Previously, my broth was usually cloudy and without a "tasty" aroma. But now I know 7 simple secrets of the perfect chicken broth. Everything is simple, simple! There is no other way to cook broth. And the soups are much tastier and more appetizing!
In the video below, I showed how I cook chicken broth, and also shared recipes for carrot soup and delicious croutons. Look, you will like it))
HOW TO COOK:
Of course, the taste of the broth depends primarily on the chicken itself. I usually take chickens from local farmers, butcher them myself and I am sure to scorch (using a gas burner). Or it can be done over a gas burner.
But even when I buy individual pieces of chicken and they come across "not very", the broth can also be cooked delicious! But it is better to soak the pieces in cold water for about 30 minutes and then also "light up" with a gas burner. This immediately changes the taste of the broth! The chicken even smells like homemade))
Second trick. It gives both taste to the broth and "makes" it color! I put onions and carrots in a dry frying pan. You can add celery root or stalk if you like.
Fry on both sides. Even the smoke from the frying pan will go. The vegetables should even burn a little!
I put the vegetables in a saucepan, add the chicken pieces and fill it with cold water. Necessarily! It’s cold! This will make the broth much tastier!
I bring it to a boil remove the foam thoroughly, then be sure to reduce the heat. I cook over very low heat! It shouldn't boil too much! The broth should only gurgle slightly. I cook this way for at least an hour (it can be longer - then the broth will turn out to be more saturated).
And one more thing, which is also very important! While the broth is boiling I do not cover the pan with a lid!
And yes, Salt broth at the very end! You can cook the soup right away. Or you can pour it into a container and freeze it.
The broth turns out to be very fragrant and beautiful! And look how transparent it is:
Bon Appetit everyone!