How to cook and when to s alt chicken broth

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Chicken is an excellent basis for cooking various dishes. Cutlets, chops, soups, casseroles, meatballs and meatballs are made from it. But the broth obtained from it is of particular value. It has unique properties and helps to quickly recover from illness. Today's post will tell you how to cook and when to s alt chicken broth.

General recommendations

For the preparation of such dishes, middle-aged poultry, whose age is from two to four years, is suitable. Such a carcass can be in boiling water for a long time and it is from it that a very fragrant broth is obtained. Moreover, it can be used not only as a whole, but also in parts. To obtain a dietary broth, it is advisable to take fillets. If you want to make a thicker broth, then you need to use legs or wings.

Depending on the recipe, unpeeled onion, celery,carrots, parsley root, black peppercorns or bay leaves. As for when to s alt the chicken broth, culinary specialists have not yet come to a consensus on this matter. Some are sure that it is better to do this immediately after boiling water, others - twenty minutes before turning off the fire. The most interesting thing is that both of these options are correct. But in the first case, you will get a rich broth, and in the second - juicy and tasty meat.

Having figured out when to s alt chicken broth, you need to figure out what to do to make it transparent. To do this, you need to cook it on the smallest fire, not being lazy to periodically remove the resulting foam with a special slotted spoon. For the same reasons, it is cooked in a loosely closed pan, and after turning off the stove, it must be filtered.

The duration of the process depends on which bird is used for cooking. So, the broth from a one and a half kilogram shop carcass is cooked in the region of 1.5 hours. It takes only sixty minutes to cook half a chicken, a soup set or chicken legs. And the process of preparing the broth from the fillet will take only half an hour. The longest time is to cook homemade chicken. It should be kept in a pot of boiling water for about two or three hours.

On the bones

Many young housewives, buying a chicken and cutting it into fillets, simply get rid of the carcasses due to inexperience. And it’s completely in vain, because they make an excellent basis for a light and fragrant lunch. We will tell you how to cook and when you need to s alt the chicken broth from the bones a little later, but now we will figure out what this will require. In this case, you should have at hand:

• 3 liters of filtered water.
• 1 kg chicken bones.
• 2 large carrots.
• 6 celery stalks.
• 4 cloves of garlic.
• 1 medium white onion.
• 2 bay leaves.
• 3 cloves.
• 2 thyme stalks.
• ½ leeks.
• 1, 5 tbsp. l. regular s alt.
• A few peas of black and allspice.

Pre-washed bones are laid out in a deep saucepan, poured with cool drinking water and sent to a working stove. While the liquid boils, you can do the vegetables. They are rinsed, cleaned, cut into large pieces and placed in a container with bubbling water, from which all the resulting foam was removed in advance. Now the time has come when it is better to s alt the chicken broth. But this must be done carefully so as not to overdo it. Two hours later, a clean linen bag filled with bay leaves, thyme, cloves and peppercorns is immersed in a pot of boiling broth. All this is covered with a lid and boiled for another forty-five minutes. The finished broth is filtered through a fine sieve and used for its intended purpose or frozen.

From a whole carcass

According to the technology discussed below, a classic chicken broth is obtained. Whether it is necessary to s alt it and when it is better to do it, you will find out a little later. In the meantime, let's figure out what components are included in its composition. To cook a delicious and easy broth, you will need:

• Guttedcarcass weighing about 900 g.
• 1 juicy carrot.
• 1 white onion.
• 2 black peppercorns.
• 2 sprigs of fresh dill.
• Water and s alt.

It is desirable to start the process with chicken processing. It is plucked, washed thoroughly, placed in a pan of a suitable volume and poured with cool water. All this is brought to a boil and removed from the stove. The first broth must be drained, and the carcass is rinsed again, and boiled in clean water, not forgetting to remove the resulting foam. After a few minutes, peeled and cut in half carrots are immersed in the bubbling liquid. After a quarter of an hour, it is removed from the pan and replaced with a whole onion, freed from the husk. Immediately after that, you can s alt the chicken broth and season it with pepper. Two hours later, the bird and onion are removed from the pot, and the fragrant liquid is carefully filtered through a sieve and supplemented with finely chopped dill.

From the fillet

Breast is the lowest calorie part of the bird carcass. Therefore, it is very much appreciated by those who follow a diet. It makes not only delicious casseroles and chops, but also light chicken broths. How much s alt is needed in such a decoction, everyone decides for himself, guided by his own taste preferences. But the amount of other products should correspond to the recipe. In this case, you will need:

• 500g fresh chicken fillet.
• 1 liter filtered drinking water.
• S alt and dill.

Carefully washed fillets are placed ina suitable deep pan and pour the required volume of water. Right after that, it's time to s alt the chicken broth. At the next stage, all this is sent to a working burner, brought to a boil, freed from the resulting foam and boiled for a little less than an hour. Ten minutes before turning off the stove, finely chopped dill is poured into a common pan.

With noodles

This recipe will be a real find for women whose children do not like soups. How to cook and at what point to s alt the chicken noodle broth, we will tell you right after we figure out what is needed for this. In this situation, you will need:

• 100g noodles.
• 2 large chicken legs.
• 1 white onion.
• 1 potato.
• 1 juicy carrot.
• 1 bay leaf.
• ½ clove of garlic.
• S alt, water, pepper and parsley.

Washed chicken legs are placed in a suitable container. All this is poured with the right amount of clean liquid and sent to the stove. Before s alting the chicken broth, it is brought to a boil and freed from the resulting foam. Only after that, spices and lavrushka are added to the pan with a slightly bubbling liquid. After about twenty minutes, bird legs and fragrant leaves are removed from there. At the next stage, cubes of potatoes, chopped carrots, garlic and a whole onion are placed in the boiling broth. Ten minutes later, they pour the noodles into the same place and wait until it is cooked.

With ginger and chili

According to the method discussed belowit turns out very tasty, moderately spicy decoction, suitable for people with a cold. It has warming properties and helps to quickly restore strength. How much spices and how much s alt each housewife adds to the chicken broth depends on the personal taste preferences of the person for whom it is intended. But still, there are certain proportions that it is desirable to adhere to in order to prepare a tasty and fragrant broth. To reproduce the basic recipe you will need:

• Whole chicken weighing about 1.4 kg.
• 2 chili peppers.
• 1 juicy carrot.
• 1 white onion.
• 1 bay leaf.
• 3 black peppercorns.
• 2 tsp regular s alt.
• Water and fresh ginger.

The washed chicken is separated from the skin and cut into large pieces. The bird treated in this way is placed in a large saucepan, poured with cool water and brought to a boil. After five minutes, it is washed, supplemented with clean liquid and again placed on fire. After boiling again, chopped vegetables and the required seasonings are placed in a common pan. For those who don't know when to s alt the ginger and chili chicken broth, remember that it's best to do it ten minutes before all the ingredients are ready.

From wings

This fragrant, easily digestible and quite nutritious broth is especially good for flu and colds. It helps to fill the deficiency of nutrients and does not give an excessive load on the gastrointestinal tract. To weld it, you will need:

• 6 chicken wings.
• 1 white onion.
• 3 cloves of garlic.
• 1 juicy carrot.
• 1 bay leaf.
• 2 boiled quail eggs.
• S alt, water, herbs and ground pepper.

Thoroughly washed chicken wings are placed in a deep saucepan and supplemented with bay leaf. Shredded carrots, onions and water are also sent there. All this is placed on fire and brought to a boil. Immediately after foam flakes appear on the surface of the liquid, you will have to work a little with a slotted spoon. Otherwise, instead of a clear broth, you will end up with a cloudy broth. After about fifty minutes, spices, garlic and chopped herbs are added to the total container. How much to s alt the chicken broth, everyone decides for himself. After turning off the stove, the contents of the pan are supplemented with boiled quail eggs.

With celery

This fragrant, easy-to-digest and low-calorie broth is an extremely successful combination of vegetables, spices and white poultry meat. It's incredibly good on its own. But if desired, it will be an excellent basis for preparing a delicious dietary soup. When to s alt the chicken broth and in what order to put the products in the pan, we will understand a little lower, but for now we will determine the proportions of the main components. To weld it, you will need:

• 2.5 liters of filtered drinking water.
• 600g chicken breast.
• 50g celery root.
• 1 juicy carrot.
• 1 small onion.
• S alt.

The pre-washed chicken breast is separated from the skin and placed in a saucepan. Coarsely chopped root celery, pieces of carrot and a whole unpeeled onion are added to it. All this is poured with the required volume of water and sent to the included stove. The boiled liquid is carefully freed from the foam that has appeared, s alted, covered with a lid and left to cook on minimal heat. After about forty minutes, meat and vegetables are taken out of the pan, and the finished broth is filtered through a sieve and used for its intended purpose.

From shins

This rich, fragrant broth goes well with homemade freshly baked bread and any greens. Therefore, it can be served as a full-fledged summer dinner, when you don’t feel like eating ordinary soup or borscht at all. To prepare it, you will definitely need:

• 500g chicken drumsticks.
• 2.5 liters of filtered water.
• 1 small onion.
• 1 juicy carrot.
• 1 bay leaf.
• 3 peas of black and allspice.
• S alt (to taste).

Exactly the same decoction can be made from chicken thighs. When to s alt the broth, you will learn a little later, but for now we will deal with the sequence of actions. You need to start the process with processing the legs. They are rinsed under the tap and put in a deep saucepan. Peeled vegetables and water are also added there. All this is sent to the fire, brought to a boil and boiled for about half an hour. After the specified time, s alt and seasonings are poured into the container. Minutes throughten ready-made broth is filtered and supplemented with poultry meat, previously separated from the bones. If desired, it can be sprinkled with chopped herbs. But it should be done immediately before use. Otherwise, the broth will quickly turn sour.

From the soup set

This is one of the cheapest ways to get rich broth. But you need to resort to it only when you need the broth itself, and not meat. To use this technique, you will need:

• 2.5L filtered water.
• 500g soup set.
• 5 black peppercorns.
• 1 bay leaf.
• S alt (to taste).

Well-washed parts of the bird carcass included in the soup set are poured with drinking water and brought to a boil. Then the chicken is rinsed again under the tap, placed in a saucepan with clean liquid and returned to the fire. After foam appears on the surface of the water, it is carefully removed with a slotted spoon. Now it's time to s alt the chicken broth. When cooking, you need to make sure that the pan is loosely covered with a lid. After about forty minutes, the contents of the dishes are supplemented with lavrushka and black peppercorns. All this is boiled for a little less than a quarter of an hour, and then removed from the stove. Parts of the soup set are thrown into a bucket, and the broth is filtered and used for its intended purpose.

With Ghee

All parts of the bird carcass, including drumsticks and thighs, are suitable for this dish. When to s alt chicken broth and what you need to cook it, we will tell you right now. In this situation, you will need:

• 0.5 kg poultry meat.
• 2 raw selected eggs.
• 2 cloves of garlic.
• 3 tbsp. l. ghee.
• 1 small onion.
• 1 juicy carrot.
• 1 parsley root.
• Water, flour, s alt and ground pepper.

Pre-washed and dried meat is cut into portions and fried in heated ghee. As soon as a golden crust forms on it, it is carefully transferred to a pot of boiling water. All this is s alted, and then supplemented with onions, roots and carrots, sauteed in the remaining oil. While the broth is cooking, you can do the rest of the products. From flour, s alt and eggs make a fairly tight dough and roll it into a thin layer. Oil mixed with crushed garlic is distributed on top. All this is rolled up, cut into pieces and placed in a pot filled with boiling broth.

With kohlrabi and sweet peppers

Those who have already figured out when to s alt chicken broth when cooking, it will be interesting to know about the existence of another original recipe. According to it, a very fragrant and rich first is obtained, which is especially popular among Bulgarian housewives. To make this easy lunch for your family, you will need:

• Domestic chicken weighing about 1.5 kg.
• 500 g kohlrabi.
• 1 meaty tomato.
• 1 sweet pepper.
• 1 large onion.
• 1 juicy carrot.
• 1 celery root.
• Water, fresh herbs, s alt, ground white pepper and Veghetta.

Firstgotta take care of the bird. If you got an unprocessed domestic chicken, it must be plucked, burned over a burning burner, gutted and thoroughly washed under the tap. Then the carcass is cut into pieces, put into a pan of a suitable volume, poured with drinking water and placed on a working stove. After boiling the liquid, pieces of carrots, kohlrabi and celery are loaded into it. A whole unpeeled onion, sweet pepper and tomato are also sent there. All this is supplemented with herbs, s alt and seasonings and boiled until fully cooked. After some time, the resulting broth is filtered through a sieve, poured into plates and served with pieces of vegetables.

With sautéed vegetables

This delicious and rich broth is suitable for a full family meal. It goes well with various vegetables, which means that its composition can vary depending on what you have on hand. To prepare the basic version you will need:

• 500g fresh chicken meat.
• 1 large onion.
• 1 juicy carrot.
• 2 celery stalks.
• Dill, drinking water, s alt and vegetable oil.

First you need to do the preparation of vegetables. They are washed, if necessary, peeled, cut and fried in heated deodorized oil. The resulting dressing is sent to a deep pan. Pre-washed chicken, drinking water and s alt are also added there. All this is supplemented with dill, put on the stove, brought to a boil and cooked over low heat.fire, not forgetting to remove the resulting foam. The finished broth is insisted under the lid and only then poured into beautiful deep plates.

With egg

This beautiful and hearty broth can be prepared especially for babies who categorically refuse to eat traditional soup. To cook it you will need:

• 400g fresh chicken meat.
• 1 juicy carrot.
• 1 boiled egg.
• 1 large onion.
• 3 potatoes.
• Dill, s alt and drinking water.

This broth is prepared quite quickly and simply. It is advisable to start the process with the processing of meat. It is rinsed under the tap, placed in a saucepan, filled with drinking water and sent to the stove. As soon as the liquid boils, the whole onion is carefully immersed in it. After about ten minutes, pre-peeled and chopped vegetables and finely chopped greens are added to the common pan. All this is brought to full readiness, s alted to taste and supplemented with a pre-boiled egg. It is served hot, after pouring into deep plates. The best addition to this broth would be a slice of freshly baked bread.