About the benefits of chicken broth there is constantly a different kind of controversy. The fact is that now adherents of healthy eating assure people that chicken soup is not at all useful for the body. However, many people from the older generation will not agree with this statement.
Chicken broth has long been considered one of the important means for the treatment of colds
.
Soups were prepared in severe illnesses, in winter and even in summer for prevention.
In European countries, broth is prescribed to people sick with ARVI and GRIPP. Therefore, to consider chicken broth a bad means of recovery is at least silly.
How to prepare a tasty chicken broth?
First, we choose the right meat
This is a chicken that was raised on a private farm. As a rule, experienced cooks buy a domestic bird instead of a store bird. From such a chicken, the boil and broth is more juicy and tasty.
Buy a two-year-old laying hen of grain fattening from butchers. It is not difficult to recognize such a chicken, it has a visible keel bone and not particularly large thighs.
You can replace the broiler chicken with a tobacco chicken if you
don’t
know a butcher or farmer and still have to buy chicken from the store.
To cook the chicken properly, pour water 5 cm above the carcass
.
Cook the chicken after boiling for 5 minutes, and then rinse it. Then pour water over the chicken again and cook it in the classical method. Salt the broth as soon as it boils
. Do not cover the broth with a lid during cooking, otherwise too much fat will accumulate inside. It will give an unpleasant sour odor.
The skin of the chicken can be left on if it is a farm product. Chicken skin contains a lot of vitamins and minerals useful for humans.
For golden broth, instead of red onions, we use white or yellow onions
.
Also put in the broth celery, parsley root or parsnips. Before cooking vegetables and roots should be fried to a golden color.
Do not allow when cooking broth foam and boiling
.
This will spoil the color and taste of the broth. From spices in the broth should be added black pepper, fennel, fennel, dill, a little turmeric, Imereti saffron.
Do not add cloves and allspice to the broth.
Ingredients for chicken broth:
- onion – 150 g;
- chicken – 2 kg;
- carrot – 200 g
- celery root – 100 g;
- black pepper peas – 2 pcs;
- bay leaf – 2 pcs;
- dill seeds – 2 pcs;
- saffron – 5 g;
- salt – 25 g;
- water – 6 liters.
Preparation of chicken broth:
Clean the chicken from fat and feather stumps, put it in a pot and pour the carcass with water 5 cm high. Bring the chicken to the boil and simmer for 5 minutes.
Pour off the water and rinse the chicken, then dip it in the water again and simmer until boiling. Salt the chicken and reduce the heat to a minimum.
Put the peeled onion, carrots and celery root into the broth. Add black pepper and bay leaf to the broth, cook for 2 hours.
After a couple of hours remove the vegetables from the broth. Pour saffron and dill seeds into the broth, cook over low heat for 40 minutes.
After cooking, leave the broth in the pot for 10 minutes, then strain through a sieve.
You can add whipped proteins to the broth for a bright color
