Homemade chicken broth loved by adults and children.But not all housewives know how to cook soup for it to be nourishing and fragrant.This is what will be discussed in this article.
To prepare the broth for soups used geese, turkeys, ducks, chickens and giblets.If you would like to make clear broth or jelly to the fill, the best option would be chicken and turkey meat.The basis of many soups serves homemade chicken broth (no broiler).Many people wonder how to cook chicken broth?It all depends on your choice of meat.For example, the process of preparing a bouillon of poultry is very long.In this case, the cooking may take 1, 5 to 3 hours.But broiler chickens are cooked much faster - up to an hour.How to cook soup?First we need to prepare the meat.You can take the chicken whole or cut into pieces.
Responding to a question on how to cook soup, the ingredients list:
- 1,2 liters of water (200 ml one laid on the boil-off during cooking);
- 400-600 grams of chicken flesh with bones (the more the chicken broth to the richness);
- 20-30 g of parsley, half onion and carrots;
- pepper, salt;
- if you are going to cook the chicken whole, the water should be taken 2 times more than the carcass weights.It must be completely submerged in water.
now describe in detail how to cook soup.
Before you start cooking the chicken, wash it thoroughly and inspect.If you find a feather stumps, remove them.You can do it with tweezers.
recommended singe the carcass on fire burner, and then wash it again.
If you cook the chicken whole, try to mold the carcass pokompaktnee.This will keep the juiciness of the flesh and good taste.If you are interested only high quality soup and bird's carcass, you do not really cherish, you can chop the chicken into pieces before sending them to the pan.So the broth is cooked much faster.
As mentioned earlier, the water in the pan should be 2 times the weight of the chicken.To prepare the filling soups less concentrated broth is used, and for flood and clear soups - more concentrated.
How to cook chicken broth?Just like other broths.First you need to put the chicken in the pot and fill it with cold water.We put on the stove and bring to a boil.Then we diminish the fire, so you can easily remove the foam.Tight-fitting lid and cook the broth until cooked.
Onions and carrots intended for the broth, it is not necessary to brown.They must be entered after cleansing and entirely raw.
If you cook the broth for soup filling, then it can not be added to salt and spice.
Salt and pepper soup can be if you're going to serve it as a separate dish.But the use of bay leaf is best to give up, because the flavor of chicken it can not stand.Spices should be added to the broth for about 5-10 minutes before its full readiness.
main thing - do not overdo it with aromatic additives.Their number should be moderate.The aroma of turkey and chicken itself is very gentle, and aromatization preparing broth roots can easily kill him.
