Almost everyone knows how to cook chicken broth, however, not every housewife has it transparent and rich. What parts of the poultry are used to make the most delicious broth? How to get a beautiful and appetizing meat broth? If you do not yet know the answers to these questions, then the information below will be very useful.

For healthy eating habits, chicken broth is ideal for the daily menu. Moderately rich, light and aromatic, it will certainly appeal to those who simply do not like fatty, strong meat soups.

Ingredients:

• 720 g poultry breast on the bone;
• onion and carrot;
• leek;
• two garlic cloves;
• lavrushka, spices, table herbs.

Algorithm of actions:

1. We wash the poultry breast, put it in a saucepan, completely fill it with water and send it to the fire.
2. As soon as a gray foam appears on the surface of the broth, drain it, rinse the breast and fill it with clean water again.
3. As soon as the liquid starts to boil, we throw in the peeled carrots and onions. The onion can be put directly in the husk, it will give the broth a beautiful shade.
4. Also add the rest of the spices and leeks, but do not salt yet. Cook the broth for an hour.
5. After, we take out the meat and all the additives. Strain the broth, add salt, chopped garlic, pepper and carrots, which need to be mashed.
6. Put chicken pieces and chopped herbs in portioned plates. Pour the broth and serve.

Cooking with chicken backs

You can also cook a healthy and rich broth from chicken backs. To make the chicken broth tasty and aromatic, add some vegetables and spices.

Ingredients:

• chicken back;
• one onion and one carrot;
• two bay leaves;
• salt and parsley.

Cooking method:

1. Before cooking, it is better to soak the back of the chicken for an hour, then rinse, cover with clean water and put on fire.
2. Cook the meat for 15 minutes, then put the onion, which will set off the taste and add transparency to the broth. Put randomly chopped carrots with the onions.
3. After half an hour, salt the broth, add the lavrushka and after five minutes the broth can be removed from the heat. We serve it with herbs and boiled pasta.

Soup legs

In contrast to the breast, the legs are the fattier part of the bird. Therefore, in order to reduce the calorie content of the dish, it is better to remove the skin from the legs, and soak the meat itself in cool water for an hour.

It is quite simple to cook chicken broth.

1. To do this, we take a kilo of meat, put it in a saucepan along with water and send it to the fire.
2. As soon as the broth boils, add it and remove the foam continuously.
3. For a pleasant color and taste, you can put a peeled onion and carrot in the liquid.
4. Cook the broth for an hour and a half, and then turn off the heat.

Chicken broth in a slow cooker

Spicy chicken broth can be served as a stand-alone first course or used as an ingredient in other meals. Thanks to the multicooker, the meat broth will turn out to be not only tasty, but also healthy, because the device allows you to save most of the nutrients of chicken meat.

For the execution of the recipe, you can take any parts of a bird weighing from 800 grams to one kilogram.

Ingredients:

• 110 g celery (root);
• one onion and one carrot;
• three peas of black and allspice;
• bay leaf;
• water, salt.

Cooking method:

1. We put portioned pieces of poultry into the bowl of the kitchen appliance. Put the onion cut into quarters, carrot slices and celery cubes together with the chicken.
2. Add salt and other spices, pour water and turn on the “Soup” mode for 30 minutes.
3. After the sound signal, we change the program to “Stew” or “Multipar” and simmer the chicken broth for 1.5 hours.
4. We filter the finished broth and use the transparent chicken broth for the intended purpose.

Chicken drumsticks

Chicken drumstick broth will especially appeal to men, because what could be tastier than a rich soup with chicken on the bone?

To make the broth aromatic, add spices and spices.

Ingredients:

• two chicken legs;
• five peas of black pepper;
• two sprigs of celery;
• bay leaf;
• carrot and onion.

Cooking method:

1. Put the drumsticks of the bird in a saucepan along with chopped onions and carrots. Fill the food with water (only cold) and send it to the fire.
2. Cook the broth for half an hour, then add salt, peppercorns, celery sprigs and bay leaves.
3. After 10 minutes, turn off the heating, take out the meat, and filter the broth.
4. Put a chicken leg, some boiled vegetables and herbs in portioned plates. Fill everything with broth and serve with crispy croutons

Rich chicken broth

Cooking chicken broth is as easy as shelling pears, but you want such a dish to come out rich, aromatic and very tasty. Find out how to make a delicious chicken broth right now.

Ingredients:

• chicken carcass;
• two small onions and carrots;
• a pair of garlic cloves;
• allspice and white peppers;
• coriander, salt, bay leaf.

Cooking method:

1. We cut up the chicken and put the resulting pieces in a saucepan. Pour in filtered water and place on the stove. As soon as the broth starts to boil, do not forget to remove the foam.
2. Peel the garlic, rinse the carrots well or peel them thoroughly. Cut the onion in half, but do not remove the husk. Put the vegetables in a dry skillet and fry for half an hour. We make sure that the ingredients do not burn.
3. Now we put the roots in the broth, and as soon as the contents of the stewpan boil, immediately turn off the heat. You don't need to cook vegetables.
4. Add all the seasonings, bring the composition to a boil again, extinguish the fire and infuse the broth for half an hour.
5. We take out the meat from the liquid, separate it from the bones. We catch all vegetables and spices - we no longer need them.
1. For broth, in no case should you use pieces of meat with blood clots. Also, you need to cut off all the hanging pieces of fat and fat from the chicken.
2. It is important to remove the foam not only when the broth begins to boil, but also during the entire cooking process.
3. The broth should not boil too much, so it will not become transparent.
4. You need to salt it only at the end, not at the beginning.
5. The strained broth is always poured into a cleaned pan.
6. Onions, carrots and parsley root will give the broth a beautiful color, you need to put them whole.
7. It will not work to remove small particles from the broth by straining. Professional chefs use a delay, that is, clarification of the broth with egg whites. The essence of this method is that the proteins absorb the "garbage" and then are removed.

Now you know how to get a tasty, spicy, rich, and, most importantly, even appetizing broth from any part of a chicken carcass. It remains only to bring the theory to life!

You bought poultry and don't know: how to make chicken broth for treatment or just for a delicious rich soup? Then you have come to the right place, in this recipe you will learn all the secrets of cooking. We will start cooking a little later, but now I would like to tell you about the beneficial properties.

How is chicken broth useful?

Mom always bought homemade chicken when we were sick to cook a healing broth. After all, before we did not drink syrups and tablets in large quantities, but more were treated with folk methods. It is used for colds, when hot, it relieves the patient's condition, relieves the urge to cough. And it is also useful for people suffering from stomach pain, but first you need to determine the fat content of the product, the doctor will help you with this. After all, the broth can be boiled in 2-3 water, thereby reducing the strength. It is also advisable to drink it for people who have grinds, it will help cartilage tissue to recover faster.

So, we can summarize - chicken broth from homemade chicken has healing properties, it strengthens the immune system, helps to recover from illness and contains a large amount of vitamins.

How to cook chicken broth

Ingredients

• Chicken - 700 g (0.5 pcs.)
• Onions - 2 pcs.
• Carrots - 1 pc.
• Salt - 2 tsp
• Black peppercorns - 5 pcs.
• Bay leaf - 1 pc.
• Water - 3.5 liters.

Chicken disassembly

We will disassemble the homemade chicken into parts, cut it at the joints: wings, legs, neck. Reconsider that there are no feathers left. Remove the insides, they make the broth cloudy during cooking. I have divided it in 2 and will only use half of the bird. We wash all parts under running water.

To remove the foam or not?

Pour 3 liters into a saucepan. Water, just so much, no more, no less. Since there is a calculation of 250g. chicken meat per 1 liter of water. You should know that with prolonged cooking, most will evaporate, from 3.5 liters. remains about 2.5. Put chicken and salt in cold water, turn on high heat and wait for the water to boil. Once the water has boiled, reduce the heat to slowest. With a boil, the foam will appear to remove it or not, it's up to you to decide, I'll even say I didn't remove it and it didn't affect the transparency. It will turn into sediment and fall to the bottom. And if you filter the broth, you will completely get rid of the sediment. Many chefs have a lot of controversy about this, they say that if you remove the foam, then you remove all the useful properties.

Cover the pan with a lid and cook for 2.5-3 hours on the lowest heat. I always cover the pot with a lid so that less liquid will evaporate.

What vegetables to add

We take two large onions and carrots, peel them. I made an incision in the center of the bulb. Cut the carrots into 2-3 pieces. You can also add parsley root, celery, if you have.

I add vegetables after 2 hours of cooking the broth. They should be cooked for about 30-40 minutes so that they become completely soft and give all their juice and aroma, then we will remove them.

Add spices 10 minutes before the end of cooking: peppercorns and bay leaves.

Pour the broth into a cup and serve or cook a healthy soup on it. Add chopped dill and black pepper before serving, this will add aroma and taste. Enjoy your meal!

• Everyone is wondering when to salt the broth? Experienced cooks advise to salt at the very beginning of cooking, there it will turn out much tastier.
• Another of the important questions that housewives often ask: how to cook transparent chicken broth? In this there is nothing difficult in the first place: you must remove all the insides, they are what make it cloudy. Secondly: make sure that it does not boil too much, just after it boils.
• As for the spices. Here, opinions are also divided, because some like the rich taste and aroma, while others get in the way.
• How long can you store? Chicken broth can be kept in the refrigerator for 4 days. Also, it can be frozen in small portions.
• So, I have answered all your questions: how to make chicken broth, I hope they will be useful to you!

Chicken is a great product from which you can make so many different delicacies - from soups to pies and pancakes. And the most popular and versatile dish is chicken broth, the recipe for which can be found in almost every kitchen in the world.

Appetizing, aromatic, rich or, on the contrary, dietary - any chicken broth is irreplaceable! Soups and main courses are made from it, served in its pure form with savory pastries, it is recommended by nutritionists, and also strongly advised by doctors.

Chicken broth: benefits and harms

The benefits of broth have long been overgrown with legends, and many of them are quite true.

It is considered that properly cooked broth can lift even the most severe patients to their feet.

And in America in the last century, this liquid dish was even nicknamed "Jewish penicillin", so amazing is its healing power.

Chicken broth is irreplaceable in case of poisoning (this also includes a hangover), after surgery, for colds or flu, as well as for gastritis and some other gastrointestinal diseases.

It is worth adding this dish to a nursing mother on the menu, you can also give it to a small child. What is the secret of its healing power? And is chicken broth really healthy?

Modern doctors believe that chicken broth is an excellent restorative agent, since all the useful substances contained in meat and bones (and there are many of them in chicken) are transferred by 60% into the broth itself. And for any body, especially a weakened one, it is much easier to get proteins, fats, carbohydrates, vitamins and minerals from liquid, easily digestible food.

Its benefit is also that it stimulates the digestive tract, stimulates appetite, and is also almost completely absorbed.

But not everything is so rosy.

Chicken meat today differs significantly in chemical composition from what it was even several decades ago.

Modern chickens are fed artificial feed, the goal of which is to make a quick profit.

Therefore, there are also growth hormones, so that the chicken gains mass faster, and antibiotics, so that the bird does not get sick and does not die.

These substances dangerous to humans accumulate in the meat, and from there they pass into the broth. This is the main harm of a seemingly healing dish.

How to cook chicken broth so as to get only the benefits? There are a couple of secrets:

• drain the first water 10 minutes after boiling;
• try to buy chickens in the villages (the average villager simply does not have the money for all these food additives).

Be careful with the nutrition of children. Many pediatricians, due to the ambiguity of the benefits and harms, are still arguing as to when chicken broth can be given to a child. Many advise not to introduce it into the diet earlier than a year and a half.

How to choose a chicken

It all depends on your tastes:

• a rich fat broth is obtained from the back with a tail and legs;
• the same will come out if you take the front part with wings without fillets;
• chicken breast broth - a dish for those on a diet;
• if you need to cook a broth with meat, then take the chicken legs;
• the back will make an excellent base for light first courses - without excess fat, but with a rich taste.

Chickens are also a good option, especially for baby food - they have less fat and are less likely to have a high content of harmful substances.

Recipes for every taste

There are actually many ways to cook chicken broth. You can make an ordinary classic, on the basis of which soups and cabbage soup are then cooked. And you can also cook one that in itself will be an independent dish. There are also instant cooking options when time is running out, and there are also special recipes, for example, a real medicinal broth. It is better to master several at once.

The most delicious chicken broth

First of all, I offer this detailed recipe with tips and subtleties of cooking, the most delicious first course.

Ready-made chicken broth can be used for sauces, second and first courses.

• Cuisine: French
• Type of dish: first courses
• Cooking method: cooking
• Servings: 4
• 1 h 30 min
• Nutritional value per 100 g:
  • Caloric value: 40 kcal
  • Fat: 2.1 g
  • Proteins: 5 g
  • Carbohydrates: 2 g

Ingredients:

• chicken leg - 1 pc.
• carrots - 1 pc.
• onion - 1 pc.
• celery root - 80 g
• water - 1.5 l
• bay leaf - 2 pcs.
• black peppercorns - 5 pcs.
• allspice peas - 5 pcs.
• cloves - 2-3 pcs.
• coriander seeds - 0.5 tsp
• greens - for serving.

In the meantime, prepare the root vegetables. Take celery root, carrots, and onions. If desired, you can use parsley root, parsnip. Peel the vegetables and rinse, dry with a towel, cut into large pieces. Heat the skillet without oil, place the vegetables and fry until browned. This will give the finished soup a richer color.

While the chicken is boiling, constantly remove the foam.

After about 30 minutes, add the sauteed vegetables and simmer over low heat for about half an hour.

Add bay leaves, black and allspice peppers, cloves and coriander. Cook for 15-20 minutes.

Season with salt to your liking. Cook for another 5-10 minutes and turn off heat.

Remove vegetables and strain before serving. Sprinkle with chopped herbs.

Classic recipe

How to cook chicken broth correctly, my grandmother taught me as a child.

It is this recipe that is classic.

I usually cook a large pot and freeze some of it - then use it for anything.

You can, for example, cook chicken hearts with potatoes in pots. It is very tasty to cook minced chicken meatballs in the finished broth and serve everything with boiled egg and herbs.

• homemade chicken - 1 medium
• onions - 2 pcs.
• carrots - 2 pcs.
• salt to taste.

How to cook:

1. We divide the chicken (gutted, plucked) into parts - you can cook and from whole chicken, if the pan allows, but then we increase the cooking time by 30 minutes... Good wash.
2. Fill with cold water and wait for it to boil. After 10 minutes, pour out this water, fill it with new cold water.
3. Immediately put in a whole peeled carrot and washed, but not peeled onions - onion skins will give a pleasant golden hue to the dish.
4. After boiling, reduce the heat and, removing the foam, cook for 20 minutes.
5. Then we throw away the vegetables, and cook the meat for another hour.
6. At the end, salt, wait 5 minutes and turn off.
7. When everything cools down, filter through a sieve or cheesecloth. We separate the meat from the bones and either send it back to the pan, or use it for something else, for example, for some delicious salad based on chicken and Chinese cabbage.

Chicken broth in a multicooker "Golden"

Delicious chicken broth in a slow cooker is a recipe for those who do not have time to mess around in the kitchen for a long time.

Absolutely any device is suitable for cooking - Redmond, Panasonic.

What you need:

• chicken back, wings - 500 g
• onion - 1 pc.
• carrots - 1 pc.
• salt to taste
• peppercorns and other spices to choose from.

How to cook

1. We rinse the back and wings well, put them in a multicooker. We turn on the "Fry" mode and fry for 2-3 minutes on each side with the lid open. If your cartoon does not have a non-stick coating, add some vegetable oil .
2. We also send peeled vegetables there, cut into 2-4 pieces.
3. Fill with hot water (so that there is no temperature difference dangerous for the inner coating of the bowl) by ⅔ of the volume and set the “Quenching” mode, cover with a lid.
4. After half an hour, remove the scale with a slotted spoon and continue cooking. If you have a pressure cooker, skip this step, and don't forget to cut your cooking time in half.
5. After the end signal, add salt, spices and close the lid for another half hour. The first dish will get just a magical smell!
6. And then, as usual, we filter, if necessary, the meat, separate it from the bones and send it to the liquid. Serve deliciously with croutons or croutons.

Healing chicken broth

As we already know, for those who, after an operation or suffered complex viral diseases, chicken broth is a food that also heals.

Therefore, it is very important to properly cook chicken broth for the patient - although the recipe is simple, the time and steps should be strictly observed.

• homemade chicken - drumsticks, breast
• 1 onion
• 1 carrot
• greens - a bunch

How to cook:

1. For the patient, the broth should be cooked not in the second water, but in the third. Therefore, we boil for 5 minutes 2 times.
2. After that, we wash the meat well, fill it with fresh water, add the peeled whole vegetables and cook for 20 minutes after boiling over low heat.
3. Throw away the onions and carrots, cook for another 30 minutes and salt just a little - for the patient, excess salt is useless.
4. We rinse the greens and tie them well with a thread - we need it for the smell and additional nutrients. Add to the pan, and after 10 minutes take out and discard.
5. Turn off the burner, filter the liquid twice. If the patient can eat meat, separate it from the bone and send it, chopping it, into a saucepan (it is better to pass it through a meat grinder). But usually only the broth itself is carried to the hospital. It is better to drink it warm.

Recipe for cooking with noodles

Chicken broth with noodles (pasta, pasta, noodles) is an independent first course.

And it turns out especially tasty if there is a lot of meat, so we take thighs or drumsticks.

Components:

• chicken drumsticks or thighs - 4-5 pcs.
• 1 onion
• 2 carrots
• greens to taste
• spices, salt - to taste
• thin spider web vermicelli - 200 g

Cooking steps:

1. From the thighs (drumsticks), onion and 1 carrot we cook broth according to one of the recipes described above (I recommend a step-by-step recipe with a photo of “The Most Delicious”).
2. When the vegetables are thrown away, the liquid is strained, we separate the meat from the bones, cut into small pieces and put it back in the pan.
3. We also send diced carrots there, salt, add spices and boil for 10 minutes.
4. Pour out the vermicelli. If you have homemade noodles, it tastes even better! Cook for 5 minutes, throw in the chopped herbs and turn off. After 5 minutes, chicken broth with noodles
5. we serve.

Diet option with egg

This option is for those who are losing weight, that is, for those who need to know how many calories are in chicken broth, what is its nutritional value. I will say right away: in 100 g no more than 20 kcal! That is, in a serving - a maximum of 60 kcal.

Components:

• 2 chicken breasts on the bone
• legs - 4-5 pcs.
• 1 onion
• 1 carrot
• dill, parsley - to taste
• salt, ground pepper, bay leaf - to taste
• eggs - 2 pcs.

How to do:

1. Remove the skin from the breast, trim off excess fat. We divide it into parts.
2. We wash the paws well - with them the dish will become tastier, while its calorie content will not increase.
3. Pour onions, chicken, carrots with 2 liters of cold water, boil.
4. We drain the first boiled water, and now we cook for 30 minutes, removing the foam with a spoon.
5. We throw away the vegetables, the bone and the paws too. Cut the fillet finely, send it back and let the broth boil again.
6. Beat raw eggs a little with a fork and a thin stream, stirring constantly, pour into a saucepan. 2 minutes and off.
7. Serve with herbs.

Secrets of the perfect chicken broth

Properly cooked chicken broth is a fragrant clear liquid with a delicious taste!

Taste and smell depends not only on meat - spices and vegetables also play an important role.

In addition to standard carrots and onions, celery, parsley roots and leaves, bell peppers, and garlic can be sent to the pan.

The most popular vegetable - potatoes - is added not for smell, but for taste, when you need to cook a light nutritious soup.

The choice of spices is almost limitless, here you should be guided by your own preferences. Chicken goes well with dill, turmeric, paprika, different types of pepper.

The transparency of the broth does not depend on vegetables and spices, but completely on the correct preparation and cooking of meat. Basic rules on how to cook a transparent first course:

• use only bones and meat, no offal (especially carefully when cooking a carcass - on the inside of the back there are almost always lungs, kidneys). You can cook chicken hearts and ventricles separately, and then add to the already prepared broth;
• how much to cook chicken broth also plays a role - the longer, the more likely it is to get a cloudy liquid;
• do not stir while cooking, just remove scale (noise, foam);
• after boiling, the fire should be minimal;
• put the meat in cold water.

Why the soup turns out cloudy even if all the rules are followed is difficult to say. You can make it transparent again either by filtering 2-3 times through several layers of gauze, or by introducing whipped chicken protein into the liquid. After that, boil and filter again. However, transparency is an exclusively aesthetic moment.

CBJU chicken broth: calories, proteins, fats and carbohydrates

The nutritional value of chicken broth in many sources differs: someone insists that this is a very nutritious dish, someone claims that they even lost weight in the broth, it is so low in calories.

In fact, everyone is right - and there are such diets for weight loss, and you can get better from it.

It all depends on what parts of the chicken you use and what you will add besides it.

The calorie content of broth on a breast without skin is about 20 kcal, but for a broth cooked from a whole carcass it is 40-50 kcal. And if you add vermicelli to this, then the calorie content increases by another 30-40 kcal.

BJU (that is, the amount of proteins, fats and carbohydrates) usually differs only in the fat content.

All about storage

It is important not only to know the secrets of cooking, but also how to store chicken broth. The easiest way to put it in the freezer is by pouring it into a plastic bottle. And after 3 months you can get it and use it, for example, for kharcho or okroshka.

Another option is to freeze it in ice cube trays. It is convenient to use cubes when you need a little broth.

But the shelf life of chicken broth in the refrigerator is only 2-3 days.

Useful video

It is impossible to imagine cooking without spices. Their use gives the dish a richer aroma, pr

Cooking in nature, dacha. Kebabs.

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 - 2.5 L saucepan

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 is, of course, chicken, vegetables and spices. The cooking set can be different every time, and yet we will consider the most popular options.

Chicken. 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.

Spice. 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 from 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 add more 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), make 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.

Immediately, 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 it, 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 the way quail eggs look in broth, but you can just as well use chicken eggs. 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 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. Enjoyment!

How to cook chicken broth? It is not difficult to cook chicken broth correctly and tasty. You will need quality meat, clean filtered water and a small amount of spices and fresh vegetables to taste. At the end, chopped greens are added for decoration and a pleasant aroma.

Chicken broth is a liquid chicken broth, an aromatic and tasty dietary product with useful properties. It is used as an independent dish for digestive system disorders and minor colds, for making sauces, soups, cereals, side dishes and gourmet dishes for gourmets - salad soups (Lao made from green peas with yogurt), etc.

Calorie content of chicken broth

The nutritional value and richness of the broth depends on the part of the chicken taken for cooking. A lean and light broth is obtained from the peeled breast. When using drumsticks and wings, the broth has a rich taste and rich consistency.

The average calorie content of 100 g of chicken broth is 15 kcal (2 g of protein per 100 g).

Don't be afraid to put on weight by eating a chicken-based dietary soup. Use one of the several suggested recipes for a delicious and healthy meal, but culinary tricks first. Without them, nowhere.

1. For tasty and juicy meat, salt the broth when boiling. To achieve a beautiful clear chicken stock, add salt at the end of cooking, just like in beef stock.
2. Cook with a fully closed lid to speed up the process - there is a risk of getting a cloudy broth due to the strong boiling of the water and active foaming.
3. Add a small amount of onion skins or an unpeeled onion to make the broth golden.
4. When preparing a dietary soup, it is not recommended to use vegetable frying in vegetable oil. It increases calories. Passing is undesirable for baby food.
5. The clarity of the broth depends on the fat content of the chicken pieces. Take the breast or fillet, carefully remove excess fat from the thighs and whole carcass. The sirloin part makes the product more dietary, but less rich, with a mild chicken taste, compared to products from other parts of the poultry.

The classic chicken broth recipe

Ingredients:

• Chicken (chilled gutted) - 700-900 g,
• Carrots - 1 piece,
• Bow - 1 head,
• Black pepper - 2 peas,
• Dill - 2 branches.

Preparation:

1. My chicken in running water.
2. I take a large vessel (3-liter saucepan) to fit a gutted poultry carcass. I pour cold filtered water.
3. I put it on the stove. I turn on the maximum heat, bring the water to a boil.
4. I pour the first chicken broth into the sink. I pour in new filtered and clean water.
5. I boil, remove the foam as it forms. I turn the temperature down to the minimum.
6. I cut the peeled carrots in two. I cook chicken with her for 15 minutes. Then I take out the carrots from the broth without removing the pot from the stove.
7. I throw the peeled onion whole into the cooking broth, salt and pepper.
8. I cook for 1.5-2 hours at a minimum temperature. I determine the readiness of the chicken with a fork. The cutlery should fit easily into the meat.
9. I take out the onion and chicken from the broth. Boiled meat can be used to prepare Chicken with Pineapple salad.
10. I filter and pour the broth, throw chopped dill sprigs on top.

Video recipe

How to make chicken breast broth

The breast is the healthiest part of the chicken. White meat contains a large amount of valuable protein (23 g per 100 g of product) with a minimum value of fat (1.9 g / 100 g). Thanks to this, the breast (especially in boiled form) is used in dietetics, it is part of the daily diet of athletes and active followers of healthy lifestyle.

The recipe is very simple. Let's prepare a delicious chicken breast broth without adding vegetables and a lot of spices.

Ingredients:

• Breast - 500 g,
• Water - 1 l,
• Salt - half a teaspoon
• Dill - 5 g.

Preparation:

1. My chicken breast with running water. I send it to a saucepan with a 2 liter capacity. I pour water. Salt.
2. After boiling, cook the breast over low heat for 50 minutes. I do not allow the foam to spread over the broth, I clean it in a timely manner with a slotted spoon.
3. 10 minutes before cooking, I throw in finely chopped dill.

Diet broth is served in a deep plate with cut pieces of breast.

How to cook chicken broth with egg

Ingredients:

• Chicken bones with pieces of meat - 400 g,
• Bow - 1 small head,
• Carrots - 1 piece,
• Black pepper - 4 peas,
• Fresh herbs - a few sprigs of dill, green onions,
• Bay leaf - 1 piece,
• Vegetable oil - half a tablespoon,
• Salt to taste.

Preparation:

1. To get a rich broth, I take chicken bones with pieces of meat. I carefully sort through and rinse. I send it to a saucepan, pour 1.5 liters of water. Bring to a boil and remove the foam.
2. I reduce the fire to minimum. While the chicken bones are languishing and giving all the juices, I am engaged in vegetable dressing.
3. I clean vegetables, cut them into large pieces. Fry in a skillet. I sauté in vegetable oil.
4. I shift vegetables to the meat base, add black pepper. I cook for 45 minutes. I set the fire weak. 10-15 minutes before readiness, I set the eggs to boil in a separate bowl.
5. I throw lavrushka into the broth. Salt a little. I let it brew for 10 minutes, removing it from the stove.
6. I filter with a sieve, pour the fragrant chicken broth into plates. Decorate with half a boiled egg on top, sprinkle with herbs. I prefer green onions and dill.

Chicken noodle broth recipe

Ingredients:

• Water - 2 l,
• Large legs - 2 pieces,
• Noodles - 100 g
• Onion - 1 small head,
• Potatoes - 1 piece,
• Carrots - 1 piece,
• Garlic - half a clove
• Bay leaf - 1 piece,
• Salt, pepper, parsley (herbs and root) to taste.

Preparation:

1. I wash the chicken legs, pour in the water. Salt a little, throw in the bay leaf and set it to boil. After 10 minutes, I remove the lavrushka. After 20 minutes, I take out the boiled chicken legs and put them on a plate to cool.
2. I also clean my carrots and parsley. Cut into strips. I peel the garlic, but do not chop it. I cut the potatoes into cubes. I leave the small onion head intact.
3. I send vegetables to the boiling broth, season with pepper. After 10 minutes, I send the noodles to the broth. I do not mix. I turn the fire down to minimum. I cook until the noodles are cooked (8-10 minutes).

Helpful advice. To make the broth clearer, add the beaten whites of 2 chicken eggs. Bring to a boil, gently strain from the formed protein flakes.

Video recipe

I pour the soup into plates. Sprinkle with chopped herbs (parsley) on top. Enjoy your meal!

How to cook chicken broth in a slow cooker

Ingredients:

• Poultry - 800 g,
• Water - 2 l,
• Carrots - 1 piece,
• Bow - 1 piece,
• Bay leaf - 2 pieces,
• Salt, pepper (ground and peas) - to taste.

Preparation:

1. I wash the meat, remove the skin and extra pieces of fat.
2. I clean vegetables. Cut carrots and onions into large pieces.
3. I put a bird on the bottom of the multicooker, add vegetables on top along with lavrushka and black pepper. I pour water. Salt a little.
4. I turn on the multicooker with the “Quenching” mode selected. I set the timer to 1.5 hours.
5. Every 20-30 minutes I open the kitchen appliance and carry out a simple procedure for removing the foam with a slotted spoon.
6. After completing the program, let the broth brew. After 10 minutes, I take out the cup from the multicooker. I take out the boiled chicken and use it in the preparation of other dishes.
7. I filter the broth using a sieve.

Video preparation

How to cook chicken broth for a sick person with colds and flu

Ingredients:

• Wings - 6 pieces,
• Onions - 1 piece,
• Garlic - 3 cloves
• Bay leaf - 1 piece,
• Carrots - 1 piece,
• Quail egg - 2 pieces,
• Black pepper, salt, fresh herbs - to taste.

Preparation:

1. I wash the chicken wings, put them on the bottom of the pan. I fill it with bay leaves.
2. I clean vegetables. I chop the onions and carrots. I send whole carrots to the pan without frying in a pan, and only a part of the onion.
3. I pour water. I cook meat together with vegetables.
4. While the broth is preparing, I am busy with garlic. I clean and finely crumble.
5. After 50 minutes, the nutritious chicken stock is ready. At the end I put finely chopped onion and add fresh herbs, previously chopped.

Such chicken broth for a patient with colds and flu will turn out to be very fragrant and satisfying (I don't catch vegetables). To give additional useful properties, I use a boiled quail egg.

Spicy chicken broth for colds

Ingredients:

• Whole chicken - 1.4 kg,
• Chili - 2 peppers
• Carrots - 1 piece,
• Onions - 1 piece,
• Bay leaf - 1 piece,
• Salt - 2 teaspoons
• Peppercorns - 3 pieces,
• Fresh ginger - to taste.

Preparation:

1. I divide my chicken into large pieces, peel off the skin. I fill it with water and send it to a strong fire. After 5 minutes, I drain the liquid, rinse the bird, wash the pan from the foam and set it to cook again.
2. I reduce the temperature of the burner to medium. I put chopped vegetables and spices into the broth. First, onion with carrots, after 10 minutes, chopped into 2 parts pepper and ginger root.
3. I cook 40 minutes on fire a little more than the minimum. 10 minutes before the broth is ready, add salt. I decorate with greens.

Buckwheat soup with chicken broth

Ingredients:

• Chicken leg - 1 piece,
• Potatoes - 4 pieces,
• Onion - 1 piece,
• Carrots - 1 piece,
• Buckwheat - 3 large spoons,
• Allspice - 4 peas,
• Vegetable oil - 3 large spoons,
• Garlic - 1 clove
• Dill - 1 bunch,
• Black pepper (ground) - 5 g
• Bay leaf - 2 pieces,
• Salt - 5 g.

Preparation:

1. For chicken broth, I take the ham, take my time, put it in a 3-liter saucepan. Toss in the peppercorns, 2 bay leaves, a whole garlic clove and salt. I bring the chicken to a boil over low heat, removing the foam in a timely manner. Cooking time is 40-60 minutes.
2. I am preparing a fragrant vegetable sautéing from onions and carrots, as for pollock under a marinade. Finely chop the onion, put it in a frying pan. I rub the carrots on a coarse grater, add next to the onions. I fry in sunflower oil. I remove it from the stove.
3. Peel the potatoes, wash them and cut them into medium-sized pieces.
4. I go through the buckwheat, rinse it several times in water.
5. When the broth is cooked, I take out the bird. I put it on a plate and carefully cut it into pieces. I return it to the broth along with potatoes and sorted cereals. I cook the potatoes until cooked for at least 15 minutes.
6. Then I put the passivation, add salt and pepper, mix thoroughly. Simmer over low heat for 5-10 minutes.
7. I remove it from the stove, leave it to infuse, tightly closing the lid. I pour the fragrant soup into plates, decorate with chopped dill on top.

Simple and delicious vegetable soup with chicken broth

Let's prepare a healthy and tasty dish based on chicken fillet and a large amount of fresh vegetables stewed in a pan. It will turn out very tasty!

Ingredients:

• Chicken fillet (fresh frozen) - 500 g,
• Potatoes - 3 things,
• Stalked celery - 2 stalks,
• Green beans - 120 g,
• Cauliflower - 350 g
• Rice - 2 tablespoons
• Tomato - 2 things,
• Carrots - 1 piece,
• Onion - 2 heads,
• Vegetable oil - 1 large spoon,
• Salt, pepper, herbs - to taste.

Preparation:

1. I wash the chicken fillet and put it in a saucepan. I pour cold water. I put it on medium heat. After 5 minutes, add a whole onion head. I remove the foam as it forms. I cook for 15-25 minutes, depending on the size of the pieces.
2. Salt my beans and set them to cook in a separate bowl for 10-15 minutes. I disassemble the cabbage into inflorescences. I peel the carrots, cut them into small pieces. Chop celery and onions. I cut the tomatoes into cubes.
3. Strain chicken broth. I transfer the fillets to a separate plate. Useful for other dishes. I rinse the pan from the remaining foam on the walls.
4. I pour the strained broth into a saucepan. I put it on fire. I put potatoes and rice.
5. In a skillet, I cook frying from ingredients prepared in advance: carrots, onions and celery. I use a little (1 large spoon) vegetable oil. After a few minutes I add the beans. Mix thoroughly. After 5 minutes, I add chopped tomatoes to the vegetable mixture. Reduce heat to low and sauté until the tomatoes soften.
6. Put cabbage inflorescences in a boiling broth with potatoes and rice. After 5-8 minutes, add a fragrant vegetable base. Stir and simmer for 10 minutes over low heat. At the end, I decorate the dish with a mix of herbs (I use dill, parsley, green onions).

Sorrel soup with chicken broth

Ingredients:

• Water - 2 l,
• Soup set - 500 g,
• Carrots - 1 piece,
• Bow - 1 head,
• Potatoes - 2 tubers,
• Boiled chicken fillet - 200 g,
• Sorrel - 200 g
• Bay leaf - 1 piece,
• Peppercorns (black) - 4 things,
• Salt - 1 pinch

Preparation:

1. I cook the broth from the soup set. Rinse thoroughly the mixture of different parts of the chicken and place it on the bottom of the pan. I pour water in a volume of 2 liters. I throw in lavrushka and salt.
2. As it boils, gently remove the foam. While the broth is preparing, I am busy with vegetables. I clean and chop carrots (on a coarse grater), cut onions (in half rings) and potatoes (in strips).
3. After boiling, potatoes are sent first to the future sorrel soup. I cook over low heat until cooking the vegetable.
4. While the potatoes are boiling, I fry a fragrant and tasty roast of onions and carrots in vegetable oil. Carcass until soft onion. I interfere thoroughly.
5. Together with the rest of the vegetable oil, I send the sautéing into the pan.
6. I cut the fillets into small pieces, send them to the soup.
7. At the end of cooking, add sorrel. Carefully wash the greens, carefully cut and put them in the dishes. I languish for a few minutes. I stir, taste, salt and pepper if desired.

Chicken noodle soup with potatoes

Ingredients:

• Water - 2 l,
• Fillet - 500 g,
• Potatoes - 250 g
• Carrots - 100 g
• Vermicelli - 60 g
• Bow - 1 head,
• Bay leaf - 2 pieces,
• Black pepper, salt to taste.

Preparation:

1. I take a 3-liter saucepan and a lean chicken fillet. Rinse the chicken in a deep bowl and cut into medium sized pieces. I transfer from the cutting board to the pan.
2. I pour water. I put it to a boil. After boiling, I reduce the heat to a minimum and cook for half an hour. I remove the foam, do not let the broth cloud.
3. I am engaged in vegetables. I rub the carrots on a grater. Finely chop the onion and throw it into the pan. After 3 minutes I send carrots to him. I pass the same amount of time. I remove it from the stove.
4. I chop the potatoes into small and neat cubes.
5. I take the boiled chicken out of the broth. I cut into pieces after cooling. Pour the chopped potatoes into the broth. After 10 minutes, it is time for fillet pieces and carrot-onion mixture.
6. At the end of cooking, pour in the noodles. Stir, prevent pasta from sticking to the bottom of the pan. Cook for 5-10 minutes, add pepper and salt.

Mexican chicken soup

An exquisite dish with lemon grass, jalapeno peppers and freshly squeezed lime juice for true gourmets.

Ingredients:

• Ready broth - 1 l,
• Jalapeno pepper - 1 piece,
• Garlic - 6 cloves
• Lemon grass (lemongrass) - 1 stem,
• Canned chili peppers - 150 g
• Lime juice - 50 ml,
• Olive oil - 1 large spoon
• Green onions - 1 bunch,
• Cayenne pepper - 1 piece
• Wheat flour - 1 teaspoon
• Chicken breast - 800 g,
• Tomatoes - 400 g
• White beans - 400 g
• Salt, pepper, cilantro to taste.

Preparation:

1. I take a large pot. I pour in ready-made chicken broth.
2. Chop the jalapenos and the garlic cloves. I add the chopped ingredients to the broth.
3. I put the chopped lemongrass (stem), canned chili (leave some for sautéing) and pour in the lime juice, previously obtained in the juicer. I bring the broth to a boil over high heat, then reduce to a minimum. I cook for 20 minutes. Then I take out the ingredients using a sieve.
4. Preparing vegetable sautéing. I heat up a skillet with olive oil. Chop green onions and fry until soft. Then I add canned chili, chopped garlic cloves and cayenne pepper. At the end, I put wheat flour in the passivation. I mix, carcass together for 1 minute.
5. I spread the chicken breast, cut into several pieces, with the vegetables. Carcass with vegetables. Fry lightly on each side until half cooked.
6. I spread the sautéing in a saucepan along with the meat. Add chopped tomatoes, toss in white beans. Cook over low heat for 10-15 minutes, stirring thoroughly.