First of all, the broth must be properly cooked. To make a medium pot of broth you will need: - half chicken breast without skin or 150-200 g of lean beef on the bone; - 1 medium-sized peeled carrot; - 1 small peeled onion; - 2-3 bay leaves; - half a small bunch of parsley (no need to chop); - a few peas of black pepper; - optional: celery stalk, 2-3 cloves, leeks.

Put all the ingredients in a saucepan and fill them with cold running water so that all the food is hidden under it. Then put the pan on a large fire, and after boiling, reduce it to a small one. The broth should be boiled until cooked, which is easy to determine by the lagging of the meat from the bone. For chicken it will take less than an hour, about 40 minutes, and for beef it will take 1.5-2 hours, depending on the toughness of the meat.

When the broth is boiled to readiness, you should throw away everything superfluous: boiled vegetables, roots, Bay leaf and black pepper. The meat and the resulting aromatic liquid should be left to cool, after which the broth should be filtered.

How to properly strain the broth

The broth is filtered in order to get rid of debris, bone fragments and foam formed as a result of boiling the meat. Straining makes the broth golden and very appetizing. So to do cloudy broth transparent, you will need: - several layers of gauze; - a saucepan of a size similar to the one in which the broth is cooked; - a colander or sieve that can be installed on the pan. First, get rid of excess fat in the broth. If the broth is chilled well enough, you will see rounds of congealed white fat floating on its surface. They need to be removed with a slotted spoon. Then place the colander in a clean, empty pot. Spread gauze rolled up in several layers over a colander.

Do not use new gauze, it may have a strong odor. Before use, such gauze should be washed

Carefully pour the broth from one pot to another. As a result, you should get a completely transparent, ready-to-use liquid. Based on this broth, you can cook a delicious soup.

Easiest Chicken Noodle Soup

You will need: - 2–2.5 liters of strong chicken broth; - half chicken breast meat; - 1 teaspoon of salt; - a few sprigs of parsley; - 100 g of vermicelli (1/5 pack). Dilute the pre-strained broth with water (up to 3 liters) and put on fire, it should boil. After boiling, pour vermicelli and salt crushed up to 3 cm into it.

As the theater begins with a hanger, so does cooking delicious soup“starts” not at the stove, but in a store or in the market, at the time of buying meat for broth. In this article, I will tell you how to make delicious broth to save everything useful material and prepare first courses and sauces that will delight the household. So, what do you need to make a delicious broth?

Bouillon- where to begin

To cook delicious broth, you first need to decide on the meat - the broth can be cooked from beef, pork, turkey, rabbit, chicken, it all depends on your culinary ideas.

The rich taste and strength of the broth is given by gelling substances that are contained in the bones and connective tissue, so without a doubt choose meat on the bone with a film and veins. The best meat for broth is beef, pork or lamb brisket, shoulder or knuckle.

For cooking broth for a jellied hostess, parts with a high content of cartilaginous tissue are often used - the head, ears or shins. A bird or a rabbit can be boiled whole or pre-cut into pieces.

The most delicious broth comes from fresh meat, but for first courses you can also use frozen, having previously thawed at room temperature.

The second component of the right broth is water. Bottled or filtered water is suitable for its preparation, in ordinary tap water there may be unwanted impurities that can ruin the dish.

How to cook meat and bone broth

Depending on the purpose and method of preparation, brown, strong and clarified are distinguished. meat broth. The main aroma and taste of the dish is given by extractive substances, which are abundant in bone and connective tissue. Meat for broth during the cutting process should not be freed from films, cartilage and tendons - these are the components that will provide richness to the broth, aroma and unsurpassed taste.

The next step is to take a capacious pan, fill it with water and put it on fire. Tips on which a rich broth could only be obtained by laying meat products in cold water are hopelessly outdated. With this method, most of the meat juice goes into water and coagulates when boiling, forming an unappetizing foam, which we patiently remove. And if you put the meat in water heated to 60 C, most of the valuable substances will remain inside and go into the broth gradually, during cooking. And there will be less foam.

Meat in the broth is laid in a whole piece, on three-liter pan the future soup or borscht will need about a kilogram of meat products on the bone. Before preparing the meat and bone broth, do not be too lazy to fry the meat components in the oven for half an hour until golden brown. This will help get rid of excess fat and give the dish an amazing flavor.

By the way, in our time it is better to cook a "secondary" broth. This is especially true for poultry meat, which is stuffed with various antibiotics. But in some cases, this also applies to the so-called red meat - beef or pork.

So, need to cook meat as follows: pour the meat hot water(about 60 degrees), bring to a boil, boil for 1-2 minutes and drain the first broth, also remove the remaining foam from the pan. Pour the meat again with hot water and now cook the "secondary" broth until the meat is ready.

This will not affect the richness of the broth, but it will help remove harmful surface impurities.

How long does it take to cook meat for broth

A strong meat broth is obtained by gradually transferring extractive substances contained in bone and connective tissue into water. Meat and bone broth is cooked from one to two hours, depending on the type of meat and the size of the piece. When using a piece weighing up to a kilogram with a small amount of bones and tendons, the cooking time of the broth is 60-90 minutes. At the moment of boiling the liquid from the surface of the broth, it is necessary to remove the foam, otherwise the broth will be cloudy.

To clarify the broth, you can use raw proteins- they are beaten with a little water and poured into a boiling broth. After curdling the egg mass, the liquid is filtered.

After boiling the water and removing the foam, reduce the heat and cook the broth at a slight boil. The fat that forms on the surface should also be removed periodically - it gives the broth a greasy aftertaste. This fat can be used to sauté vegetables for soup. Salt the broth shortly before the end of cooking. To improve the color and flavor of the dish seasoning for the broth - add an unpeeled onion, a whole carrot and celery or parsley root, peppercorns and bay leaves to the pan. An hour after the start of cooking, vegetables can be removed - they have already given up their color and aroma.

Rich meat brothready - what's next

Ready broth can be used immediately for cooking, sauces or gravies. The cooled broth must be filtered, it can be stored in the refrigerator or frozen for future use, pouring into plastic containers. You can also use broths for making sauces. The sauces on the broth are very tasty - bechamel, tomato, sour cream.

The remains of the broth can be used for stewing vegetables, cooking aspic, in dishes such as risotto or satsivi. Or you can just warm up the broth, season it with fresh herbs and serve with boiled egg and pies - homemade will appreciate this dish as "excellent"!

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In cooking, there are several recipes for dishes, especially soups and aspics, where a clean, literally transparent broth is needed.

What should I do if the broth becomes cloudy during cooking? Is it possible to return the golden one to him, amber to make it look appetizing? There are many ways to help achieve the desired result. Some must be used during cooking, others - when the soup has cooled.

How to make the broth clear

Let's try to give detailed instructions with step by step recommendations. So, how do you make the broth clear?

1. First of all, it is necessary to remove it from the fire at the very moment, as soon as they noticed that the broth began to become cloudy. Let the soup cool down.
2. While the broth is cooling, cook raw chicken protein. To do this, you need to carefully break the egg into two parts, transfer the yolk to another bowl, and place the protein in a small bowl.
3. Use a fork to beat the egg white as if you were making an omelette. Beat until foam forms.
4. Now pour the protein into a cloudy, slightly chilled broth, and begin to stir it slightly.
5. Next, put the pan back on the fire and wait until the broth boils, but do not stop stirring.
6. As soon as the consommé boils, remove it from the heat and leave it again for five minutes, no more. Cooled down - again on the stove. And so we do it two or three times.
7. When the broth has cooled for the last time, scoop out large pieces of protein from the pan. A slotted spoon or large spoon will help with this.
8. After the done actions, pour all the contents into a clean saucepan, you can strain through a fine sieve. It is advisable to line it with gauze folded four to five times.

How to make chicken broth clear

How to do chicken bouillon transparent? In order to achieve excellent results in the preparation of chicken decoction, you will need to rinse the meat in advance under running water, and then boil it over low heat. It turns out that the first broth will simply have to be poured. It will help to collect the ichor from the bird and other unnecessary garbage. After the carcass, rinse thoroughly again.

While the broth is on fire, try not to interfere with it, but remove the foam that forms on the surface regularly.

AT finished product for beauty, you need to add grated carrots, small noodles, onions, they will help make the consommé more saturated, tasty and fragrant.

golden chicken broth recipe

How to make chicken broth clear and golden? In order to prepare a delicious decoction of chicken fillet, you need to rinse it thoroughly, boil it first and wash it again.

Fry finely chopped onions and carrots in a pan to form golden brown. It will help to give the soup a beautiful color.

And in order to make the broth even lighter, strain it through cheesecloth, folded at least twice.

This is such a simple recipe. Exactly chicken fillet will give the broth tenderness and unique taste qualities.

Making the broth clear, especially if it has become cloudy

Let's share a couple of secrets that need to be adopted by those who are thinking about the question of how to make the broth transparent if it has become cloudy?

• The meat must be thrown in a whole piece, so that it gives up its juice gradually, and not immediately. Be sure to remove the skin from the chicken, otherwise the soup will be too oily. Never pour meat too much cold water, but it should not be thrown into boiling water. The surface of the water will be covered with a film and the broth will not look attractive.
• In the case of a cloudy broth, you will have to use a dense cloth through which you need to filter the soup.
• Immediately remove the resulting foam, otherwise it will spoil appearance broth.
• Cook food only on low heat, do not let the broth boil too much.
• Avoid frozen meat.
• In a cloudy broth, you can throw a raw onion or a potato cut into several pieces.
• Pork and beef need to cook from one to two hours, but chicken is cooked for up to an hour.
• As already mentioned, a simple protein will help to make a cloudy broth transparent.
• Strain the broth through a fine sieve, then the consommé will become more transparent and tasty.

Secrets of competent lighting

So, how to make the broth clear and golden? There are some tips:

1. The water temperature should not exceed 70 degrees.
2. We prepare a broth guy from protein, eggshell.
3. The guy should be cold and introduced into the decoction in parts, and not pour out immediately.
4. It is desirable to put the shell in gauze, it is also desirable to place raw minced meat there.
5. The time for which the guy will lighten the broth is 10 minutes.
6. We are preparing an additional dressing for the soup (carrots, onions, herbs), it will help hide its turbidity and opacity.

Bouillon for delicious jelly

For such a delicate dish, the hostess will only need a clear meat broth.

Kholodets is a dish traditionally prepared in Ancient Russia. This is a great appetizer strong drinks and incredibly tasty and useful product. The dish contains gelatin, which is formed due to natural ingredients and helping to strengthen bones and make tendons elastic.

If during cooking the broth has become dark, do not worry, it can still be lightened. To do this, pour the broth into another pan in order to rid it of the resulting sediment, then strain and bring to a boil again.

In a bowl, you can beat the onion with ice and put it in consommé in gauze, and then let it cool. Drain off any sediment if necessary.

How to make chicken broth golden

How to make the broth clear and golden? In order to give rich broth amber color, you will have to try, but it is not at all so difficult as it might seem at first glance.

Preferably for olive oil fry carrots and onions, turmeric will not hurt either, it will help make the broth golden.

By the way, large carrots can be thrown whole into the soup, it will give a pleasant, orange color.

Remember that consommé is always lighter, richer, tastier and more transparent among domestic chickens, and the color will be soft yellow, appetizing.

Now you know several ways to make the broth clear. And finally: do not forget to decorate it with finely chopped greens. Bon appetit!

Bouillon - everyone knows this word. But what is the right way to cook it? By the ability to cook it fragrant, transparent and rich - you can evaluate the skill of the cook.

If we want to cook any soup, first of all we cook it - this is the basis of the basics home cooking. And then we add vegetables, cereals to it. But it can also be used in cooking variety of sauces, porridge, stew and many other dishes.

To cook it delicious, you must first choose the right meat.

For chicken - it is better to take a young chicken that has not been frozen. From such a chicken, it will turn out transparent and saturated. From old hen or chicken cook it delicious will not work. Almost all parts of the carcass are suitable for cooking. There is no consensus on which part is tastier to cook from.

For the rich meat variant it is better to use fresh or chilled back, brisket or shoulder, preferably young bulls. It is more tender, juicy and non-greasy. In addition, it cooks much faster. For borscht, cabbage soup from sauerkraut and kharcho soup, you can use fatter meat.

If you cook it from veal, it turns out to be tender and pleasant in taste, but not transparent enough. If you cook soups based on it, which are seasoned tomato paste or various dressings, then the soup will turn out delicious.

It is also good to use lamb for cooking. Many soups of oriental cuisine are prepared on their basis. There is an opinion that lamb has a certain "specific" smell, maybe it does, it's hard to argue with the opinion. But you can’t argue with the fact that the broth invariably turns out to be tasty, rich and very healthy. Moreover, in oriental cuisine spices are always used.

1. Choose the right meat. You don’t need to cut it, it should release its juices gradually, slowly. If you cook it from chicken, it is advisable to remove the skin from it - because of it, the dish may turn out to be too fatty.

2. Pour enough water so that you don't have to refill later. The ratio is approximately the same - for 3 liters of water 500-600 grams of meat. If the meat is sinewy and old, then more water should be poured, taking into account the fact that the water will boil away.

3. During the cooking process, do not add water. This degrades the taste. And also do not cook for too long, from this it darkens.

4. The meat is placed in a pan only in cold water. It is brought to a boil over moderate heat, so the meat heats up gradually. It is already cooked on low heat without a lid so that the evaporating water does not drip back into the pan and spoil the taste. He doesn’t even boil, but languishes. If you cook over high heat, it will become cloudy, and its taste is also lost.

5. During the cooking process, foam should be removed. We begin to remove the foam when the contents of the pan have not yet begun to boil. We remove both when it boils and during the entire cooking process. If this is not done in a timely manner, the foam will soon settle to the bottom of the pan in the form of flakes, which will spoil the appearance of the dish. Remove the foam adhering to the walls of the pan with a damp cloth.

6. Also, throughout the entire cooking, we remove excess fat if we are preparing it for soup. And all the fat, if we cook it transparent. It needs to be removed paper towel, as it gives the dish an unpleasant greasy taste.

7. 30-40 minutes before the end of cooking, add vegetables - with them it will be more aromatic. Vegetables and herbs are designed to enrich the taste and aroma of the dish. Best fit onion, carrots and celery - this is a classic "vegetable composition" for meat broth. For a two to three liter saucepan, one medium onion, a small carrot and celery root is enough. But the spices (bay leaf, allspice peas, dried thyme) is better to add 7-10 minutes before the end of cooking, otherwise it will be bitter.

8. Salt about half an hour before readiness.

9. Cooking time on very low heat after boiling depends on the size of the piece, the rigidity of the meat, the age of the animal and the desired strength of the broth that you want to achieve. So, for example, it will reach readiness in 1-1.5 hours if you use 1 kilogram of meat from young bulls, and in 2.5-3 hours if the meat is from adult beef. From pork - after boiling, cook for 1.5-2.5 hours, from lamb - 1.5-2 hours, from chicken - 1-2 hours.

10. After cooking, you need to remove the meat and vegetables from it and strain it through a fine sieve or a linen napkin soaked in water and wrung out dry so that it is transparent and to prevent small fragments of bones from falling into the dish. Vegetables and bones can be thrown away, because they have already given the dish all their taste and aroma, and there is no longer any value in them.

Secrets of cooking delicious and light broth

If you are forced to use frozen meat, then you need to be able to defrost it correctly. The best way is to wash the meat with cold water and place in a sealed container for 2-3 hours. Do not use a microwave oven or hot water for this.

To cook a delicious broth, use a pot with a thick bottom and, if possible, thick walls for cooking. This will ensure gradual and even heating. And the meat will most fully give all its useful substances.

It should not boil much - the movement of the liquid should be barely noticeable. If your stove is difficult to adjust so that it maintains the desired temperature regime, try putting the pan in the oven, preheated to a temperature of 100-110 degrees.

It is better to add no more than a pinch of salt to it or not salt at all: when cooking, it can evaporate more liquid than you expected, so it runs the risk of being oversalted. It is better to salt the dish that you plan to cook based on it.

How to cook diet chicken or turkey broth

Diet broth is cooked from chicken or turkey meat. It is useful for sick people or people on a diet.

It needs to be cooked in a special way. It is necessary to remove the skin from the bird, remove all subcutaneous fat, pour cold water over high heat, bring to a boil. Then remove the bird from the pan, drain the water. Wash the pan, wipe dry, put the bird in it, pour fresh water and cook already. in the usual way. With the first water, the remnants of fat are almost completely removed along with the cholesterol contained in it, while the beneficial protein is completely preserved.

Bon appetit!

Description

Beef broth every hostess should be able to cook, because although he is not an independent dish, but still represents the basis for many first and some second courses.

If you are just learning culinary skills, then given step by step recipe cooking with a photo will come in handy. He will teach you how to properly prepare a delicious beef-based meat broth, so that it also turns out transparent.

In general, there are many varieties of broths. They are prepared on the basis of vegetables, mushrooms, as well as meat of animals and birds. However, in this case, we will focus on beef. The broth based on it has a pronounced and rather pleasant taste.

So let's get started learning!

Ingredients

• 
  (1 kg)
• 
  (100 g)
• 
  (1 PC.)
• 
  (1 PC.)
• 
  (3 pcs.)
• 
  (1 PC.)
• 
  (5 peas)

Cooking steps

The boneless shank is best for making broth. Before cooking, it must be thoroughly rinsed in warm running water. Then the shank should be lowered into a deep saucepan, pour three liters of water into it and put the saucepan on a large fire.



In order to make the broth more appetizing and fragrant, we will add vegetables to it. So, we clean the carrots, wash them thoroughly, and then cut them lengthwise into two halves. Then we proceed to the processing of leek. It must be thoroughly washed and cut. large pieces. Also at this stage, we will also deal with onions. It should be peeled from the top peel, cut off its roots and stick cloves into it (see photo below).



As soon as the preparation of our broth boils, the fire must be reduced. Throughout the process of cooking meat, you need to remove the foam that will form.



When the foam stops forming when cooking beef, this will be the signal to add vegetables to the pan. You need to cook them together with meat for at least one hour.



At the moment when the vegetables are already quite soft, they will need to be removed from the pan. You will also need to remove spices from the pan. Then we continue to cook the beef for another forty minutes, until the meat is completely boiled.



When the beef broth is ready, it will need to be filtered. We also recommend removing excess fat. To do this, the broth will need to be cooled and remove all fat from the surface.