Diet cuisine: low-fat chicken soup

Soups are an essential part of a healthy diet. Delicious dietary soups can be made with chicken broth. Chicken meat is not fatty and contains many nutrients and trace elements necessary for humans.

The base of the clear broth should be laid at the very beginning of cooking. The most delicious and rich broths are obtained from meat "on the bone", that is, from a combination of meat and bone components. Well thawed and thoroughly washed meat should be filled with cold water only.

If fatty meat is used, after boiling the cloudy water, add clean water and continue cooking. At the same time, you must immediately reduce the heat under the pan to a minimum.

To obtain a fragrant and clean broth during cooking, you need to put in it a whole peeled onion, which should be removed at the end of cooking, and the foam should be periodically removed from the surface of the liquid. This requires a slotted spoon - a special flat spoon with holes.

It is necessary to make a reservation and mention the nuances associated with fish and chicken broths. When cooking it, you need to salt it before placing the vegetables in the pan - this will preserve its transparency. And fish broths should be cooked only from pike perch - all other types of fish will make the broth cloudy. And it will not be possible to fix it.

During the entire preparation of the dish, you should not cover the pan with a lid, since when the lid is covered, the foam that appears does not rise up, but immediately settles to the bottom.

As for some types of vegetables, it should be mentioned separately. It is better not to grate it, but simply chop it. Otherwise, it will give additional yellowish foam.

If, despite all the efforts, the broth still turned out to be cloudy, you can resort to emergency measures, namely, to clarify it with absorbents.

First, the meat must be removed from the liquid. Then you can start filtering the broth. For these purposes, a fine sieve or gauze folded in 3-4 layers is suitable. The strained broth is suitable for soups, but if it was conceived as an independent dish, you also need to clarify.

To do this, you need the protein of one egg - the yolk will not take part in the cleaning. One protein can clarify two liters of broth. Well-beaten egg white is an excellent absorbent.

The resulting mixture must be poured into a slightly cooled broth in a thin stream, stirring constantly so that the protein is evenly distributed throughout the contents of the pan. After that, you need to let the broth boil over low heat, continuing to stir it.

A five-minute boil is more than enough for the protein to curl and settle to the bottom. It is not necessary to remove it with a slotted spoon. The broth can simply be filtered again.

In addition to the above-described absorbent, you can use the so-called "pull". It is also prepared on the basis of egg whites, but 100 grams of minced meat and two or three tablespoons of broth should be added to it. Such an absorbent will not only cleanse and clarify the broth, but also add nutrients to it.

Agree that the broth always looks (and, accordingly, the soup from it) is more attractive if it is transparent and not cloudy. But, this does not always work out. This is due to the fact that we do not always know the main points that will make it possible to prepare the broth that is transparent.

Prepare a clear broth. Basic moments

Let's first talk about the main points that will allow you to make any broth transparent. There are some subtleties that you just need to know and apply them to yours. And then let's talk about some of the most popular and most delicious broths.

The first rule that must be taken into account is that the broth should always be boiled. only on low heat and nothing else.

The foam that forms on it must be removed periodically. You should also remove from the broth those sequins of fat that appear on it. But they need to be removed in a separate plate, and already at the end of cooking, these same sparkles will need to be returned back.

If you are boiling meatballs or and want the broth with them to be transparent, then it would be better to lower them for 2 minutes into another saucepan, also with boiling water. By the way, in order to preserve the integrity of the meatballs, it would be better to roll them in flour.

If you add it to the soup before cooking, be sure to soak it in cold water. Let her lie there for at least an hour, and preferably all three. After that, it is better to first completely boil the barley in a separate pan and then be sure to rinse it from the resulting mucus. And already when your soup or pickle is cooked, you can at the end add barley, already prepared in this way, to it.

Onions, this is the component in the broth that not everyone likes. This is especially true for children. can be put into the broth right along with the whole. After he has given all his juices to the broth, the onion can be removed from the broth. Even if you can't stand the fried onion in the broth, then you can simply put it in a suitable gauze bag. Let it boil right in this bag, and then you will also remove it.

Any seasoning in the form of grains, the same allspice, or coriander, as well as other similar ones - it is better to put in a special spoon-sitichko. Such a spoon is used when it is very convenient, when your broth has gained the flavor you need, we just take this spoon with seasoning out of the broth.

In order for any greens in soups to retain their color, they must be put again at the very end, that is, literally a couple of minutes before the fire is turned off. After that, the lid on the pan can be left open a little.

In addition, remember that in order for your broth to turn out transparent, any that you use to prepare it, you need to put only in cold water. While it is cooking, all the useful substances from the meat come out, and the broth turns out to be transparent, and besides that, it is also amazingly tasty.

Cooking transparent chicken broth

Chicken broth is not only a tasty thing, it is also capable of healing. It was widely used in ancient times, and even now it is very popular. It is especially useful if there are problems with digestion, as well as in terms of restoring strength, he has practically no equal.

Not everyone can cook delicious and transparent chicken broth. Although this is not difficult at all, if, again, you observe a number of points that will allow you to cook the broth just like that.

For the preparation of broth, skin and, most importantly, fat, you will not need. It is better to get rid of them. These components will not give anything useful to the broth, but they can easily bring harm. Chicken should always be rinsed thoroughly first, before cooking, and only in cold water.

A clear broth always starts with high-quality and clean cold water. Do not pour too much of it into the pot. Let the water boil, and then be sure to turn down the fire. After boiling, the water in the pan should not boil too much, as in an artesian spring. The foam from any broth should always be removed, chicken will not be an exception here either. For the broth to turn out transparent, it will take a lot of time, about two and a half hours. During all this time, the broth with chicken should not be mixed, it is better not to completely cover the pan with a lid, and you do not need to somehow press on itself and also on the bones.

Chicken broth. How to make it fast?

Of course, it is not always possible to find 2.5 hours of free time to prepare such a broth, according to all these rules. If you simply do not have so much time, then this process can be accelerated, again knowing some tricks.

And the whole trick lies in the egg white, we need it raw. It is simply added to the water itself. When the broth itself has already reached readiness, then this should be grated through a sieve. Also, chicken meat will cook much faster if you do not cook the whole piece, but make the pieces smaller. You need to salt the broth to your taste, but this should be done after boiling water in a saucepan.

Cooking transparent meat broth

The broth does not always turn out transparent from meat, it will be a little more difficult to do this than with the same chicken. After all, any other meat, the same pork, or beef with is cooked much more than softer chicken. In addition, not all meat will end up giving you a clear broth. A good result can be achieved if you use tubular bones to prepare broth, and you need to use them only with meat. Again, do not forget that all this will need to be put only in cold water.

Only if you do everything this way, the meat will make the broth rich and be able to give it all its juices. Again, do not forget to remove the foam from the broth and cook only over the slowest heat, while the lid must be kept closed. The taste of the broth can be significantly enriched if you add some spices to it, as well as onions and carrots. All this is added far from immediately, but usually an hour and a half later. A broth from any of these types of meat is better for a longer period, up to 4 hours. Then it is better to get the meat out of the pan, and the broth itself should be filtered. To cool the broth quickly, use a suitable container where ice is poured, or very cold water.

The broth is cloudy, how can I make it transparent again?

Sometimes the broth can turn out cloudy, but it can also be made transparent by using the so-called "pull". The procedure is not complicated here. You will need meat, you should take it 300 grams and grind it with a meat grinder. Then we mix our ready-made broth (just one glass) with the protein from a chicken egg. In this case, the broth should not be hot, otherwise the protein can simply cook, but we do not need it like that.

Already in this glass with broth and protein, chopped meat is added. Let it all stand for about 30 minutes, and then pour this composition into a warm broth. Cook all this for 40 minutes (again, the fire should only be low). During the cooking process, which you have mixed with the protein will simply curl up and settle down to the bottom of the pan. In this case, the broth itself will become transparent again, and so that this sediment is not in it, just strain it and that's it.

Cooking a transparent broth when cooking jellied meat

How to cook clear broth in a slow cooker?

This "miracle pot", which cooks everything by itself, has already firmly settled in our kitchens, along with such "veterans" as. comfortable.

The recipe here is pretty simple. It is best to prepare such a broth from beef and always with bones (one kg). In addition to the meat itself, a good broth also requires additional components, these are carrots, plus also spices: a few peppercorns, plus a parsley root. If there is no parsley, then you can replace it with parsnips or celery. Also, don't forget the Good Onion will only enhance the flavor of your broth.

We prepare the meat, that is, wash it, and divide it into pieces. After that, we already put it in the container of the multicooker. Everyone is sure to wash, and the roots are also cleaned. The onion can be cooked directly whole, and even in the husk. This will make your broth more golden. When you put all this in the bowl, then pour the maximum amount of water. That's it, we close the multicooker and set the appropriate mode, namely, cooking the soup. The cooking time is two hours here. When this time is up, your broth will be ready. Do not forget it, then strain.

I think now. You can easily prepare a clear broth. It turns out to be really delicious and very rich if all the rules are followed. Don't forget about onions (preferably right in) and carrots. These vegetables will give your broth a very nice golden hue, which will only increase its appeal and overall appetizing appearance. Already on the table, you can add to the broth and, if you want to add spice, add pepper as well. The broth is a very nutritious, tasty, and also healthy thing, so let it visit your table more often.

And here's another very simple piece of advice on how to make the broth transparent. We look and take note of it.

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

What to do if the broth becomes cloudy during cooking? Is it possible to return it to its golden, amber color so that it looks delicious? There are many ways to help you achieve the desired result. Some must be used when cooking, others when the soup has cooled.

How to make the broth transparent

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 heat at the very moment, as soon as you noticed that the broth has become cloudy. Let the soup cool.
2. While the broth is cooling, cook the raw chicken protein. To do this, you need to carefully break the egg into two parts, transfer the yolk to another dish, and place the protein in a small bowl.
3. Use a fork to beat the egg white as if you would like to make an omelet. Beat until foam forms.
4. Now pour the protein into the cloudy, slightly chilled broth, and begin to stir it slightly.
5. Next, put the pan on the fire again and wait for the broth to boil, but do not stop stirring.
6. As soon as the consomme begins to boil, remove it from the heat and leave it again for five minutes, no more. Cool down - again on the stove. And this is how we act two or three times.
7. When the broth has cooled down for the last time, remove the large portions of the protein from the saucepan. A slotted spoon or a large spoon will help with this.
8. After the steps taken, pour all the contents into a clean pan, you can strain through a fine sieve. It is advisable to cover it with gauze folded four to five times.

How to make chicken broth clear

How to make chicken broth clear? In order to achieve excellent results in preparing a broth from chicken, 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 out. He will help to collect the ichor from the bird and other unnecessary garbage. Rinse the carcass thoroughly afterwards.

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

For beauty, it is necessary to add grated carrots, small noodles, onions to the finished product for beauty, they will help make the consommé richer, more tasty and aromatic.

Golden Chicken Broth Recipe

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

Fry finely chopped onions and carrots in a skillet until golden brown. It will help give the soup a lovely color.

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

Such is the simple recipe. It is the chicken fillet that will add tenderness and unique taste to the broth.

Making the broth clear, especially if it becomes 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 off its juice gradually, and not immediately. Be sure to remove the skin from the chicken, otherwise the soup will be too greasy. Never pour meat with too cold water, but it should not be thrown into boiling water either. 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 thick cloth through which you need to filter the soup.
• Skim off the resulting foam immediately, otherwise it will spoil the appearance of the broth.
• Cook food only over low heat, do not let the broth boil too much.
• Avoid frozen meat.
• You can throw a raw onion or potatoes cut into several pieces into a cloudy broth.
• Pork and beef need to be cooked from one hour to two, but chicken is cooked up to an hour.
• A simple protein, as already mentioned, will help to make the cloudy broth transparent.
• Strain the broth through a fine strainer, then the consommé will become more transparent and tasty.

Secrets of competent lightening

So how do you make the broth clear and golden? There are some tips:

1. The water temperature should not exceed 70 degrees.
2. Cooking a broth extract from protein, eggshell.
3. The draft should be cold and introduced into the broth in parts, and not poured out immediately.
4. It is advisable to put the shell in cheesecloth, it is also advisable to put raw minced meat there.
5. The time it takes for the pull to clarify the broth is 10 minutes.
6. We are preparing an additional dressing for the soup (carrots, onions, herbs), it will help to hide its turbidity and opacity.

Broth for delicious jellied meat

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

Aspic is a dish traditionally prepared in Ancient Russia. This is a great snack for strong drinks, as well as an incredibly tasty and healthy product. The dish contains gelatin, which is formed thanks to natural ingredients and helps to strengthen bones and make tendons elastic.

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

In a bowl, you can beat the onion with ice and add in cheesecloth in the consomme, and then let it cool. Drain off sediment if necessary.

How to make chicken broth golden

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

It is advisable to fry carrots and onions in olive oil, turmeric will not hurt, it will help make the broth golden.

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

Remember that consommé from domestic chickens is always lighter, more rich, tastier and more transparent, and the color will be pale yellow, appetizing.

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

How to make the broth transparent

To make the broth transparent, you can use the guy method, or initially cook it so that there is as little turbidity as possible. It is not difficult and within the power of any housewife, even not too familiar with culinary tricks.

Cooking features

To begin with, there are several types of broths:

• meat;
• meat and bone;
• bone;
• chicken;
• fish.

The cooking time depends on the type of food used. Chicken broth is cooked for about 1 hour, ordinary meat broth - no more than 2.5 hours. If you need beef or lamb bone broth, cook it for 4-5 hours. Bone pork or veal will cook faster - in 2-3 hours.

Ways to make the broth clear

Method 1. Drain the first water during cooking. That is, we put meat or bones in cold water, bring to a boil, cook for 5 minutes, then drain this liquid. We wash the meat under the tap, pour in a new portion of cold water and continue to cook. The second broth will turn out to be transparent, aromatic and at the same time dietary, especially if you used chicken meat.

Method 2. Peel a medium-sized onion and cook it whole with the broth. Remove at the end of cooking. The liquid will turn out to be beautiful, transparent and fragrant. This secret was used by many of our grandmothers.

Method 3. To make the broth transparent, the meat is soaked in cold water for 3-4 hours before cooking. Then the water is drained, poured fresh, and put on fire. Bring to a boil, and then reduce the stove to a minimum and cook until tender over low heat, that is, so that it does not boil much during cooking. If cooked over high heat, the broth will turn out cloudy, fatty and rich.

Method 4. The popular way is to add blood from meat, that is, ichor, to the pan. It is added to boiling water with meat and cooked together until tender. The ichor collects all the dirt and grease from the liquid, then all that remains is to remove it and strain the contents of the pan.

Method 5. When the water boils, put a whole carrot and onion in a saucepan and cook until the meat is tender. In the process, remove the foam from the surface. After cooking, the vegetables can be thrown away. The broth will turn out golden, but at the same time transparent.

Method 6. A simple but unusual secret - put a lid or plate on the bottom of the pan. If the meat does not come into contact with the bottom during cooking, there will be less turbidity.

Drawing broth

This method is used by many chefs. There are two types of guy lines. Let's consider both.

Minced meat

We need: 1 egg white, 300 g of ground beef, 1 glass of broth.

Boil the beef broth, let it cool, then strain and remove excess fat. Beat the protein, put it in the minced meat and fill it with a glass of cold broth. Stir well into a single mass and refrigerate for 20-30 minutes.

We warm up the remaining broth, put a pull from the refrigerator there, rubbing so that it is not one lump. Stir well, close the lid, and cook for 30-40 minutes over low heat. At the end of cooking, the guy will fall to the bottom, and the pure broth will rise to the top. Strain it and make any soup. Minced meat can be used as a filling for casseroles, pies or other similar dishes.

Protein draw

You will need 1 grated carrot and beaten fresh protein.

Grated carrots are mixed with whipped protein, added to the broth, cooled to 70 degrees, then heated to a boil and cooked for about an hour over low heat. All the dregs will curl up and float up, and then do not miss it and carefully remove the foam from the surface, and at the end of cooking, strain.

Helpful hints:

Salt water should be 30-40 minutes before readiness, so as not to slow down the process of cooking meat.

If you need diet broth, boil it in second water, or if you want rich, add bones.

Whenever you want to make the broth transparent, remove the foam from the surface during the cooking process, and soak the meat in cold water before placing it in a saucepan.

Before cooking, the chicken meat must be rinsed, skinned and fat removed.

Broth is the basis of many dishes, especially soups. The taste and appearance of a culinary masterpiece depends on its quality. Very often the cooked broth turns out to be cloudy and not at all pleasing to the eye. What does it depend on? How to make the broth clear? This question is often asked by inexperienced housewives. To answer it, you need to understand the technology for preparing the broth, in some subtleties and secrets.

Main rules

Homemade first course recipes always involve broth. It is prepared from any kind of meat, chicken, vegetables and fish. Regardless of which base you choose, you must follow the basic dogmas that will allow you to get a transparent and beautiful product. We always put the meat in cold water. During cooking, it gradually draws out all the necessary substances, and the broth turns out to be not only transparent, but also tasty.

An important point here is also the type of meat, but we'll talk about that later. Be sure to remove the foam that forms during cooking. It is she who can spoil the product, making it cloudy. Avoid boiling too vigorously. This is the most important rule. Finally, the onion added to the pot contributes to a nice, clear broth.

Chicken bouillon

Clear chicken broth is the easiest to cook. This type of meat is considered dietary, and its cooking time is much shorter. However, despite all the ease of preparation, this process has its own subtleties. How to make the broth clear (from chicken)? First, the quality of the original product must be very high. This will provide the most important thing: taste and nutritional value. In order to make the broth dietary, excess fat and skin are removed from the chicken.

There is no particular nutritional benefit from them. But if you want to get a more rich product, then you can leave them. We wash the chicken only with cold water. Fill it with a non-hot liquid and put it on fire. Bring the contents of the pot to a boil and reduce the heat to low. Do not allow too much boil. Use a slotted spoon to remove any foam that will surely appear. A good broth is obtained after a long boil (at least 2 hours). For a chicken, this time can be reduced to 1.5 hours. Do not cover the pan with a lid, do not touch the meat. For transparency add sautéed onions and carrots to the pan.

Meat broth

How to make the broth clear from meat? This is a little more complicated than using chicken. Meat (pork, beef and lamb) takes much longer to cook. And to get a beautiful and tasty product, you will have to make some efforts. A good broth is obtained when combined with meat. The original product is placed only in cold water.

So the meat will give all its juices to the broth, and it will turn out to be rich. Do not forget, as in the first case, to remove the foam. Cook over low heat with the lid closed. To improve the taste, add roots, onions, carrots, spices and other ingredients - an hour and a half after the start of the cooking process. It is better to cook the meat for about 4 hours. After that, we take it out of the pan and filter the broth. It is better to cool it immediately by placing it in a container with ice.

Lightening the broth

It often happens that the broth becomes cloudy. What to do in this case? To make the broth clear, a guy is made. To do this, take about 300 grams of meat and pass it through a meat grinder. Then we mix a glass of ready-made, but not hot, broth with raw egg white. Add meat and mix. We insist this mixture for about 30 minutes and pour into a not very hot broth. Cook over low heat for 40 minutes. During this time, the minced meat with protein will curl up and end up at the bottom of the pan. The liquid will become transparent, and it will only need to be thoroughly filtered. Here's how to make the broth clear.

Jellied broth

A traditional dish of Russian cuisine - jellied meat - is always made on the basis of a lot of cooking options. But in any case, it is very important to get a clear broth for the jellied meat. This dish is cooked from different types of meat (pork, chicken, beef). What is its basis? Of course, a good, rich broth that solidifies without additional ingredients. For jellied meat it is not necessary to choose the meat of a young animal. It will be less rich. Pork shank, well cleaned, is best. This is not the most meaty part, but it is the tendons, skin and bones that give a good fat. For chicken broth, it is better to take more wings.

How much to cook jellied meat

The cooking process is one of the most important moments. It consists of two stages. Initially, pork shank, legs and chicken wings are placed in the pan. They are boiled for about 3 hours (wings - 1.5 hours). Then add chicken, pork and beef and cook for about 2 more hours. 15 minutes before the end, add spices (bay leaf, peppercorns, roots and salt). Salt well. Aspic consists not only of broth. It is also meat, but it will be bland.

If you cooked a transparent broth, it means that you will get a beautiful jellied meat, aspic or soup. Such a dish is always pleasing to the eye and becomes the pride of the hostess. To do this, observe the following rules. First, remove any foam and grease from the surface. Second, do not let the liquid boil in the pan. Be sure to stretch out if the broth is cloudy. Place a piece of ice in a saucepan and bring the contents to a boil. Heat the broth over low heat, not tightly closing the lid. Use only fresh meat for cooking. Frozen food makes it cloudy. As a last resort, use washed eggshells, which are removed after cooking. These tips will help those who don't know transparent. Finally, I would like to recall the use of the now irreplaceable "helper" by almost every modern hostess - a multicooker.

Modern housewives do not want to spend a lot of time preparing delicious dishes. Therefore, smart technology comes to their aid. Less hassle, and the broth in a slow cooker turns out to be tasty, rich and aromatic. Take a pound of pitted beef, one carrot, a few peppercorns, parsley, celery, or parsnip, and one large onion. Homemade recipes are always full of spices, flavors and aromas. Divide the prepared meat into pieces and put it in the multicooker bowl. We peel all vegetables and roots. The onion can be left in the husk, but rinsed well. This will give the broth a golden color. Put all the ingredients in a bowl and pour water to the maximum. We turn on the soup cooking mode for 2 hours. After this time, the broth will be ready. It must be drained.

Conclusion

Making a good, clear broth is easy. Follow all the recommendations and tips for a delicious, rich meal. If you add carrots and onions in the husk, then the color of the broth will be golden, slightly yellowish. When serving, you can add a little chopped herbs and black pepper (ground) for a pungent taste. This dish is nutritious and good for the recovering body. Eat to your health.