Meat and chicken broths have always been considered healthy and even healing dishes - they were advised to give them to people recovering from a serious illness and to children to strengthen their strength. But recently, more and more often you can hear about the dangers of broths and how to reduce this harm. One of the ways is to use broth, which is re-cooked on the same meat.
Are broths good for you?
A broth from meat or poultry is obtained during prolonged cooking, when extractives and proteins, splitting, pass into the liquid in which these products are boiled. The breakdown of proteins, their hydrolysis, leads to the fact that the broth contains ready-made amino acids that the body does not need to digest. The broths, which are based on meat, and those more rich, where finely chopped and fried bones are used, contain a lot of extractive substances. They stimulate the stomach and the secretion of gastric juice, increase appetite and have a toning effect on the body.
At the same time, the meat cooked in the broth and given its taste and aroma to it becomes a dietary dish, which cannot be said about the broth itself. Doubts of nutritionists are even more caused by meat, which is used for making broths. It is no secret that at livestock enterprises and farms, various artificial additives are used to stimulate weight gain in animals and birds, which cannot be called useful even for an adult, not to mention children. Studies have shown that within 25 minutes after the meat is immersed in boiling water, the decomposition products of these additives and all other chemical substances pass into the broth, a bad "chemical" smell may even appear.
Rich meat broths cooked in a traditional way are contraindicated for the elderly and young children, as well as those who adhere to a diet.
How to cook a second broth
It turns out that the meat broth, its quality and benefits, directly depend on the quality of the raw materials from which it is cooked. In the event that you are not sure that there are no artificial additives in the meat, it makes sense when cooking to drain the first broth after a while. So, the chicken boils faster, so boiling it in the first broth is enough for 30-35 minutes, but a piece of beef should be boiled longer - an hour and a half.
For children under 2 years old, second broths can only be cooked from poultry and veal.
After this time, drain the broth completely, rinse the meat in cold water and pour the water back into the pot. When it boils, put the meat, wait until the boil starts again, immediately reduce the heat to minimum, remove the foam, if it forms, but most likely it will not, salt the water. Cook the second broth for a little less time than in the traditional way. This broth can already be given to children and convalescents.
