How to cook broth for soup, fish soup, sauces and other dishes. Recipes: how to cook chicken broth, beef, fish, pork, bones

In the postoperative period, the patient is often prescribed a diet of pure chicken broth. And there are good reasons for this: recovery after serious illnesses and operations requires the body to maximize the concentration of vitality, and, therefore, a special approach to nutrition.

The healing properties of chicken broth are widely known in the medical community. Experts believe that it is ideal for restoring the body, weakened by both severe operations and common colds.

There are some rules for preparing broth for a sick person, which allow you to keep the nutrients in the broth as much as possible and avoid side effects.

Indications and benefits

Chicken broth is a dietary product, easy to digest, without causing heaviness in the stomach. It contains amino acids and vitamins of group B, which are vital for the body, as well as A, C, E. The composition of the broth includes beneficial trace elements of magnesium, potassium, phosphorus and iron, which help restore the intestinal microflora, normalize metabolism, and help strengthen the central nervous system.

Peptides and proteins, which are rich in chicken meat, support the activity of the cardiovascular system, actively affect the muscle tissue of the heart and the walls of blood vessels, and improve blood supply to organs.

One of the main advantages of poultry broth is its ease for the digestive tract, as well as stimulating the secretion of gastric juice. Very often, seriously ill patients have a lack of appetite and, against this background, an even greater weakening after the illness. Chicken broth is exactly the food, a couple of spoons of which will bring significant benefits to the body, awaken the appetite and restore strength.

Chicken broth is useful for many diseases, but is especially indicated for some of them.

With poisoning. Different degrees of toxic poisoning are usually accompanied by vomiting and diarrhea, due to which severe dehydration occurs. At the same time, the patient is contraindicated in heavy food, with which the weakened intestines will not be able to cope. A tender chicken breast broth comes to the rescue - you need to cook lean meat that contains many nutrients.
After operations on the intestines or with a perforated ulcer the body requires liquid food that does not expose the intestines to additional stress. Poultry broth in this case is the main diet of the patient, carefully nourishing the body with vitamins and without irritating the walls of the gastrointestinal tract.
Colds, operations of any plan, such as, for example, the removal of appendicitis, knock the body out of normal life and take a large amount of strength. The amino acids contained in chicken broth help restore strength, normalize the intestinal microflora, and help restore acidity.
Restorative action chicken broth is to enhance immunity. Nutrients enable the body to better resist all kinds of infections. The risk of inflammatory processes in the postoperative period is significantly reduced due to the dietary properties of the decoction.

Harmful factors

Despite the beneficial properties that poultry meat has, with the wrong choice and preparation, it can cause significant harm to a weakened body.

The recipe for the preparation of broth for seriously ill patients or in the first days after the operation should exclude salt and vegetables. For all convalescents, spices and any ingredients that can cause irritation of the gastric mucosa are excluded.

In case of alcohol poisoning, the broth is indicated only after the removal of intoxication, that is, to restore strength. To flush the body of toxins and restore the water-salt balance should only be clean boiled water.

Factory-produced hens are stimulated with chemicals to grow quickly, and given antibiotic shots to prevent disease. All chemical components in this case will get into the broth if you cook the meat in the usual way.

Therefore, it is so important to properly make a dish that can be taken to the hospital for a recovering loved one.

How to choose meat?

The main ingredient of the broth - chicken - must be chosen with great care and attention. Equally important are the parts of the carcass that are intended for boiling. So, for the most dietary broth, you should choose the breast and wings, and for a more rich one, those parts that have more bones and dark meat.

It is preferable to take a young chicken or bird from a village farmstead from familiar farmers, but this is far from always possible.

As a rule, chicken carcass and its parts are bought in supermarkets or markets. In this case, you must follow a few simple rules.

Refuse to purchase meat products in unfamiliar places and spontaneous markets. If the purchase is made in a store, then you must definitely look at the packaging, check the date of manufacture, expiration date and manufacturer.
Don't buy frozen meat. Firstly, this is an extra overpayment of money for ice. And secondly, the meat may be old and not the first frost. A frozen carcass cannot be checked by touch and smell.
Chilled chicken skin should be free of defects, a pleasant pinkish color. In older hens, the skin color in some places goes yellow. There is nothing wrong with this, but it will take longer to cook it.
When pressing on the carcass, there should be no dents - fresh meat instantly takes on its original shape. If a dent remains, then the meat was previously frozen.
And most importantly - the meat should not exude unpleasant odors. Chilled fresh carcass has a barely perceptible smell of meat, without causing discomfort.

How to cook?

The main rule for cooking chicken broth for a person who has had an illness is that the broth should not be greasy. To do this, fat and skin are necessarily removed from the chicken carcass, and for people with problems of the gastrointestinal tract, only chicken breast and, in extreme cases, wings are taken.

In the early days, the convalescent is given lightly salted broth without vegetables. For patients who have undergone abdominal surgery, it is very important to prepare the broth of the second brew. To do this, let the chicken boil for 10 minutes, after which the first broth is drained and the pan is refilled with clean cold water. During cooking, be sure to remove the foam, and keep the pan on medium-low heat so that there is no strong seething. So the broth will turn out clean and transparent.

Proper preparation of healthy broth for the patient includes several stages.

Wash chicken thoroughly and gut. Remove the entrails, skin and subcutaneous fat. For a rich broth, a whole chicken or individual parts of it are boiled. In this case, the breast can be left for the following days, when the convalescent diet will allow you to take frayed white meat.
The pieces are placed in a saucepan and poured with clean cold water so that the meat is covered by a few centimeters. Bring to a boil over high heat and cook for 10 minutes, after which the first broth is drained, a new portion of water is added and brought to a boil again. Boil after boiling over low heat for one and a half to two hours.
During the cooking process, the foam is removed, and the finished broth is filtered through cheesecloth or a sieve.

In the following days, when boiling the broth, you can add a whole onion and remove it when straining. The onion will nourish the broth with vitamins, and if you leave the bottom layer of the husk, the broth will acquire a golden “delicious” hue. This may be important for patients who have no appetite at all.

As you recover, carrots, potatoes are added to the chicken broth, white bread crackers and hard-boiled eggs (chicken or quail) are served with the dish. Quail eggs are preferable, as they contain a large amount of useful trace elements.

Good rich chicken broth is the basis of many culinary dishes. From it you can easily cook a delicious soup, excellent aspic or aspic, fragrant sauces and much more. How long to cook chicken broth? Can vegetables and spices be added to it? Beginners in culinary art can find all the answers in our article.

How much to cook chicken broth, and what determines the time of its preparation?

As mentioned above, chicken broth is a versatile base for many dishes. However, in most recipes, the authors most often write such a phrase - boil the chicken until tender. When the carcass is ready and how long to cook the chicken breast for the broth, it is supposed to know in advance.

Of course, experienced cooks and culinary geniuses will not be puzzled by this point. But what about those who cook chicken broth for the first time? How to decide on the choice of product and cooking time?

In fact, everything is very simple - you can cook the broth from any part of the chicken, including previously cooked. Do not be surprised, in many countries of the world it is customary to cook this dish from the bones of pre-baked chicken.

So, to prepare a delicious rich chicken broth, you need to adhere to the following time frames:

For home grown chicken, the cooking time will be about 1 hour.
Broiler chicken carcasses cook a little faster than homemade ones, namely 50 minutes.
A chicken that has lived with you for a long time and has already grown old will be ready after 3 hours of cooking.
And if you like boiled chicken and broth prepared by poaching, then everything will take you 25-30 minutes.

As you can see, the cooking time depends on the quality of the meat, how the chicken is raised, and, of course, the cooking method. For example, if you like to use modern kitchen gadgets, then it will take much less time to cook broth in a pressure cooker or slow cooker. It is quite difficult to orient in time here - everything will depend on the power of the device. In addition, the cooking time may vary depending on the weight of the carcass, the lifespan of the chicken and the freshness of the meat. So, a frozen chicken must first be removed from the refrigerator and rid of ice, and add another 10-15 minutes to the cooking time.

But all these time frames refer only to the whole chicken. In our country, broth is prepared in this way extremely rarely, and most often only individual parts of the chicken are used. How much to cook chicken broth from breast, legs, bones and thighs? Boneless chicken pieces in boiling water will reach readiness in 15-20 minutes. If the fillets are with bones, then another 5-10 minutes must be added to the cooking time.

As an example, you can try cooking delicious chicken broth according to our recipe.

Chicken broth after surgery: recipe

In addition to being delicious, chicken broth is a great source of minerals and is known to boost the immune system and improve digestion. That is why doctors unanimously advise sick people, especially after surgery, to use chicken broth as a drink.

Compound:

a small chicken weighing up to 1 kg;
2 medium sized carrots;
fresh greens;
small bulb;
celery root.

Cooking:

An equally important aspect when cooking chicken broth is the observance of the temperature regime. To do this, experienced chefs resort to a little trick: a small glass ball is lowered to the bottom of the pan. When the water temperature is normal, the ball lies still, but if the gas is too large, it starts to tap on the bottom of the pan.

Appetizing, fragrant, rich or, on the contrary, dietary - any chicken broth is indispensable! Soups and main dishes are cooked from it, served in its pure form with unsweetened pastries, it is recommended by nutritionists, and also strongly advised by doctors.

Chicken broth: benefits and harms

The benefits of the broth have long been overgrown with legends, and many of them are quite true.

It's believed that properly brewed broth can lift even the most seriously ill patients to their feet.

And in America in the last century, this liquid dish was even nicknamed “Jewish penicillin”, its healing power is so amazing.

Chicken broth is indispensable for poisoning (this also includes a hangover), after surgery, for colds or flu, as well as for gastritis and some other diseases of the gastrointestinal tract.

It is worth introducing this dish to a nursing mother on the menu, you can also give it to a small child. What is the secret of its healing power? And is chicken broth really healthy?

Modern doctors believe that chicken broth is an excellent restorative remedy, since all the beneficial substances contained in meat and bones (and there are a lot of them in chicken) are transferred by 60% to the broth itself. And for any organism, especially a weakened one, it is much easier to get proteins, fats, carbohydrates, vitamins and minerals from liquid, easily digestible food.

Its benefit is also that it stimulates the digestive tract, stimulates appetite, and is also almost completely absorbed.

But not everything is so rosy.

Chicken meat today is significantly different in chemical composition from what it was even a few decades ago.

Modern chickens are fattened with artificial feed, the purpose of which is to make a quick profit.

Therefore, there are also growth hormones so that the chicken gains weight faster, and antibiotics so that the bird does not get sick and does not die.

These substances dangerous to humans accumulate in meat, and from there they pass into a decoction. This is the main harm of a seemingly healing dish.

How to cook chicken broth so that you get only the benefit? There are a couple of secrets:

drain the first water 10 minutes after boiling;
try to buy chickens in the villages (the average villager simply does not have money for all these nutritional supplements).

But even if you have correctly cooked the broth from chicken meat grown in the most environmentally friendly conditions, you should not give it to those who have been diagnosed with obvious liver problems, as well as people with low acidity of gastric juice. It is harmful in pancreatitis, especially in acute form, with a stomach ulcer.

Be careful with children's food. Many pediatricians, due to the ambiguity of benefits and harms, are still arguing from what point chicken broth can be given to a child. Many advise not to introduce it into the diet earlier than a year and a half.

How to choose a chicken

It all depends on your tastes:

from the back with a tail and legs, a rich fatty broth is obtained;
the same will come out if you take the front part with wings without fillets;
chicken breast broth - a dish for those who are on a diet;
if you need to cook a decoction with meat, then take the legs;
the back will make an excellent basis for light first courses - without excess fat, but with a rich taste.

By the way, it is better to buy not broilers, but laying hens - although their meat requires longer cooking, the taste and smell are much brighter as a result.

Chickens are also a good option, especially for baby food - they have less fat and are less likely to be high in harmful substances.

Recipes for every taste

There are actually quite a few ways to make chicken broth. You can make the usual classic, on the basis of which soups and cabbage soup are then cooked. And you can cook one that will be an independent dish in itself. There are also quick cooking options when time is running out, and there are also special recipes, for example, a real healing broth. It is better to master several at once.

The most delicious chicken broth

First of all, I offer this detailed recipe with tips and subtleties of cooking, the most appetizing first course.

Ready-made chicken broth can be used for sauces, second and first courses.

Recipe Information

Cuisine:French
Type of dish: first courses
Cooking method: boiling
Servings:4
1 h 30 min
Nutritional value per 100 g:
- Calories: 40 kcal
- Fat: 2.1 g
- Proteins: 5 g
- Carbohydrates: 2 g

Ingredients:

chicken leg - 1 pc.
carrots - 1 pc.
onion - 1 pc.
celery root - 80 g
water - 1.5 l
bay leaf - 2 pcs.
black peppercorns - 5 pcs.
sweet pea pepper - 5 pcs.
cloves - 2-3 pcs.
coriander seeds - 0.5 tsp
greens - for serving.

Cooking method:

You can use a whole gutted chicken or parts of the carcass. In this recipe, I suggest buying chilled chicken legs. Rinse the legs thoroughly in running cold water. Dip in a saucepan, about 2 liters in volume. Fill with cold water and send to a strong fire. Bring to a boil. Drain the first decoction. Rinse the chicken thigh and put it back into the pot. Pour the right amount of water to cover the meat and send to the fire. Bring to a boil. Reduce the flame of the burner and simmer for about 20-30 minutes.

In the meantime, prepare the roots. Take celery root, carrots and onions. If desired, you can use the root of parsley, parsnip. Peel the vegetables and rinse, dry with a towel, cut into large pieces. Heat a frying pan without oil, put the vegetables and fry until browned. This will give the finished soup a richer color.

While the chicken is cooking, constantly remove the foam.

After about 30 minutes, add the fried vegetables and continue to simmer over low heat for about half an hour.

Add bay leaf, black and allspice, cloves and coriander. Boil for 15-20 minutes.

Season with salt to your taste. Cook for another 5-10 minutes and turn off the heat.

Before serving, remove the vegetables and strain the broth. Sprinkle with chopped herbs.

Enjoy your meal!

Classic cooking recipe

How to cook chicken broth, my grandmother taught me in childhood.

This recipe is the classic one.

I usually prepare a large pot and freeze some of it - then use it for anything.

You can, for example, cook. It is very tasty to cook meatballs from minced chicken in the finished broth and serve everything with a boiled egg and herbs.

What you need:

domestic chicken - 1 medium
onion - 2 pcs.
carrots - 2 pcs.
salt - to taste.

How to cook:

We divide the chicken (gutted, plucked) into parts - you can cook and from a whole chicken, if the pan allows, but then increase the cooking time by 30 minutes. Wash well.
Fill with cold water and wait for it to boil. After 10 minutes, this water is poured out, poured with new cold water.
Immediately put a whole peeled carrot and washed, but not peeled onion - the onion peel will give a pleasant golden hue to the dish.
After boiling, reduce the heat and, removing the foam, cook for 20 minutes.
Then we throw out the vegetables, and cook the meat for another hour.
At the end, salt, wait 5 minutes and turn off.
When everything has cooled, filter through a sieve or cheesecloth. We separate the meat from the bones and either send it back to the pan, or use it for something else, for example, for some delicious food.

In this case, spices are not added so as not to interrupt the pure taste and aroma of chicken. In addition, such a blank can be used to prepare a wide variety of food, which has its own set of seasonings.

Chicken broth in a slow cooker “Golden”

Delicious chicken broth in a slow cooker is a recipe for those who do not have time to mess around in the kitchen for a long time.

Absolutely any device is suitable for cooking - Redmond, Panasonic.

What you need:

chicken back, wings - 500 g
onion - 1 pc.
carrots - 1 pc.
salt - to taste
peppercorns and other spices to choose from.

How to cook

We rinse the back and wings well, put them in a slow cooker. Turn on the “Frying” mode and fry for 2-3 minutes on each side with the lid open. If your multi is non-stick, add a little vegetable oil .
There we also send peeled vegetables, cut into 2-4 pieces.
Pour hot (so that there is no temperature difference that is dangerous for the internal coating of the bowl) water by ⅔ of the volume and set the “Extinguishing” mode, cover with a lid.
After half an hour, remove the scale with a slotted spoon and continue to cook. If you have a pressure cooker, skip this step and don't forget to halve the cooking time as well.
After the end signal, add salt, spices and close the lid for another half hour. The first dish will get just a magical smell!
And then, as usual, we filter, if necessary, meat, separate it from the bones and send it to the liquid. Serve delicious with or croutons.

Healing chicken broth

As we already know, for those who, after surgery or suffering from complex viral diseases, chicken broth is a food that also heals.

Therefore, it is very important to properly cook chicken broth for the patient - although the recipe is simple, the time and steps must be strictly observed.

Products:

homemade chicken - drumsticks, breast
1 bulb
1 carrot
greens - bunch

How to weld:

For the patient, the broth must be boiled not on the second water, but on the third. Therefore, boil for 5 minutes 2 times.
After that, we wash the meat well, fill it with fresh water, add peeled whole vegetables and cook for 20 minutes after boiling over low heat.
Throw away the onions and carrots, cook for another 30 minutes and salt just a little - for the patient, extra salt is useless.
We rinse the greens and tie them well with a thread - we need it for smell and additional nutrients. Add to the pan, and after 10 minutes we take it out and throw it away.
Turn off the burner, filter the liquid twice. If the patient can have meat, we separate it from the bone and send it, chopped, to the pan (it is better to pass through a meat grinder). But usually only the broth itself is carried to the hospital. It is better to drink it warm.

Recipe for cooking with noodles

Chicken broth with vermicelli (pasta, pasta, noodles) is an independent first course.

And it turns out especially tasty if there is a lot of meat, so we take the thighs or drumsticks.

Components:

chicken drumsticks or thighs - 4-5 pcs.
1 bulb
2 carrots
greens - to taste
spices, salt - to taste
thin gossamer vermicelli - 200 g

Cooking steps:

From the thighs (shins), onions and 1 carrot, cook the broth according to one of the recipes described above (I recommend a step-by-step recipe with a photo of “The Most Delicious”).
When the vegetables are thrown out, the liquid is filtered, we separate the meat from the bones, cut it into small pieces and put it back in the pan.
We also send diced carrots there, salt, add spices and boil for 10 minutes.
Throw out the vermicelli. If you have homemade noodles, then it will turn out even tastier! Cook for 5 minutes, throw chopped greens and turn off. After 5 minutes, chicken broth with vermicelli
we serve.

You can replace vermicelli with any cereal in the recipe - buckwheat, rice, pearl barley. It turns out no less tasty liquid first course. Only then cook the cereal not for 5 minutes, but for 15-20.

Diet option with egg

This option is for losing weight, that is, for those who need to know how many calories are in chicken broth, what is its nutritional value. I'll say right away: in 100 g no more than 20 kcal! That is, in a serving - a maximum of 60 kcal.

Components:

2 chicken breasts on the bone
paws - 4-5 pcs.
1 bulb
1 carrot
dill, parsley - to taste
salt, ground pepper, bay leaf - to taste
eggs - 2 pcs.

How to do:

Remove the skin from the breast, cut off excess fat. We divide it into parts.
We wash the paws well - with them the dish will become tastier, while its calorie content will not increase.
Onions, chicken, carrots pour 2 liters of cold water, boil.
We drain the first boiled water, and now we cook for 30 minutes, removing the foam with a spoon.
We throw away the vegetables, the bone and paws, too. We cut the fillet finely, send it back and let the broth boil again.
Beat raw eggs slightly with a fork and a thin stream, constantly stirring, pour into the pan. 2 minutes and turn off.
Serve with greens.

Secrets of the perfect chicken broth

Properly brewed chicken broth is a fragrant clear liquid with a delicious taste!

Taste and smell depend not only on meat - spices and vegetables also play a big role.

In addition to standard carrots and onions, celery, parsley roots and leaves, bell peppers, and garlic can be sent to the pan.

The most popular vegetable - potatoes - is no longer added for smell, but for taste, when you need to cook a light, nutritious soup.

The choice of spices is almost unlimited, then focus on your own preferences. Chicken goes well with dill, turmeric, paprika, different types of pepper.

The transparency of the broth does not depend on vegetables and spices, but it completely depends on the correct preparation and cooking of meat. Basic rules on how to cook a transparent first course:

use only bones and meat, no offal (especially carefully when cooking the carcass - there are almost always lungs and kidneys on the inside of the back). You can cook chicken hearts and ventricles separately, and then add to the already prepared broth;
how much to cook chicken broth also plays a role - the longer, the more likely it is to get a cloudy liquid;
do not interfere while it is cooking, just remove the scale (noise, foam);
after boiling, the fire should be minimal;
put the meat in cold water.

Attention!

For transparency, it does not matter when you salt the broth. The addition of salt only affects the taste and content of nutrients. If you need to make meat more tasty and healthy, then salt at the end, if the fat itself is at the beginning.

It is difficult to say why the soup turns cloudy even if all the rules are followed. You can make it transparent again either by straining 2-3 times through several layers of gauze, or by introducing whipped chicken protein into the liquid. After that, boil and filter again. However, transparency is purely aesthetic.

Chicken Broth KBJU: Calories, Proteins, Fats, and Carbs

The nutritional value of chicken broth differs in many sources: someone insists that this is a very nutritious dish, someone claims that they even lost weight on the broth, it is so low in calories.

In fact, everyone is right - and there are such diets for weight loss, and you can get better from it.

It all depends on which parts of the chicken to use and what you will add besides it.

The calorie content of the broth on a breast without skin is about 20 kcal, but for cooked from a whole carcass it is 40-50 kcal. And if you add vermicelli to this, then the calorie content increases by another 30-40 kcal.

BJU (that is, the amount of proteins, fats and carbohydrates) usually differs only in fat content.

All about storage

It is important not only to know the secrets of cooking, but also how to store chicken broth. The easiest way is to send it to the freezer by pouring it into a plastic bottle. And after 3 months you can get it and apply it, for example, for kharcho or okroshka.

Another option is to freeze in ice cube trays. Cubes are convenient to use when you need a little broth.

But the shelf life in the refrigerator of chicken broth is only 2-3 days.

Useful video

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Hi all!

Here comes autumn. And the weather is not good. Rain, cold. It doesn't pull on the street. I want to stay at home, read an adventure novel, covered with a warm blanket. Or wrap yourself in a blanket and sleep all day.

More recently, I found an interesting recipe that suggests preparing chicken broth for a patient. It is just for those who have already caught a runny nose and the first cold. In addition, it has a positive effect on bowel function.

Broth on chicken bones will help you fill up with energy and warmth, improve your health. Such a decoction is very nutritious, but at the same time it is easily and quickly absorbed by the body, saturating it with valuable substances.

chicken bone broth recipe

To prepare this healing dish you will need the following: Ingredients:

Chicken bones, neck, drumsticks;
small onions (2 pcs.);
garlic (1 head);
herbs (1 bunch);
black pepper (1 tsp);
bay leaf (1-2 pieces);
Himalayan salt (2 tablespoons);
water (3.5-4 l.).

Cooking:

From herbs, you can take the following combinations: cilantro and parsley, rosemary and oregano, basil and mint. Or you can use them all together.
The chicken can be used whole or as in the recipe, only separate parts.
You will need a large saucepan. It is necessary to place all the ingredients in it, except for herbs, salt and pepper, and pour water. Let it brew for 1 hour.
Now the pan must be put on the stove and bring the broth to a boil. After that, remove the resulting foam. Add salt and pepper to the broth.
This broth must be simmered for 8-12 hours. After about 2 hours, the meat begins to move away from the bones well, so separate it and place the bones in the pan again.
After that, it must be allowed to cool. Then you need to strain the broth.
Now it's time for aromatic herbs. Rinse them well under water.
Warm up a portion of the broth to a comfortable temperature. However, it should not boil.
Then put this broth and a handful of herbs in a blender and mix well.
Next, strain the resulting mixture in a fine-grained colander.
Use immediately, do not reheat.

By the way, since many of the beneficial substances in herbs are perishable, you need to add them only at the very end.

The effect of eating chicken broth

I would like to say right away that the chicken used in this recipe should be homemade. What is sold in our supermarkets is unlikely to be useful. After all, this meat is processed. And it's even better not to know what exactly.

Chicken broth on the bone cures colds due to the content of cysteine in its composition. This amino acid reduces mucus in the lungs, making it less sticky, which will help it get rid of the body faster. Canned and ready-made soups will not give you such an effect.

Bone decoction remarkably heals the gastrointestinal tract. It contains immunomodulatory components that allow the treatment of autoimmune diseases. In addition to this chicken broth:

Promotes healthy digestion. Being a hydrophilic colloid, gelatin supports the proper digestion of food.
Reduces joint pain. Boiled cartilage contains glucosamine, chondroitin and sulfates.
Suppresses infection caused by cold and flu viruses.
Increases bone density. All thanks to the presence of calcium and other useful minerals in it.
Fights inflammation. It is rich in amino acids such as proline, glycine, and arginine, which have anti-inflammatory effects.
Improves hair health and accelerates nail growth. All these benefits are provided by gelatin.

If you suffer from colds, then in this case it is better to make the broth spicy by adding more pepper. This will cause increased secretion of mucus and help clear your throat and lungs more quickly.

Chicken bone broth is great for soups and stews. It can also be drunk directly or frozen for later use.

Never throw away the shell that forms on the surface of the broth, as it is very useful. It contains valuable minerals such as sulfur, calcium, magnesium, and healthy fats, so it's best to just mix it along with the main broth.

Another ingredient, onion, also comes in handy. It contains a large amount of vitamin C, which effectively fights various bacteria and viruses. Ascorbic also improves immunity.

Onion helps with many respiratory diseases, helps to cope with pneumonia and bronchitis. According to recent scientific studies, this vegetable is an excellent prevention of cancerous tumors.

Now let's talk about garlic. It contains a large number of minerals, including manganese, selenium, zinc, phosphorus, copper, iron.

Garlic also:

fights viral infection
heals the joints
relieves hypertension
regulates the work of the heart
enhances the body's immunity,
resists the appearance of cancerous tumors,
is the prevention of thrombophlebitis.

As for bay leaves, they are natural antiseptics, having anti-inflammatory and antibacterial effects. They perfectly strengthen the immune system, are effective in the fight against flu and colds, and also remove excess salt from the joints.

In addition to the main components, Himalayan salt is used in the recipe. What are its benefits? First of all, it is a storehouse of minerals. They, in turn, endow it with excellent healing properties.

So, Himalayan salt relieves endocrine diseases, removes toxins from the body, eliminates digestive disorders, increases appetite, restores water-salt balance, prevents influenza and other respiratory diseases.

That's all. I hope you enjoyed this chicken broth recipe. After all, it is essentially a real healing elixir. It will definitely speed up your recovery and warm your body in inclement autumn weather.

Be healthy! See you!