Broth is the base for most soups. You can make broth from any type of meat. If you cook the broth on the stove, you may encounter the formation of foam, which results from cooking the meat. This foam needs to be constantly removed, which is not very convenient. This is why it is better to cook broth in a slow cooker. With this cooking method, you will not need to remove excess foam and add boiled water.
How to make broth in a slow cooker? Let's look at cooking recipes for different types of meat.
First, let's look at how to cook beef broth in a slow cooker.
Ingredients
- Beef on the bone
- 1 onion
- 1 carrot
- Salt and pepper to taste
- Bay leaf.
To begin with, it should be noted that the broth will be richer if you take the meat on the bone.
Rinse the meat thoroughly with water and place it in a slow cooker. Peel the onions and carrots. Cut the onion in half. Cut the carrots into slices.
Place the onions and carrots in the slow cooker with the meat. Pour sufficient quantity water. Season with spices to taste. Add Bay leaf.
Close the multicooker lid. Set the “Extinguishing” mode. Beef broth in a slow cooker is usually cooked for 2 – 2.5 hours.
After cooking is complete, strain the broth through a sieve. This is necessary in order to remove the onions, carrots and bay leaves from it.
Now let's look at how to make chicken broth in a slow cooker.
Ingredients
- 500 grams of chicken
- 1 onion
- 1 carrot
- Salt and pepper to taste.
Recipe for making chicken broth in a slow cooker:
Wash the chicken thoroughly, cut into pieces and place in a slow cooker. We also place peeled and coarsely chopped onions and carrots there. Salt and pepper to taste. You can also add any seasonings. Fill everything with water (to the mark). Close the lid of the multicooker. Set the “Quenching” mode for 1.5 hours. There is no need to remove the foam when preparing chicken broth. It will settle on the walls of the multicooker.
After the cooking time is over, strain chicken bouillon through a sieve.
The finished broth can be cooked in advance. As a rule, meat broth keeps quite well in the refrigerator. This broth can be stored for several days. In addition, you can freeze the meat broth in the freezer. Spill ready broth into molds and place them in the freezer.
Ingredients:
- Chicken – 700-1000 gr.
- Water – 2 liters
- Carrots – 1 piece
- Onions – 1 piece
- Allspice(peas) – 2 pieces
- Bay leaf -1-2 pieces
- Salt pepper.
How to cook:
1 First, you should completely clean the chicken - rinse, remove any remaining feathers, etc. Can be scorched with fire for complete cleansing.
2 Place the chicken in the slow cooker.
3 Wash the carrots, peel and cut into 4 long pieces. Add to chicken.
4 Add salt and pepper to taste. Then bay leaf and pepper.
5 Pour water into the multicooker to the already prepared products.
6 Peel the onion and add to the chicken and carrots. The preparations are complete.
7 Turn on the “Stew” mode for an hour and a half, placing the bowl in the multicooker and closing it tightly with a lid.
8 After 30 minutes, foam will appear on top, it is better to remove it. In an hour the broth will be completely ready.
9 Now you should take out the bowl, strain the broth through a colander, and cut the meat. You can use it however you want - serve it with broth, use it in soup or any other type of dish.
All that remains is to figure out what to do with the bullion. It can be used to prepare aspic by adding gelatin, meat and vegetables. You can cook your favorite porridge on it. And some people drink the broth itself during cold weather, warming it up. The broth itself will also help you overcome the disease. Moreover, if you use it together with onions, garlic and other natural medicines that are familiar to us. Of course, we shouldn’t forget about hot tea with lemon.
You can make many dishes using chicken broth as a base! Vegetable stew, potatoes, soups, pilaf, cabbage rolls. The broth is also suitable for those who want to lose weight, so you can include it in your diet menu. Many people give chicken broth to children. Some families prefer to simply heat it up and drink it, enjoying the great taste.
It would seem: what would be easier than cooking chicken broth, but no! Even in the preparation of this everyday dish There are so many nuances and subtleties that you can compile a whole list of exam questions on this topic, and the housewives who answer it will be awarded a corresponding diploma. It is somewhat easier to prepare chicken broth in a slow cooker, but only technically; you still need to know the basic theoretical points for cooking.
Current questions about meat broth
What is the best way to make broth? The ideal option is meat on the bone in a ratio of 1:3. The meat itself makes the broth nutritious and aromatic, and the bones give off gelatin, thanks to which the broth becomes “strong.” You can cook broth using only meat, but bones alone will not make the resulting dish tasty.
How much water do you need? For a rich broth, use 2 liters of water per 1 kg of meat. If cooking lasts more than two hours, add another 0.5 liters of water at the very beginning, because the liquid evaporates quickly.
How long should you cook the broth? It takes a maximum of 1.5 hours to cook the meat. And if you want the bones to cook well and release all their nutrients to the liquid, you need about 2.5 hours.
Do you need a lid? There is no need to cover the pan with a lid during cooking. The condensation that accumulates on it flows back into the pan, which spoils the taste of the dish.
What is better to put in the broth for unique taste? You can experiment with spices and vegetables yourself; add them at the rate of 110 g of vegetables per 1 kg of meat. Standard set vegetables: onion, carrots, celery. Mushrooms, herbs and roots of parsley, dill, garlic, and parsnips are also added. Spices used: black and allspice, thyme, ginger, bay leaf. From large quantity Fresh greens may have a greenish tint to the liquid.
Do I need to stir the broth? All small impurities gradually settle to the bottom of the pan and its walls, so it is better not to crush the contents so that the liquid is clear. For the same reasons, when removing boiled vegetables, do it carefully, and when straining the broth, it is better to pour it with a ladle.
When to put meat in the pan? Depending on the purpose you are pursuing, cooking delicious meat or broth will depend on the answer. If you need to preserve all the nutrients and aromatic substances in a piece of meat, then you need to immerse it in boiling water and salt it 30 minutes before the end of cooking (calculating 1 teaspoon of salt per 1 liter of water). If the emphasis is on the broth, then the meat is poured cold water and salt is added immediately after boiling.
Cooking chicken broth in a slow cooker
Kitchen appliances make it easier to prepare even the most complex dishes. And cooking broth turns into a wonderful pastime. With a multicooker, you don’t have to be afraid that you will miss the active formation of foam and it will spoil the dish; the broth will always turn out beautiful and tasty.
Cooking time: 2 hours.
Number of servings: 3.
Ingredients:
- chicken meat on the bone - 750 g;
- water - 2 l 300 ml;
- onion - 1 pc.;
- garlic - 2 cloves;
- carrots - 1 pc.;
- celery stalk - 1 pc.;
- parsley - 1 bunch;
- black pepper - 3 peas;
- allspice - 2 peas;
- salt.
Preparation
- We clean the chicken from fat, you can even remove the skin. If you leave it, then inspect the surface for the presence of feathers and their remains that need to be gotten rid of.
- We remove only the most contaminated layer from the onion. Leave the rest of the husk, it will make color ready-made dish truly “golden”.
- Peel the carrots and celery and cut them into three parts.
- We also remove the husks from the garlic. We wash all the vegetables.
- Divide a bunch of washed parsley into parts: the stems will complement the chicken broth in the slow cooker, and the chopped leaves will decorate the finished dish.
- Place the ingredients in the multicooker bowl: the bottom layer, the “pillow,” will be vegetables, and on them we place the chicken and peppercorns. This sequence is due to the strong heating of the bottom of the bowl, laying out layers, we achieve the effect of “simmering” the chicken meat.
- We use the “Extinguishing” mode and set the timer for 2 hours.
- After 30 minutes, see if a little foam has formed, remove it and add salt. Chicken broth in a slow cooker does not boil as actively as in gas stove, so there will be little “noise”.
- As soon as the multicooker signals the end of work, the dish is ready. We take out the vegetables; they will no longer be useful to us. But we take out the meat and cut it into cubes.
- Even liquid prepared in a slow cooker needs to be strained using a fine sieve or gauze, which is what we will do now.
- Serve each serving with pieces of chicken, diced croutons, sprinkled with chopped parsley. Bon appetit!
Broth is a rich liquid that is obtained as a result of prolonged boiling in water. different varieties meat, fish, as well as mushrooms and vegetables. He is the basis various soups and sauces, and can also act as an independent dish. Today we will look at several recipes for making broth in the Redmond multicooker.
The broth in the Redmond multicooker, made from chicken, is considered not only tasty and aromatic, but also very healthy dish. It can be used in making noodles and variety of soups, and also used as independent dish, adding some greens and crispy croutons to the plate.
To cook chicken broth in a Redmond slow cooker, you will need the following:
- chicken meat – 0.8-1 kg;
- water – 2 l;
- onion – 1 pc.;
- carrots – 1 pc.;
- salt - to taste;
- bay leaf – 1-2 pcs.;
- black pepper and sweet pea– 5-6 pcs.
The method of preparing broth in a Redmond multicooker consists of the following steps:
- First of all, prepare the meat. To do this, rinse it thoroughly, remove any remaining feathers and excess fat.
- Peel the onions and carrots and wash them. Vegetables should not be chopped finely; carrots can be cut into 4 parts, and the onion can be used whole.
- Place chicken meat at the bottom of the Redmond multicooker container, then immerse the vegetables, add peppercorns and bay leaves.
- Fill the food with water and add salt to taste. Then lower the lid and put the Redmond multicooker in the “Stew” mode. Your broth will take approximately 1.5 hours to cook.
- About 30 minutes after the start of the process, open the multicooker and remove the foam from the broth with a slotted spoon.
- When the cooking time is up, let the dish cool slightly. After this, remove the bowl of broth from the Redmond multicooker, remove the meat into a separate bowl, and strain the broth itself through a sieve - this way it will turn out clean and transparent.
- Separate boiled chicken from the bone - it can be used in preparing various dishes.
Chicken broth cooked in a Redmond multicooker will become an excellent basis for soup. In addition, you can cook any porridge on it. Cereals boiled not in plain water, but in aromatic broth, will be a tasty and satisfying side dish.
Fish broth in a multicooker Redmond
If you're bored meat soups, we suggest replacing them temporarily fish dishes. Fish soup cooked on rich broth, your household will definitely like it. Making such a broth in a Redmond multicooker is not difficult; first, stock up on the following products:
- fresh fish (trout or salmon) – 600-700 g;
- water – 2 l;
- onion – 1 pc.;
- carrots – 1 pc.;
- salt - to taste;
- Bay leaf, white pepper peas - to taste.
Prepare fish broth in the Redmond multicooker:
- Rinse the fish in cold water, remove the fins and make sure that there are no scales left anywhere.
- Peel the onions and carrots, wash and cut into 2-4 pieces.
- Place the prepared fish and vegetables into the Redmond multicooker container. Next add pepper and bay leaf. Pour water into the bowl and salt the dish to taste.
- Place the Redmond multicooker in the “Stew” mode and cook the broth for 1.5 hours. At the end of cooking, taste the dish again for salt.
- When the broth has cooled, remove the fish and strain the liquid through a fine strainer.
The fish broth turns out nice and clear, and very little foam is formed during its preparation. The broth can be used not only as a base for fish soup, but also in cooking various sauces. Excess broth can be frozen and stored in the refrigerator for some time.
Beef broth in a Redmond slow cooker
The Redmond multicooker is an indispensable assistant in preparing such dishes as beef broth. The fact is that in the multicooker bowl the meat does not just boil, as in regular saucepan, and languishes for a long time at high temperature. As a result, the beef melts in your mouth, and the broth turns out rich and very tasty.
To prepare broth in the Redmond multicooker, use the following products:
- beef on the bone – 0.5 kg;
- water – 2 l;
- carrots – 1 pc.;
- onions – 2 pcs.;
- bay leaf – 1-2 pcs.;
- black and allspice peas – 5-6 pcs.;
- salt - to taste;
- parsley root – 1 pc.;
- parsley - 1/2 bunch.
To cook beef broth in a Redmond slow cooker, follow the instructions below:
- Rinse the meat under running water and separate from the bone. Pour some into the frying pan vegetable oil, heat it up and fry the pit for a few minutes, then transfer it to the Redmond multicooker bowl.
- Peel the vegetables and parsley root, wash and cut into several large pieces.
- Place meat, onions and carrots, black and allspice, as well as parsley root and a few bay leaves into the slow cooker. Pour water and salt over all ingredients.
- Place the Redmond multicooker in the “Stew” mode and cook the broth for 4-5 hours. About 1-2 minutes before the end of cooking, taste the dish for salt, add salt if necessary, and also add chopped parsley to the bowl.
- Cool the finished broth, remove the meat and strain the liquid.
Pork broth in a Redmond slow cooker
Soups cooked with pork broth are very satisfying and appetizing. This broth is also good for making jellied meat. To make pork broth in a Redmond slow cooker, you will need the following ingredients:
- pork on the bone – 500-600 g;
- water – 2 l;
- onion – 1 pc.;
- salt, black pepper - to taste.
Method for preparing broth in a Redmond multicooker:
- Rinse the pork thoroughly under running water and remove everything unnecessary: films, veins, excess fat.
- Peel the onion and cut in half. Place the ingredients in the Redmond multicooker container and fill with water. Add salt, pepper or any other spices to your taste.
- Activate the “Extinguishing” option on the device panel and set the timer for 2 hours.
- After 20-30 minutes from the start of cooking, remove the foam and taste the dish for salt.
- Close the multicooker lid and leave the broth to cook until the end of the program.
Mushroom broth in a Redmond slow cooker
If you decide to make this broth, give preference forest mushrooms, since they are the ones who will give the dish a rich and incomparable aroma. We also note that boletus and aspen mushrooms can color the fat in dark color, so it's better not to use them. Ideal option There will be porcini mushrooms, although other edible varieties will be fine.
To cook this broth in a Redmond multicooker, follow the instructions:
- Rinse dried mushrooms and soak in cold water for at least 3 hours so that they are saturated with liquid. After this time, strain the water into a separate container.
- Peel the vegetables, then cut them in large pieces. Rinse the parsley root thoroughly.
- Place all the prepared products into the bowl of the Redmond multicooker and pour in the water in which the mushrooms were soaked. Salt the dish, set the “Stew” mode on the panel and cook the broth for 1-1.5 hours.
- After the program ends, let the liquid cool, then strain it into a separate pan. Pass the boiled mushrooms through a meat grinder or chop in a blender, then add them back to the broth.
- To prepare the broth, you can use any type of meat, but the most wonderful taste will have a dish cooked from meat on the bone.
- To make the broth good, it is important not only to choose the right products for its preparation, but also to pay due attention to the main ingredient - water. It must be fresh and cleaned. Tap water, which contains many harmful impurities, can spoil the taste of the dish.
- If you are going to cook broth and frozen meat, you should first defrost it properly. Under no circumstances should you cook it as soon as you take it out of the refrigerator. fast defrosting V hot water will lead to a deterioration in the taste of the product. It is best to remove the meat from the freezer a few hours before preparing the broth.
- Onions are always added to the pork broth - it gives the dish an appetizing aroma. And if you want to get a beautiful golden hue to the soup, add fried carrots to the dish.
- Dried tomatoes will be given to the broth interesting taste and a beautiful dark shade.
- Once you have cooked the broth, you don’t have to use it right away. You can freeze the liquid for a while, in freezer The broth can be stored for a couple of weeks.
Broth is most often used as a base for soups, and can also be consumed on its own or added to sauces and main courses.
In fact, broth is a decoction, and meat can serve as the main one for it various types, poultry, vegetables, mushrooms, fish, seafood.
To prepare meat broth you need at least an hour of time; vegetable and fish broths cook faster. The main concern of the housewife is to collect the scale that appears during the boiling of the broth. And of course, salt the dish, add necessary ingredients. After all, in addition to the main product, additional ones are also used. For example, vegetables are added to meat broth, spices are added to fish broth, and so on. A multicooker can serve as a cooking assistant. It's even better than boiling it in a saucepan. After all, the base languishes in water for a long time, giving up all its nutrients and taste. Let's talk about broth in a slow cooker and how to prepare meat, fish broth in a slow cooker and other types.
Broth in a slow cooker - how to cook: basic principles
To obtain delicious broth, you need to choose a quality one original product. It must be fresh.
If you plan to use meat broth in a slow cooker, the meat should be washed thoroughly, films and tendons should be removed, rinsed again and filled with cold water.
You also need to rinse the chicken well if you need chicken broth in a slow cooker.
It is advisable to remove excess fat if there is too much of it on the meat.
It is recommended to add salt to the broth at the end of cooking, and not immediately when adding meat or other products.
Big piece It is better to cut the meat or carcass of poultry, rabbit, fish into several parts - if you do not need a whole boiled carcass to prepare another dish.
How to prepare broth in a slow cooker is up to the housewife herself. For this purpose, the unit has the function of Cooking, Soup, Broth. It is recommended to bring the dish to a boil in the Cooking mode, and then switch to the Stew mode. Then the broth will simmer, which will improve its useful and taste qualities.
Add onions, carrots, parsley root, various herbs, bay leaves, black and allspice, both ground and peas, to the chicken or meat broth in a slow cooker. nutmeg, marjoram, thyme, basil. A little different from this set of additives and fish broth.
Vegetables and meat can be added to the broth raw or pre-baked in a frying pan; this gives the dish an additional bright color.
A housewife deciding how to prepare broth in a slow cooker needs to know that scale does not rise up, but settles on the walls of the bowl. Therefore, after finishing cooking the broth, you must strain it and wash the bowl, even if you plan to continue cooking soup from this broth here.
Beef broth in a slow cooker
The most popular meat broth is beef. The meat itself is not too fatty, has a pronounced taste and aroma, rich nutrients. When cooking meat broth In a slow cooker, beneficial substances are preserved, saturating the broth. It is advisable to take meat for broth that is not old - it is distinguished by its too dark color and yellow fat. Great option– meat together with a bone, such a broth will be more rich.
Ingredients
Beef with bones – about 700 grams
Water - approximately 2.5 liters
Medium bulb
Carrot
bay leaf
Black peppercorns – 5 pieces
Allspice peas – 2 pieces
Cooking method
Peel the onion, cut in half.
Peel the carrots and cut them lengthwise.
Dry hot frying pan keep the vegetables cut side down for a few minutes until golden brown. You can also do this in a slow cooker in the Fry mode.
You can omit this stage, then the broth will be completely light.
Place the meat, divided into pieces, vegetables, spices into the multicooker bowl, add water, and turn on the Cook mode for an hour.
Add salt to the broth and set to simmer for 2 hours. This time is designed for beef that is not old, but not young either. Depending on the age of the animal, the time can vary.
At the end of cooking, strain the broth, discard the vegetables, and use the meat for its intended purpose.
Meat broth in a slow cooker from pork or lamb bones
Pork and lamb are considered less lean meat compared to beef. For broth, the pulp is usually taken from the bones - for example, from ribs, pieces of spine. Delicious, beautiful and very aromatic broth It will work if you pre-bake the meat component.
Ingredients
Half a kilogram of pork, lamb on bones
Two liters of water
Two teaspoons of soda
Bulb
Garlic clove
Allspice
Ground black pepper
Parsley root
A piece hot pepper like chili or ground red hot pepper on the tip of a knife - optional.
Cooking method
Divide the meat into pieces; if there is a lot of fat, cut it off, then wash and dry with a napkin.
Place in the multicooker bowl and set to Baking mode for 15 minutes.
The bones should be browned. If this does not happen, add time.
The bulb does not need to be completely peeled; several layers of dry scales are left on it. It needs to be washed and cut off at the root.
Add onion, peeled garlic, spices to the meat, add salt and simmer for 3 hours.
After finishing cooking, you can put dry or fresh herbs into the broth directly in a bunch and let it brew for about ten minutes. Then strain.
Chicken broth in a slow cooker
Traditional broth is made from chicken. You can cook on it homemade noodles, another tasty soup, and also simply eaten with croutons, pies, and other dishes. Best broth It is obtained from domestic and not too young chicken. To prepare chicken broth in a slow cooker, you don’t need to take too large a carcass, otherwise it will take up a lot of space in the bowl and you won’t get enough broth.
Ingredients
Medium-sized chicken weighing around a kilogram
Large onion
A couple of carrots
Seasoning – a mixture of peppers or different types pepper separately
Celery stalk
Black peppercorns
A few stalks of parsley
Level tablespoon of salt
Two liters of water.
Cooking method
Chicken meat or bones, as well as vegetables, are usually not baked with them.
Divide the prepared, washed chicken meat into pieces.
Place in a bowl, add peeled onions and carrots, celery, spices, salt and add water.
Set the Extinguishing mode for two hours. This time is enough to prepare the broth. If you need boiled meat, check its condition. If necessary, add another hour of cooking.
After the multicooker signal, add whole parsley sprigs to the broth. After ten minutes, the broth can be strained and used further.
Chicken broth in a slow cooker with vegetables
This broth is almost ready soup. And all because they added to the chicken broth in the slow cooker various vegetables. This dish goes especially well with boiled rice, pearl barley, vermicelli.
Ingredients
2.5 liters of water
Carrot
2 onions
Parsley root
50 grams of green peas
Tablespoon of vegetable oil
Bay leaf
Allspice peas – 3 pieces
2 teaspoons salt.
Cooking method
Wash the chicken, divide into parts, add water, add bay leaf and pepper, one unpeeled onion.
Add salt.
Set the stew mode for 2-3 hours depending on the age of the chicken.
Peel the second onion and cut into cubes.
Peel the carrots and chop into strips.
Do the same with parsley.
When the broth is ready, remove the meat. Strain the liquid.
Wash the multicooker bowl to remove any scale. Add a spoonful of oil.
Add parsley, carrots, onions and set to Fry for 10 minutes.
Add the peas, pour in the broth and hold for another 15 minutes in the Stew mode.
Place in bowls or deep plates boiled cereals or vermicelli, pour broth with vegetables. Serve the chicken separately.
Broth in a slow cooker - how to cook it from fish
In addition to the usual meat broth, you can also prepare a fish dish in a slow cooker. Cooking time is significantly less. The advantage is that the not always pleasant fishy smell does not spread throughout the kitchen, or even throughout the apartment. And the broth turns out clear and fragrant - an excellent component for fish soup or aspic.
Ingredients
Fish - these can be carcasses river fish, as well as heads, ridges, tails and other parts of fish carcasses - about a kilogram
2 liters of water
Carrot
Bulb
Bay leaf
Ground black pepper
Allspice peas – 3 peas
A couple of dry dill stems or dried herbs
Salt - half a tablespoon
Sugar - half a teaspoon.
Cooking method
Clean the fish, gut it, and rinse well.
If fish carcasses are with the head or used separately fish heads, you need to remove their gills.
Peel the onion and cut in half.
Peel the carrots and cut into large pieces.
Place all ingredients in a multicooker bowl, including spices.
Fill with water and set the stew mode for 1 hour.
After the multicooker signal, strain the broth.
Mushroom broth in a slow cooker - how to cook it correctly
Mushrooms - special products in cooking. They are rich in protein and other useful substances, but are too heavy for the digestive system to digest. However, mushrooms, even edible ones, may contain some toxic substances. Therefore, when preparing any dishes from mushrooms, they need to be cooked for quite a long time. Therefore, a multicooker comes in handy here.
Ingredients
Half a kilogram fresh mushrooms– chanterelles, white, boletuses or others – or 200 grams of dry
Large onion
Bay leaf
2.5 liters of water
Black peppercorns – five to ten pieces
Salt - a level tablespoon.
Cooking method
Prepare the mushrooms. Rinse fresh ones thoroughly in several waters to remove sand. Soak the dried ones for an hour in warm water, drain.
Cut the mushrooms into pieces if they are very large. Place in a slow cooker.
Add spices and salt.
Peel the vegetables.
Cut the onion into cubes, carrots into several parts.
Add vegetables to the mushrooms - you can pre-bake them in a hot, dry frying pan.
Pour water, salt.
Set the extinguishing mode for 30 minutes.
Open the multicooker after the signal, remove the bay leaf, check the mushrooms - depending on the softness, set the Stewing mode for another 10-20 minutes.
Secrets and tricks of broth in a slow cooker - how to cook it most deliciously
The broth can be cooked without vegetables, with only some spices - allspice or black pepper. They will add a wonderful aroma.
When using parsley and dill, hard stems often remain. You shouldn't throw them away; it's better to dry them. Then, when cooking the broth, add a couple of stems - the dish will come out more aromatic and richer in taste.
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