How to cook rich broth. With this recipe, the cloudy broth will become clear.

Boil chicken broth from store-bought chicken for 1 hour.
chicken broth from domestic chicken cook for 2-3 hours.
Cook from a soup set chicken bouillon 1 hour.
Boil chicken broth from offal for 1 hour.

How to cook chicken broth

How to cook chicken broth
1. Put the chicken in the pan - it must be thawed and washed. If the chicken is large (from 1.5 kg) - you should cut it into pieces weighing 300-400 grams. It is easier to do this by cutting the chicken at the joints. In our case, half a chicken weighing 750 grams does not need to be cut.

2. Pour water - the future broth, and put the pan on a strong fire.
3. Close the pan with a lid, wait for the water to boil (about 15 minutes), follow the resulting foam for 10 minutes, removing it with a slotted spoon or a tablespoon.

4. Peel the carrots, cut off the rhizome from the onion (leave the husk if you want to get a golden broth), put the onion and carrots in a saucepan.
5. After removing the foam, 10 minutes after boiling the broth, add salt and pepper.
6. Add lavrushka and herbs.
7. Close the broth simmering over low heat with a lid and cook for 1 hour.

8. Take out the chicken, remove carrots and onions.
9. Strain the broth through a sieve or colander.
10. Your chicken broth is cooked!

Add greens to boiled chicken broth and use in recipes, or serve as is with crackers or croutons. Serve the meat alone or use it in soups and salads.

Second chicken broth

How to cook broth for future use

How to cook chicken broth
1. Put the chicken in a saucepan, pour cold water.
2. Bring the water to a boil, monitor the foam for the next 10 minutes, removing it with a slotted spoon.
3. Add salt and spices, peeled onion.
4. Cover and cook for 1 hour.
5. Strain the broth, remove the chicken parts (use in other dishes). 6. Return the broth to the pan and boil over low heat for another 1.5-2 hours over low heat until 400 milliliters of broth is obtained.
7. Pour the broth into storage containers (containers, bags or ice cubes), refrigerate and freeze. In each container should be approximately equal in fat and broth. If the fat is not needed, then remove it.
When defrosting the broth, use the following proportions: 1-1.5 liters of finished broth will be obtained from 100 milliliters of the workpiece.
The broth prepared for the future will be stored for up to six months.

Fkusnofakty

- Is chicken broth good for you?
Chicken broth is very useful for flu, SARS and colds. Easy chicken the broth promotes the removal of viruses from the body, minimally loading it and easily digesting it.

- Shelf life chicken broth with room temperature- 1.5 days. Store chicken broth in the refrigerator for 5 days.

- condiments for chicken broth - rosemary, dill, parsley, black peppercorns, Bay leaf, celery.

Define chicken broth ready you can pierce the chicken with a knife - if the knife enters the chicken meat easily - the broth is ready.

- How to use chicken broth?
Chicken broth is used to make soups ( chicken, onion, minestrone, buckwheat, avocado soup and others), salads, sauces ( chicken sauce).

To make the chicken broth transparent, it is necessary to drain the first water after boiling, and when cooking, remove the resulting foam. If you want a light color of the broth - when cooking, you should put the onion peeled from the husk.

- Salt chicken broth follows at the beginning of cooking - then the broth will be rich. If the chicken is cooked for salad, then the broth should be salted 20 minutes before the end of cooking, in which case the chicken meat will be salty.

- What kind of chicken to take for broth
If you want a rich fatty broth, a whole chicken (or half), or individual fatty parts of the chicken (legs, wings, thighs) will do. For a medium-rich broth, a soup set is great. For dietary chicken broth, offal and chicken bones from legs, thighs, breasts and fillets are suitable.

See how easy to cook chicken jelly, boiled chicken salads and boiled chicken snacks!

The price of products for cooking a 5 liter pot of chicken broth from half a chicken is 150 rubles. (on average in Moscow as of June 2017). Chicken broth can also be made from chicken bones, from a soup set with the addition of chicken offal.

Before adding to the broth, carrots and onions can be cut into several pieces and fried in a dry frying pan - then the broth will be more fragrant. You can fry without oil and chicken parts - then the broth will be more saturated.

How to cook chicken breast broth?

How to cook chicken breast broth
1. Wash the breast, inspect the skin for feather residue, remove feathers if present. Or to cook diet broth, remove chicken skin.
2. Put the breast in a saucepan, pour water - the water should be cold to make the broth rich.
3. Put the pan on a strong fire, after boiling, reduce the fire and remove the foam with a slotted spoon.
4. Put peeled onions and carrots, salt and pepper into the broth.
5. Cook diet broth for 20 minutes, and for high richness of broth - 40 minutes.

How to cook breast broth in the microwave
1. Put the breast in a large dish for microwave ovens, put salt and pepper, onions and carrots.
2. Fill the breast with water.
3. Cover the dishes with a lid and put in the microwave.
4. Cook the broth at 800 W for 25 minutes.

How to cook chicken wing broth?

How to cook wing broth
1. Wash the wings, put in a saucepan and cover with cold water.
2. Add salt, pepper, peeled onion and carrots.
3. Put the pan on a strong fire, after boiling, reduce the fire and cook for 40 minutes. The broth from the wings turns out to be very fatty, meat in such chicken parts Hardly ever.

How to cook fillet broth?

How to cook fillet broth
1. Defrost the chicken fillet, remove the bones if necessary, put the meat in a saucepan.
2. Peel onions and put in a saucepan.
3. Fill the pan with water and put on heat.
4. Pour in vegetable oil to give the broth flavor and nutrition.
5. Add salt and spices to taste.
6. Boil the broth for half an hour over low heat, covered with a lid.
7. Infuse the broth for 1 hour.

How to make broth from a chicken soup set

How to cook broth from a soup set
1. Put the soup set into a saucepan, pour in water.
2. Put the pan on the fire, after boiling, drain the first water, pour in fresh water.
3. In the second water, boil the broth after boiling over medium heat for 10 minutes, removing the foam.
4. Reduce the heat and simmer the broth for 40 minutes.

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, facilitates colds thanks 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 whole set 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. The B vitamins also provide beneficial effect on the nervous and digestive systems.

Of course, the broth is, first of all, the basis of first courses. There is good broth- There will be 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 some little tricks and secrets that you just need to know if you want to cook real delicious broth.

How to cook broth

Cooking First 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. What for? 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 prepared from pike perch, perch, ruff. 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 also carefully wash and soak 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 valuable substances. Prepared mushrooms are also placed in a saucepan.

Needless to say, an excellent broth is obtained from fresh food? 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 in the products prepared for the broth hot water. Otherwise, we will not get a strong rich broth. Proteins will curl up and form a film that will interfere with penetration into the broth useful substances giving it flavor. So, we fill meat, bones, poultry, fish and mushrooms with cold water!

Now put the pot on medium fire. 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 use it, for example, to fry 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. mushroom broth cook 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, dip into the broth onion, carrots, parsley and celery roots. Cut vegetables large pieces, and put the greens tied in a bundle - it's easier to take it 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 and 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 add to the broth burnt sugar, while others use onion peel. 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.

How to make the broth clear

To make the broth transparent, you can use the draw technique, or initially boil it so that there is as little turbidity as possible. It is not difficult and within the power of any hostess, even those who are not too familiar with culinary tricks.

Features of cooking

To begin with, there are several types of broths:

• meat;
• meat and bone;
• bone;
• chicken;
• fish.

Cooking time depends on the type of food used. Chicken broth is cooked for about 1 hour, regular meat - no more than 2.5 hours. If you need bone-in beef or mutton broth, then cook it for 4-5 hours. Bone pork or veal will cook faster - in 2-3 hours.

Ways to make the broth clear

Method 1. Drain the first water when cooking. That is, put meat or bones in cold water, bring to a boil, cook for 5 minutes, then drain this liquid. We wash the meat under the tap, pour a new portion of cold water and continue to cook. The second broth will turn out to be transparent, fragrant and at the same time dietary, especially if you used chicken meat.

Method 2. Peel a medium-sized onion and cook it whole with the broth. Take out at the end of cooking. The liquid will turn out beautiful, transparent and fragrant. Many of our grandmothers used this secret.

Method 3. To make the broth transparent, the meat is soaked in cold water for 3-4 hours before cooking. Then the water is drained, poured fresh, and put on fire. Bring to a boil, and then reduce the stove to a minimum and cook until tender on low heat, that is, so that it does not bubbling much during cooking. If you cook over high heat, the broth will turn out to be cloudy, greasy and rich.

Method 4. Folk way- add blood from meat, that is, ichor, to the pan. It is added to boiling water with meat and boiled all together until tender. The ichor collects all the dirt and fat from the liquid, then it remains only to remove it and strain the contents of the pan.

Method 5. When the water boils, put a whole carrot and onion in a saucepan and cook until the meat is ready. In the process, remove the foam from the surface. Discard vegetables after cooking. The broth will turn golden, but at the same time transparent.

Method 6. Simple, but unusual secret- Place a lid or plate on the bottom of the pot. If the meat does not come into contact with the bottom during cooking, there will be less turbidity.

Broth draw

Many cooks use this method. There are two ways to stretch. Let's consider both.

Guy with minced meat

We will need: 1 egg white, 300 g ground beef, 1 cup broth.

Let's boil beef broth, let it cool, then strain and free from excess fat. Beat the protein, put in minced meat and pour a glass of cold broth. Mix well into a single mass and put in the refrigerator for 20-30 minutes.

We heat the remaining broth, put a guy from the refrigerator there, rubbing it so that there is not one lump. After stirring well, close the lid, and cook for 30-40 minutes over low heat. At the end of cooking, the guy will fall to the bottom, and pure broth will rise to the top. Strain it and make any soup. Minced meat can be used as a filling for casseroles, pies or other similar dishes.

Protein brace

You will need 1 grated carrot and whipped fresh protein.

Grated carrots are mixed with whipped protein, introduced into the broth, which has cooled to 70 degrees, then heated to a boil and simmered for about an hour over low heat. All the turbidity will curl up and float up, and then don’t miss it and carefully remove the foam from the surface, and at the end of cooking, strain.

Helpful Hints:

Salt water should be 30-40 minutes before readiness, so as not to slow down the process of cooking meat.

If you need a dietary broth, boil it in the second water, and if you want a rich one, add the bones.

Whenever you want to make the broth transparent, remove the foam from the surface during the cooking process, and soak the meat in cold water before placing it in the pan.

Before cooking, chicken meat must be washed, skinned and fat removed.

Many people know how to cook broth at home. After all, almost no Russian family can do without a delicious and rich soup on dining table. This is due to the fact that such a dish saturates well and favorably affects the digestive system.

It should be noted that today there are many ways to cook broth. Each of them has its own characteristics. In this article, we will reveal a few secrets, thanks to which you can learn how to make very tasty, fragrant and hearty first dish.

How to cook chicken broth?

Chicken broth is considered the easiest and most useful among all the others. After all, it is not for nothing that such a dish is given to patients with influenza and SARS. It saturates well, but at the same time does not create a feeling of heaviness.

So, before you cook chicken broth, you need to prepare the following:

• lavrushka - a couple of leaves;
• soup chicken - half a carcass;
• ground allspice and table salt - apply to taste;
• settled water - 2.5 liters.

Food preparation

To get a delicious chicken broth, you should not buy a broiler bird, but a soup one. Moreover, it should not have a large fat content.

Thus, frozen meat is required to be cut into portioned pieces. Next, peel the bitter onion and chop it into cubes.

Cooking on the stove

After the meat component is prepared, you should proceed to its heat treatment. To do this, put the pieces of poultry in a saucepan, pour them with settled water and bring to a boil.

During this procedure, on the surface of the broth may accumulate a large number of foam. As it forms, it should be removed with a slotted spoon. After the water boils strongly, you need to put bay leaves, bitter onions, as well as salt and pepper in the pan. Moreover, the last ingredients should be added, taking into account the fact that water will partially evaporate during the heat treatment.

How much to cook the broth from chicken meat? It is rather difficult to answer this question unambiguously. It all depends on whether you are using a young bird or not. If the chicken is old, then to get soft meat and fragrant broth, you may need 2 hours. If the product is as young as possible, then you will need only 60 minutes to prepare it.

Final stage

After the meat becomes soft and the broth is rich, the chicken should be removed, and boldly put everything in the dishes additional ingredients for tasty and fragrant soup. Before turning off the stove, the meat can be lowered into the broth again.

How to cook beef broth?

Beef broth is more satisfying and nutritious than chicken broth. For its preparation, you can use completely different spices, seasonings and herbs. But first things first.

So, we need:

• lavrushka - a couple of leaves;
• frozen or chilled beef (as young as possible) - about 1.3 kg;
• bitter bulbs - 2 small pieces;
• pickled tomatoes - 3 large pieces;
• ground allspice and table salt - apply to taste;
• settled water - 3 l.

Meat processing

Before cooking beef broth, it should be well processed. To do this, a piece of the product needs to be washed, and then all films and veins must be removed from it. Before cooking, beef can be cut into large cubes, or you can leave it whole.

As for the bitter onions, they should be peeled and chopped. It is also required to remove the skin from pickled tomatoes and chop them into a pulp in a blender.

Heat treatment

How long to cook beef broth? This question is also very difficult to answer. It all depends on the age of the killed animal. If you are using young veal, then it is advisable to cook it for about an hour. If an old piece is caught, then you can cook it for two, or even three hours.

After the meat has been processed, it must be put in a saucepan and boiled. In the process of boiling, a dark foam will form on the surface of the broth. It must be removed with a slotted spoon.

Having achieved the boiling of the products, you need to add lavrushka, bitter onions, gruel from pickled tomatoes to them (you can replace tomato paste), as well as pepper and salt. Moreover, the last component must be added, taking into account the fact that during the cooking process the broth will evaporate, and also salted tomatoes were laid out in it.

Once the beef is completely tender, take it out and let it cool. At this time, you can start cooking soup. Some housewives add potatoes, carrots, cabbage to it, various cereals, pasta and other products.

When the meat has completely cooled, it needs to be cut into small pieces, and after turning off the stove - put in the finished soup.

Making delicious vegetable broth

We talked about how to cook meat broth above. But what if you are a vegetarian? To do this, you can cook no less tasty and rich vegetable broths. They may be different. We will present the fastest and easiest recipe. For this we need:

Preparing the Components

Before preparing the first dish without the use of meat, all the listed vegetables should be processed in turn. They need to be washed well and then chopped. Potato tubers need to be cut into large cubes, onions - finely chopped, and carrots - grated. As for sweet pepper, it should be peeled from the stalk and chopped into strips.

Cooking vegetables

We know how much to cook beef or chicken broth. It should be noted that vegetable soup cooks much faster. After all, for cooking these ingredients you need only half an hour of free time.

Thus, it is necessary to pour the settled water into the pan, and then boil it strongly. Next, you need to lower the potatoes, sweet peppers and carrots into the dishes. After salting and peppering all the products, you should again wait for them to boil. It is advisable to cook vegetables in this composition over low heat for about 30 minutes.

Of course, the presented broth turns out to be very bland and saturates the body rather poorly. To make it more satisfying experienced chefs It is recommended to add roast to it.

Sautéing vegetables

When cooking vegetable broth, only one onion and one carrot should be added to it. As for the remaining products, they need to be fried for sunflower oil until golden. By the way, for more creamy taste to these components, you can additionally add and cooking oil. In conclusion, all browned vegetables should be peppered and salted.

Summing up

Using the above recipes for cooking meat and vegetable broths, you can make delicious and rich soups perfect for both everyday and holiday meals.

In cooking, there are several recipes for dishes, especially soups and aspics, where a clean, literally transparent broth is needed.

What should I do if the broth becomes cloudy during cooking? Is it possible to return the golden one to him, amber to make it look appetizing? There are many ways to help achieve the desired result. Some must be used during cooking, others - when the soup has cooled.

How to make the broth clear

Let's try to give detailed instructions With step by step recommendations. So, how do you make the broth clear?

1. First of all, it is necessary to remove it from the fire at the very moment, as soon as they noticed that the broth began to become cloudy. Let the soup cool down.
2. While the broth is cooling, cook raw chicken protein. To do this, you need to carefully break the egg into two parts, transfer the yolk to another bowl, and place the protein in a small bowl.
3. Use a fork to beat the egg white as if you were making an omelette. Beat until foam forms.
4. Now pour the protein into a cloudy, slightly chilled broth, and begin to stir it slightly.
5. Next, put the pan back on the fire and wait until the broth boils, but do not stop stirring.
6. As soon as the consommé boils, remove it from the heat and leave it again for five minutes, no more. Cooled down - again on the stove. And so we do it two or three times.
7. When last time the broth will cool, catch large parts of the protein from the pan. A slotted spoon or large spoon will help with this.
8. After the done actions, pour all the contents into a clean saucepan, you can strain through a fine sieve. It is advisable to line it with gauze folded four to five times.

How to make chicken broth clear

How to make chicken broth clear? In order to achieve excellent results in the preparation of chicken decoction, you will need to rinse the meat in advance under running water, and then boil it over low heat. It turns out that the first broth will simply have to be poured. It will help to collect the ichor from the bird and other unnecessary garbage. After the carcass, rinse thoroughly again.

While the broth is on fire, try not to interfere with it, but remove the foam that forms on the surface regularly.

AT finished product for beauty, you need to add grated carrots, small noodles, onions, they will help make the consomme more saturated, tasty and fragrant.

golden chicken broth recipe

How to make chicken broth clear and golden? In order to prepare a delicious decoction of chicken fillet, you need to rinse it thoroughly, boil it first and wash it again.

Fry finely chopped onions and carrots in a pan to form golden brown. It will help to give the soup a beautiful color.

And in order to make the broth even lighter, strain it through cheesecloth, folded at least twice.

This is such a simple recipe. Exactly chicken fillet will give the broth tenderness and unique taste.

Making the broth clear, especially if it has become cloudy

Let's share a couple of secrets that need to be adopted by those who are thinking about the question of how to make the broth transparent if it has become cloudy?

• The meat must be thrown in a whole piece, so that it gives up its juice gradually, and not immediately. Be sure to remove the skin from the chicken, otherwise the soup will be too oily. Never pour meat into too cold water, but you should not throw it into boiling water either. The surface of the water will be covered with a film and the broth will not look attractive.
• In the case of a cloudy broth, you will have to use a dense cloth through which you need to filter the soup.
• Immediately remove the resulting foam, otherwise it will spoil appearance broth.
• Cook food only on low heat, do not let the broth boil too much.
• Avoid frozen meat.
• In a cloudy broth, you can throw a raw onion or a potato cut into several pieces.
• Pork and beef need to cook from one to two hours, but chicken is cooked for up to an hour.
• As already mentioned, a simple protein will help to make a cloudy broth transparent.
• Strain the broth through a fine sieve, then the consommé will become more transparent and tasty.

Secrets of competent lighting

So, how to make the broth clear and golden? There are some tips:

1. The water temperature should not exceed 70 degrees.
2. We prepare a broth guy from protein, eggshell.
3. The guy should be cold and introduced into the decoction in parts, and not pour out immediately.
4. It is desirable to put the shell in gauze, it is also desirable to place raw minced meat there.
5. The time for which the guy will lighten the broth is 10 minutes.
6. We are preparing an additional dressing for the soup (carrots, onions, herbs), it will help hide its turbidity and opacity.

Bouillon for delicious jelly

For such delicate dish the hostess will only need a clear meat broth.

Kholodets is a dish traditionally prepared in Ancient Rus'. This is a great appetizer for strong drinks, as well as incredibly tasty and useful product. The dish contains gelatin, which is formed due to natural ingredients and helps to strengthen bones and make tendons elastic.

If during cooking the broth has become dark, do not worry, it can still be lightened. To do this, pour the broth into another pan in order to rid it of the resulting sediment, then strain and bring to a boil again.

In a bowl, you can beat the onion with ice and put it in consommé in gauze, and then let it cool. Drain off any sediment if necessary.

How to make chicken broth golden

How to make the broth clear and golden? In order to give the rich broth an amber color, you will have to try, but it is not at all as difficult as it might seem at first glance.

Preferably for olive oil fry carrots and onions, turmeric will not hurt either, it will help make the broth golden.

By the way, large carrots can be thrown whole into the soup, it will give a pleasant, orange color.

Remember that consommé is always lighter, richer, tastier and more transparent among domestic chickens, and the color will be soft yellow, appetizing.

Now you know several ways to make the broth clear. And finally: do not forget to decorate it with finely chopped greens. Enjoy your meal!