Chicken breast broth is a nutritious meal all year round. In winter, it will help you keep warm, and in summer it will be a good and light lunch. Chicken broth is versatile. It can be consumed in its pure form, as well as used to make various soups. In urban settings, housewives, as a rule, prepare chicken breast broth. Of course, it would be more correct to use whole house chicken, but you yourself understand that in a metropolis this is not always possible.

The benefits of chicken broth

Chicken breast broth is an incredibly healthy and nutritious dish. It is not for nothing that weakened people are prescribed it to give strength. Indeed, such a simple dish is capable of lifting a person to their feet.

The main advantage of the broth is the low amount of fat in it. It is for this reason that boiled breast and soup are considered a diet food.

Despite the lightness of such food, it is very nutritious at the same time. It would seem, what is difficult in preparing broth? It's quite simple. However, novice housewives often wonder how to cook chicken broth from the breast. There are some simple secrets that will allow you to cook a wonderful dish.

How is chicken breast broth?

The proposed recipe allows you to prepare an independent dish, as well as a base for a soup. Pies and croutons can be served with the broth. It turns out very tasty, although completely unpretentious and simple.

To prepare chicken broth, we need the following products: onions, carrots, garlic, spices, herbs and the meat itself. All ingredients must be fresh; taste depends on this. Skinless chicken breast stock is much better. Children especially do not like the skin, so it is better to remove it in advance.

Peel and cut carrots and onions, prepare a few cloves of garlic. The greens should be thoroughly washed and chopped. Put chicken fillet, onion, carrot, garlic, bay leaf, allspice in a saucepan. Fill all the products with two liters of cold water and put the dishes on the fire. Bring the contents of the pan to a boil, add a couple of pinches of salt and continue to simmer for about fifty minutes. Add herbs and spices almost at the very end. It should be remembered that you will have to carefully monitor the broth and remove the resulting foam, otherwise the dish will turn out to be ugly with floating particles.

The finished chicken breast broth can be drained if you intend to use it neat. It can be stored for several days in the refrigerator. Housewives also practice freezing broth, in this form, its shelf life increases to a month. Keep in mind, however, that nothing beats a freshly prepared meal.

Some nuances of cooking broth

When cooking, remember that chicken meat should only be poured with cold water.

Salt the broth at the beginning of cooking should be done carefully so as not to overdo it. In case of insufficient salinity, it is better to add salt to the dish at the very end. If you haven't calculated it by accident, then don't be discouraged, you can still save it. To do this, at the end of cooking, you need to put a peeled potato. It should be boiled and take on unnecessary flavor. Make sure that the potatoes are not boiled (they must be taken out and discarded in advance), otherwise the broth will become cloudy.

As for the spices, they can be added both at the beginning of the process and later. The difference is that if you add the spices earlier, you will get a richer and more flavorful broth. If you want a less concentrated flavor, you can add spices later.

Do not cook the broth over high heat, it should not boil, but only languish. During cooking, you need to remove the foam and add boiling water if necessary. If you nevertheless missed, did not remove the "noise" in time and it sank to the bottom, then you can throw a few ice cubes, then it will rise up again and it can be carefully collected.

How to get a beautiful broth color?

If you want to get a pleasant golden hue of the dish, then you can cook the onion right in the husk. The upper layers should be removed from the onion, and the lower ones should not be touched and cook in this form.

You can also lightly bake the carrots in the oven in advance, and then put them in a saucepan, then the broth will turn out more beautiful.

Clear broth

The main question that always worries housewives: "How to get a transparent broth?" For some reason, the dish often becomes cloudy ... In order for the broth to become transparent, it should be filtered through several layers of gauze.

Whipped raw protein with water also perfectly cleans the dish. This mixture must be added to the broth and mixed. The protein, rolling up, will take on unnecessary particles. Next, the purified broth is filtered through cheesecloth, removing the egg residues.

Cooking time

How much to cook chicken breast broth? This is a very topical issue, since many housewives disagree. If you are making homemade chicken broth, it will take a very long time to cook. As for the shop fillet, it cooks much faster. On the lowest heat, the whole process will take forty to fifty minutes.

Calorie content

From early childhood, our parents teach us to eat chicken broths and soups based on them. And this is no accident. Such dishes are light, healthy and nutritious at the same time.

Chicken broths have been known to mankind since the very first birds were tamed. The nutritional properties of the dish have made it so popular. Chicken breast broths are generally considered very dietary, as they are prepared from the healthiest portions. White meat contains a lot of phosphorus (more of it only in seafood and fish).

Chicken broth is very useful for diseases of the gastrointestinal tract, gastritis and ulcers. Even with viral diseases, it is good to use such a dish, since it contains anti-inflammatory substances.

The broth contains many minerals and vitamins. For all its nutritional value, the dish is very dietary. The calorie content of chicken broth from chicken breast is only twenty kilocalories per hundred grams of product. It can be used even by those who are on diets. In this case, white bread should be replaced with rye and crackers.

Broth is the basis of the diet

For those looking to lose weight, broths are an excellent nutritional option. They contain essential amino acids, vitamins and phosphorus. And at the same time, chicken breast broths are low in calories.

They saturate the body well, supplying the necessary elements, and at the same time remove toxins and cleanse. The broth is perfectly digested by the stomach, which makes it an indispensable dish for people with diseases of the digestive system.

To prepare the broth, we need homemade chicken, carrots, onions, parsley root, bay leaf and black peppercorns. Homemade chicken is cheaper than store-bought chicken when weight and price are compared. But her meat is much tastier.

We process the chicken over a gas burner. The remaining fluff burns out above it, and we pluck out the feather blocks with tweezers designed for plucking eyebrows (we have one tweezers constantly in the kitchen). Cut the chicken into portions.

We separate fat, liver, heart, ventricle. A small bladder with bile is attached to the liver. Be careful not to crush it, but carefully cut it 1 cm further from the place where it is attached with scissors. If near the gallbladder the liver has acquired a greenish color, cut off this piece of liver, it will be bitter. Send the fat to the freezer, and then use it to make soups or side dishes. You should not boil the liver in the broth; it will make the broth cloudy. The fat emulsifies during prolonged cooking and also makes the broth cloudy. Homemade chicken is always fatty and the remaining fat is sufficient. You can boil the ventricle and the heart in the broth. Wash my ventricle and cut it into two halves. We remove the esophagus - this is the tube along which food moves, and also remove the inner ribbed skin. We wash it thoroughly and send it to the chicken meat.

We usually take a pot for boiling broth that is larger than for a regular soup. We spread chicken meat in it.

Fill the meat with water: based on 250 grams of chicken meat - we need 1 liter of water. We calculate as follows: divide the weight of our chicken (1,500 grams) by 250 grams, it turns out 6 liters of cold water in which the chicken will be boiled. We'll have about four liters of excellent broth. Usually, after a long boil, a third of the broth boils away. We turn on the gas, put the chicken, filled with water, on the fire and wait for it to boil. As soon as the water boils, we reduce the fire. We do not remove the foam, it contains a huge amount of nutrients and proteins. All nutrients are removed with the foam. And also nothing will remain of the foam, by the end of cooking it will fall as a sediment to the bottom. Cook the broth for 2.5 hours over very low heat.

We prepare vegetables. We clean and cut the carrots and parsley into large pieces, leave the onion intact.

30 minutes before the end of cooking, send onions, carrots, parsley, bay leaves, peppercorns to the broth. If you want a delicious rich broth from homemade chicken, salt it at the beginning of the boil. Then not only water-soluble substances will come out into the broth, but also salt-soluble ones, the broth will turn out to be rich. If the broth does not matter to you, but you need tasty chicken meat, then salt at the end. Take out the meat and roots from the broth. Let the broth settle so that the sediment falls to the bottom. And then lightly, without raising the sediment, pour the broth into a saucepan of a smaller volume, which will correspond to the amount of broth. You can send meat and carrots to broth, we no longer need onions and parsley. 2-3 tablespoons of sediment remain at the bottom of the pan.

In the plate you can see how clean and transparent the broth is. It is not greasy and will strengthen the strength of the sick. It can be drunk, can be served with noodles or vermicelli. It can be used to cook soups, borscht. And you can also freeze it and cook soups for children or yourself as needed.

A plate of fragrant and nutritious homemade chicken broth with added vermicelli will serve as a wonderful lunch! I hope my advice will be useful to someone.

Bon Appetit!

Healthy chicken broth contains a large amount of vitamins and minerals, which are well absorbed by the body. Soups, sauces are made from it, it is added in the preparation of second courses, and served with savory pastries.

The broth is indispensable for colds and flu, after surgery, in case of poisoning, and it is also a lifesaver from a hangover. Today I will tell you how to cook a delicious chicken broth in a slow cooker from the breast and other parts of the chicken and how to do it correctly so that the broth is transparent, as well as the most useful for both the patient and the healthy person.

Cooking chicken broth

Kitchen appliances and tools: knife; cutting board; a bowl; slotted spoon; saucepan; sieve; multicooker.

• For cooking, you can use any part of the chicken carcass - thighs, drumsticks, back, neck, breast in any combination. You should not cook the broth only from meat, without seeds - it will not be rich and aromatic, since it is in the bones that extractive substances are contained.
• It is advisable to use a young, homemade chicken - it will cook faster, and its meat is more tender and healthy. Broth from old chicken will not be as clear as from young chicken, but it will be more aromatic.
• For a quality meal, use a chilled carcass, not a frozen one. She should be well-nourished, with intact skin, without bruising or bruising.

Step by step cooking

Using broth

• It can be served as an independent first course with boiled noodles, sprinkled with chopped herbs before serving. For serving, use special deep bowls with two handles or broth mugs with a volume of 250-500 milliliters.
• This dish is also served with croutons, savory pies, toasts.
• Can be used as a base for many first courses and sauces, and can also be added to stews with meat and vegetables.

Recipe video

To properly prepare a delicious and aromatic chicken broth, I recommend that you watch this video.

• Before cooking, you can add a few peas of allspice and parsley root to the water for flavor.
• If you plan to give the broth to your child, then make it as low-fat as possible - boil the skinless chicken, and after cooking, blot the surface of the broth with a napkin to remove excess fat.
• To make the broth even more transparent, drain the first water immediately after boiling along with the foam, rinse the chicken and fill it with water again. Next, cook the dish as usual.
• The same recipe is used to prepare a delicious turkey broth. You can cook it in a multicooker or in a saucepan on the stove.

Other options for first courses

If you or your family are lovers of first courses, then I advise you to cook — beef broth soup — with vegetables or cereals, as well as chicken broth. Also very tasty is soup made from dumplings with broth, which, moreover, is prepared very quickly and easily.

I have shared with you all the secrets of a delicious chicken broth that I knew myself. If you have your own cooking options for this dish, share them in the comments. I will also be grateful for the additions and your options for using the broth. Thanks for stopping by and bon appetit!

Description

Chicken bouillon every housewife should be able to cook, because it is the basis for the preparation of many different soups. In addition, a properly cooked broth can be drunk just like that. It turns out incredibly tasty and healthy! This broth is very good for colds. Firstly, this is an additional liquid, which during such a period needs to be consumed in large quantities, and, secondly, chicken broth is a real storehouse of vitamins and minerals that an organism weakened by a cold needs more than ever.

In this case, we will cook the broth from chicken breast, but you can take another part of the carcass. For example, on the thighs, it will be much fatter and richer. You can even cook broth from whole chicken. The choice is yours. However, more than one chicken meat will be present in this dish. We will supplement it with vegetables, herbs, spices. Thanks to them, the taste and aroma of the finished broth will be simply amazing!

So, if you want to cook a really tasty and, at the same time, light chicken broth, then be sure to use the recommendations of the recipe photo below.

Ingredients

• 
  (1 PC.)
• 
  (1.5 l)
• 
  (1 PC.)
• 
  (1 PC.)
• 
  (1 small bundle)
• 
  (1 small bundle)
• 
  (several pieces)
• 
  (several pieces)
• 
  (2-3 pcs.)
• 
  (taste)
• 
  (2-3 pcs.)

Cooking steps

Wash the chicken breast under the tap, and then place it in a saucepan. Then we fill it with filtered cold water and send it to the stove over high heat. When the water boils, remove the resulting foam from the surface of the future broth. Then we reduce the fire to the minimum and continue the cooking process (the process of violent boiling should not occur in this case).

While the chicken meat is being cooked, we will prepare the rest of the ingredients that we need according to the recipe.



Add to our chicken broth peeled and coarsely chopped roots, carrots cut into large cubes, as well as an onion with one layer of husk (we will leave the last clothes of the onion so that the broth acquires a pleasant golden color)... Then salt the broth.



In total, the broth will cook for about an hour. 10-15 minutes before cooking, add a small bunch of dill and any other greens to taste, a couple of black peppercorns, as well as a few leaves of lavrushka.



We take out vegetables, roots, herbs from the finished broth. We'll throw them out. They gave their taste and aroma, and therefore we no longer need it. In addition, we take out the chicken. We use it to prepare any other dish.



Pour the ready-made chicken broth into bowls and supplement it with herbs. In this form, you can already enjoy it. However, you can use this broth to prepare any first course.



Bon Appetit!

Dear friends, I propose a recipe for chicken broth. Now it is completely impossible to determine which cuisine of the world this dish belongs to, because you can hardly find a country on the map where broth would not be cooked. They say, by the way, that we owe the appearance of chicken broth to Ancient Egypt!

Chicken broth is an absolutely versatile dish. This is also a medicine: after a serious illness or a happy birth of a baby, which of us did not restore strength with chicken broth? It is also the most warming drink in cold weather and piercing winds.

It is also a delicious first course that can be transformed in a couple of minutes and turned into a culinary masterpiece. In addition, it is chicken broth that is an indispensable base for many delicious sauces.

Since the broth has been prepared for so many centuries, it means that this is one of the simplest dishes. However, in order to get a flavorful chicken broth, you need to know a few secrets. Let's figure it out together.

The recipe for cooking meat broth.

Total cooking time - 45 minutes
Active cooking time - 20 minutes
Cost - $ 2
Calorie content per 100 g - 155 kcal
Servings Per Container - 2.5 L Pot

How to make chicken broth

Ingredients:

Chicken - 400 g
Carrots - 1 pc.
Bulb onions - 1 pc.
Bay leaf - 1 pc.
Black pepper - 3 pcs.(peas)
Parsley - 1 bunch.
Dill - 1 bunch
Quail egg- 10 pieces.
Bread - 2 pieces
Salt to taste
Pepper mix to taste
Vegetable oil – lightly sprinkle with croutons

Preparation:

So, you need very little food to make chicken broth. And they are all very accessible. This, of course, is chicken, vegetables and spices. The set for cooking can be different every time, and yet we will consider the most popular options.

Hen. If you need a lot of rich broth, then it is definitely better to take a whole chicken. Ideally - homemade, because it is from it that the most fragrant and bright broth will turn out.

But I rarely have to cook that much (the standard proportion is 1 chicken per 5-6 liters of water). Therefore, I prefer to take some parts of the chicken, but I do not advise using chicken fillet for the broth, the result may disappoint you.

Vegetables. Usually, for cooking chicken broth, onions, carrots, celery root, parsley root or stalks, and dill are used. Other vegetables, such as sweet peppers, can also be used.

In an interview with the chef, I once read that it would be nice to add a couple of mushrooms to a pot of chicken broth. You just need to be careful: do not use wild mushrooms, they will try to dominate the chicken aroma, it is better to take neutral mushrooms.

Spices. Chicken broth is still a specific dish that will not tolerate gustatory or aromatic competitors, so we choose the most neutral spices that will only emphasize the delicate uniqueness of chicken broth. Most often these are black peppercorns and bay leaves.

Today I cooked broth from 1 chicken leg (large) and 2 wings. Of the vegetables, I used only carrots and onions, as well as parsley and dill.

The chicken must be thoroughly washed, cleaned of the remnants of feathers, chopped into the necessary pieces, filled with cold water and put on fire.

Note that I poured about 2.5 liters of water, considering that I will also add vegetables. Until the broth boils, the fire can be quite strong. And only when you notice the beginning of boiling, you need to open the lid (you will no longer need it until the end of cooking), turn on the minimum heat: only a slight stirring of the water should be noticeable. It is this longing that will provide transparency to the chicken broth.

A few words about foam should be said here. Whole culinary battles often take place: to remove the foam or not to remove it. The luminaries of kitchen science say that there is taste and benefit in the foam, so you should not remove it, with proper quiet cooking, the foam will sink to the bottom by itself, and strain the broth before serving.

Some culinary aesthetes insist that you cannot leave the broth during cooking, you need to remove the resulting foam all the time, because this and only this can guarantee the transparency of the finished chicken broth.

I cannot argue with either one or the other, I just do it my own way: at the very beginning of the boil, I remove the foam with a slotted spoon a couple of times, and when the main foaming has already passed, I don’t touch the residues, they really sink to the bottom of the pan, as if disappear.

As soon as we put the pot with chicken on the stove, we begin to deal with vegetables. I peeled the carrots, cut them into small pieces. I didn’t peel the onions, only removed the topmost layer of the husk. Why did I use unpeeled onions? For golden brown broth. Parsley and dill can be put whole in the broth, but I prefer to cut off the stems for cooking, and finely chop the greens into the finished dish.

Another secret of a successful chicken broth. The vegetables need to be baked a little. This can be done directly on the burner or in a dry skillet. We only need to brown, in no case bake until tender. This magical procedure will help the chicken broth acquire a richer color and a pleasant shade of taste. So, as soon as the broth boils, we immediately throw in the baked onions and carrots, dill and parsley stalks, bay leaves and black peppercorns. Salt the broth to taste.

In the meantime, the broth is quietly boiling, let's prepare everything to serve it to the table in a classic way - with an egg and croutons. I love how quail eggs look in broth, but chicken eggs can be used just as well. So, set the quail eggs to boil for about 3-5 minutes. After boiling, we immerse the eggs in cold water, cool them down, gently clean them (this is a jewelry job) and cut them into halves.

Now is the time to whip up homemade bread crumbs for the broth. First, I cut a couple of slices of bread into arbitrary cubes. It is necessary to give taste to future crackers. I decided to make the simplest option: sprinkle the bread cubes with a mixture of peppers and salt, mix everything, sprinkle with vegetable oil and put in a preheated oven (airfryer, microwave) for literally 5 minutes. That's it - the croutons are ready.

Meanwhile, the broth was boiled. My chicken was not homemade, but bought in a store, so it makes no sense to cook it for a long time - about 30 minutes. If you want a richer broth, lengthen the cooking time. After the end of cooking, all vegetables are removed from the pan - they have done their job and are no longer needed. If necessary, filter the chicken broth, but I already got it transparent, so I avoided this procedure. Put pieces of boiled meat in a plate, pour hot broth, sprinkle with finely chopped herbs, throw in halves of eggs and crackers. Pleasure!