Chicken bouillon

Chicken broth is not only the basis of light soups, it is an excellent, time-tested remedy for giving strength, and also a favorite food of those who are watching their weight. Chicken broth should be rich, fragrant and clear.

The base of chicken broth is chicken. It is better to choose chilled chicken, but if you purchased frozen chicken, then you need to defrost it slowly, on the bottom shelf of the refrigerator. This process is long, it won’t take a couple of hours, so it’s better to take care of it in advance and put the chicken out to defrost in the evening;

Which chicken to choose - fatty broiler, slender chicken or homemade - is up to you. Just keep in mind that broth based on broiler chicken will be too fatty, so it’s obviously not suitable for a diet (Diet is a set of rules for human consumption of food) . Homemade chicken, despite its wonderful taste and smell, will take quite a long time to cook, although we have a couple of tips on how to speed up this process, and we will share them with you;

In any case, chicken broth is certainly prepared from a whole chicken or its parts, but certainly with bones. The pure meat broth is simple in taste;

If you want to get a dietary dish, remove the skin and cut off visible fat. If it doesn’t matter to you, cook with the skin on, but be sure to ensure that the water in the pan does not boil too vigorously, the broth will turn out cloudy;

You can cook the broth as follows: put the chicken in a saucepan, fill it with cool water and bring it to a boil, then drain the water, wash the chicken and put it back in the saucepan, wash the bottom and walls of it, fill it with cool water and then cook as usual. This technique allows you to remove unnecessary substances from chicken skin;

Homemade chicken, by the way, is cooked using a similar method, and its cooking time is significantly reduced. Only the second water should be very cool, almost icy;

The chicken for the broth can be cut into 4-6 pieces. This is especially true for domestic chicken.

You can cook a completely solid broth from legs, thighs or drumsticks. You cannot make a decent broth from just chicken breast, except perhaps for a diet (Diet is a set of rules for human consumption of food) ;

You can add salt at the beginning of cooking - then the meat will be tastier, and if the taste of the specific broth is more important to you, add salt at the end;

To give the broth additional taste and smell, you can add roots to the pan with the chicken: carrots, parsley root, celery, onions and spices. Moreover, the roots only need to be washed well with a brush, and it is better to put the onion in a narrow skin without cutting it. It is better to put peppers in peas, without breaking the bay leaf, and immediately remove them after cooking the broth (otherwise the broth will be bitter);

Ancient Russian cookbooks recommended frying the roots in a dry frying pan before adding them. This advice makes sense - the broth acquires a pleasant color, and its smell becomes even richer. You can fry onions and carrots in vegetable or melted butter - colorful circles of colored fat will float on the surface of the broth. But in this case the broth must be strained;

You will also need to strain the broth in this case if you missed the moment of foam formation. Do not leave the stove until the foam has finished creating. Place the chicken in cool water, put it on the fire and skim off any foam that appears with a spoon or slotted spoon. Be sure to reduce the heat after the water boils, otherwise the broth will become cloudy. When you have removed all the foam, add salt, it will lift the remaining foam from the bottom. After all the manipulations, you can add roots and spices;

If you missed the foam, and the protein managed to curdle, and the broth became cloudy, you can correct the situation by straining and egg wash. And if everything is clear about straining (the finished broth should be strained through several layers of gauze), then not everyone has heard about straining. There is nothing complicated, and the result is wonderful. Remove meat, bones and roots from the finished broth and let cool to a temperature of 50-60°C. Divide the raw egg into white and yolk, beat the white. Place the pan with the broth on the fire and add the protein. Stirring, bring to a boil and do not miss the formation of foam again! Remove it completely, strain the broth - it will be transparent, like a tear!

If the chicken broth is very greasy, you can carefully remove the fat from the surface with a spoon or blot the surface with a cardboard towel;

Meat from the broth can be used to make a second course, salad, or served with broth.

By following these easy rules, you will always be able to prepare the most delicious and fragrant chicken broth!

By the way, good chicken broth comes out in a slow cooker in the “Stewing”, “Simmering” or “Soup” mode. One failure - the foam cannot be removed. But the smart saucepan distinguished itself here too - the foam in the finished broth collects on the sides of the bowl and dries to them, so removing it carefully is usually not difficult. And if there is a little coagulated protein left in the broth, you can strain it. Chicken broth in a slow cooker has a special smell, because it is made in a closed container at the lowest heat possible.

Bon appetit and the latest culinary discoveries!

How to make perfect chicken broth and 4 soups based on it

Chicken broth is a must. It can not only be eaten with croutons, but also turned into a base for soup, sauce or side dish. The main thing is to cook it correctly.

What to cook the broth from?

First you will need chicken. The standard is a soup hen, in other words, a middle-aged laying hen. Unlike broiler, it can cook for hours, imparting flavor to the broth without turning into mush. If you still decide to use broiler, reduce the cooking time to approximately 1 hour.

How to cook broth

Rinse the chicken and place it in a deep pan. The whole carcass does not need to be cut.

Pour water so that it covers the meat. If you want the chicken to be tasty, then add salt right away. If you prefer a savory and clear broth, add salt at the end of cooking.

Wash and peel the carrots and onions. Cut the carrots into several pieces, leave the onion whole or cut in half.

Place the pan over low heat. Make sure that the water does not boil; only small bubbles should form on the surface. This will allow the broth to remain transparent. To do this, remove the resulting foam in time.

During the cooking process, water may boil away, so it should be added.

After 1.5 hours (if you are using broiler chicken, then after 10 minutes), add carrots, onions and peppers to the broth. Cook for another 1 hour.

When the time is up, try to separate the meat from the bones. If it doesn't work, cook some more. If the meat comes away, it is ready - remove the pan from the heat and cool slightly.

Cooked vegetables can be removed from the broth: they have already provided all the useful characteristics. Also remove the chicken. The meat can be consumed in soups, salads and snacks.

Strain the broth through cheesecloth.

The finished broth can be consumed in its pure form or used as a base for soups.

4 soups with chicken broth

1. Chicken noodles with giblets

Ingredients

150 g chicken stomachs;
150 g chicken hearts;
150 g chicken liver;
salt, pepper - to taste;
1 onion;
1 carrot;
½ tablespoon of vegetable oil;
500 ml chicken broth;
50 g egg noodles;
greenery;
2 quail eggs.

Manufacturing

Wash the chicken giblets and remove films. Place any type in a separate pan and fill with cool water. Place on the fire, add salt and pepper and bring to a boil. After boiling, cook the liver for 20–25 minutes, hearts for 40 minutes, and stomachs for about an hour.

Finely chop the onion and carrots. Heat vegetable oil in a frying pan, add vegetables and fry them over low heat, stirring constantly. After 2-3 minutes, remove the pan from the heat and transfer its contents to a napkin to remove excess oil.

Place the prepared giblets in a saucepan with broth and bring to a boil. Add the onions and carrots, then the egg noodles. Add the pasta completely or break it into pieces. Season with salt and pepper.

After 3-4 minutes, add finely chopped herbs. When the noodles become soft, the soup is ready. Pour it into plates and place a boiled quail egg in each.

2. Creamy tomato soup with chicken broth

Ingredients

700 ml chicken broth;
½ cup rice;
90 g tomato paste;
500 g of tomatoes in their juice;
100 g cream cheese;
parsley.

Manufacturing

Place the broth over medium heat and bring to a boil. Add rice, tomato paste and tomatoes. Cook for 10 minutes, then add cream cheese and bring to a boil again. Season with salt and pepper. Add finely chopped parsley and cook until the rice is done.

Serve the soup hot with croutons and herbs.

3. Tuscan white bean soup

Ingredients

2 medium carrots;
1 onion;
1 celery stalk;
1 clove of garlic;
3 tablespoons olive oil;
salt, pepper - to taste;
2 cans of snow white beans in their juice;
3 liters of chicken broth;
4 cups spinach leaves;
30 g grated parmesan;
green peas and herbs for decoration.

Manufacturing

Finely chop the carrots, onions, celery and garlic. Heat olive oil in a thick bottomed saucepan. Add chopped vegetables, salt and pepper. Simmer for 10 minutes over medium heat, stirring occasionally.

Drain the juice from the beans, wash and dry. Mash ½ cup of legumes with a fork, add to vegetables and simmer for 2-3 minutes over medium heat. Then add the whole beans to the pan and stir. Pour the mixture with chicken broth, bring to a boil, reduce heat and simmer, covered, for another 20 minutes.

Add spinach, rinsed in cool water, to the soup and cook for 2 minutes until the leaves wilt. Remove the soup from the heat, pour into bowls, sprinkle with grated Parmesan, add green peas and herbs.

Serve with crispy croutons.

4. Meatball soup with chicken broth

Ingredients

1 onion;
½ tablespoon of vegetable oil;
2 cloves of garlic;
300 g of any minced meat;
salt, pepper - to taste;
3 liters of chicken broth;
1 carrot;
1 potato;
100 g vermicelli;
1 bay leaf;
greenery.

Manufacturing

Start by making the meatballs. Finely chop the onion and fry in vegetable oil. Finely chop the garlic or put it through a garlic press. Mix it with onions and minced meat, add salt and pepper and stir well. Make meatballs. The size can be any size, but it is better to make small balls, about the size of a quail egg.

Place the pan with the broth on the fire and bring to a boil. Reduce heat and add meatballs. Cook for 5–7 minutes.

Wash the carrots and potatoes and peel them. Cut the carrots into slices, and the potatoes into cubes. Place the chopped vegetables into the broth. Cook until the potatoes are done. Then add vermicelli and bay leaf. Cook for 2 minutes. Remove from heat and cover with a lid.

Pour the finished soup into bowls and sprinkle with fresh herbs.

How to make the right chicken broth

Chicken broth is a seemingly simple thing. But even such an ordinary recipe has its own subtleties and aspects. We asked chef Yuri Bashmakov to reveal the secrets of impeccable chicken broth.

Yuri, what kind of chicken is best used to make chicken broth - the whole chicken, or are fillets, thighs, or legs suitable?
I prefer to make chicken broth from a whole chicken. For a regular kilogram chicken you need to take 5 liters. water. You will get 3-4 liters of chicken broth. But if a whole chicken is too much for you, take a chicken leg. But you won’t be able to cook a rich, strong broth from breast or fillet.

How to treat chicken before cooking?
The most important thing is to remove the feathers or their remains. And the insides - kidneys and lungs, they make the broth cloudy and foamy. Therefore, remove all the insides and carefully wash the chicken with cool water. Trim off excess fat so that it does not accumulate on the surface of the broth during cooking. After all, during the cooking of the broth, the process of emulsification of fats occurs, and the broth may turn out cloudy.

Processing the chicken before cooking chicken broth

What vegetables can you cook chicken broth with?
Usually carrots are added, they need to be cut randomly. A celery stalk, onions and one or two champignons. Add mushrooms completely. All vegetables can be baked on the stove ahead of time - then the broth will turn out to be a beautiful amber color. If the stove is electronic, you can fry it right away on the surface of the burner; if it is gas, place the vegetables on a dry, hot frying pan. Vegetables should be thoroughly baked, but not charred. Burnt, they will only give bitterness.

What about herbs and spices?
For spices, it is better to add dark peppercorns and bay leaves. Among herbs I prefer dill and parsley. The leaves can be torn off, chopped and thrown in to decorate the broth, and the twigs can be added during cooking. If you have dried dill umbrellas, add one. Dill mixes really well with chicken – it enhances the taste and gives off a smell!

What is forbidden to add to the broth?
Those that have a powerful smell: cloves, aromatic peppercorns. They take away the taste of the chicken.

At what point should you add spices?
After the broth boils. You need to skim off all the foam and excess fat and add vegetables and spices later. If there are a lot of spices, put them in a small piece of gauze, wrap them up and put them in the broth. They will be much easier to remove later.

Vegetables, spices and seasonings suitable for making chicken broth

But here’s a controversial question: should the foam be removed or not?
I agree, controversial. For example, my teacher adhered to the idea that it is not necessary to remove the foam. It said that along with it, the nutrients that come out of the chicken during cooking are also removed. And I agree with her. You can cook a clear and tasty broth with this foam, the main thing is that the broth does not boil too much. This foam later transforms into a narrow film and sinks to the bottom. When the broth is strained, not a trace remains of it. The film contains both taste properties and nutrients. So it is not entirely correct when it is recommended to remove the foam without fail.

Is it better to cook covered or without?
It is better to remove the cover. Under the lid, the broth begins to boil very quickly, and it is not comfortable to constantly monitor the boiling force.

What is the secret to the transparency of the broth?
If the broth does not boil very much ( after it boils ), but only sways slightly, then it will not be cloudy. It will be transparent. The main thing is to cook on the slowest, slowest heat. Absolutely, the transparency of the broth is a matter of aesthetics. What could be more attractive than clear chicken broth, with croutons and a boiled egg! But, if you prepare a sauce based on chicken broth, then transparency, naturally, is not inevitable.

Such clear chicken broth

When to salt the broth?
Depends on what you want to get in the end - a tasty broth or tasty chicken meat. If the goal is to prepare a savory broth, it is better to add salt first, as the water begins to boil. So that during the cooking process, not only water-soluble substances, but also salt-soluble ones come out of the chicken into the broth. If you want to get savory boiled chicken, add salt at the end when the broth is cooked.

Why is it recommended to remove boiled vegetables after cooking the broth?
It's simple: the vegetables have already been boiled for a long time, they have given all the taste, color and smell to the broth, and their upcoming presence in the broth makes no sense. Therefore, the finished broth is filtered and the vegetables are removed.

How long can chicken broth be stored and should it be frozen?
Chicken broth will last for 5 days in a perfectly working refrigerator at + 5°C. You can freeze it, but for preparing dishes it is still better to use the freshest broth. Boil the broth and immediately prepare soup or sauce from it.

Chicken bouillon

Perfect chicken broth

“What's new in making chicken broth?” you might think. But it turns out that the saying “Live forever, learn forever” did not just arise among the people. At the moment, there are a lot of culinary programs on TV (Television (Greek - far and Lat. video - see; from the New Latin televisio - far vision) - a set of devices for transmitting moving images and sound over a distance) . And in one of them I saw the production of such a broth. It didn’t work out for me, I brought the recipe to life in my own kitchen. The broth in this version comes out fragrant, rich and very nutritious. You can drink it just like that, as a snack with bread. And you can make a delicious soup using it.

Chicken broth with cheese bombs

A few years ago I found a recipe in a local magazine and... I’ve been cooking since then, and everyone in the family undeniably likes it! The number of bombs depends on their size, they always say to me: make more! Paired with chicken broth, it really is quite tasty!

Rassolnik with chicken broth

Almost everyone loves rassolnik. And what types of pickles there are! And with mushrooms, and with kidneys, and without kidneys, and even (I saw it here and there) with fish. Now I was preparing pickle soup with chicken broth. I decided to share the recipe.

Chicken broth with dried dumplings

Little history. I had two grandmothers. One cooked very deliciously, and the second cooked occasionally, BUT what she cooked was recklessly delicious and original during my youth. So, my grandmother's favorite soup from my youth.

Gordon Ramsay's Chicken Soup

You probably think I've lost my mind? After all, who doesn’t make chicken broth? What can you tell us here?? Yes, everyone is preparing. And everything on your own. And yet the least!! Now I suggest you prepare it the way Gordon Ramsay does it.

Chicken broth with dumplings

Tell me, why post such a recipe? The fact is that dumplings are extraordinary, the method of making them is fascinating!

Chicken broth with farfelach and mandelach and chicken squiggles

- Sema, I wish you were dead! Eat the broth, you need to get better! - approximately or practically this is how zealous Jewish mothers treat their sick or overly thin children. Broth has long been revered in Jewish cooking and has long been proudly called the Jewish “aspirin”, for its ability to be easily digested and maintain the strength of a weakened body. And recent studies have confirmed scientists' assumption that chicken broth improves heart health by affecting the size of the heart muscle and the thickness of the walls of blood vessels, without having any effect on blood pressure. Even a coffee cup of concentrated chicken broth, drunk once a day by an adult for a long time, helped restore heart rate. Researchers associate this effect with a specific protein contained in fresh chicken - a peptide. You can’t go anywhere without broth – neither in winter nor in summer! Why are we going to cook the broth? Ordinary, you say. And you'll be right. But we will cook a clear broth without any delays, fill it with farfelah or mandelah, and eat it with puff squiggles with chicken and cheese insides. So how? Sounds good? Then go ahead!

Chicken broth from the freezer

A fragrant and savory broth is the key to the success of any soup, and with our busy lives, it’s not always possible to find time to make it. Let's prepare it in advance, because it can be perfectly stored frozen and will reduce the time for making a delicious soup by several hours.

Semolina porridge with chicken broth

I can't stand sweet semolina porridge since kindergarten. But I LOVE salty chicken broth! It's so delicious. For some reason, no one from my circle eats it or has ever eaten it, and does not realize how salty semolina porridge can be. And like this!;)

Chicken broth soup “For adults”

Delicious! Curious! Why for adults? The recipe includes 1 tbsp. spoon of cognac!

Chicken bouillon . Chicken broth is the simplest, but at the same time very tasty, satisfying and healthy first dish, which looks like clear water with an insignificant green or yellow color. It is also an indescribably valuable product for healing and dietary nutrition, which is unrivaled in helping to recover from serious illnesses and complex operations.

Chicken broth is prepared from meat, cartilage and bones of chickens - its preparation time over low heat is about 2 hours. Fat that forms on the surface of the broth during cooking should be removed.

Broth made from chicken can contain a high content of beneficial minerals and vitamins. This broth is very useful to use when you have the flu or a cold - the cysteine in its composition helps in every possible way to get rid of a cold as quickly as possible, in addition, it dilutes phlegm and promotes its rapid elimination. Chicken broth also helps tremendously during the recovery period after fractures - with its constant use, bone healing occurs even faster. And in people suffering from pancreatitis or hypoacid gastritis, this broth activates the secretion of bile and digestive juices.

Warm chicken broth is an excellent aid for improving digestion - it will have a beneficial effect on the condition of the duodenum and stomach. It is no less beneficial for the health of the cardiovascular or nervous system, and the low-fat broth will be a true boon for anyone who is watching their weight.

Chicken broth is used not only as an independent product - a large number of different first courses, aspic or sauces are prepared on its basis. It is used no less intensively when making porridges or when stewing vegetables.

In order for the chicken broth to be tasty and rich, you should take two liters of water for every kilogram of chicken, and the chicken should always be placed only in cool water. If you plan to add vegetables to the broth, then it is better that their quantity does not exceed 110 g. To make it rich, they use bone-in meat or a whole bird carcass to make it. As for dietary options, it is better to use breast or fillet to make them.

The most delicious broths are those made from poultry, but if store-bought chicken is purchased for their production, then it is better to drain the first broth - this will protect yourself and your loved ones from various harmful substances entering the body.