It seems that it could be easier than boiling chicken broth - toss the chicken into the pan, put it on the fire, wait a little - and the broth is ready. This is not true. In order to get a truly tasty and transparent broth, you will have to spend some effort.
It is necessary
-
- 1 chicken
- 2 liters of settled water;
- 1 onion
- 1 carrot,
- 5 black peppercorns,
- 2 - 3 bay leaves
Instructions
Step 1
Take a chicken, rinse it in cold water, cut it into quarters and place in a saucepan. For broth, of course, any chicken is suitable, but it is better if it is a homemade chicken bought on the market. Compared to a broiler from a store, it will be smaller in size, but its cheerful yellow skin will compare favorably with its pale brother and the broth from it will be tastier. Pour water over the meat and place the pot over the fire.
Step 2
Before the water starts to boil, scoop up any foam from the broth. Try to do this as thoroughly as possible. After boiling, add salt to the water, put a whole onion and coarsely chopped carrots in it. Reduce heat to low so that the water boils, but there are no bubbles on the surface of the broth. Cover the pot with a lid and leave for an hour or an hour and a half.
Step 3
Cooking time for chicken depends on many factors. If it is chicken, then it is boiled less, if it is an adult chicken, then the cooking time can be increased to two hours. The degree of doneness can be determined by trying to pierce the chicken with a fork. If the meat is soft, the broth is ready. Before turning it off, toss bay leaves and black pepper into a saucepan.
Step 4
After the broth has cooked, let it brew a little, after which the meat must be removed and cut into portions. Divide the meat on plates according to the number of servings, cover with broth and sprinkle with finely chopped herbs. Bon Appetit!
