How to cook clear chicken broth? How to make clear chicken broth.

Adult men, recalling happy childhood years, for some reason claim that only their mother knew how to cook clear chicken broth. They say that some families collapsed under the burden of this axiom, if a woman who got a husband enchanted by her mother's broth could not come close to the culinary ideal. Every mom has her own recipe, and you will never know all the secrets and nuances, so we want to help you master the wisdom of this simple and mysterious dish. The recipe is not complicated at all, the devil, as usual, is in the details.

Origins of love for chicken broth

Ideally transparent chicken broth - consommé, it was invented by the French, who managed to make cooking an art. French chefs and many housewives know how to make transparent fragrant broths from different types of meat and vegetables. We will study a recipe that can be used to prepare a separate dish or a soup base - in any case, the broth should not be cloudy. You can make the right chicken broth if you follow all the rules of preparation, although imperfect broth can be clarified. Over time, you will learn how to make a dish perfect right away and you can safely write down the recipe to your asset.

Chicken broth is not only delicious, but also a very healthy dish. Children and adults with colds and flu recover much faster if they are soldered with fragrant broth. During cooking, lysozyme is formed - an enzyme with a pronounced antibacterial effect. In addition, in a dish of domestic chicken, an abundance of cysteine ​​​​is an amino acid necessary for bronchitis and tracheitis. In the United States, chicken soup is called "Jewish penicillin", which is Jewish penicillin. The experience of many generations confirms that the broth helps to recover no worse than the most modern antibiotics.

Cooking Canons

• The recipe does not call for the best meat with bones, but still there should be three times more meat than bones. The purpose of the bones and veins is to make the broth strong, and the meat gives it nutrition and flavor. You can cook meat without bones, but bones without meat will not work well. A truly rich broth can be made from broth chicken, which differs from the boiler in its slenderness and mature age. It takes several hours to cook such a carcass, but the result will be excellent - a fragrant and rich broth, the same grandmother's that we remember all our lives.
• Rinse the chicken properly and cut off excess fat from it. A very plump chicken is best skinned, although this depends on your diet.
• Pour two liters of water per kilogram of meat, and if the chicken is broth, add another half a liter, because the cooking process will be long and the water will boil away.
• Do not cover the pot with a lid. Steam will rise, settle on the lid and drip back, distorting the taste and appearance.
• The cooking time depends on the number of bones. All the best of the meat is extracted in 1.5 hours, and the bones should boil for an hour longer.
• Start boiling chicken in cold water and bring to a boil over medium heat. Gradually, the protein from the meat will pass into the water, part of it will curl up and float to the surface in the form of foam. If you heat the pan too quickly, the protein in the top layers of the meat will curdle sooner and prevent the rest of the protein from dissolving in the water - which is why you need to pour boiling water over it to get a tasty piece of boiled meat. Our recipe is designed to produce the perfect broth, so we will fill the meat with clean cold water.
• If you let the broth simmer and don't skim off the foam in time, you'll end up with a cloudy broth with a specific taste. It will not be possible to save this dish, in any case, you cannot do anything even remotely resembling consommé. Do not stray far from the kitchen while the broth is cooking, adjust the heat so that the boil is barely noticeable. If it is not possible to eliminate bubbles on the surface peacefully, add a quarter cup of cold water. Remove foam periodically.
• The classic recipe recommends laying about 110 grams of vegetables per kilogram of chicken, that is, on four legs - one medium-sized onion, carrot, celery stalk. By adding some washed onion skins to the pan, you can make a golden broth. Parsley root, parsnip, bay leaf and thyme perfectly emphasize the aroma of chicken. Fresh herbs can give a greenish tint, and bay leaves can give bitterness if you cook it for a long time. Salt per liter of water needs one teaspoon.
• The less you stir the broth while cooking, the more likely it will be transparent. You can clarify the failed broth with the help of whipped protein, which, after boiling, is able to make the broth transparent.
• When the broth is ready, fish out everything superfluous from it, trying not to touch the walls and bottom of the pan, strain through two layers of gauze or a fine sieve using a ladle. If you don't like the layer of fat on the surface, scoop it up with a spoon and discard.

Recipe and step by step instructions

• The number of servings is 5-6.
• Cooking time - from 1.5 to 3 hours, depending on whether you are cooking stock chicken or boiler.

Gathering the ingredients:

To flavor the broth, you need to prepare:

Broth preparation

1. We put the chicken well washed under running water in a saucepan and pour two liters of clean cold water. If you decide to make broth from a laying hen, carefully inspect its innards and remove everything you find there. The heart, liver, and stomach can be cooked with the chicken after cleaning and rinsing. The recipe remains the same, only the cooking time is increased.
2. We put the pan on medium heat, wait for the boil and reduce to a minimum.
3. We remove the foam with a spoon.
4. When the foam stops floating, add the onion, parsley root and carrot.
5. It is advisable to tie thyme and peppercorns in a bag of gauze and lower them into a saucepan.
6. Cook for an hour and a half without a visible boil, without closing the lid, if necessary, add a little cold water. This will stop the bubbling and help lighten the broth a bit.
7. 10-15 minutes before the end of cooking, lay the bay leaf and salt.
8. Remove the broth from the fire. If it's a bit cloudy, you'll need to lighten it.
9. We filter through a fine sieve or several layers of clean gauze.
10. You can clear a cloudy broth by using raw protein mixed with cold water and lightly whipped. Stir well and pour the mixture into the hot broth, let it boil and strain.
11. You can start eating. Pour the broth into large cups and sprinkle it with chopped parsley, or put a hard-boiled egg in a plate, cut it into several pieces, pour over the broth and sprinkle with herbs. Simple and delicious recipe, must try.

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. A popular way is to 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. A simple but unusual secret - put a lid or plate on the bottom of the pan. 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 glass of broth.

Boil the 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.

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

How to make chicken broth clear?

Making clear chicken broth from scratch is pretty easy. The first step is to decide on the piece of meat that you decide to use for the broth. A pure broth from a fillet alone will not work, since white meat is more prone to form noise on the surface. Therefore, we recommend taking a ham or a whole carcass with skin - such a broth will be rich and after cooking the meat can be peeled off the bone and immediately sent to.

Having decided on a piece, it is first washed, then dried, and then put in a saucepan and poured with water. The first broth is designed to collect ichor and other debris left in the bird, so there is no need to keep it clean. Put the pot of chicken on the highest heat, let the liquid boil and boil everything for about 5 minutes. Then drain the water, and rinse the carcass and pan very thoroughly. Fill the bird with fresh water and put it on fire again, but now at the lowest level so that the water does not boil in any case. Another key to a clean broth is to not simmer the bird for hours. It will take about an hour and a half to make a broth from a whole carcass, while a decoction from a ham or back will be ready even after 40 minutes. Together with the bird, you can cook root vegetables, as well as fresh and dried herbs.

During the entire cooking, the broth is in no way interfered with, but the foam from the surface should be regularly removed.

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

If you have long wondered how to cook chicken broth clear and golden, then the secret is very simple. You can avoid adding bouillon cubes and other unnecessary spices if you use it for cooking fatty homemade chickens. If there is no access to homemade chicken, then add roasted carrots to the soup, it will also give a pleasant yellowish tint.

To make the chicken broth clear, it can be strained through a double layer of cheesecloth or mixed with whipped egg white and strained after it has been curdled.

Good afternoon friends!

Today I will share my experience on how to cook clear chicken soup. The transparency of the broth is not only for the beauty of the dish. All that makes it cloudy are harmful substances, toxins.

We will get rid of them. It's very easy to make, here's a step by step recipe. Chicken soup for the first - very useful

We often remember the benefits of chicken broth only when we are sick. After all, it is very nutritious, contains many vitamins.

To cook a really healthy soup, you need to choose fresh chicken. And yet, they can please themselves not only when you have a temperature.

A decoction of chicken meat is saturated with amino acids, fatty acids, peptides. It is recommended to eat it hot.

This will help improve the functioning of the stomach and intestines. Especially useful for those who suffer from gastritis. It reduces the acidity of gastric juice.

By the way, broth during a cold is a cure, not a myth. The decoction contains cysteine, a substance that helps thin sputum, it also relieves fever.

As you can see, this is a delicious and very useful product. The broth recipe is very simple.

Cook clear broth:

To make the soup really transparent, there are a few tricks:

• we buy good beards or legs, be sure to remove the skin and cut off the fat, veins on the surface;
• add an unpeeled onion, wash it well beforehand, cut off the roots from below;
• be sure to carefully remove all the foam that will form after boiling.

Keep these three rules in mind, and I will tell you in detail how to make a transparent soup. Recipe with photos, so you can't go wrong.

Many people like chicken soup with noodles or vermicelli. They can be added when the soup is completely ready.

Cooking 1.5-2 hours. During this time he acquired pleasant flowers and an appetizing smell. Designed for 5-6 servings. Now I'll tell you how to cook.

Ingredients:

1. Chicken thighs - 3-4 pieces
2. Large onion - 1 pc.
3. Carrot - 1 piece
4. Garlic - 2-3 cloves
5. Bay leaf
6. Allspice
7. Greens

Cooking method:

See how great it turned out!

You can simply drink it from a cup, or you can use it as a base for soup. I like it with boiled egg or rice.

Rice can be boiled separately or added to a saucepan, boiled directly in the broth.

By the way, some housewives claim that it is more convenient to cook in a slow cooker.

To do this, lay all the ingredients at once, add water and select the "Extinguishing" mode.

But, I prefer to cook in a regular pan with non-boil-out lid. This is convenient, and you can also add salt, spices to taste or herbs right during the cooking process.

By the way, a very useful thing, especially if it is not possible to stand at the stove for 2 hours. With such a lid, the soup is guaranteed not to “run away”.

Now it’s clear how to cook a transparent and very tasty chicken soup? Subscribe to blog updates, we have many more recipes with photos.

We cook chicken soup transparent like Baikal

Perhaps everyone has heard at least once about the beneficial properties of chicken broth - it helps to cope with a cold, restores the strength of an exhausted body, replaces full-fledged meat for people on a diet, perfectly removes the effects of alcohol intoxication, etc. And, of course, in the first place is the classic transparent, like a tear, broth. However, transparency still needs to be achieved, because not every housewife gets it on her own. How do you make clear chicken broth?

Main ingredients for the broth:

• chicken (whole or thighs. It is undesirable to take the fillet, otherwise the broth will not be rich enough);
  
• whole onion;
  
• 2 medium carrots;
  
• 3-5 l. water.
  

The classic way to make clear broth

1. Rinse the chicken thoroughly under cold water and remove excess fat from it - this way the likelihood of getting a cloudy broth will decrease several times. For fidelity, you can also remove the skin - this is especially true for purchased chickens. However, if the chicken is homemade, it is better not to touch the skin, because it contains the main amount of useful elements.
   
2. Place the chicken in a saucepan and cover with 3 liters of cold water. Put on the smallest and slowest fire - let it bring to a boil for about half an hour. Immediately put a whole onion with a husk into the broth, peeling it from the ground - this will give your broth not only transparency, but also a beautiful golden hue.
   
3. Remove the foam after the first boil.
   
4. Boil the chicken for about three hours, removing the foam a few more times, and at the end of cooking, remove the onion from the broth and discard. You have a clear broth!
   

1. Rinse the chicken under cold water and remove the skin and excess fat from it.
   
2. Place the chicken in a pot of hot water and bring to a boil over medium heat.
   
3. After the foam appears, drain the water and fill the pan with cold water. Let the broth boil on the slowest fire.
   
4. At this time, grate the carrots on a large grater and cut the onion into cubes. Fry the resulting mixture in a dry hot frying pan without oil until golden brown. Make sure that the vegetables do not burn, as the ashes will add bitterness to the broth.
   
5. Wait until it boils, remove the foam and put onions and carrots into the pan. Further, as in the first recipe, cook the broth over low heat, periodically removing the foam.
   
6. Seasonings should be added 10-15 minutes before the end of cooking, so that they have time to add flavor, but do not have time to boil. Keep in mind that after turning off the fire, the seasonings will need to be removed, so if there are a lot of them, put them in a makeshift gauze bag, it will be easier to remove.
   
7. Also take out the vegetables - they have already given all their taste and color to the broth, and in the future they are no longer needed.
   
8. The broth is ready. In rare cases, and with the exact implementation of this recipe, the broth is not transparent enough - then you just need to strain it through cheesecloth folded in half into a large heat-resistant container.
   

• ground sweet peas and bay leaves go well with chicken;
  
• dried dill umbrellas help to shade the taste of the chicken, adding new notes to it without interrupting its true taste;
  
• it is undesirable to use peppercorns and cloves - they completely kill the taste of meat;
  
• it is better to cook the broth without a lid - this will reduce the likelihood of a strong boiling of water, and, therefore, the broth will be more transparent;
  
• if you are focusing on a delicious broth, you need to salt it immediately when the water starts to boil. Well, if you want to end up with tasty meat, add salt half an hour before the end of cooking.