How to cook broth from chicken?

Chicken broth is loved by adults and children. But not all the mistresses know how to boil broth so that it is rich and fragrant. This is exactly what will be discussed in this article.

To prepare soups for soups, geese, turkeys, ducks, chickens and giblets are used. If you want to make a clear broth or jelly for jellies, then a suitable option will be chicken and turkey meat. The basis of many first courses is a broth from a domestic chicken (not broiler). Many people are interested in how much to cook chicken broth? It all depends on the meat you choose. For example, the process of making broth from poultry is very long. In this case, the cooking can take from 1, 5 to 3 hours. But broiler chickens cook much faster - up to an hour. How to cook broth? First you need to prepare the meat. You can take the whole chicken or cut it into pieces.

Answering the question about how to boil broth, we list the necessary ingredients:

• 1.2 liters of water (200 ml of which are included in the boiling out during boiling);
• 400-600 g chicken pulp along with bones (the more chicken, the more broth will be);
• 20-30 g of parsley, half of onions and carrots;
• Bell pepper, salt;
• If you are going to cook the whole chicken, then you need to take 2 times more water than the carcass weighs. It must be completely immersed in water.

Now tell in detail about how to boil the broth.

Before you start cooking chicken, thoroughly wash it and carefully inspect it. If you find feather hemp, then remove it. You can do this with tweezers.

It is recommended to sing a carcass above the fire of the burner, and then wash it again.

If you cook whole chicken, then try to mold the carcass more compactly. This will allow the pulp to remain juicy and taste good. If you are only interested in quality broth, and you do not really appreciate the bird's bird, then chop the chicken into pieces before sending it to the pan. So the broth will be cooked much faster.

As mentioned earlier, the water in the pan should be 2 times the weight of the chicken. To prepare filling soups, less concentrated broth is used, and for jellied and transparent soups - more concentrated.

How to cook broth from chicken? As well as other broths. First, place the chicken in a saucepan and fill it with cold water. We put it on the stove and bring it to a boil. Then we subtract the fire so that you can easily remove the foam. Tightly close the lid and cook the broth until ready.

Onion and carrots, intended for broth, do not need to pass. They must be introduced after cleansing in whole and in raw form.

If you are preparing a broth for a filling soup, you can not salt it and add spices.

Salt and pepper broth is possible if you are going to serve it as an independent dish. But from the use of bay leaf is best to refuse, because the flavor of the chicken can not stand it. Spices should be added to the broth about 5-10 minutes before it is ready.

The main thing is not to overdo it with aromatic additives. Their number should be moderate. The aroma of the turkey and chicken itself is very gentle, and the aromatization of the broth with the roots can easily kill it.