Real chicken broth is legendary. You can undoubtedly take this dish to a sick relative in the hospital, without fear that the doctor will not allow you to drink the healing broth. Chicken broth perfectly restores strength and can suppress an incipient cold. Chicken broth is an excellent hangover reliever; it is indicated for diabetics and patients with gastrointestinal diseases. In addition, chicken broth is not only very healthy, but also incredibly tasty. According to statistics, chicken broth is one of the most common dishes in many families. But often the broth does not turn out perfect. Today you will learn a recipe for making a clear, tasty and rich broth.

Traditional Chicken Broth Recipe

1. First you need to choose the meat from which the clear broth will be prepared. Pure fillet or breast is not suitable for broth - the dish will turn out to be too lean. It is best to take hams or a whole chicken carcass. Pay attention to the color and smell of the meat before purchasing - they must be perfect. If something bothers you, it is better to refuse such chicken.
2. The meat must first be thoroughly washed and wiped with a dry cloth. The broth will be thicker and richer if you prepare it from fresh rather than frozen meat. If the chicken is broiler, it is better to remove the skin and unnecessary pieces of fat from it. There is no need to strip a domestic chicken - its skin contains special beneficial substances that will not only add a special taste to the broth, but also make it an appetizing yellow color.
3. After this, place the finished chicken in a saucepan and fill it with clean cold water so that the carcass is completely covered with liquid. To make the broth richer and thicker, there should be little water.
4. Place the pan over medium heat and wait for it to boil. In the meantime, you can add vegetables to the broth for taste. It is best to add only carrots and onions to chicken broth. The onion can be cut into small pieces and thrown into the pan. After prolonged cooking, it will almost completely dissolve. If you prefer a clear broth, it is better to cook the onions whole so that they can be completely removed. If you want to achieve a golden color in the broth, cook the onion directly in the peel, but do not forget to rinse the vegetable first.
5. If you are cooking broiler chicken and want to get a more dietary and clean broth, then you need to do this. Fill the carcass with hot rather than cold water, and immediately after boiling, drain the first water. It will contain all carcinogens and unnecessary substances that can spoil the taste of the future broth. Then fill the chicken with water again and set it to simmer over low heat.
6. When the water in the pan boils, carefully skim off the foam using a slotted spoon. If you don't have time to do this, pour some cold water into the pan and the foam will rise again. The foam will need to be removed several times - this is the key to the transparency of the broth. When the water in the pan boils, reduce the heat so that the chicken does not boil, but simmers.
7. You need to cook the chicken broth for about two to three hours. In this case, the broth turns out rich, with a deep chicken taste.
8. When to salt chicken broth? If you want to get a tasty broth, you need to add salt almost at the very beginning of cooking. If you focus on tasty and soft meat, you should add salt to the broth at the end.
9. When the chicken broth is almost ready, you can add spices to it. It is very important not to overdo it here - fragrant spices can overwhelm the taste of chicken broth. Do not add a lot of bay leaf - it will give the broth a special smell that will be difficult to get rid of. If you prefer the light taste of bay leaves, add no more than one small leaf to the broth. You can also add a little peppercorns and a piece of bell pepper to the broth for flavor (fresh or frozen).
10. The broth should be served with second hot dishes, for example, potatoes with meat. You can serve the broth with pies with various fillings. Crackers are usually served with the broth.
11. If you want to cook pasta, noodles or potatoes in broth, then you will end up with soup, not broth. To maintain the crystal transparency of the broth, you need to boil all the ingredients separately, and before serving, pour the ingredients with chicken broth.

In fact, making chicken broth is not difficult. However, only knowledge of some tricks and nuances will help you prepare truly rich and crystal clear chicken broth.

Here are a few secrets that will come in handy when making chicken broth.

1. If you cook the broth not from a whole carcass, but from cut pieces of chicken, pieces of fat, small bones, and skin residues may remain in the broth. In addition, after cooking, there may be leftover spices and peppercorns in the broth. In this case, the broth will need to be strained. To do this, you can use a strainer or simple gauze folded several times.
2. If you are preparing soup with barley, you will need to soak and cook it separately, and only then pour in the prepared broth. Otherwise, the broth will turn out slimy and lose its transparency.
3. To give the chicken broth a special aroma and taste, you can add a little herbs to it, preferably dill. To prevent it from losing color, add it literally a minute before the end of cooking the broth. If one of the household members does not like greens floating in the plate, place a small tied bunch in the pan - it can be easily removed before serving.
4. If the broth, despite all your efforts, does not turn out transparent, the following trick will help. Whisk the egg white in a bowl and pour it into the broth. When it curdles, simply strain the liquid. After such manipulations, you will notice that the broth has become much more transparent.
5. To get the deep flavor of the broth, do not use tap water. Give preference to filtered or bottled liquid.
6. To make the broth more rich, you need to cook it not only from chicken, but also from other types of meat. The tastiest broths are made with two or three types of meat. In this case, beef, pork and lamb need to be cooked longer, and the chicken ingredients must be added in the middle of the cooking process.
7. When pouring water into the pan, pour in plenty of liquid. After all, after preparing the broth, a significant amount of liquid will evaporate.
8. To ensure that the broth remains clear after cooking, it must be cooled quickly. Professional chefs recommend immersing the pan in a container of cold water or ice.

These useful tips will help even the most inexperienced housewife prepare clear and rich broth.

Chicken broth is the basis of many dishes. In addition to the fact that you can prepare various soups from chicken broth (borsch, solyanka, kharcho), you can boil dumplings and side dishes in the broth - the main courses will acquire a richer taste. You can make jellied meat, porridge, sauce, and risotto from chicken broth. The variety is limited only by your imagination. Prepare chicken broth correctly and treat your family to delicious and healthy chicken broth dishes.

Video: the secret to making the right broth

Adult men, recalling their 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 bewitched by her mother’s broth could not come closer to the culinary ideal. Every mother has her own recipe, and you will never know about all the secrets and nuances, so we want to help you master the intricacies of this simple and mysterious dish. The recipe is not at all complicated, the devil, as usual, is in the details.

The Origins of the Love for Chicken Soup

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

Chicken broth is not only tasty, but also a very healthy dish. Children and adults with colds and flu recover much faster if they are given aromatic infusion. During cooking, lysozyme is formed, an enzyme with a pronounced antibacterial effect. In addition, a domestic chicken dish contains an abundance of cysteine, an amino acid necessary for bronchitis and tracheitis. In the USA, chicken soup is called “Jewish penicillin”, which means Jewish penicillin. The experience of many generations confirms that broth helps you recover no worse than the most modern antibiotics.

Canons of cooking

• The recipe does not require 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 imparts nutrition and flavor to it. You can cook meat without bones, but bones without meat will not give a good result. A truly rich broth can be made from broth chicken, which differs from boiler chicken in its slenderness and mature age. It takes several hours to prepare such a carcass, but the result will be excellent - a fragrant and rich broth, the same one from our grandmother that we remember all our lives.
• The chicken needs to be washed thoroughly and excess fat trimmed off. It is best to remove the skin from a very well-fed chicken, although this depends on your diet.
• For a kilogram of meat you need to pour two liters of water, and if the chicken is broth, add another half liter, because the cooking process will be long and the water will boil away.
• Do not cover the pan 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. The best of the meat is extracted in 1.5 hours, but the bones need to simmer an hour longer.
• Start cooking the 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 coagulate 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 into the water - which is why you need to pour boiling water over it to get a tasty cut of cooked meat. Our recipe is designed to produce the perfect broth, so we will fill the meat with clean cold water.
• If you allow the broth to boil and do not remove the foam in time, you will get a cloudy broth with a specific taste. You won’t be able to save this dish; in any case, you won’t be able to make anything even remotely reminiscent of consommé. Do not go far from the kitchen while the broth is cooking, adjust the heat so that the boil is barely noticeable. If you cannot eliminate the bubbles on the surface peacefully, add a quarter glass of cold water. Skim off the foam periodically.
• The classic recipe recommends adding approximately 110 grams of vegetables per kilogram of chicken, i.e. for 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 highlight the aroma of chicken. Fresh herbs can add a greenish tint, and bay leaves can add bitterness if you cook them for a long time. One teaspoon of salt per liter of water is needed.
• The less you stir the broth while cooking, the more likely it is to be clear. You can lighten a failed broth with the help of whipped egg whites, which, after boiling, can make the broth transparent.
• When the broth is ready, catch all the excess 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 it.

Recipe and step-by-step instructions

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

Collecting ingredients:

To flavor the broth you need to prepare:

Making the broth

1. Place the chicken, well washed under running water, in a saucepan and fill with two liters of clean cold water. If you decide to make broth from a laying hen, carefully inspect its insides and remove anything you find there. Heart, liver and stomach can be cooked along with chicken, after cleaning and rinsing. The recipe remains unchanged, only the cooking time increases.
2. Place the pan on medium heat, wait until it boils and reduce to low.
3. 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 the thyme and peppercorns in a gauze bag and place them in a saucepan.
6. Cook for an hour and a half without visible boiling, without closing the lid, adding a little cold water if necessary. This will stop the bubbling and help lighten the broth a little.
7. 10-15 minutes before the end of cooking, add bay leaf and salt.
8. Remove the broth from the heat. If it's a little cloudy, you'll have to lighten it.
9. Strain through a fine sieve or several layers of clean gauze.
10. You can lighten a cloudy broth using raw protein mixed with cold water and lightly beaten. 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 in the broth and sprinkle with herbs. A simple and delicious recipe, be sure to try it.

A good broth is the head of everything! A beautiful transparent broth with golden droplets of fat and a stunning aroma is already a complete first course. If the broth is cloudy, with foam, gray and ugly, then it will not turn out to be soup, but a real gruel. This shouldn't happen. There are plenty of ways to lighten homemade broths, dye them into pleasing colors, and transform the humble soup into a stunning dish for homemade lunches.

How to make broths transparent - general principles

Pieces of meat or poultry with pieces of ichor or dried blood should not be used for clear broths. If there are pieces of fat or lard hanging down, then they also need to be removed. Next, the main product must be thoroughly rinsed with cold water and squeezed out. It is advisable to soak bones and large pieces of pork and beef for half an hour in cold water. To prevent the broth from becoming cloudy, you need to skim off the foam. This is done not only during boiling, but also during the cooking process.

Basic principles of cooking:

1. You should not let the broth actively boil and seethe, otherwise it will never turn out transparent.

2. There is no need to salt the broth during cooking; this is done at the very end or at least half an hour beforehand.

3. After straining, the broth must be returned to a clean pan; be sure to rinse the vessel.

4. Carrots, onions, and parsley root give broths not only taste, but also a pleasant color. You need to add them entirely.

Clarifying the broth is the removal of turbidity, that is, small particles. This cannot be done through conventional straining. In cooking, a pull is used, most often based on egg white. There is a detailed recipe below. The essence of the method is absorption, “pulling” suspended particles out of the liquid. Then they are removed along with the protein. Other products can be added to the egg, for example, vegetables, minced meat, crushed bones.

How to clarify broth using an egg

One of the simplest and most well-known ways to clarify broth is to make a draw. A recipe based on egg whites is suitable for any chicken and meat broths; it is in cookery books.

Ingredients

3-4 liters of ready-made broth;

Preparation

1. Wash the eggshells thoroughly with soap and rinse with cold water. Break the eggs and remove the yolks. They can be used for other dishes, we will not need them.

2. Beat the whites into a good dense foam. Crush the egg shells with your hands.

3. Cool the prepared broth to about 70-75 degrees, add the whites and stir.

4. Place the pan with the broth on the stove, turn on the highest heat, and quickly bring to a boil. Turn off and leave for ten minutes.

5. Repeat boiling the broth with eggs two more times, but each time turn it off and let the broth sit for a while.

6. Now take gauze, put it in a colander, and strain the broth. Or we use a sieve with small cells for this.

7. Now be sure to bring the broth to a boil again and use it for your needs.

How to make broth transparent (minced meat extract)

Another simple way to make meat broth transparent. For the pull, in addition to egg whites, you will also need some minced meat. It is important for him to use meat without fat.

Ingredients

1 carrot;

1 onion;

500-800 g beef;

2.5-3 liters of water;

250 g minced meat;

Preparation

1. Fill the washed beef with bones or just the bones with cold water and place on the stove.

2. When boiling, you need to carefully remove the foam. Cook the broth, covered, at a gentle simmer for about an hour.

3. Remove the top husk from the onion or simply rinse it well from the soil and throw it into the pan. Immediately throw in the peeled but not chopped carrots. Cook the broth for another hour. When boiling vegetables, the foam must also be removed.

4. Twist a lean piece of meat. Beat the egg white until foamy. Combine with minced meat and stir.

5. Add the minced meat to the pan with boiling broth. Stir so that large lumps do not set. Slowly bring to a boil.

6. Cook the broth over low heat for about half an hour.

7. Wet a cotton cloth or gauze folded in several layers. Strain the broth.

Clear chicken broth for noodles and soups

Easy clear chicken broth recipe. It can simply be served with herbs and croutons, or used to make homemade noodles and light soups. It is better to use homemade chicken, any parts except breast will do.

Ingredients

Chicken 1-1.5 kg;

1 carrot;

1 onion;

1 parsley root;

4-5 peppercorns, salt.

Preparation

1. Rinse the chicken carcass with cold water, remove any damage or feathers from the surface.

2. Place in a saucepan and fill the bird with water.

3. Place on maximum heat and quickly bring to a boil. Use a large spoon to collect all the foam from the surface. Reduce heat, simmer for fifteen minutes, do not let it boil actively.

4. Add parsley root and onion. Carrots, whole, no need to cut anything. Add heat, bring to a boil again, remove the foam again and turn off the heat.

5. Cover the pan and cook the broth for about another hour. If the chicken is homemade or farmed, then about 1.5 hours.

6. About 15 minutes before the end of cooking, remove the vegetables from the broth, add bay, pepper, and salt.

How to lighten broth with lemon juice

This method is useful if the broth after cooking turns out to be gray or brownish in color. A soup made from such a base will not be very attractive.

Ingredients

2 liters of broth;

Husk of 1 onion;

1 tbsp. l. lemon juice.

Preparation

1. For a golden color, throw a little onion peel into the cloudy and dark broth and boil for a couple of minutes.

2. Strain through a cloth or strainer and return to the pan.

3. Put it on the stove again, add lemon juice, stir. You can add a little dry acid.

How to make the broth transparent (for jellied meat, aspic)

One of the most difficult questions is how to clarify the broth for jellies, jellied meats, and jellied meats. The broth takes a long time to prepare, it’s very rich, it just doesn’t turn out transparent and golden, the dishes aren’t very pretty, but that’s easy to fix!

Ingredients

2.5 liters of broth;

2 yolks;

Carrot

Bulb.

Preparation

1. First, the broth must be cooled well and refrigerated for several hours. A layer of fat forms on the surface. Take a spoon and remove it. It can be used for various dishes, roasted for soups. Don't throw it away, put it in the refrigerator.

2. Now heat the broth on the stove.

3. Cut the onion into small cubes, grate the carrots, and pour everything into a bowl.

4. Beat the egg whites and mix with the vegetables.

5. Place the guy in the boiling broth, stir and immediately turn off the stove, but do not stop stirring, do this for about five more minutes

6. Turn on the stove and bring the broth to a boil again, turn it off, and cover.

7. After about fifteen minutes, strain the broth for jellied meat.

8. We evaluate transparency. If there are particles or light cloudiness left, you can add the whipped egg white again, this time without vegetables, heat and strain. The procedure is repeated until the desired result is obtained.

Clear chicken broth with bone extract

To prepare such a guy and obtain a clear chicken broth, you will need crushed bones. By the way, they can be prepared in advance, dried and stored in a jar on the kitchen shelf.

Ingredients

2.5-3 liters of broth;

25 g seeds.

Preparation

1. Cook aromatic chicken broth from any parts of the carcass or whole bird. Remove the meat before clarification.

2. Beat the egg whites with a fork or whisk into a good foam.

3. Add chopped bones to the protein and stir. If there is more broth, then double the amount of products.

4. Place the egg whites and bones into the broth, stir quickly, and turn on the stove.

5. Boil over low heat for about ten minutes. There is no need to let the broth boil, just simmer and warm up. Stir.

6. Turn off the stove and let it sit for a while so that the heat goes away.

7. Strain the broth from the ingredients of the pull through a cotton cloth.

How to lighten broth with carrots and protein

Another option for a guy. It is suitable for any fish and meat broths. Carrots not only help remove cloudy particles, but also give the broth a beautiful color.

Ingredients

2.5-3 liters of broth;

Big carrot;

Two squirrels.

Preparation

1. Wash the carrots with a brush; you don’t have to peel them. Take a fine grater and chop it. You can use a combine.

2. Beat the egg whites until stiff. Combine with carrots and mix gently.

3. Add the carrot extract to the hot broth and bring to a boil. Stir quickly and turn off. Cover the pan and leave for ten minutes.

4. Bring to a boil again, stir to collect all suspended particles, turn off.

5. Leave for about another 10-15 minutes, then strain the finished broth through a damp, lint-free cloth.

Is there any cooked broth left? Feel free to freeze it! It is better to pour it into silicone molds. There will always be a fragrant additive in the freezer for sauces and any first and second courses.

If the broth is prepared with rice, the cereal must be boiled separately until almost ready, only then added to the total mass. You will never get a clear broth with it.

Peeled onions and carrots give the broth a beautiful golden hue. Chicken broths and soups look especially appetizing with them.

Did the broth turn out ugly and gray? You can add carrots and onions to it, as mentioned above, but turmeric and curry seasoning will help quickly correct the appearance; they perfectly color the first dishes, give a golden hue and a quite pleasant taste.

The foam sank to the bottom and you didn’t have time to remove it? You need to pour a glass of cold water into the pan and bring the liquid to a boil again.

The recipe for some dishes, such as jellied or clear soups, calls for the use of absolutely pure, light broth.

Broth is a decoction made from meat, fish, vegetables, and mushrooms. And most often it turns out to be cloudy. To prevent this from happening, you need to adhere to a certain technology that will provide the dish with the necessary richness and transparency.

How to cook clear broth

The key to a successful broth lies in the preparation for its preparation. Properly selected ingredients and temperature conditions will ensure excellent results.

The most delicious and rich broth will come not from a single piece of meat, but from a combination of meat and bones. It is thanks to the bones that the broth acquires its characteristic gelatinous quality. By the way, the bones of young animals contain more gelatin than adults. It is better not to use frozen meat for broth, as it loses some of its juices when defrosted.

There are no strict recommendations for the ratio of bones, meat and water. Consider the basic culinary rule: the more bones, the richer and gelatinous the broth will be. Pour cold water over thoroughly washed raw materials; hot water will immediately seal the outer layer of meat, which will prevent the release of juices. Make allowance for boiling and pour in enough water, since adding water (neither cold nor hot) during the cooking process is strictly not recommended.

Place the pan over high heat, skim off the foam once it boils, then reduce the heat to low and continue cooking, skimming off the fat and foam occasionally. It is during slow cooking that more juices are released from meat than during intense boiling. What will definitely make your broth cloudy is bubbling.

The cooking time of the broth is determined by the bones in the base and the amount of water (on average 3 liters). Beef takes the longest to cook (8-10 hours), veal takes a little less (6-8 hours), pork takes even less (4-6 hours), and chicken cooks the fastest (about 3 hours). In the kitchens of some restaurants, the broth is cooked for 36 hours straight!

To make the broth more aromatic and acquire a beautiful color, use a whole onion, root vegetables (carrots, parsnips, celery) at the rate of 1 kg of vegetables per 3 kg of bones and meat. Professional chefs use bouquet garni to flavor the broth. These are parsley sprigs, celery stalks, bay leaves, and herbs collected in a bundle and tied with kitchen thread. Add the fragrant bouquet 15 minutes before the end of cooking.

If, despite all your efforts, the broth turns out cloudy, you can try to fix it using a proven chef's technique.

How to make broth clear

1. Remove all bones, meat and roots from the liquid, strain the broth through a fine sieve.
2. To clarify 2 liters of broth, you need to take the white of 1 egg.
3. Whisk the egg white thoroughly and pour in a thin stream, stirring constantly, into the slightly cooled broth. Return the pan to the heat and, continuing to stir, allow the contents to boil.
4. In 5 minutes of boiling, the protein will curdle and collect all the meat suspension. Turn off the heat and let the pan sit for 15-20 minutes to allow all the flakes to settle to the bottom. Carefully strain the broth again and enjoy the amber beauty!

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