Chicken broth is an ideal dish for the cold season and in case of illness. At first glance, it seems that it is very easy to cook it, but still there are several cooking secrets. They will make the broth clear, golden and rich.
The main thing is to choose the right chicken. The best option is poultry up to 4 years old. Its meat does not boil over quickly, and all the nutrients end up in the liquid. But chicken from the supermarket is also fine, it is better to choose drumsticks, back and thighs. You can also use wings, but not the breast - it will not make a rich broth from it. For this dish, you will also need carrots, onions, herbs, bay leaves and peppercorns. Some gourmets add onion skins to give the broth a golden, rich color.
To prepare 3 liters of broth, you will need 1.5 kg of chicken, one carrot and one onion, dill (fresh or dried), peppercorns, 4 liters of water, bay leaf, salt to taste.
Whole or cut chicken is washed well and placed in a saucepan with cold water, only then put on fire. Under no circumstances should you put meat in warm or hot water. It is important not to miss the moment of foam formation before the liquid boils; it must be removed regularly with a slotted spoon so that the broth does not turn out cloudy. The chicken is boiled over low heat for 40 minutes, and then peeled carrots and onions are added and left for another 30 minutes, and 15 minutes before the end of cooking, spices, herbs are added and the meat is salted to taste. It is very easy to make sure that the broth is ready: the meat should easily come off the bones.
If chicken broth is prepared as an independent dish, then it is better to strain it and add a boiled egg. On the basis of this broth, you can prepare potato or mushroom soup, noodles and borscht.
