Calories: Not specified
Cooking time: Not indicated

Chicken broth is a versatile 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 pcs.,
- 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,
- ground black pepper - to taste.

Preparation

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 fill 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. 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.

Broth is the basis of almost all soups. Whether it is meat or vegetable, the broth makes the first dish truly satisfying, rich, aromatic and incredibly appetizing. Try cooking Ukrainian borscht in a broth that you have cooked with all your heart for two or three hours, and in a broth that you have cooked for a quick fix- feel the difference yourself.

This recipe can be used for cooking light soup with chicken broth, if there is no other meat. For example, or. Even the most ordinary pea soup lean, but cooked in clear chicken broth, will be much tastier.

Transparent chicken broth can also be served as a separate hot dish, sprinkled generously with herbs.

Ingredients for chicken broth:

• chicken - in the right quantity*
• carrots - 1-2 pcs
• celery root - 300 g (1/4 root)
• onions - 1-2 pcs
• garlic - 10-15 cloves
• bay leaf - 3-5 leaves
• salt - to taste

This recipe used a whole chicken for a 7 quart casserole dish.

In addition to the indicated vegetables and spices, you can use parsley root, dried vegetables (carrots, tomatoes, celery, bell peppers and others), fresh herbs, a mixture of peppercorns and other spices.

Step-by-step instructions on how to cook clear chicken broth

Wash the chicken thoroughly under running water and cut into small pieces. If you need diet chicken broth, remove the skin.

Place the chicken in a saucepan and pour cold water and put on strong fire.

If you want to get a delicious broth, pour cold water over the meat or chicken. You need tasty meat - put it in already boiling water.

Prepare vegetables and spices.

Peel the onion, but you can simply wash it thoroughly and leave it in the peel. Peel the carrots and celery root and cut into large pieces. Peel the garlic and prepare other small spices.

Bring the broth to a boil and, as soon as foam begins to appear, quickly reduce the heat. If this is not done, the broth will boil over and the foam will settle in flakes.

Remove the foam with a spoon. It is convenient to use a special spoon with holes for this.

The question of how to make chicken broth clear and golden seems to never lose its relevance. This is because most housewives most often prepare broth from poultry, due to its greater availability and lower fat content, and chicken-based broth is known for its tendency to form large quantities noise on the surface during cooking. There are many ways to properly cook poultry or purify ready-made broth, and each of them deserves the right to exist, which is why we decided to talk about them in the recipes below.

How to make chicken broth clear?

Making clear chicken broth from scratch is quite easy. The first step is to decide on the piece of meat that you decide to use for the broth. You won’t get a clear broth from fillet alone, since white meat is more prone to making noise on the surface than other meats. Therefore, we recommend taking a ham or a whole carcass with skin - such a broth will be rich and after boiling the meat can be peeled off the bone and immediately sent to.

Having decided on a piece, it is first washed, then dried, and then placed in a pan and filled with water. The first broth is designed to collect ichor and other debris remaining in the bird, so there is no need to monitor its cleanliness. Place the pan with chicken on the highest heat, let the liquid boil and cook for about 5 minutes. Then drain the water and rinse the carcass and pan very thoroughly. Fill the bird with fresh water and put it on the fire again, but now at the lowest setting so that the water does not boil under any circumstances. Another key to clean broth is to avoid cooking the bird for hours. A broth from a whole carcass will take about an hour and a half, while a broth from a ham or back will be ready after 40 minutes. Root vegetables, as well as fresh and dried herbs, can be cooked with the poultry.

During the entire cooking, the broth should not be disturbed in any way, but the foam from the surface should be skimmed off regularly.

You can add a wide variety of soup ingredients to the finished broth. If you don’t know how, then keep in mind that mealy boil clear chicken broth and the ingredients make the broth cloudy, and therefore it is better to boil the noodles separately and put them in the soup at the end of cooking.

If you have long wondered how to cook chicken broth clear and golden, then the secret is very simple. You can avoid adding bouillon cubes and other unnecessary spices if you use it to cook fatty domestic chickens. If you don’t have access to homemade chicken, then add roasted carrots to the soup; it will also give it a pleasant yellowish tint.

To make the chicken broth clear, you can strain it through a double layer of gauze or mix it with whipped egg white and strain after it has been folded.

Real chicken broth is legendary. You can undoubtedly take this dish to a sick relative in the hospital, without fear that the doctor will not allow you to drink the healing broth. Chicken broth perfectly restores strength and can suppress the onset of a cold. Chicken broth is an excellent hangover reliever; it is indicated for diabetics and patients with gastrointestinal diseases. In addition, chicken broth is not only very healthy, but also incredibly tasty. According to statistics, chicken broth is one of the most common dishes in many families. But often the broth does not turn out perfect. Today you will learn a recipe for making a clear, tasty and rich broth.

Traditional Chicken Broth Recipe

1. First you need to choose the meat from which it will be prepared. clear broth. Pure fillet or breast is not suitable for broth - the dish will turn out to be very lean. It is best to take hams or a whole chicken carcass. Pay attention to the color and smell of the meat before purchasing - they must be perfect. If something bothers you, it is better to refuse such chicken.
2. The meat must first be thoroughly washed and wiped with a dry cloth. The broth will be thicker and richer if you prepare it from fresh rather than frozen meat. If the chicken is broiler, it is better to remove the skin and unnecessary pieces of fat from it. There is no need to strip a domestic chicken - its skin contains special beneficial substances that will not only add a special taste to the broth, but also make it an appetizing yellow color.
3. After this, place the finished chicken in a saucepan and fill it with clean cold water so that the carcass is completely covered with liquid. To make the broth richer and thicker, there should be a little water.
4. Place the pan over medium heat and wait for it to boil. In the meantime, you can add vegetables to the broth for taste. It is best to add only carrots and onions to chicken broth. The onion can be cut into small pieces and thrown into the pan. After prolonged cooking, it will almost completely dissolve. If you prefer a clear broth, it is better to cook the onions whole so that they can be completely removed. If you want to achieve a golden color in the broth, cook the onion directly in the peel, but do not forget to rinse the vegetable first.
5. If you are cooking broiler chicken and want to get a more dietary and clean broth, then you need to do this. Fill the carcass not with cold, but hot water, and immediately after boiling, drain the first water. It will contain all carcinogens and unnecessary substances that can spoil the taste of the future broth. Then fill the chicken with water again and set it to simmer over low heat.
6. When the water in the pan boils, you need to carefully skim off the foam using a slotted spoon. If you don't have time to do this, pour some cold water into the pan and the foam will rise again. The foam will need to be removed several times - this is the key to the transparency of the broth. When the water in the pan boils, reduce the heat so that the chicken does not boil, but simmers.
7. You need to cook the chicken broth for about two to three hours. In this case, the broth turns out rich, with a deep chicken taste.
8. When to salt chicken broth? If you want to get a tasty broth, you need to add salt almost at the very beginning of cooking. If you focus on tasty and soft meat, you should add salt to the broth at the end.
9. When the chicken broth is almost ready, you can add spices to it. It is very important not to overdo it here - fragrant spices can overwhelm the taste of chicken broth. Do not add a lot of bay leaf - it will give the broth a special smell that will be difficult to get rid of. If you prefer the light taste of bay leaves, add no more than one small leaf to the broth. You can also add a little peppercorns and a piece of bell pepper to the broth for flavor (fresh or frozen).
10. The broth should be served with second hot dishes, for example, potatoes with meat. You can serve the broth with pies with various fillings. Crackers are usually served with the broth.
11. If you want to cook pasta, noodles or potatoes in broth, then you will not get broth, but soup. To maintain the crystal transparency of the broth, you need to boil all the ingredients separately, and before serving, pour the ingredients with chicken broth.

In fact, making chicken broth is not difficult. However, only knowledge of some tricks and nuances will help you prepare truly rich and crystal clear chicken broth.

Here are a few secrets that will come in handy when making chicken broth.

1. If you cook the broth not from a whole carcass, but from cut pieces of chicken, pieces of fat, small bones, and skin residues may remain in the broth. In addition, after cooking, there may be leftover spices and peppercorns in the broth. In this case, the broth will need to be strained. To do this, you can use a strainer or simple gauze folded several times.
2. If you are preparing soup with barley, you will need to soak and cook it separately, and only then pour in the prepared broth. Otherwise, the broth will turn out slimy and lose its transparency.
3. To give the chicken broth a special aroma and taste, you can add a little herbs to it, preferably dill. To prevent it from losing color, add it literally a minute before the end of cooking the broth. If one of the household members does not like greens floating in the plate, place a small tied bunch in the pan - it can be easily removed before serving.
4. If the broth, despite all your efforts, does not turn out transparent, the following trick will help. Whisk the egg white in a bowl and pour it into the broth. Once it curdles, simply strain the liquid. After such manipulations, you will notice that the broth has become much more transparent.
5. To get the deep flavor of the broth, do not use tap water. Give preference to filtered or bottled liquid.
6. To make the broth more rich, you need to cook it not only from chicken, but also from other types of meat. The tastiest broths are made with two or three types of meat. In this case, beef, pork and lamb need to be cooked longer, and the chicken ingredients must be added in the middle of the cooking process.
7. When pouring water into the pan, pour in plenty of liquid. After all, after preparing the broth, a significant amount of liquid will evaporate.
8. To ensure that the broth remains clear after cooking, it must be cooled quickly. Professional chefs recommend immersing the pan in a container of cold water or ice.

These useful tips will help even the most inexperienced housewife prepare a clear and rich broth.

Chicken broth is the basis of many dishes. In addition to the fact that you can prepare various soups from chicken broth (borscht, solyanka, kharcho), you can boil dumplings and side dishes in the broth - the main courses will acquire a richer taste. You can make jellied meat, porridge, sauce, and risotto from chicken broth. The variety is limited only by your imagination. Prepare chicken broth correctly and treat your family to delicious and healthy chicken broth dishes.

Video: the secret to making the right broth

Chicken broth has medicinal properties. Thanks to the content of fats and meat broth, the broth helps to restore strength during illness. Unlike meat, it does not overload the digestive tract and is perfectly absorbed. Quite often the yushka turns out cloudy; in this article we will tell you how to cook clear chicken broth.

There are several ways to prepare clear broth - cold and warm. When cooking a dish using the hot method, the meat ingredients are poured with raw hot water. The liquid is brought to a boil and then drained. The chicken should be washed and raw water added to the pan again. This way we get a “second” broth, devoid of foam and harmful impurities. This diet is recommended for allergy sufferers and people with diseases of the digestive tract. True, there is very little fat in such a soup, so when serving, you can add it to the plate butter. You can complement the dish with boiled eggs and crackers.

You can also prepare yushka in a cold way. To do this, pour raw cold water over the meat ingredients and place on low heat. After boiling, skim off the foam and add a glass of cold water. All foam and cloudy inclusions will float to the surface of the liquid. You just need to remove the foam with a slotted spoon.

After boiling the meat again, let it simmer for 1-2 hours. 20 minutes before readiness, add chopped onions and carrots. You can add salt to the broth at the beginning or at the end of cooking. If you add salt immediately after boiling, you will get a tasty and aromatic broth. Adding salt at the end of cooking produces tasty and juicy meat.

If you are preparing a dish with store-bought chicken, remove the skin. Poultry should not be peeled, as its skin contains a minimum of fat and a lot of useful substances. If you see that the dish is opaque, then you can resort to emergency measures to clarify the liquid. Separate the whites from the yolks and beat them until foam appears. Pour the whites into the boiling soup and stir all the time. Keep the protein in the soup until the end of cooking, and then remove it.

After cooking, you can strain the broth through several layers of mari. Cloudy fish is due to its high fat content, so be sure to remove the skin from the bird and cut off the tail. The rear portion of the bird contains the most fat.

Try to use whole rather than ground spices. Ground black pepper and coriander make the taste of chicken not so bright, so it is better to replace these spices with allspice and bay leaf. If you want to add cereal or noodles to the broth, cook them in a separate bowl and pour over the broth before serving. It is impossible to cook clear broth with noodles or cereals (except rice). Cereals contain gluten, which makes the liquid cloudy.