Transparent chicken broth not only raises appetite and satiates, but also gives aesthetic pleasure. To please your loved ones with a delicious, aromatic and beautiful soup, you need to take on board a few simple culinary tips.
It is necessary
-
- chicken bouillon;
- boiled rice;
- vegetables;
- chopped meat;
- egg whites
- shell;
- gauze
- fine sieve.
Instructions
Step 1
Did the cooked chicken broth turn out cloudy and dark? Put the onion in the husk in a saucepan, add the peppercorns and bay leaf. Reduce heat and simmer for 10 minutes, then strain the broth through a fine sieve. The broth will take on a beautiful golden hue.
Step 2
Strain the finished chicken stock and refrigerate slightly. Wash 2 chicken eggs well, separate the whites and beat. Add the proteins to the broth along with the shells and put the pan on high heat, bring to a boil, remove the thick foam and remove the soup from the stove. Let the liquid stand for 10 minutes and repeat the procedure 2 more times. After the first boil, the chicken broth may become even more cloudy, which shouldn't scare you. Remove whites and shells with cheesecloth folded several times.
Step 3
Peel the carrots, cut them lengthwise into 4 pieces and dry in a hot skillet on all sides. Place the vegetable in the broth simmering and simmer until the liquid is light. Strain the finished dish.
Step 4
Frying onions and carrots will also help lighten the chicken broth. Fry the minced meat with the vegetables and add to the broth. This will save the dish, and at the same time make a delicious soup.
Step 5
Put a gauze bag with boiled rice in the boiling broth, boil for a few minutes and strain. Rice can be used as a side dish, and on the basis of a clear broth, cook a soup with homemade noodles.
Step 6
If there is no time to save a spoiled dish using the above methods, at the end of cooking, pour 3-4 tablespoons of ice water into a saucepan. The broth will become lighter in a matter of seconds.
Step 7
In order not to rack your brains over how to lighten chicken broth, initially cook it correctly. Boil the chicken over low heat, add the peeled onion to the pan, skim off the foam along with the fat in time and always strain the prepared broth.
