Chicken broth, it would seem, is a pretty basic thing. But it turns out that such a simple dish has its own nuances and subtleties. After all, in order for the broth to turn out excellent, you need to know how to choose a chicken, cook, what ingredients to add …
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Flavored and nutritious chicken broth is great for our stomachs. There are no unnecessary calories in it, at the same time, it perfectly satiates and warms. While chicken soup can be difficult to spoil, some advice I think will help you get the best results.
- If you have a whole chicken, then you need to cut off the fat, remove the remains of feathers, as well as the insides (lungs and kidneys), because they will make the broth cloudy.
- Pour the chicken with extremely cold water.
- It is recommended to cook the broth with vegetables, for example: carrots, celery stalks, onions, you can add a couple of mushrooms. If the vegetables are pre-baked, then the broth will be of a beautiful amber color.
- From spices, spices and herbs, peppercorns, bay leaves, dill and parsley are best suited.
- In order for the broth to turn out transparent, it is necessary to cook it over the lowest heat so that the liquid only sways a little.
- You can salt the broth at the beginning of cooking - if the goal is to get it tasty, or at the end - if the desired result is delicious chicken meat.
- The broth is stored in the refrigerator at +5 degrees for 5 days. It can also be frozen for future use.
- If frozen vegetables are added to the soup, then this should be done 15 minutes before the dish is ready.
- For the taste of chicken broth to be especially rich, it must be cooked at the same time as the bones. However, cooking bones can raise blood cholesterol.
- Caloric content per 100 g - 48 kcal.
- Servings - 5
- Cooking time - 1 hour 20 minutes
Ingredients:
- Any parts of a chicken carcass - 400 g (you can use the back, fillets, wings, thighs, drumsticks)
- Cauliflower - 0.5 heads of cabbage
- Potatoes - 2 pcs.
- Onions - 1 pc.
- Carrots - 1 pc.
- Tomato - 1 pc.
- Cilantro greens - small bunch
- Bay leaf - 2 pcs.
- Peppercorns - 4 pcs.
- Ground black pepper - 1/3 tsp or to taste
- Salt - 1 tsp or to taste
Cooking chicken broth soup with vegetables
1. Wash the chicken meat, divide into large pieces and place in a saucepan. Put a peeled onion, bay leaf with peppercorns to it. Pour the food with drinking water and cook the broth for about 45 minutes.
2. Meanwhile, peel, wash and chop the potatoes and carrots: larger pieces of potatoes and smaller pieces of carrots.
3. Wash the cauliflower and disassemble into inflorescences. Hide one half in the refrigerator for another dish, and use the other in soup. Wash the tomatoes and cut into large cubes. Wash and chop the cilantro greens.
4. When the broth is cooked, remove the onion from the pan and discard, it has already given up all its taste and aroma.
5. Place the potatoes and carrots in the soup and continue to cook for about 15 minutes.
6. 7 minutes before the end of the soup, add the rest of the vegetables with herbs, season with salt and pepper and cook all the ingredients until tender.
7. Let the ingredients boil together and serve the soup to the table by pouring it into deep bowls. It is very tasty to put a few cubes of crackers in the broth.
See also the video recipe on how to make chicken noodle soup with vegetables.
