Chicken broth is an easy, tasty and incredibly healthy dish. Mistresses often use it as the basis for soups, jellied meat or mashed soups. Learning to cook the right transparent chicken broth on your own will not be difficult if you familiarize yourself with the popular recipes for its creation.

Basic Chicken Broth Recipe in a Pan

To prepare the classic version of the broth, you will need chicken. You can take the whole bird carcass, as well as its individual parts. Many housewives for these purposes buy a ready-made soup set, sold literally in every supermarket.

Ingredients Composition:

  • 1-1.5 kg of chicken;
  • 5 l of water;
  • 1 carrot;
  • 1 onion;
  • peppercorns;
  • salt;
  • a bunch of any fresh greens.

Cooking steps

  1. Initially, the bird carcass or its individual parts should be washed. Immerse the main product in a deep pan and fill it with water.
  2. We put the dishes on medium heat and until the moment the liquid boils, we constantly monitor the process. As soon as foam begins to appear on the surface of the broth, then we collect it. Otherwise, it will not be possible to achieve perfect transparency of the future treats.
  3. When the broth boils, reduce the heat to a minimum and close the pan.
  4. After 1.5 hours, we attach peeled vegetables to the meat. Onions are laid whole, and it is advisable to divide the carrots into several parts.
  5. Cooking continues for another 1 hour. In its process, water from the pan will evaporate, so if necessary, add a little liquid.
  6. After the indicated time, add salt and pepper, let the broth boil for another 15 minutes and remove from heat.
  7. Vegetables must be removed and discarded, and the meat freed from bones.
  8. Filter the finished broth through cheesecloth.

The dish can be used immediately or frozen for future use.

Important! To keep the treats as transparent as possible, add salt only at the very end of cooking.

How to cook in a slow cooker?

Thanks to modern kitchen appliances, it will not be difficult to cook chicken broth without unnecessary trouble. Of course, the multicooker beloved by all the housewives will help in this. With the help of such an aggregate, chicken stock will become even more useful and will acquire an indescribable taste.

So, to cook a dish in an electrical appliance, you need to stock up on the following ingredients:

  • 1 kg of chicken;
  • 2 liters of water;
  • 1 onion;
  • 1 carrot;
  • 2 bay leaves;
  • 5 pieces. allspice;
  • with salt.

Cooking steps

  1. We process meat: rinse, remove fat and skin.
  2. Peel and chop vegetables. In this case, onions can be left whole, and carrots are divided into 4 equal parts.
  3. Put the meat on the bottom of the multicooker, then send the vegetables, add pepper and bay leaf. Fill the products with water and salt.
  4. We cook the broth in the "Stew" mode for at least 1.5 hours. After 30 minutes, open the device, use a slotted spoon to collect foam from the surface.
  5. After the indicated time, let the dish cool down a bit, then remove the meat, filter the rest of the composition through cheesecloth.

Ready broth can be used as an independent dish or as a basis for soups, cereals or other foods.

Option for a sick person

Everyone knows perfectly well that during a period of illness and medical treatment, nothing restores strength like a rich and hot chicken stock.

To create truly wholesome food you need the following ingredients:

  • 1 bird carcass;
  • 3 l of water;
  • 1 carrot and onion;
  • 3 chicken or 5 quail eggs;
  • a bunch of fresh dill;
  • salt.

Cooking steps

  1. First, prepare the chicken. If the dish is intended for a person who needs a quick recovery after illness, any part of the carcass will do. When a strict diet is prescribed by doctors, it is better to cook the broth from chicken breast or wings.

    Important! For maximum benefit of the dish, it is better to remove the peel.

  2. Pour the prepared meat with cold water and send it to boil over high heat.
  3. We wait for the boil, remove all foam from the surface, and then reduce the heating to a minimum.
  4. We send the peeled vegetables in whole or chopped form to the pan (who like).
  5. Add salt, peppercorns and bay leaf. We continue to cook from 45 minutes to 1.5 hours (depending on the size and age of the chicken).
  6. Turn off the heat and let the dish brew for at least 30 minutes.
  7. At this time, we cook hard-boiled and peel the eggs.
  8. We take out the meat from the broth, throw out the vegetables, and filter the liquid itself using a special sieve.
  9. Pour the aromatic broth into the plate, add a little chopped meat, half the eggs and fresh herbs.

Such a treat will help to quickly restore the body's defenses and speed up the healing process.

Chicken Broth

Many people think that it doesn’t make much difference which chicken to make broth from - shop or home. In fact, there are such differences, and very significant.

To make a delicious home-grown bird dish, you have to stock up on the following foods:

  • 1.5 kg of chicken;
  • 6 l of water;
  • one carrot and one onion;
  • parsley root;
  • a little pepper peas;
  • salt;
  • Bay leaf.

Cooking steps

  1. Poultry broth has an indescribable flavor, but the meat is much tougher than its store counterpart.
  2. First, the carcass should be processed over a gas burner to remove the rest of the fluff. Now it needs to be disassembled and cut into pieces of the right size. Rinse the product thoroughly so that there is no blood left.
  3. We lay the chicken in a large pan, fill it with water and send it to the fire.As soon as the liquid begins to boil, collect foam from the surface until it ceases to form.
  4. Reduce the fire to a minimum, continue the process for another 2.5 hours.
  5. 30 minutes before its end we add prepared vegetables, salt and spices to the meat.
  6. When the chicken is cooked, turn off the heat and give the broth time to cool.
  7. We get the meat with vegetables, and pour the remaining liquid into another dish.

From such a base, it is easy to prepare excellent noodle soup or aromatic borsch.

Advice! To make broth from domestic chicken rich, you need to salt it at the very beginning of cooking.

Transparent base for noodles and soups

A broth is an indispensable basis for any first course, and therefore it must be cooked flawlessly. Do you know how the “correct” meat broth differs from its not too good variant? Its transparency! Let’s learn how to get a completely transparent chicken broth.

Ingredients:

  • whole bird carcass;
  • 2 carrots;
  • 2 onions;
  • 300 g celery root;
  • Bay leaf;
  • 7 liters of water;
  • salt to taste;
  • 10 cloves of garlic.

Cooking steps

  1. To begin with, you should prepare the chicken: wash the carcass, cut into portions and remove the skin (if necessary).
  2. Put the meat pieces in a pan, add water and send to maximum heat.
  3. While the composition boils, we are engaged in vegetables. Celery root and carrots need to be peeled, chopped coarsely. Release the onion from the husk, as it is used in the broth as a whole.
  4. Remove the foam until it boils, and then reduce the heat.
  5. Now we fill the vegetables with spices in the pan and bring it to a boiling state again.
  6. Then you can close the dishes and cook over low heat for 70-80 minutes.
  7. Using a slotted spoon, we get meat and vegetables from the broth, and we filter the liquid itself.

If all the steps were carried out correctly, you should get a transparent composition, ideal for soups or noodles.

For aspic and aspic

The basic element of a good jelly is a clear broth. Turbid liquid will make the jelly look unsightly and completely unappetizing, therefore it is very important to achieve the ideal state of the base of the dish.

To create such a broth you will need:

  • 6 chicken legs;
  • 2 skeleton of a bird;
  • 3 small carrots;
  • 1 onion;
  • 3 stalks of celery and 1 root of the plant;
  • 2 peas of allspice and 10 black pepper;
  • 2 cloves of garlic;
  • 2 bay leaves;
  • salt;
  • water.

Cooking steps

  1. We wash the meat preparations well, place in a deep pan and fill with water.
  2. We send the dishes with the product to the fire, heat to a boil, remove the foam and continue the process even at a lower temperature.
  3. We are engaged in vegetables. Remove the top layer from the celery root, just peel the onion and garlic, and cut the carrots into several parts. We attach the ingredients to the meat, once again let the broth boil, then reduce the heat to a minimum, cook the composition in closed form for at least 6 hours.
  4. An hour before completion, we fall asleep bay leaf, pepper and salt. If fat appears on the surface, be sure to remove it with a spoon.
  5. We leave the broth to cool, and then we extract from it all the ingredients. The rich liquid is filtered through a sieve or gauze, filtering the precipitate.
  6. Separate the meat from the bones, grind and arrange on plates. Top with broth and decorate with fresh herbs if desired.

Important! In order for chicken stock to turn into a strong jelly, you should definitely add pork legs. Otherwise, you will have to use gelatin.

Secrets to Making Transparent Chicken Broth

Summarizing each recipe for creating chicken stock, you should consider several basic rules on how to make it perfectly transparent.

To do this, you must:

  1. Remove all fat and skin from meat.
  2. For each kilogram of chicken product, 2 liters of liquid should be taken.
  3. The more bones in the meat, the longer it takes to cook the dish.
  4. The base element is laid exclusively in cold water, so that all that is superfluous rises to the surface in the form of foam as it boils.
  5. Be sure to remove the dark flakes, otherwise the composition will turn out cloudy and it will smell unpleasant.
  6. Transparent chicken stock requires vegetables: carrots, onions and celery.
  7. When the dish is cooked, carefully take out all the contents so as not to touch the walls of the dishes on which part of the foam settles.

That's all! It remains only to choose your favorite recipe for a fragrant and such a familiar treat to cook it yourself.

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