How to cook the broth so that it is transparent. How to make the broth clear? homemade recipes

It is hard to imagine home cooking without mouth-watering and golden meat broth. It is good as an independent dish and is the basis for the preparation of soups, jelly, cereals, meat and vegetable stews, gravy and sauces. Traditionally, chicken broth is used to treat a protracted cough, and in order for children to take this “medicine” with pleasure, the broth must be appetizing and rich. Delicious meat broth is not so difficult to cook if you know some tricks and do not save on meat.

How to cook meat broth: what kind of meat to choose

For beef, always choose the meat of bulls, whose age does not exceed three years. Veal cooks quickly and is ideal for broth because it is healthy, soft, juicy, lean, and high in collagen, which releases gelatin when cooked. The best pork for broth is lean and tender bacon pig meat with a very thin layer of lard, and lamb should be fresh and tender. Chicken broth is made from fresh farm chickens raised without hormones and antibiotics and not frozen. This is especially important if the broth is intended for baby food or to maintain strength during an illness. Rabbit, poultry and its offal, offal, meat bones and smoked meats are perfect for broth. The use of meat of different varieties makes the broth more tasty and rich.

The Best Chunks for Concentrated Meat Broth

The most delicious is obtained from meat with connective tissue, which releases gelling substances into the broth, making it rich and thick. Tenderloin from different parts of the carcass of an animal differs in quality and nutritional value, so experienced chefs can determine the "suitability" of meat at a glance. Beef brisket, ham and neck, pork and lamb shoulder, lamb ribs, shank, brisket and neck are ideal for broth. Rabbit and poultry for broth can be boiled whole or in parts, it all depends on your culinary preferences. It is best to use fresh meat, but it is not always possible to buy it, so meat from the freezer is also suitable. The main thing is that it be thawed according to all the rules at room temperature.

How to put meat in water

Ideal if you cook the broth on spring, well, filtered or bottled water, which must be soft. This is one of the secrets of making delicious broth. So, well-washed pieces of meat are poured with cold water and the pan is put on fire. Why do we take cold water and not boiling water? The fact is that with slow heating, the meat releases extractive substances and saturates the broth with them. If you lower the meat into hot water, then the proteins immediately coagulate, and a film instantly forms on the surface of the meat. It turns out that all the nutrients remain in the pulp. In this case, the meat is tender, juicy and aromatic, and the taste of the broth, unfortunately, leaves much to be desired.

For this reason, for an appetizing broth, the meat is poured only with cold water, and at the same time it should not be cut into small pieces. The meat should release its juices slowly to enrich the taste of the broth. The more water, the less concentrated the broth will turn out - usually up to 3 liters of water are taken per 1 kg of meat with bones.

How to cook clear meat broth

For the transparency of the broth, some housewives pre-soak the meat for several hours in cold water, and then boil it, draining the old water. Naturally, the water will evaporate during the boiling process, but you should not add it, otherwise the broth will become cloudy, and its taste will disappoint you.

Do not allow the liquid to boil rapidly and remove the foam in time, which will settle to the bottom in large, ugly flakes, and the broth will lose its appetizing appearance. A good effect is given by an onion or an eggshell - they are added to the water at the beginning of cooking. After readiness, the broth must be strained, otherwise it will be cloudy. And by the way, if you cook the broth only from meat tenderloin without bones, it will turn out much more transparent.

Vegetables, spices and herbs

Carrots, celery root and onions are considered classic additives for making meat broth. For taste, you can add turnips, garlic, cloves, black peppercorns, various roots and related bunches of greens. The French flavor the broth with the famous Bouquet Garni seasoning, which includes thyme, leek, bay leaf and parsley. If the vegetables are first fried in a pan without oil or baked in the oven, the taste and aroma of the broth will be more original and bright. Vegetables are laid half an hour before the dish is ready. Interestingly, if you add onion peel to the water, the broth will turn golden, and a piece of dry cheese will give it an unusual piquancy.

A few subtleties of cooking broth

Before boiling, the pan is tightly closed with a lid, and then it is cooked without a lid so that drops of evaporating moisture do not spoil the taste of the dish. The fat that appears on the surface is usually removed, and not only for dietary purposes. The fact is that a large amount of fat gives the broth an unpleasant oily-soapy taste. But do not rush to part with this valuable product - you can fry vegetables on it for seasoning soups.

It is good if the pan has thick walls and a bottom. So the broth will cook evenly and slowly, which will improve its taste and aroma. It is better to add salt at the very end, because you don’t know how much liquid will boil away during the cooking process, and it will be very annoying if the broth turns out to be too salty.

How long does the broth take to cook? Appetizing smells are already spreading around the apartment, and the stomach begins to growl treacherously, and the household looks impatiently at the clock - when is it time for dinner? Veal and rabbit broth is cooked for up to 1.5 hours, until beef or smoked meat is ready, you will have to wait longer - 2.5-3 hours, pork - up to 2.5 hours, chicken - 1-2 hours, and lamb - up to 2 hours . The main thing is not to overdo it, because the overcooked broth acquires an unpleasant taste.

There is another way to check the readiness of the broth - to pierce the meat with a knife. If the knife enters the flesh easily, then the meat is cooked, and you can separate it from the bones. The bones are usually boiled for some more time, and the meat is either cut into pieces and returned to the pot, or left to prepare the second course. After straining the broth, the bones, vegetables and spices are thrown away - they have done their job and gave the dish vitamins, nutrients, taste and aroma.

If you don't have time and want to make a quick meat broth, you can make it with minced chicken, beef, lamb, or pork. The cooking technology remains the same, and the time is reduced to half an hour. True, it is advisable to let the broth brew for 20 minutes, and then serve it on the table. In a slow cooker, meat broth is cooked for the same amount of time, but the cooking process is greatly simplified. You still have to remove the foam, since scientific and technological progress has not yet gone so far as to entrust this responsible task to technology, even the smartest.

Fragrant appetizing and transparent broth is ready. In old recipes, it is advised to pour 1 tbsp. of meat broth into each bowl of meat broth. l. Madeira. And you can do it in a simple way - with fresh herbs, homemade pies, ruddy croutons and toasts. You can store the broth in the refrigerator for several days, but it usually disappears from there faster - too tasty!

Transparent fragrant broths were invented in France. They also tried them “on different substances”: on meat (beef, chicken, pork) and vegetables.

Chicken broth is versatile. You can use it as a base for soups and sauces, to cook rice or risotto, to stew poultry or vegetables, and so on. It is prepared in different ways, but the discrepancies are more about the details than the principles. The article describes the general algorithm for making chicken broth, as well as the most important details, secrets and tricks of housewives. First step-by-step instructions, then useful tips.
So, how to cook chicken broth.

Ingredients for 1 liter chicken broth:

1 gutted chicken, or 1-1.3 kg of chicken bones with meat leftovers
5 liters of good bottled or filtered water (if you want a very concentrated, real broth from real country chicken), or less, "by eye" - so that the water covers the store broiler completely
1-2 medium onions, peeled and halved (or whole with skins)
2 fresh parsley roots
1-2 medium carrots, peeled and cut into 4 pieces
a pinch of sea salt

For the bouquet garni:

1 bay leaf
½ teaspoon thyme
3-4 stalks fresh parsley
3-4 black peppercorns
2-3 white peppercorns
1-2 cloves

Optional:

1 medium stalk celery, finely chopped
handful of green peas (fresh or frozen)
1-2 tbsp. l. tomato paste or 1 mashed tomato (for brushing the bones)

Chicken broth step by step recipe

Knit a bouquet garni or collect all the seasonings in a piece of gauze.

Wash the chicken thoroughly, cut off the fleshy places from it (the breasts will go to other dishes), cut into 8 parts (2 legs, 2 wings, then the carcass in half lengthwise, each half in half across), put in a saucepan. If using a broth kit, then prepare the bones. Salt and pepper immediately.

Pour enough cold water over the bones (it should completely cover the bones) and put on a very high fire to bring the water to a boil.

As soon as the water boils, immediately drain it and rinse the bones with cold water.

Now these bones, which have been blanched, are again poured with cold water and put on a quiet fire. In the process of cooking, clean the broth from foam. (Blanching greatly reduces the foam, but you still have to remove it).

After removing most of the foam, add vegetables. They should be removed after an hour and a half. ( Seasonings can be added immediately along with vegetables).

Cook for about an hour and a half on a very quiet fire with the lid closed. Don't forget to take off the foam.

3 minutes before the end, add seasonings, if you have not already done so. At the end, you must definitely try the finished broth, add salt and pepper to your liking.

After removing the broth, strain it through a couple of layers of gauze.

Last moment: the broth is better to put in the cold- Take out to the balcony, for example. When it freezes, remove the crusts of fat from the surface and use as directed.

What is suitable for chicken broth

necks, backs, ribs and wings. But it is especially good to cook chicken broth from legs. But a normal broth will not work.

Always put chicken in cold water

This allows you to extract more collagen. At the same time, it is permissible to blanch the bird: pour boiling water, put on a strong fire, bring to a boil, drain the water and rinse the bones with meat with cold water. And after that, pour cold water and cook.

How to salt:

if you add salt at the very beginning, the broth will turn out to be extractive, all the most delicious and fragrant will be extracted as much as possible. The same goes for . At the end, the broth is added to taste. If oversalted, add a peeled whole potato and boil, it will take away the excess salt.

When to add a bouquet garni

A bouquet of garni can be thrown at the very beginning of the preparation of chicken broth along with vegetables, or at the end, 2-3 minutes before removing the broth from the heat. I prefer the second method, because I do not like too vigorous taste and aroma of spices.

About the temperature of the fire

Don't let the broth boil. Let the chicken cook over a quiet, slow heat.

Don't stir the chicken broth while it's cooking!

All you have to do is skim off the foam and add boiling water if the level drops too low. If you did not have time to remove the foam, and it sank to the bottom - throw a couple of ice cubes there, and the foam will rise.

How to achieve a beautiful golden color from the broth?

Before boiling chicken bones, grease them with a little olive oil mixed with tomato or tomato paste, rolled through a meat grinder, put in a hot oven (180 C) for 3 minutes. You can bake carrots a little in the oven.

Another technique that gives a pleasant shade to the broth is to cook the onion unpeeled, right in the husk. To do this, it is necessary to remove all layers of the husk from it, which easily move away, but do not touch what needs to be cleaned with a knife.

How to get a clear broth?

To make the chicken broth clear, strain it through 1-2 layers of cheesecloth. Perfectly removes suspension from the broth raw egg white whipped together with a small amount of water. Add it to the broth, stir. As the protein thickens, it absorbs all the "dirt".

Chicken broth soup is a classic dish that has been familiar to us since childhood. In the cold season, a fragrant, hot drug will not only satisfy hunger, but also help to 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 chicken soup - so the soup will bring maximum benefits. A rich liquid will come from a whole bird or from a piece of meat with bones. You should not cook the broth only from chicken fillet. Try to fill the bird only with cold water, and after boiling, remove the foam, add vegetables.

chicken broth recipes

After reading the recipes, you will not have a question about how to cook chicken broth. A low-calorie meal can be included in your daily diet. Add seasonings, vegetables, grains and other additives to your broth to your liking. Before cooking, thoroughly wash the chicken under running water, if necessary, cut into small pieces.

From 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 cook 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, rich in protein. In order to make the dish even healthier, the first broth is drained during the cooking process. This helps to reduce the amount of purine bases.

Ingredients:

chicken - 1.5 kg;
salt - to taste.

Cooking method:

Put the whole bird in a saucepan, pour water. Put to boil.
Avoid strong boiling. If foam appears, remove it with a slotted spoon.
Salt, reduce heat, close the pan with a lid and cook for about an hour.

From chicken breast

Cooking time: 1 hour.
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, it will acquire a pleasant golden color. You can place the boiled breast in the broth when serving or serve separately. Put fresh herbs on a 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, salt, put the container on medium heat.
When the liquid boils, reduce the temperature, remove the foam. Boil for about an hour.
10 minutes before the chicken is ready, put the greens.

From legs

Cooking time: 95 minutes.
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 chicken broth. By following the instructions in the recipe, you too can make this dish. Leg stock is an excellent base for soups. Before 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, add water.
Wait until boiling, remove the foam, add salt.
Cook the chicken legs over low heat for about 90 minutes.
Remove the saucepan from the heat.

From chicken thigh

Cooking time: 1 hour.
Servings: 3 persons.
Calorie content of the dish: 80 kcal / 100 g.
Purpose: lunch.
Cuisine: European.
Difficulty of preparation: easy.

Chicken drumstick is well suited for simmering rich, golden broths. You can use the finished meat in other dishes, or, dividing it into small pieces, leave it in the soup. Take at least 3 legs, from a smaller amount the taste will not be bright 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 thigh with water.
Wait for the foam to appear, remove it with a slotted spoon.
Salt water, add spices.
Let the broth simmer for 1 hour at the lowest temperature.

With potato

Cooking time: 1 hour 10 minutes.
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 at lunch. It is better to use starchy varieties of vegetables that are well boiled. How much to cook chicken for broth depends on the age and size of the bird. Even the most inexperienced housewives will be able to cook a delicious soup using this chicken broth recipe.

Ingredients:

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

Cooking method:

Put the chicken in a saucepan, add water.
Bring the liquid to a boil, remove the foam, salt.
Add potatoes, cook over low heat.
Put the parsley into the boiling broth 5 minutes before the end of cooking.

with egg

Cooking time: 85 minutes.
Servings: 3 persons.
Calorie content of the dish: 151 kcal / 100 g.
Destination: for lunch.
Cuisine: Russian.

The recipe will allow you to prepare a delicious broth that can become your favorite food. Healthy and natural ingredients will quickly satisfy your hunger. In order to prevent your soup from turning cloudy, be sure to remove the foam and reduce the temperature to a minimum. Give preference to homemade chicken and eggs, especially if you are 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 the meat in a pot of cold water.
After boiling, remove the foam, reduce the heat and put a whole onion.
After 10 minutes, add vegetables, boiled eggs, herbs.
Turn off the fire after half an hour.

With vegetables

Cooking time: 2.5 hours.
Servings: 7 persons.
Calorie content of the dish: 152 kcal / 100 g.
Purpose: lunch.
Cuisine: European.
Difficulty of preparation: medium.

Recipes for the first chicken with vegetables have long won the hearts of many housewives, as this is a simple and very healthy potion. How to cook a dish if there is no time? - the answer to this question you will find in the recipe. Take a variety of vegetables, combine them for the perfect taste. Depending on the season, 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 onions with carrots, celery until tender, salt.
Rinse the meat, place in a saucepan, add ready-made vegetables and herbs.
Pour everything with cold water, leave on medium heat until boiling.
Remove the foam, turn off the gas, cook until tender.
Turn off, let it brew for an hour.

rich

Cooking time: 75 minutes.
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 for children from a very young age. Follow the instructions exactly in the recipe and you will be able to cook a clear broth. Homemade noodles, cereals will be a great addition. In order for the soup to turn out rich, do not forget to remove the foam.

Ingredients:

chicken - 1 pc.;
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:

Put the whole chicken in a saucepan, cook over low heat for about an hour.
Then the broth is filtered.
Cut vegetables, put in water.
After a couple of minutes, add small pasta, herbs.
After boiling the broth, turn off the burner, season.

Easy

Cooking time: 55 minutes.
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. The use of chicken soup is allowed even for those who adhere to a diet. The cooking process is simple and does not take much time. If you don't have 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:

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

Video

Properly cooked broth is aerobatics in cooking. The quality of the finished soup, sauce or aspic cooked on it depends on it. And the fish or meat broth itself is already an independent dish. It can be served with croutons, pies or by adding a boiled egg. Unfortunately, sometimes the broth becomes cloudy and loses its appetizing appearance. What to do in this case? How to make the broth clear again?

What determines the transparency of the broth

In many ways, from the products from which it is prepared.

The fatter the meat, the more likely the broth will be cloudy. During cooking, the fats become liquid and form an emulsion with it. The longer the broth is cooked, the more likely it is that the fats will break down into fatty acids and glycerin and the broth will become cloudy.
From thawed meat, the broth often turns cloudy than from fresh. When defrosting, the meat loses juices, which turn into water during cooking. The broth becomes more nutritious and saturated, but some of the proteins coagulate, forming foam, which causes the loss of transparency.
If the water boils strongly during cooking, the broth, even from chicken breast, is guaranteed to turn out to be cloudy. When boiling, small drops of fat and protein flakes are mixed, which form an emulsion and make the broth cloudy.
It is important to remove all pop-up foam when boiling until it stops forming. Otherwise, the broth will become cloudy.

The fat content of the meat used for cooking affects the clarity of the broth.

The quality of meat or fish does not always depend on us, but the correct preparation in order to achieve maximum transparency is in our hands. To do this, it is useful to know some rules:

Before cooking, the products must be thoroughly washed with cold water, they should not be left with blood.
Products need to be laid in cold water, if the goal is to cook not meat, but broth. So everything valuable will gradually move from meat to liquid and the broth will turn out tastier and richer. If the meat is placed in hot water, the proteins on the surface will coagulate, the pores will close, and everything of value will remain in the meat. Which is good for meat, but bad for broth.
Bring the water to a boil with strong heat, reduce to a small one, after removing the foam, cook at a minimum. Water should not boil, but only sway.
We only cover the pan with a lid, but not tightly, otherwise the broth will begin to boil and lose transparency.
After boiling, remove all the foam. We do this until it forms. Most sources advise doing this with a slotted spoon, but better with a spoon, it turns out cleaner. It is also advisable to remove excess fat.

How to Make a Clear Broth for Poultry, Meat or Fish Soup

To cook a clear broth, you need to know some rules and follow the instructions clearly.

Let's prepare the products: we cut the meat into small pieces, we clean the bones, we chop them, we get rid of gills and eyes from fish heads, we also chop large heads. Kura can be put in whole.
Chicken for broth can not be cut, but boiled whole
Thoroughly wash the products, but do not wring out so that they do not lose juices.
To prepare the broth, the products are poured with cold water.
Bring to a boil over high heat with a tightly closed lid.
So that the broth is not cloudy, you need to remove all the foam
Pour in a spoonful of cold water, after boiling, remove the floating foam. We repeat three times.
Reduce the heat to minimum, open the lid or remove it completely. From time to time we remove the foam and fat.
We put the roots and vegetables and, if necessary, salt: chicken broth - 15-20 minutes, meat - 30 minutes before the end of cooking, put salt in the fish broth immediately after boiling.
Vegetables and roots will make the broth more tasty and fragrant.
Add spices and herbs. For broths, a "bouquet garni" is made.
We cook until ready. You can determine the readiness of the meat. To do this, the thickest edge must be pierced with a chef's needle or just a fork. If they go in easily, the meat is ready.
We take out the meat, throw out the vegetables, filter the broth through a fine sieve or cheesecloth in 2-3 additions.
Chicken and egg broth - a tasty and healthy dish

"Bouquet garni" - a mixture of spicy herbs tied with a thread. It dips into the broth when cooked, then is taken out and thrown away. The classic bouquet includes bay leaf, parsley and thyme. Herbs vary depending on the recipe.

For small seasonings, such as peppercorns, you can make a knot of gauze or a wide bandage and lower it into the pan. If you are straining the broth, seasonings can be put directly into the pan, then they will remain on the sieve.

To make the broth even more transparent, you can cook the dish for 15 minutes after boiling, drain the water, wash the meat and dishes again, pour cold water again and cook as described above. It is believed that in this way you will get rid of all the harmful substances and antibiotics contained in the products. A controversial statement, since most of the nutrients also pass into the broth in the first 20 minutes.

How to cook broth from chicken or breast

Cooking time depends on the age of the bird and the size of the piece, from 40 minutes to 2 hours. If a dietary broth is being prepared, it is recommended to remove the skin, it contains a lot of fat. If you are simmering broth with giblets, don't put in the liver, it will add flavor and may cause the broth to become cloudy.

They say that to make the broth golden, you need to use a certain type of chicken: skinny and preferably one that has reached on foot 🙂 yykh I'm serious. I was enlightened by my father-in-law, who lives in Perm and who always buys a certain type of chicken for broth, her bones still don’t gnaw at all. 🙂 The broth is excellent.

https://www.u-mama.ru/forum/family/cook/11682/

Base for beef or pork soup

It is desirable to take meat with a bone. A pitted broth is like a song without accompaniment. Okay, but something is missing. You can also cook bone broth, without meat. The bones are pre-cut into pieces, the tubular ones are boiled whole. Wash prepared foods, clean the bones. Beef broth is cooked for 3 hours, pork - 2 hours, bone - 4-5 hours. Salt is added 30 minutes before the end of cooking, then roots and herbs are added.

How to make a delicious decoction of fish

Fish broth is cooked no longer than 40 minutes, salt is recommended at the beginning of cooking.

Carrots, onions, celery and parsley root are put in meat and chicken broths, onions and parsley greens are put in fish broths.

To give chicken broth a nice golden hue, add the onion skins to it while it cooks. You can boil the husk in a separate bowl, and then add the broth to the dish. This will improve its color and enrich it with vitamins. Another option is to caramelize the sugar until dark and then pour it into the broth. But this is a matter of taste.

Basis for jelly and aspic

For cooking jellied meat, it is very important to properly prepare the products. Since those parts that are not used in other dishes - legs, tails, heads - go to jelly, they must be processed before cooking. The aspic kit must be pre-soaked in cold water for 3-12 hours to remove excess blood and soften the skin. After that, scrape the meat ingredients with a knife and wash again.

Next, as usual, put the food in a saucepan, add cold water, bring to a boil, remove the foam and cook over low heat for 15 minutes. But in this case, it is appropriate to drain the first broth. This will not only allow for greater transparency, but also reduce the calorie content of the jelly, because we are cooking a very rich broth.

The washed meat is poured with cold water, brought to a boil and, as described above, simmered for 5-6 hours over low heat. A multicooker helps a lot in this process, but if it is not there, it is quite possible to get by with a stove. Vegetables and roots are laid 1 hour before the end of cooking, salt and spices are added 30 minutes before.

As you can see, the preparation of a clear broth requires attention and a reverent attitude. But if for some reason it is still cloudy, you need to lighten it.

Broth for jelly must be cooked over very low heat, otherwise it will become cloudy

How to Clarify Cloudy Fish, Chicken or Meat Broth

A brace will help restore the transparency of the broth. From the name it is clear that the guy exists to pull the dregs, fat and foam flakes from the broth onto itself.

The easiest way to stretch is with egg white. Beat the egg white slightly with a fork and in a thin stream, while stirring, introduce into the broth that has cooled to 70 degrees. Bring to a boil, reduce heat and simmer for 2-3 minutes, stirring occasionally. The protein will capture all the turbidity from the broth and sink to the bottom. It remains only to strain it.

I don’t use an egg, but only protein, and sometimes several proteins ... (one per 1.5 liters of broth) it curls up with grains of meat and foam, which create turbidity, it’s easier to filter in this form ... but I often filter through a paper filter that is used in coffee maker, before just through a waffle towel

https://forum.say7.info/topic21261.html

Another way is to add minced meat diluted with water to the broth. For meat broth, minced meat is taken, for chicken - chicken. Mixed with egg white, diluted with a little cold broth or water. Minced meat is introduced into the broth, mixed, the dish is allowed to boil and boiled for several minutes. The stuffing will cook and sink to the bottom. After that, the broth must be filtered through a fine sieve or cheesecloth.

Instead of minced meat, you can use grated carrots, then you do not need to dilute with water. The main principle: there should be a protein in the guy that will bind the turbidity.

For fish broth in the old days, a brace from pressed caviar was used. Now you can do with egg white.

Video: how to cook a clear broth - a master class from chef Ilya Lazerson

Now you know how to make a clear broth and how you can restore transparency to it. The main thing is to follow the rules and not forget about some tricks that even professionals use, because no one is immune from mistakes.

If you caught a cold or came from the cold? For a long time, English doctors called chicken broth "a natural antibiotic." Yes, and our doctors strongly recommended the broth for recuperation after operations or illnesses. But then the broth fell into disfavor! For some reason, many doctors began to believe, by the way, without any reason, that saturated broths are harmful.

However, scientists have found that chicken broth, for example, eases the course of colds due to the enzyme lysozyme, which is part of it. This enzyme inhibits the activity of bacteria and viruses. In addition, any broth, not just chicken, helps to reduce blood viscosity, thins it, that is, prevents the formation of blood clots. Drinking a cup of broth at night means ensuring a restful sleep.

And, finally, the broth is rich in phosphorus, magnesium, zinc, contains a whole range of vitamins, especially B vitamins, which is important for the human body. Magnesium is responsible for the normal functioning of nerve cells, helps to cope with fatigue, relieves irritability, and also improves memory. Phosphorus strengthens muscles, bones and teeth. Zinc is also needed to strengthen bones, which also contributes to the rapid healing of wounds and is especially useful for improving brain function in older people. The content of B vitamins increases the body's resistance to stress and helps stabilize blood sugar levels. B vitamins also have a beneficial effect on the nervous and digestive systems.

Of course, the broth is, first of all, the basis of first courses. There is a good broth - there will be an excellent soup. It would seem, what kind of wisdom to cook the broth? Throw a piece of meat into the pan, and that's it. An no. And here there are little tricks and secrets that you just need to know if you want to cook a real delicious broth.

How to cook broth

First, prepare the meat broth. We thoroughly wash the meat and bones with cold water, scrape off the dirt with a knife. The meat must be separated from the bones in advance. For what? So that later, when the broth is ready, take out the meat and use it to prepare the second course. Or, cutting the meat into pieces, lower it into the first dish when it is ready. The meat was cooked and placed in a pot.

If we prepare fish broth, we clean the fish, especially carefully from the inside. We cut the large fish into pieces, and we will cook the small fish whole. Fish broth is prepared from pike perch, perch, ruffs. The broth is heated gradually. Remove the foam and put parsley, onion, celery. Cook at a low boil. The broth can be clarified with a quickdraw made from a mixture of carrots and egg white.

How to cook mushroom broth? Dried mushrooms are also thoroughly washed and soaked for two to three hours in cold water. When the mushrooms swell, we wash them again, and do not pour out the water in which the mushrooms were soaked, but carefully pour it into the pan so that sand does not get into it. This water is rich in valuable substances. Prepared mushrooms are also placed in a saucepan.

Do I need to say that an excellent broth is obtained from fresh products? But if you still decide to make a frozen broth, just remember that meat, poultry, and fish must be completely defrosted. This applies not only to the preparation of broth, but also to other dishes.

In no case do not fill the products prepared for the broth with hot water. Otherwise, we will not get a strong rich broth. Proteins will curl up and form a film that will prevent the penetration of useful substances that give it taste into the broth. So, we fill meat, bones, poultry, fish and mushrooms with cold water!

Now put the pot on medium heat. Let's take note that too fast boiling of the broth will lead to its turbidity, and too slow - to a deterioration in its taste. It is desirable that the pan be on medium heat for 30-40 minutes before boiling.

To make the broth clear, immediately remove the foam as soon as it boils and reduce the heat. The foam will have to be removed several times. With a weak boil, the broth turns out to be clarified, and its contents are cooked much faster.

In addition to foam, constantly remove grease stains. If we leave fat in the broth, it will give the dish an unpleasant taste and smell. In the future, the fat removed from the broth can be mixed in equal proportions with vegetable oil and used, for example, for frying vegetables.

How long does it take to make the broth? Meat broth, after the foam and fat are removed from it, cook for no more than two hours. Only pure bone broth can be boiled for up to three hours. Boil the mushroom broth until the mushrooms are soft.

When preparing a clear chicken broth, the chicken is poured with cold water and boiled at low heat for 30-40 minutes. Then carefully remove the foam and cook at a low boil until tender.

Now it's time to season the broth. An hour before the end of cooking, we dip onions, carrots, parsley and celery roots into the broth. We cut the vegetables into large pieces, and put the greens tied in a bundle - it's easier to take them out. As soon as the broth is ready, take out the greens and vegetables so that they do not absorb all the flavor of the broth.

If in the future we cook soup or borscht based on the broth, boiled vegetables can be used again by adding fresh vegetables. You can now, if desired, add a bay leaf, ground pepper or other favorite spices.

Some people like it when the broth has a golden color, and they begin to "conjure". For example, some people add burnt sugar to the broth, while others use onion skins. It doesn't fit. Just take half an onion and lightly set it on fire, cut one carrot lengthwise and dip it into the broth.

Chicken broth is not seasoned, so as not to drown out the natural taste and aroma of the broth. True, if we are preparing a broth from frozen chicken, you can fill it with anything.

Salt the broth should be immediately, at the beginning of cooking. But if you cook other dishes based on it, it is better not to add salt, salt can always be added.