Hot and fragrant chicken broth nourishes, gives a good mood, instantly puts you on your feet during illness. In cold and damp weather, there is nothing better than a plate of chicken stock, but in general it is suitable for any time of the year. Chicken broth is delicious on its own (neat) and can also be used as a base for other soups.
How to make chicken broth
For chicken broth, it is advisable to choose soup chicken, not broiler - in this case, the broth will turn out to be very rich and aromatic, and the chicken itself will not boil down during the cooking process, even if it takes several hours.
For a rich broth, it is advisable to use a whole carcass, especially since the breast of a soup chicken is tough and is not always suitable for cooking other dishes. In order for the broth to turn out transparent and beautiful, a strong boil must not be allowed, and the foam must be removed immediately after it appears.
The broth should be simmered for 60-90 minutes over low heat, without a lid, so that there is only a slight boil, which guarantees the transparency of the broth. Then you can add carrots, onions, celery. A beautiful shade can be given to the broth if you add a small amount of onion peel to it. After 2, 5 hours, the meat will begin to separate from the bones, at this stage you can add a little salt and leave the broth to cook for another 30 minutes.
Chicken broth: what to serve with
Chicken broth with noodles is very tasty - home-made or factory-made. It is advisable to boil the noodles in a separate saucepan, and then lay out on plates and pour over the broth.
Often half a boiled egg is added to the noodles with chicken broth, and for beauty they sprinkle the dish with finely chopped herbs to taste.
For an exotic chicken noodle broth, add rice noodles, udon noodles, or buckwheat soba. Sometimes dried seaweed is added to the chicken broth, which, after softening, gives the dish an Asian flavor.
