How I cook a rich, tasty broth from a chicken store. It turns out like from a homemade chicken

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As a child, I lived in the village, and we always had chickens. Therefore, I know firsthand what a real chicken broth should be - rich, aromatic, with a rich taste. Mmmm, this chicken broth is really delicious.

And now, from the store chicken, this does not work. It is kind of "empty", not fragrant and has almost no taste. More precisely, it was so with me before. Now I know how to cook chicken broth so that it is really chicken, like from childhood.

So, I share my secrets.

First tip

We cook broth with seeds. I love using drumsticks and wings for chicken soup. It is the bones that give the most fat and flavor. By the way, this applies not only to chicken, but in general to any other meat.

Chicken meat will be ready in 20-30 minutes. Therefore, I separate the meat from the bones, leave it in the plate, cover it with a lid so that it does not get windy. And I send the bones back to the pan and cook for another 40-60 minutes.

Second tip

Before boiling the broth, I cut off the smallest, outermost part from the wings and fry a little in a dry frying pan until light golden brown.

Then I add them to the broth and they are boiled there. At the end of cooking, I simply remove them with a slotted spoon. This technique increases the flavor and color of the broth.

Third tip

I use onions, carrots, parsley stalks for taste. I add onions and carrots directly whole, well, or cut in half. A few minutes before readiness, you can add peppercorns, bay leaves - I then remove them with a slotted spoon, because I don't like when they come across later in the soup.

And a few more nuances

Well, for the broth to be transparent, you need to use chilled chicken, not frozen. I always put the chicken in cold water, well, and remove the scale, of course.

These simple tips will make chicken broth or soup delicious, even if you have the most ordinary store-bought chicken. Then I add potatoes, onions and carrots, noodles or noodles to such a broth, at the very end, finely chopped greens and meat, which I separated from the bones at the beginning of cooking.

Bon appetit, my dears!

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