carcasses in accordance with the timing of their cooking.

Fish broth. To prepare it, fish and fish food waste (heads, fins, skin, tails, bones) are used. Large heads and vertebral bones are cut into pieces. First, the gills are removed from the head, and the eyes are removed from large heads.

Prepared food waste is poured with cold water, brought to a boil, the foam that forms on the surface of the broth is removed, parsley (root) and onion are added.

162 Section III. Cooking technology

chat and cook at low boil for 40-50 minutes. The finished broth is filtered.

When cooking broth from the heads of fish of the sturgeon family, an hour after the start of cooking, the heads are removed, the pulp is separated, and the cartilage continues to be cooked until softened for 1-1.5 hours. The finished broth is filtered.

From food fish waste you can cook a concentrated broth with a yield of 1 liter from 1 kg of raw materials.

Mushroom broth. Prepared from fresh or dried mushrooms. Dried mushrooms are poured with water and left in it for 10-15 minutes, and then washed several times, changing the water. Thoroughly washed dried mushrooms are poured with cold water (7 liters per 1 kg of mushrooms) and left for 3-4 hours to swell. The mushrooms are taken out, washed, poured with the water in which they were soaked, not draining it completely (there may be sand at the bottom), and cooked until soft for 1.5-2 hours. Strain the finished broth. The cooked mushrooms are washed to remove any remaining sand, then chopped, chopped, or passed through a meat grinder and placed in the soup 5-10 minutes before the end of cooking.

To prepare seasoning soups at pre-preparation enterprises, you can use semi-finished concentrated bone broth and broth with gelatin, produced by specialized workshops or preparation enterprises.

Concentrated bone brothbeef bones or bones beef and pork is prepared in accordance with TU 28-24-84. Its technology does not differ significantly from the traditional one. To obtain 100 kg of finished broth, take 190 kg of bones. The finished broth is poured into functional containers and intensively cool. Cooled the broth has a jelly-like consistency. Its shelf life is 48 hours at a temperature of 4-8°C.

At the processing plants concentrated broths when preparing seasoning soups pre-diluted in boiling water in a ratio of 1:3.

Broths with gelatin(chicken and meat) are prepared in accordance with TU 28-25-84. In ready-made chicken or meat broth obtained by boiling meat or chicken for cooking enterprises/ introduce swollen gelatin (1% of the broth mass) and boil for 3 minutes. The broth is then poured into functional containers, intensive cool down and store: meat- no more 48 h, chicken- no more 24 hours at 4-8°C..

At pre-production enterprises, chicken broth with gelatin is used to prepare seasoning soups and sauces without dilution.

Chapter 1. Soups

Meat broth with gelatin is pre-diluted in boiling water in a 1:1 ratio.

You can also use it when making soups broth cubes and powders.

The industry produces meat, chicken and mushroom bouillon cubes.

Dry broth concentrates have been used for a very long time. The Charter of the Russian Navy (1797) already mentions “dry broths for cooking soups.”

Powders are prepared by evaporating concentrated bone broth (the yield of dry residue is approximately 6%). The dry residue is mixed with salt, chopped dry roots and herbs.

When using bouillon cubes and powders, soups are boiled in water without salt. Cubes or powder are pre-dissolved in a small amount of hot water and added to the finished soup 15-20 minutes before leaving.

“When preparing various dishes, it is very convenient when you have ready-made chicken broth. I recommend that you prepare fume (concentrated broth) from chicken in advance and store it in the freezer. Preparing chicken broth helps save a lot of time during cooking. »

INGREDIENTS

Chicken - 1 pc.
Carrots - 1 pc.
Onion - 1 piece
Garlic - 2 teeth.
Salt to taste
Ground black pepper to taste

STEP-BY-STEP PREPARATION

Step 1.
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Step 7

Wash the chicken and add water.

Wash the onion and, without peeling it, put it in the broth.

Wash the carrots, peel them and also add them to the broth.

Add a few black pepper peas and a little salt to the broth.

As it boils, skim off the foam.

When the chicken is cooked, remove it from the broth and use it in salad or other dishes.

Reduce the heat to low and evaporate the liquid.

Place washed, unpeeled garlic into the broth.

When a third of the original liquid remains, cool the concentrated chicken broth until warm, strain and pour into molds. I used silicone molds.

Place the molds in the refrigerator and, as soon as the chicken broth has hardened, remove it from the molds, wrap it in cling film and put it in a bag.

Place the package with the frozen broth in the freezer.

Use broth as needed.

Of course, I didn’t plan to write a blog about broth concentrates and other dried fruits, but I was so pleased with this thing with iherb that I’ll still write a few words about it, very briefly. So, meet me - natural, organic chicken concentrate for broth)) A very necessary thing, especially for all those who work hard like me at work but also have to cook chicken soups for children))

I never buy bouillon cubes, IMHO the stuff is rare and very harmful, so I was happy when I found an organic concentrate made from natural ingredients. This is how this concentrate for chicken broth came to me in a parcel - in standard cardboard coffin boxes, as I call them. The packaging is intact, nothing broke or spilled, and this is good)) It says on the lid that 1 tablespoon concentrate replaces 1 bouillon cube, making the soup aromatic and tasty. You need to store it in the refrigerator, as it is completely natural, and even received an organic certificate.

Here I photographed the composition of the broth concentrate; it contains nothing harmful, as one would expect - only everything is natural, or almost natural - chicken meat, salt, cane sugar, maltodextrin (organic), onions, potatoes, garlic and turmeric. There is also a website on the lid where there are quite interesting recipes using this concentrate.
This is what chicken concentrate looks like upon visual inspection - yellow in color and uniform in consistency. I’ll say right away that I’m very pleased with this purchase and this jar really helps me out all the time. Not being able to prepare chicken broth according to all standards for 2 hours, I simply put a few tablespoons of concentrate into quick chicken soup, and it becomes tasty and aromatic. In addition to soup, I add it to pasta sauce, which also turns out very tasty.
On the way to my house there was also mushroom broth concentrate from the same company; I didn’t order the rest. But I think chicken is universal, so in fact, I advise you to buy it if you ever order on iHerb

White meat and bone broth

Products: 500 g meat with bones, 1 onion, 1 carrot, a piece of leek, celery, parsley, 1 bay leaf, 10-15 peppercorns, 3-3.5 l. water, salt.

White meat and bone broth is the base for many meat soups. Meat and bones of various animals are suitable for preparing this broth: beef, pork, veal, lamb, etc.

Before cooking, meat and bones should be washed with cold water. Then chop the bones into small pieces, put them together with the meat in a pan, add cold water, cover the pan with a lid and cook over high heat. When the water boils, open the pan, skim off the foam, add salt and, without covering the pan, cook over low heat for 2-3 hours. Fats that appear on the surface must be skimmed off several times. Some of the fats should be left in the broth to preserve the aromatic substances of the vegetables contained in them, which give the broth a pleasant taste. The skimmed fats can be used to roast vegetables.

When the meat in the broth is cooked and becomes soft (if the inserted fork fits freely into the meat, it is ready), it should be taken out, add roots and spices fried in fat into the broth, then continue to cook the broth.

The finished broth should be allowed to settle, then strain through a sieve.

Concentrated meat broth

Products: 1 kg of meat, 1 small onion, 1 carrot, 1 bay leaf, 10 allspice peas, celery, parsley, 1 liter of water, salt.

To cook concentrated broth, take 1 liter of water per 1 kg of meat. The meat is cut into large pieces and cooked in the same way as meat and bone broth for 2-3 hours. With longer cooking, the taste of meat and broth deteriorates. When preparing soups from concentrated broth, it is diluted with water, ordinary broth or vegetable broth.

Poultry broth

Products: 600 g poultry, 1/2 onion, 1 carrot, celery, parsley, 10 allspice peas, 3.5 liters of water, salt.

To prepare the broth, meat, bones, offal (heart, stomach, neck, head, legs, wings, neck skin), and whole poultry carcasses are used. The meat and bones are cut into small pieces, poured with cold water and quickly brought to a boil. When the water boils, add peeled, chopped and fried roots, spices, salt and cook in an open pan over low heat, periodically skimming off the fat. Cooking time (from 1 to 4 hours) depends on the type of bird and its age. When the meat is cooked, it is removed and the broth is filtered.

Fish broth

Products: 1 kg of fish, 35 g of caviar, 10 peppercorns, 2 bay leaves, parsley, half an onion, celery, 1/4 leek, 3.5 liters of water, salt.

To prepare fish broths, they mainly use fish heads, fins, bones, skin, and small fish. The most delicious broths are obtained by cooking sturgeon, pike perch, catfish, sea bass, catfish, Pacific hake, catfish, eelpout, blue whiting, oceanic crucian carp, pristipoma, meroug, mackerel, and notothenia. It is not recommended to use navaga, herring, rudd, carp, bream, carp, or roach for preparing broths.

Large bones and heads of sturgeon fish are cut into pieces, after removing the gills and eyes. The heads, fins, and bones of the fish are doused with boiling water and washed thoroughly in cold water, then they are placed together with the fish in a saucepan, poured with cold water, brought to a boil, periodically removing the resulting foam, add white roots, onions and continue cooking over low heat. boil for 40-50 minutes. The finished broth is allowed to sit for 20-30 minutes, then the fat is removed and filtered.

When cooking broths from the heads of fish of the sturgeon family, 1 hour after the start of cooking, the heads are removed, the pulp is separated, and the cartilage continues to be cooked until softened for another hour and a half.

Making fish stock is similar to making meat and bone stock, but the cooking time is much shorter.

Mushroom broth

Fresh and dried mushrooms are used to prepare mushroom broth. Dried mushrooms are sorted, washed, poured with cold water and left for 10-15 minutes, then thoroughly washed several times, changing the water, poured with cold water at the rate of 7 liters of water per 1 kg of mushrooms and left to swell for 3-4 hours. Then the mushrooms are taken out, washed, filled with water in which they were soaked, and cooked for 1-1.5 hours without adding salt. The finished broth is drained, allowed to settle and filtered.

The cooked mushrooms are washed again, cut into strips, chopped or minced and placed in the soup 5-10 minutes before the end of cooking.

Concentrated mushroom broth is diluted with hot boiled water or a decoction of vegetables, cereals, pasta and salt. To flavor the mushroom broth, add carrots, parsley root, and onions, cut into 3 parts. The finished broth is filtered.

Chicken broth with croutons

Products: 1 chicken (average weight – 1 kg), 1 pc. carrots, 1 onion, parsley, 2.5 liters of water, salt.

To prepare the broth, you need to wipe the chicken dry with a towel and singe it on gas, chop off the neck and legs, gut it and rinse thoroughly.

Cut the stomach, clean it and remove the film from it; cut the heart; scald the paws, remove the skin and cut off the claws; pluck the head; Carefully remove the gallbladder from the liver. Rinse all offal.

On the chicken carcass, below the breast, make two cuts and tuck the legs into them, and bend the wings to the back - this gives the carcass a more beautiful and convenient shape for cooking.

Place the chicken and giblets prepared in this way, along with the peeled and cut roots, into a saucepan, add cold water, cover with a lid and cook. Remove the foam that appears at the beginning of the boil with a slotted spoon. Cooking time for chicken is from 1 to 2 hours, depending on its size and growth.

The readiness of the chicken is determined using a fork. If a fork pierces the leg meat easily, the chicken is ready. Remove the chicken and giblets from the broth, place in another pan and cover.

The broth is served in broth cups or plates. Serve the croutons separately on a plate.

Making croutons

To prepare croutons, cut white bread into slices 1-2 cm thick and brown in the oven. Croutons can also be made with cheese. To do this, sprinkle slices of bread with grated cheese, drizzle with melted butter and brown in the oven.

Instead of croutons, you can serve pies.

chicken broth

Products: 800 g -1 kg chicken with bones, 1 carrot, 1 onion, parsley, 10 allspice peas, 3 liters of water, salt.

Place chicken with bones in a saucepan, add cold water and boil. Open the pan, remove the foam, add chopped roots, spices and salt. Cook over low heat for 2-3 hours until the meat is tender.

Strain the finished broth.