How to prepare a transparent chicken broth in a multivark?

Chicken broth in the multivariate is prepared quickly and easily. It is worth noting that such a meat can not simply be used as a first course, but also make it a tasty and beautiful jellied.

Chicken broth in the multivariate: a recipe for detailed cooking

Necessary ingredients for the dish:

• Chilled or frozen chicken (soup) - ½ part of carcass;
• Bulbs large bulb - 2 pcs .;
• Fresh greens (leeks, parsley, dill) - for serving to the table;
• Pepper fragrant black and salt fine sea - add at personal discretion;
• Carrots average - 2 pcs .;
• Noodles, rice groats - for refueling broth (use as desired).

Preparation of meat products

Typically, chicken broth in a multivariate is prepared when a person needs an easy, but nutritious dinner. In order to make such a fragrant and liquid dish, you should take ½ part of the soup carcass, wash it well, peel off the hairs on the skin and divide into portions.

Vegetable processing

To chicken broth in the multivark was more flavorful, tasty and satisfying, it is also recommended to add such products as large onion bulbs and fresh carrots. They should be washed and cleaned. Cut the processed ingredients is not worth it, since after cooking the broth they will still be seized.

Heat treatment of the dish

Chicken broth in the multivariate is prepared quite easily. To do this, pour cleaned drinking water into the bowl of the device, and then put into it all the processed pieces of meat. Further the ingredients are to be salted and put in a quenching regime (or "soup") for 1.4 hours. After 15-25 minutes after the start of the multivark program, it is desirable to open and remove all the foam that has accumulated on the surface. At the same time, it is recommended to lay whole bulb heads and fresh carrots in broth.

After the extinguishing program (or "Soup") is completed, the kitchen unit should be opened, and then take out all chicken pieces and vegetables. They need to be set aside, and the meat broth slightly cool.

To get a transparent chicken broth, it is desirable to strain through a fine sieve (can be several times). Next, the broth must be poured into the multivark and heated in the appropriate mode.

How to serve for dinner (different options)

Broth made from chicken carcass is recommended to be presented to the table along with black fragrant pepper, wheat bread and plenty of fresh greens. Meat is preferably served separately with round boiled potatoes and chopped carrots. If you have prepared a broth to make a rich and rich soup from it, then 10 minutes before the termination of the quenching program, it is necessary to add noodles, rice cereals or other products to it.

In that case, if you want to add a transparent meat broth to some jellies, then it is recommended to additionally flavor it with aromatic spices and garlic (in a cold state), and then again strain through a fine strainer and combine together with the swollen gelatin.