Rich chicken broth has unique healing properties. It is ideal for restoring the strength of sick people in the process of recovery, and also perfectly improves the state of the body, weakened by colds. There are a few little tricks you need to know to make a truly healthy and delicious chicken broth.
The benefits of chicken broth
The broth contains cysteine - an amino acid that causes sputum thinning, and effectively contributes to the improvement of the condition of a person suffering from diseases of the bronchi and lungs. In addition, the broth contains large amounts of iron and magnesium, copper and calcium, selenium and vitamin B. They help to improve the functioning of the central nervous system and normalize metabolism, thereby increasing the resistance of the human body to negative factors.
Making chicken broth
The easiest way to make a broth is from a whole chicken, and to make it more rich, flavorful and appetizing, it is best to fidget the bird into several pieces. It is usually cut into four pieces. The meat prepared and thoroughly washed under running water is placed in a clean saucepan and poured with cold water so that it covers the chicken pieces on top for a couple of centimeters.
As soon as the water in the pot boils, reduce the heat and carefully remove any foam formed on the surface of the water with a spoon. This is easiest to do with a slotted spoon. The foam must be removed in a timely manner and completely throughout the entire cooking time, otherwise the broth will lose its transparency.
After there is very little foam, put a large peeled onion, parsley root and carrots cut into large pieces in a saucepan. After twenty minutes of cooking vegetables, you can add spices to your taste in the broth. You can use allspice or black pepper, rosemary or bay leaf, saffron, or cloves. At the same time, it is important to make sure that there are not too many of them, otherwise the seasonings will simply overpower the taste and unique aroma of chicken broth.
After you add all the necessary vegetables and spices to the pan, you just have to add salt to the water and cook the dish over low heat for another forty minutes. The finished chicken broth turns out to be transparent and rich, and beautiful circles of chicken fat, which has a pleasant amber-yellow color, float on its surface. The broth can be served either as a separate dish or as a base for other dishes.
When serving, put a piece of boiled chicken meat, half a boiled chicken egg, finely chopped parsley or dill on each plate. You can also put sour cream on the table, which will harmoniously complement the taste of a fragrant and rich broth.
