Chicken broth. Delicious chicken broth - a simple recipe with a photo, how to cook from the breast

Chicken broth is credited with many beneficial properties. It is recommended to eat for people who are exhausted by the disease after surgery, as well as for children. it dietary product that is easily absorbed and nourishes the depleted body. And how to cook properly chicken bouillon for the patient, we will give a step-by-step recipe for this right now on this page "Popular about health".

Which chicken is right for broth?

To cook a healthy broth from chicken meat, you need to choose the right basis for it - a chicken carcass. It's good if it is a young individual - a chicken. It contains almost no cholesterol, its meat is tender and soft. Such a broth from a young chicken will be especially useful for children and people with diseases of the intestines and stomach. If it was not possible to find a chicken, you can prepare broth from any chicken, only then the cooking time is increased. Domestic chicken is undoubtedly the best choice, since it does not contain harmful substances and hormones, it eats exclusively natural food, and grows in natural conditions.

For the patient, the broth should not be too fatty - this is the main rule. Especially if it is being prepared for those who have recently undergone surgery. Fatty foods are contraindicated in this case. It is correct to use dietary meat for cooking - chicken breast or wings. Then the broth will turn out to be nutritious, aromatic, but light, and this is the most important thing.

What else is put in the broth for the patient when cooking?

To make the chicken broth even more useful, it is customary to add vegetables to it. Most often used onion, carrots, garlic, celery and parsley roots. All these components are needed not only to add taste and aroma, but also to make the product more fortified. For colds, it is good to drink chicken broth with onions, garlic and herbs. When cooking vegetables, they secrete useful substances that the body gratefully assimilates, then recovery begins faster.

Cooking chicken broth - a recipe step by step to help you:

So, if you bought a young poultry, then you can start cooking. In addition to meat, we will also need other products.

Ingredients: chicken breast or wings - about 600 g; bottled water - 2 l; salt; onion head; carrots - 1; garlic - 2 cloves; parsley root; celery root; greens - dill, parsley.

The broth recipe itself:

1. Remove the skin from the meat, rinse it and place it in a saucepan.

2. Add cold purified water.

3. We put on the stove, set the average intensity of the fire.

4. Bring to a boil.

5. Reduce the heat to a minimum, carefully remove the resulting foam with a slotted spoon.

6. Cook under the lid for half an hour.

7. While the broth is languishing, we clean and wash the vegetables and rhizomes.

8. Cut the carrots into cubes.

9. Leave the onion whole.

10. The roots of celery and parsley are divided into several parts.

11. Cut the garlic into pieces.

12. Add all vegetables and roots to the broth.

13. Cook for another 20-25 minutes, add salt.

14. Ready dish turn off, leave under the lid for another 15 minutes to infuse.

15. Serve warm, adding fresh herbs.

Follow the recipe exactly if you are serving broth to someone with the flu, colds, or someone who is fatigued. Such a fat will also benefit those who suffer from severe hangovers. In this case, it is worth overpowering yourself and drinking at least 100 ml of broth, and after 2-3 hours another portion.

However, if you are cooking for those who underwent surgery on the internal organs a few days ago, then do not add herbs and garlic yet, and put the carrots whole. Garlic is able to increase gas production in the intestines, so it is not recommended to eat it in the postoperative period.

Beneficial features chicken broth

Why is this dietary product useful? Why is it irreplaceable during illness? During prolonged cooking, chicken meat releases valuable amino acids, peptides and unsaturated fatty acid... These elements improve the work of internal organs and give strength. Vegetables added to the broth also enrich it with vitamins, micro- and macroelements and minerals. So, onions and garlic are sources of vitamin C, without which it is much more difficult for the body to cope with viruses. Celery and parsley roots are a whole storehouse of nutrients. There are many vitamins - C, E, B, A, as well as substances important for health - zinc, selenium, phosphorus, magnesium, boron and iron.

In the postoperative period, when the patient still cannot eat various solid foods, the broth with the addition of these roots will become a source of energy and strength for them to fight the disease. Those who are exhausted by heavy exertion or prolonged and frequent colds should drink chicken broth with vegetables. it quick way get the vitamins and minerals you need. Chicken broth is an excellent bone-strengthening agent. Patients with fractures of the limbs should drink it daily, because during cooking, poultry releases substances that have a positive effect on bone and connective tissue.

If your loved one is sick, then dietary chicken broth, to which vegetables and herbs are added during cooking, will help you get back on your feet faster. It is quite simple to cook it, the main thing is not to use the fatty parts of the bird - the hips and back, so that the broth is not too heavy for digestion. The benefits of this dish are rich in amino acids, vitamins and minerals, as well as the fact that it is easily absorbed in the intestines.

Healthy chicken broth is good on its own, in conjunction with croutons and boiled eggs, and also serves as an excellent base for further culinary creativity. Aromatic soups, gourmet sauces and simple gravies - many of them are based on chicken broth. Therefore, knowing how to cook delicious chicken broth will not be superfluous.

How chicken broth is cooked, how to make chicken broth transparent, when to salt chicken broth - many housewives, especially beginners, ask such questions. We will try to find answers to them.

And since in our case, there was a chicken first :), so we start by choosing it. It is best to cook chicken broth from homemade chicken, a certain breed and not young, but it is not always possible to find such a broth, and on store shelves there are young broilers, from which it is much more difficult to get a clear broth.

And yet, even in this case, you can achieve a completely good result and cook a delicious, aromatic broth. The secret of clear chicken broth is in following certain rules. So let's talk about how to properly cook chicken broth.

Chicken broth recipe with photos step by step

Chop the chicken into small pieces. This will cook the broth faster. Chicken skin can be removed or left, it depends on how much fat and broth we want to achieve.

We put the pieces of chicken in a saucepan, fill in cold water from the tap. Place the pot on the stove over medium heat. And here is the first secret of a delicious chicken broth. DO NOT COVER THE POT! Just forget about the lid for the entire cooking time, and remember about it only when the broth is completely ready and the fire on the stove is off.

Bring the water in a saucepan to a boil. When the foam rises, remove it with a slotted spoon. This is the second secret. WE REMOVE THE FOAM CAREFULLY.

Yes, and be sure, as soon as the broth boils, we tighten the fire to the smallest one. And this is the third secret. BULION BREW WITH THE MOST LOW BOILING. As if languishing on the stove, in no case allowing active seething. Only then will you get a perfectly transparent chicken broth. Even 5 minutes of vigorous boiling can negate all efforts to obtain a clear chicken broth.

By the way, if you cook broth from a store broiler, it is better to drain the first broth. To do this, we wait until the foam rises, let it boil for 5 minutes, drain the water, rinse the chicken pieces with cold water, wash the pan from the foam. Return the chicken to the pot, fill it with cold water again and bring to a boil.

Now add half a teaspoon of salt to the broth and start preparing the vegetables. It is imperative to cook chicken broth with onions and carrots, it is also good to add white roots: fresh or dried celery, parsley, parsnips. This will give the broth color and unrepeatable aroma... Peel the carrots and onions, cut them in half and bake them in a dry frying pan.

A common answer to the question of how to make the chicken broth transparent and golden is a recommendation to add onion peels to the broth or to lighten the cloudy broth with a draft. Onion peel you can add, but just a little and shortly before the end of cooking, otherwise you can achieve a completely opposite effect, and the broth will become dark and unappetizing. But the option with a delay seems to me personally irrational. Firstly, if you follow all the above rules, you will not need to clarify the broth, and secondly, as a guy it is usually used chopped meat, and this, you see, is just an impermissible luxury.

Add baked vegetables, roots, black peppercorns to the broth and cook the broth until tender.

How long to cook chicken broth depends on the chicken. For a young broiler, 40 minutes is enough, but an old rooster will have to cook for 2-3 hours. So we focus on the readiness of the chicken in the broth. At the end of cooking, you can add bay leaf, but cook it for no more than 5 minutes, and then remove. Bay leaf is a controversial ingredient in chicken broth, so decide for yourself if you like this supplement. Add the finished broth to the norm.

Appetizing chicken broth is a versatile dish that can be eaten with pleasure and used as a real medicine that maintains strength in case of serious illnesses. In the modern world, where people are increasingly getting used to eating on the go, chicken broth can be purchased in the form of a compressed cube, which just needs to be diluted with water. However, for a real tasty broth you need chicken, onions and carrots, spices. Only from this set of products, not diluted with all kinds of flavors and preservatives, you get a rich broth, from which you can then make a delicious soup.

How to properly cook chicken broth so that the dish comes out transparent?

How to cook a rich broth
The cookbooks contain various recommendations for cutting chicken carcasses before cooking the broth. Someone thinks that you need to cook the whole chicken, someone suggests cutting it into small pieces. You decide. However, chopped chicken is much easier to cook. For a small saucepan of broth, a couple is enough chicken wings and legs, one onion and a carrot, a few round peas of black pepper, a bay leaf.

You can get a clear broth by boiling the chicken twice. Thoroughly rinse the chicken pieces from which you will prepare the broth, then place in a saucepan, cover with water and turn the heat to high, bringing the water to a rapid boil. This will make the first broth. Pour it out, rinse the chicken again, and the pan too.

Fill the chicken with water again and put it on fire. When the chicken is slightly cooked, place the carrot, cut in half. Let it sit in the broth for about fifteen minutes. Then take out the carrot and discard it, it has absorbed harmful substances from chicken meat.

Put the onion in the broth, salt, add the pepper and bay leaf. Cook the second broth for about 40 minutes. We simply check the readiness of the chicken: we lightly pierce the chicken meat with a fork. If it follows clear water, and the meat itself is soft, which means that it is ready. We take out all the ingredients from the broth, set to cool. You can make gravy, sauce, soup from the broth; you need to store it in the refrigerator.

If you decide to prepare broth to maintain the strength of a sick person, then add boiled quail eggs cut into two halves.

How to cook very delicious broth whole carcass
Gourmets prefer to cook broth from whole chicken... If you also decide to make a fragrant broth from a large carcass, choose gutted chicken in the store and rinse it thoroughly.

For the carcass, you need a large saucepan, about three liters. It is better to remove the fat and skin from the chicken. Want to give your broth an interesting flavor? Be sure to add parsley root to the usual set of vegetables (carrots, onions).

So that all harmful substances come out of the meat, leave it for an hour in a saline solution (one tablespoon per liter). Then rinse the carcass under running water. Put the chicken in a saucepan, cover with cold water, bring to a boil. Drain the broth, rinse the chicken from fat and blood. For a clear broth, you need to carry out this operation a couple of times.

For the third time, fill the chicken meat with water, adding vegetables. Close the lid. Cook the chicken over low heat, removing the froth.

Chicken broth is great and tasty dish, which is useful for both healthy and sick, and for children and adults.

Almost every housewife knows how to make chicken broth. But if you do not know how to cook such a dish, then we will tell you in detail about this in the presented article.

General information about the first course

Chicken broth is a very tasty and simple first course that does not require a lot of ingredients and time to prepare. You can do this kind of lunch every day. After all, chicken soup is not only very tasty, but also hearty and nutritious dish... It saturates the body well and is useful for absolutely all family members.

Choosing the main ingredient (chicken)

Before telling you about how to cook chicken broth, you should tell you how to choose the mentioned product. It should be as fresh as possible. In this case, it is recommended to buy only soup poultry. After all, if you take broiler chicken, then the broth will turn out to be not as aromatic and tasty as we would like.

You can also purchase a special soup set. As a rule, it consists of bones and a small amount of meat. From such a set, the broth is also very strong and rich.

Chicken broth step-by-step recipe

There are many options for making chicken stock. Someone makes it only from pulp, someone adds bones, and someone does use such additional filling ingredients as carrots, potatoes, onions, etc.

Today we will tell you how to cook in different ways.

So, we need the following products:

Poultry processing

Before boiling chicken broth, purchased poultry should be thoroughly processed. To do this, it must be completely thawed (if it was frozen), and then thoroughly washed and unwanted elements removed. If hairs were seen on the chicken skin, then it is recommended to remove them by holding the bird over a lit gas stove... After that, the carcass needs to be washed again and cut into portions.

Heat treatment

How to make chicken broth? To do this, take a large saucepan and put all the processed pieces of meat in it. Next, the product needs to be poured with water. After that, the filled dishes must be put on high heat and quickly bring the contents to a boil. In this case, all foam should be removed from the surface of the broth (as it forms). After that, cover the pot with boiling liquid with a lid, and reduce the fire to a minimum.

Brewing process

The chicken broth should be boiled for about 65-85 minutes (depending on the hardness of the poultry). At the same time, it is necessary to add lavrushka, peppercorns and salt to the pan to taste and desire. It is recommended to do this half an hour before the meat is completely cooked. Indeed, in the process heat treatment water can evaporate in large quantities, making your broth too spicy and too salty.

Correct presentation to the table

Now you know how to make chicken broth. After the poultry meat is as soft as possible, taste the dish, then add the missing spices to it. Next, remove the pan from heat, pour the broth into deep plates. It can be consumed with bread or lots of fresh herbs.

How to cook chicken and vegetable broth?

If you need to get more hearty dish, then we suggest making a broth not only based on poultry meat, but also using various vegetables.

So, we need the following ingredients:

• soup set (small amount of fillet + brisket bones) - about 400 g;
• juicy carrots and spicy onion - 1 pc.;
• green onions and dill - serve;
• potatoes - 3 medium tubers;
• lavrushka - a couple of leaves.

Ingredient processing

The chicken and vegetable broth turns out to be very rich and tasty. This dish can be served to your children and husband as a hearty and nutritious meal. But in order to prepare it, all the ingredients must be processed in advance. First you need to rinse the soup set, while removing all unwanted elements. Next, you need to wash all the vegetables and peel them. Cut potatoes and onions into cubes, and grate juicy carrots. As for the greens, they should be finely chopped.

Cooking on the stove

To make a delicious chicken broth, cook it in stages, without rushing. To do this, put the soup set in a saucepan and then fill it with water. After boiling the ingredients, carefully remove the resulting foam from the broth and cook it for half an hour. Next, add salt, pepper in a pot to the dishes, and also put lavrushka, carrots and bitter onions. In this composition, the ingredients should be cooked for another ¼ hour, then add potatoes to them and boil for another 25 minutes.

The final stage

After all the ingredients are soft, the bones should be removed and cooled. Next, you need to remove all the pulp from them and put it back in the broth. After stirring the soup with a large spoon, it is required to arrange it on plates and season with plenty of greens in the form of chopped leeks and dill. It is recommended to serve such a dish to the dining table together with a katyk and a slice gray bread... Enjoy your meal!

Making noodle soup at home

Noodle soup is a very satisfying and tasty first course that can be served at the dinner table at least every day. It is done quite quickly, but it turns out to be incredibly satisfying and nutritious.

So, to make homemade chicken broth, we need:

• homemade soup chicken - about 400 g (wings, drumsticks and back);
• fine sea salt - dessert spoon (use to taste);
• peppercorns - several pieces;
• juicy carrots and spicy onion - 2 pcs.;
• green onions, chopped black pepper and dill - serve;
• homemade noodles - about 100 g;
• lavrushka - a couple of leaves.

Preparation of ingredients

Before doing hearty lunch in the form of noodle soup, all ingredients should be processed. Homemade chicken it is necessary to scorch over a gas stove, and then rinse in water, while removing all unnecessary elements. For vegetables, rinse them as well. Peel and grate carrots. It is better not to peel the onion and chop it. Why? We will talk about this below.

Making noodles

Of course, for cooking homemade soup from chicken stock, you can easily purchase noodles at your local store. But in order to get a really delicious dish, it is recommended to make it yourself. To do this, beat two eggs, and then add a large pinch of salt to them and add flour. Knead such a dough until steep (as for dumplings). After that, the base needs to be rolled out into a very thin layer and left to dry for several hours. Further all egg dough sprinkle with flour, fold several times and cut into short (or long) noodles. Then the semi-finished product should be shaken in a sieve and, if possible, dry again by scattering it on a cutting board.

Cook broth

Do you know how to make clear chicken broth? No? Then we will reveal this secret right now. To do this, put lavrushka, peppercorns and processed pieces of meat in a large saucepan, and then pour water over them, salt and add unpeeled onions. In this composition, the ingredients should be brought to a boil, remove the resulting foam, set the fire to a minimum, cover with a lid and cook for an hour. In this case, half an hour after the start of cooking, grated carrots must be put into the broth.

After the meat is tender, remove the unpeeled onions from the pan and discard them. They did their job. The broth has become as transparent and aromatic as possible.

Five minutes before removing the soup from the stove, it is required to put the dried homemade noodles... By the way, putting it in large quantities is highly discouraged. This is due to the fact that during heat treatment, it can increase, transforming the first course into an incomprehensible porridge.

How should it be served at the family table?

After the tasty and rich first course is ready, it should be immediately laid out on plates. It is recommended to serve such a dinner to the table along with chopped black pepper, chopped green onions and dill, as well as a slice of white or gray bread. Enjoy your meal!

Let's summarize

Now you know how to make chicken broth at home. It should be noted that it can be prepared not only with noodles, onions, carrots or potatoes, but also using ingredients such as green peas, corn, cabbage, broccoli, etc. With them, your chicken broth-based soup will turn out to be even more rich, satisfying and very tasty. To make sure of this, we recommend making such a dish yourself.

Any hostess will be able to cook it. However, as it turned out, this elementary dish also has its own secrets ..

What to cook chicken broth from?

In order for the broth to be rich and have the so-called "body", it must be boiled from the bones. Limited in time - use chicken legs, that is, bones with meat. In this case, the broth needs to be cooked for no more than an hour, then it can be used in other dishes. If you use the so-called "soup set" to cook the broth, you will have to spend at least four hours or even more. Connective tissue and collagen contained in bones dissolve in hot water quite a long time, so the more time you cook, the richer the broth will be.

The basic set of vegetables, which is recommended to be added to the broth, is almost a textbook: onions, celery stalk, carrots. They should be peeled and chopped coarsely. I do not advise you to put it entirely, from the smaller pieces the broth will still absorb more taste than from the whole carrots.

To create another level of flavor, spices are added to the broth: black peppercorns, bay leaves and fresh thyme. Closer to the end of cooking (in half an hour or an hour), you can add fresh parsley.

Ideally, the proportion of bones to water should be 2: 3. That is, for 2 kg of bones you need 3 liters of water and about 1 kg of vegetables. Pour vegetables and chicken only with cold water.

Chicken broth color

What color should the chicken broth be?

The basic version of the broth, the so-called "white broth", is made from raw bones. It turns out to be light, but not the most pronounced in taste. In order for the broth to be more saturated, beautiful golden color, the bones must first be baked in the oven for half an hour, at 180-190 degrees. After that, transfer the bones to a saucepan (drain the fat from the baking sheet, you do not need it) and cover with cold water. You can also use bones from baked chicken or even grilled chicken for this broth. Vegetables can also be pre-fried or baked. Burn the onion and carrot halves in a dry frying pan without oil.

Weak boiling

Weak boiling

Another very important point is the boiling level of water. You filled the bones with cold water, put the pan on the fire, but as soon as the water begins to boil, do not be distracted for a long time. It is necessary to turn down the heat in time so that a weak boil does not develop into a violent one. In this case, the water will begin to actively mix with fat molecules, turning into an emulsion, the broth will become cloudy. Some of the fat will remain the usual film on the surface, but the main part will already be inseparable from the broth itself, so if you want a clear broth, do not let it boil! Only weak boules are allowed.

Strain thoroughly

Strain thoroughly

Vegetables and bones that are used for cooking broth, of course, can no longer be used for other purposes after that. They gave all the taste and in general everything that could be given to your broth, so you can throw them away with a clear conscience. Well, then strain the broth through a sieve. For the beautiful clear soup Strain the broth through cheesecloth to get rid of even the tiniest bits of protein and other contaminants. Keep in mind, however, that part of the fat from the broth will go away when filtering through a thick gauze.

Variety of flavors

Variety of flavors

Chicken, celery and carrots are the basic ingredients that can be brewed into the simplest broth. But you and I know that this will not be enough for a keen cook! If, like me, you always want to experiment and explore all the options for extracting flavors from different ingredients, here are a few tips to help you find the perfect flavor: