Almost everyone knows how to cook chicken broth, however, not every housewife comes out transparent and rich. What parts of the bird is the most delicious broth made from? How to get a beautiful and delicious meat broth? If you do not yet know the answers to these questions, then the information below will be very helpful.

Cook from the breast

For a healthy diet, chicken stock is perfect for a daily menu. Moderately rich, light and fragrant, it will surely be to the taste of those who simply do not like fatty, strong meat soups.

Ingredients:

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

Algorithm of actions:

  1. We wash the bird’s breast, put it in the pan, 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 again fill it with clean water.
  3. As soon as the liquid begins to boil, we throw the peeled carrots and onions. Onions can be put directly in the husk, it will give the broth a beautiful shade.
  4. We also put the rest of the spices and leeks, but not yet salt. Cook the broth for an hour.
  5. After, take out the meat and all the additives. Filter the broth, add salt, chopped garlic, pepper and carrots, which need to be mashed.
  6. Put chicken pieces and chopped greens in portioned plates. Pour the broth and serve.

Cooking from chicken backs

From chicken backs you can also cook a healthy and rich broth. To make the chicken fat tasty and fragrant, 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 chicken back for an hour, then rinse, pour clean water and put on fire.
  2. Cook the meat for 15 minutes, then put the onion, which will tone the taste and add transparency to the broth. Together with the onions, put carrots chopped at random.
  3. After half an hour, salt, add the lavrushka and after five minutes, the broth can be removed from the heat. Serve it with herbs and boiled pasta.

From the legs for soup

Unlike breasts, chicken legs are the fatter 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.

Cooking the broth from the legs is quite simple.

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

Chicken stock in a slow cooker

Spicy chicken broth can be served as an independent first course or used as an ingredient for other foods. Thanks to the multicooker, the meat broth will turn out not only tasty, but also useful, because the device allows you to save most of the useful substances of chicken meat.

To execute the recipe, you can take any part of the 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. In a bowl of a kitchen appliance, add portioned pieces of poultry. Together with the chicken we put the onion cut into quarters, carrot slices and celery cubes.
  2. Add salt and other seasonings, pour water and turn on the “Soup” mode for 30 minutes.
  3. After the beep, we change the program to "Braising" or "Multipar" and simmer the chicken broth for 1.5 hours.
  4. Filter the finished broth and use the clear chicken stock for the intended purpose.

From chicken drumsticks

Chicken drumstick broth will especially appeal to men, because what can be tastier than rich boneless chicken soup?

To make the broth fragrant, add spices and spices.

Ingredients:

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

Cooking method:

  1. Put the drumsticks of the bird in a stewpan along with chopped onion and carrots. Fill the products with water (only cold) and send to the fire.
  2. We cook the broth for half an hour, then add salt, peas of pepper, sprigs of celery and bay leaf.
  3. After 10 minutes, turn off the heat, get the meat, and filter the broth.
  4. In the serving plates, put on the chicken leg, some boiled vegetables and greens. Pour all over the broth and serve with crispy croutons

Rich chicken stock

Cooking chicken stock is easy, but you want this dish to be rich, aromatic and very tasty. Learn how to cook 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 chop the chicken and put the resulting pieces into a pan. Pour filtered water and put on the stove. As soon as the broth begins to boil, do not forget to remove the foam.
  2. We clean the garlic, wash the carrots well, or peel them thoroughly. Cut the onion in half, but do not remove the husk. We spread the vegetables in a dry frying pan and fry for half an hour. We make sure that the ingredients are not burnt.
  3. Now we put the root vegetables in the fat, and as soon as the contents of the stewpan boil, immediately turn off the fire. Cooking vegetables is not necessary.
  4. Add all the seasonings, bring the composition to a boil again, extinguish the fire and insist the broth for half an hour.
  5. We take the meat out of the liquid, separate it from the bones. We catch all vegetables and spices - we will no longer need them.
  6. Put meat slices, dill and half boiled eggs in a plate. Fill the products with broth. A delicious lunch is already on the table!

Secrets of making clear chicken stock

  1. For broth, in no case should you use pieces of meat with blood clots. Also from the chicken you need to cut off all the hanging pieces of fat and fat.
  2. It is important to remove the foam, not only when the broth begins to boil, but also throughout the cooking process.
  3. The broth should not boil too much - so it will not become transparent.
  4. It is necessary to salt it only at the end, and 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. Removing small particles from the broth by filtering will not work. Professional chefs use a guy, that is, lightening 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, appetizing-looking broth from any part of a chicken carcass. It remains only to bring theory to life!

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