Which parts of chicken make better broth?

How to properly cook chicken breast broth

Cooking time – 1 hour. Calorie content – 14 kcal.

First, you need to remove the skin from the chicken breasts - without it, the broth will be tastier and, in addition, children will like it, because they don’t like to eat chicken with skin on.

Onions and carrots need to be washed and cut into medium pieces - the best option would be to cut into rings. The greens also need to be washed and chopped. Next, all the vegetables, but not the greens, are placed together with the breast in a small saucepan, after which they are filled with two liters of water - preferably cold water. You need to add allspice.

The pan is then placed on the fire and brought to a boil. There is no need to drain the first broth. When the water boils, you need to salt it, reduce the heat and continue cooking for about another hour. At the end of cooking, herbs and spices are added, after which the dish can be considered ready.

Do not forget that you need to watch the dish in order to remove the foam in time, which, if left, will turn into unsightly particles that will float among the rest of the ingredients.

Light broth for the sick according to grandma's recipe

Cooking time – 1 hour. Calorie content – 13 kcal.

The first thing you need to do is wash the greens and onions, after which you need to chop them, preferably not very finely. Next, you need to rinse the chicken - it should be washed with cold water, hot water can reduce the taste and beneficial qualities.

Next you will need a deep, small saucepan. All ingredients, except spices, are added there and placed on high heat. An excellent solution would be to add a bay leaf, but it depends on your tastes - in pure broth it has a slightly different taste than in soups. You need to wait for the foam to appear and remove it. After this, you can add salt and pepper to the dish.

When the water boils, you will need to reduce the heat and continue cooking until the meat is cooked.

It is better to serve this broth separately from the meat so that it can be drunk quickly - in small portions it is not as healthy as drinking a small plate. In this case, you can get rid of greens and onions by straining through a colander or cheesecloth.

The meat can be eaten after - it tastes better warm than hot.

Secrets to Perfect Chicken Broth

Properly cooked chicken broth is an aromatic 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, you can add celery, parsley roots and leaves, bell peppers, and garlic to the pan.

The most popular vegetable - potatoes - are added not for smell, but for taste, when you need to cook a light, nutritious soup.

The choice of spices is almost limitless; here, focus on your own preferences. Chicken goes well with dill, turmeric, paprika, and different types of pepper.

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

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

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

How to cook chicken noodle soup

Cooking time – 1 hour 15 minutes. Calorie content – 22 kcal.

It is necessary to rinse the meat with cold water - hot water can reduce the taste of the meat. Next, the chicken is placed in a saucepan and filled with water. Next, you need to put it on high heat and cook until done - we must not forget about the foam, which must be skimmed off, otherwise you will not be able to avoid ugly flakes floating among the ingredients.

The cooked chicken needs to be transferred to a separate bowl, and the broth must be strained so that it becomes more transparent. Next, you need to wash and finely chop the onion and herbs, after which you need to put them in a saucepan and put on fire. It takes about 10 minutes to cook and add salt.

Then add egg noodles, peppercorns and bay leaves. After this, continue cooking until the noodles are ready - this will take 5-10 minutes.

The final touch is to separate the meat from the bones, chop it finely and add it to the broth. Next you need to send finely chopped greens. The dish is ready.

How to make delicious chicken broth

To prepare a tasty and rich broth, buy only fresh, chilled chicken. It is better not to use frozen foods for this purpose. Before cooking, be sure to rinse it and check if there are any feathers or other unnecessary elements left. You can cut the legs into two halves if you wish.

Prepare a suitable saucepan, approximately 2.5-3 liters. Dip the chicken parts into it. Pour in the indicated amount of cold water. The liquid should cover the meat. Place over high heat. Once boiling, turn the heat to low so that the contents simmer slowly.

Peel a medium carrot and cut it into four pieces. Rinse the onion in running water. Cut into 2-4 pieces. Once boiling, place the vegetables in the pan. Cook for 40-50 minutes over low heat. To make the color of the broth more saturated, peeled vegetables can be fried in a dry frying pan until golden brown and then dipped into the broth.

Add salt to taste. Add bay leaf and some ground pepper. Stir. Cook for 10-15 minutes over low heat. You can use allspice or other spices. Experiment, try new tastes.

Turn off the fire. Remove the bay leaf immediately so that it does not become bitter when infused for a long time. Cover with a lid and let sit for 15-20 minutes. Chicken broth is ready.

Serve with crackers and chopped fresh herbs. You can boil the pasta and serve with broth as a first course.

How long to cook chicken leg soup with eggs in a slow cooker

Cooking time – 1 hour 30 minutes. Calorie content – 18 kcal.

The first step is to rinse the legs under cold water. It is not recommended to wash with hot and warm water - this will cause the meat to lose its taste and beneficial properties. If desired, you can remove the skin - children do not like it very much, and it contains few useful substances.

Next, the legs are placed in a slow cooker. Pre-washed and cut into any shape carrots are also added there. Then you need to salt and pepper everything, add bay leaves and peppercorns. Peel and chop the onion and throw it in there too. After this, water is poured into the multicooker.

After all the preparations, you can start cooking the broth. The bowl is placed in the multicooker and closed tightly with a lid. You need to set the “Quenching” mode and keep it like that for about an hour and a half. At the same time, do not forget to keep an eye on the dish - be sure to remove the foam that will appear approximately half an hour after the start of cooking.

The last step is to hard boil the eggs in a separate pan. After they are ready, you need to remove the shell and cut them into four slices. You need to add them to the broth five minutes before it is ready, or after. The main thing is to let the broth sit after boiling - this way the eggs will be saturated with it. You can’t add them in advance - they can simply boil and start floating in pieces throughout the dish, which doesn’t look very nice and doesn’t taste very pleasant.

It would seem that the dumplings do not need any modification, but this dish can be made even tastier by preparing a casserole of dumplings with potatoes.

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How to cook chicken broth so it's delicious?

Knowing how to cook chicken broth, you can often delight yourself and your family with a tasty and nutritious dish. It is best to prepare it from country birds.

Chicken broth in a pan on the stove

It is better to take meat with bones: the first gives the dish nutritional value, taste and aroma, the second - strength and richness.

But at the same time, you need to take into account the cooking time: it is enough to cook the meat for no more than an hour and a half, but to extract the maximum nutrients from the seeds, you need at least 2.5 hours.

Therefore, the broth in the so-called soup set (with a high content of connective tissue and collagen) is boiled for quite a long time.

The standard recipe looks like this:

half a chicken or chicken - approximately 1 kg;
carrots and onions - 1 pc.;
dill and parsley - a bunch;
water – 5 l;
laurel, allspice - to taste;
salt - about 20 g.

The golden rule: for 1 kg of meat you need to take about 110 g of vegetables, which will give the broth an incredibly pleasant taste, smell and hue. A common combination is onions with carrots and celery. Other additional vegetable ingredients you can add are rutabaga, garlic, and parsnips.

Execution process:

Rinse the meat. Factory-bred birds always have a lot of fat, so some of it needs to be removed, otherwise the dish will acquire a not particularly pleasant greasy aftertaste. Then cut into pieces, add cold water, bring to a boil, skim off the foam.
Add a little salt. Place peeled carrots in a saucepan. Many housewives put the onion directly in the husk, after washing it well, as it is believed that it gives the broth a special shade. Cook over high heat for about 5 minutes, then reduce to low, cover and cook for about an hour.
Check doneness with a knife. Add spices, taste, add salt.
After 10 minutes, you can remove the vegetables and throw them away, strain the broth, and disassemble the chicken.

Add chopped herbs to the strained broth and boil it for another 5 minutes.

From legs for soup

Product set:

Rich chicken back broth

This part of the bird’s body makes it possible to cook a rich broth very inexpensively.

For a kilogram of backrests you need to take:

carrots – 1 pc.;
onion – 1 pc.;
bay leaf, pepper – 2-3 pcs.;
garlic – 3 cloves;
celery - root;
water – 3 l.

Process:

Rinse the meat and place in a saucepan. Add the onion cut into 6 pieces and the remaining vegetables.
Pour in water and bring to a boil. Cook over low heat until done.
At the end add salt and spices.
Strain and discard cooked vegetables.

Now you can pour the broth into bowls or use it to make soups or sauces.

How to cook in a slow cooker

The broth in the slow cooker turns out no less tasty, and also requires less participation from the hostess, since nothing boils over or burns.

The list of ingredients is standard and consists of the following:

water –2 l;
chicken meat – ½ kg;
onions, carrots - 1 pc.;
salt, pepper and bay leaf.

Cooking steps:

Prepare the meat by washing it thoroughly and removing excess fat.
Peel the vegetables and cut the carrots into several large pieces.
Place meat, vegetables and spices on the bottom of the bowl. Pour in water and salt.
Close the lid and run the “Extinguishing” program for 90 minutes.
Half an hour after the start of preparation, open the device and remove the foam.
After the beep, open the lid slightly and let the liquid cool slightly.

All that remains is to strain the broth and disassemble the meat.

Diet chicken breast broth

Chicken breast broth is considered dietary. It is often recommended to be given to people who have undergone a serious illness or surgery.

It turns out light and light. For a breast weighing 500-600 g, you need to take:

water – 2.5 l;
onion with carrot - 1 pc.;
celery root – 1 pc.;
salt - at personal discretion.

Sequencing:

Rinse the breast. To prepare a dietary dish, the skin must be removed.
Rinse the vegetables. Add the onion whole, peel the root vegetables and chop coarsely.
Fill everything with water, boil, remove the foam. Reduce heat, add salt.
Cook for about 40 minutes. At the end, strain the liquid, discard the root vegetables, and divide the meat into pieces.

The broth based on fillet is prepared in the same way.

Chicken drumsticks

These parts of the carcass make a rich and aromatic broth, as they contain a lot of bones and dark meat.

For half a kilo of drumsticks you need to take:

carrots and onions - 1 pc.;
water – 2.5 l;
black and allspice – 3-4 peas each;
salt and spices - to taste.

Preparation process:

Rinse the drumsticks, peel the vegetables, add water.
Bring to a boil, remove the foam. Set the heat to low.
Cook with the lid slightly open for 40 minutes.
Add salt, season and cook for at least 10 minutes.
Strain the broth. Throw away any vegetables that have lost their color and smell, and divide the meat into pieces.

Sprinkle the broth with meat into plates with chopped herbs.

How to cook a diet dish

Cooking time – 1 hour 30 minutes. Calorie content – 10 kcal.

First, you need to rinse the meat with cold water - you can’t use hot water, because this will cause the meat to lose its beneficial and tasteful qualities. Next, you need to remove the skin - there is excess fat in it and there is nothing useful. Next you need to trim off all the fat.

Then we chop the carrots, but not too finely - the larger it is, the less nutrients will be lost. We also cut the onion and parsley root into not too small pieces.

Then you need to put the meat in a pan, add water and put it on high heat. You need to wait until it boils, then wait a few minutes and remove the pan from the heat. The first broth must be poured out, and the meat must be rinsed with cold water and put back into the pan, then filled with water again and put on fire. Next, you need to add the rest of the ingredients.

The fire should be reduced and simmered for about an hour, periodically removing the turbidity. When the dish is ready, it needs to be strained. You can throw out the parsley and onions, and leave only the carrots and meat.

Useful tips

Before cooking, you can remove the skin from chicken meat, as it has neither benefit nor taste;
You can also cut off all the fat from the meat so that the dish does not turn out cloudy and too greasy;
Broth is often used as a base for soup, and not just as a final product;
You need to select the amount of ingredients for the broth yourself, since the saturation of the broth and its thickness depend on this;
It is best to add spices after boiling, with the exception of cooking in a slow cooker - the cooking process in it differs from the usual one.

Bon appetit!