The broth will be golden. clear chicken broth

Even the most experienced housewives sometimes they are faced with a situation where, for some reason, a dish does not turn out the way it should have. Today we will deal with frequently asked question, found on culinary forums - "why is chicken broth cloudy?" and find out what can be done in such a case. Do not rush to pour out a cloudy or whitened broth, because it turns out that it can even be saved - and our useful tips will help you with this.

Why chicken broth becomes cloudy or white: a step-by-step analysis

Just like that, of course, chicken broth cannot become cloudy. It's usually the fault of not following certain rules for its preparation. But what exactly, we will now figure it out.

Choosing the right chicken parts for chicken broth

First, pay attention to the parts of the bird you are using for the broth. Very often, the cause of the turbidity of the broth is cooking it from an uncut chicken carcass.

Skin, bones, and entrails (such as liver) or their remains can give the broth a characteristic white or grayish color. To prevent this from happening, carefully inspect the bird that you are going to cook.

Add turbidity and fatty parts of the chicken, so when cooking the broth from them, it is better to drain the first water after boiling, and make the broth secondary.

When cooking chicken broth, watch the fire

Secondly, cloudy broth chicken can come out when you cook it over high heat. It is not for nothing that each recipe indicates that the fire should be large only until the water boils, and after that it must be reduced, and preferably to a minimum.

It is better to boil the bird longer, but get a transparent broth, than to shorten the cooking time by sacrificing appearance broth.

Do not use the lid of the pot when cooking

The third reason why chicken broth is white or cloudy may be the lid. Yes, yes, it turns out that transparency can only be achieved if you do not cover the pan with a lid. When it is covered, that same ugly gray foam that we usually remove after boiling does not rise to the top, but settles to the bottom, which gives the broth an ugly cloudy color.

Wrong timing for adding salt

Another important nuance is at what time we salt the broth. If we add vegetables during cooking, then we need to salt the broth before putting them in the pan, and not after - then the salt will disperse in the broth and will not allow the vegetables to affect its color.

Chicken broth is white or cloudy due to carrots

And also pay attention to carrots - it is they who can make the chicken broth cloudy. This does not mean that you do not need to add this vegetable at all - you just should not grate it or chop it finely, as many do by mistake.

It is better to put the peeled carrots whole, or cut them in half lengthwise.

The broth when cooking chicken does not become cloudy if you pour cold water

If you want your broth to remain transparent and beautiful, in no case do not fill the meat with warm or hot water- it must be cold.

Removing skin from meat

Well, do not forget about the simple rules: remove the gray foam that appears during cooking, and also strain the broth after it is ready so that all the "chunks" are successfully removed from our future soup. If you don't, don't be surprised if the broth is white or cloudy.

How to Clarify Cloudy Chicken Broth

If you violated any of the above rules, and the broth came out aesthetically ugly, do not rush to pour it out. Try to restore transparency to it with a simple absorbent - ordinary egg white.

Before clarifying the broth, do not forget to strain it through a fine sieve or several layers of cheesecloth. And then we do the following.

1. Beat the egg white with a whisk or fork until foamy and pour it into a slightly cooled chicken broth in a thin stream, stirring it constantly until it is evenly distributed throughout the pan.
2. Then put the broth with absorbent on a small fire and let it boil.
3. We boil for five minutes, turn off the fire, let the broth stand for a quarter of an hour, after which the protein, curdled at the bottom, is pulled out with a slotted spoon, or we filter the broth again. If a beautiful golden color did not work out, repeat the procedure again.

To clarify two liters of cloudy chicken broth, just one protein will be enough. If you have cooked more fat, take the appropriate amount of protein.

You can also add a little crushed eggshell to the broth - it also tends to absorb all the “turbidity”. The main thing - do not forget to strain the broth later!

Now that you know why chicken broth is cloudy, you can prevent the unsightly color from appearing during the cooking process. And if for some reason this did not work out, then use the proven means of clarifying it!

Classic chicken broth should be rich, concentrated and clear as a tear. It is ideal to cook it from homemade chicken. Even without the addition of bouillon cubes and other unnecessary spices, it will turn out to be rich in taste and with a pleasant yellowish tint.

broth from domestic chicken will be concentrated, it can be diluted, and also used to make a sauce or soup with homemade noodles. In order for it to acquire a rich taste and golden color, you need to follow simple rules.

5 tips for making clear chicken broth

1. For cooking, take a whole chicken with skin or meat on the bone. A pure broth from a fillet alone will not work, as white meat tends to form a lot of noise on the surface. In addition, the broth chicken fillet will not be rich enough.
2. To prevent too much noise on the surface of the broth, drain the first water when boiling. The first broth, in which the bird is boiled for 5 minutes, is designed to collect ichor, so there is no need to monitor its purity.
3. After the chicken comes to a boil in fresh water, cook it on the lowest heat. In no case should the liquid boil strongly. Slow boiling will be the key to the transparency of the broth.
4. In no case do not stir the broth during cooking! But remove the foam from its surface and remove all the noise.
5. To make the chicken broth clear, strain it through a double layer of cheesecloth. The second option is to mix it with whipped protein, and then strain it after folding it.

Ingredients

• domestic chicken 1 pc.
• onion 1 pc.
• carrot 1 pc.
• water 2-3 l
• bay leaf 1-2 pcs.
• parsley 5-6 sprigs
• black peppercorns 5-7 pcs.
• salt 0.5 tbsp. l.

Cooking

Serve chicken broth with fresh parsley or use for more complex dishes.

A good broth can become not only the basis for soup, but also an independent dish. At the same time, it is very important that it pleases not only the stomach, but also the eyes. We will teach you how to cook a clear golden broth, it's not difficult at all - the main thing when cooking is to follow our advice.

What to cook

Broths are best cooked in stainless steel pots, then their taste will not deteriorate. Suitable also enamelware, but only the enamel should be free of chips and cracks. Choose a saucepan large enough so that there is no liquid up to the brim.

Meat

The choice of meat for the broth is quite large. It can be the chest and dorsal parts of the carcass, rump, rump, loin, shank. A piece can be with or without bone. Bones, if used, need to be cut before cooking, so they will give more fat to the broth. Meat should be washed well before cooking.

As for fat, it's a matter of taste. If you can completely cut off the meat before cooking, then the taste of the dish will turn out to be unsaturated and uninteresting. Too much fat in the broth is also unlikely to please anyone. Zealous housewives can later use the cut off mass for frying vegetables.

The finer the meat is cut, the more nutrients will pass from it into the broth. For dietary purposes, a piece for broth can generally be finely chopped, as for kebabs. But in this case, you must not forget to strain our dish after cooking.

Water

If you need a delicious broth, then the water should be cold at the very beginning of cooking. If you need tasty meat, then fill it with hot water, but not from the tap, it is better to heat the water in a kettle.

For 1 kilogram of meat and bones, you need to pour about 4.5 liters of water. But if you want a stronger broth, there should be less liquid.

The main rule: in no case should water be added to the broth during cooking. Filled it up once and that's it. The fact is that adding water to both the broth and soup greatly worsens taste qualities dishes.

How to cook

After boiling, the broth must be left on a small fire. And do not let it gurgle too much, otherwise it will be cloudy.

After the broth boils, you need to remove the foam from it. Then it will be transparent.

To improve taste properties meat, you need to add a stack of vodka to the broth. The piece will become soft, and the alcohol will boil away.

The meat will become softer if you add a couple of pinches of soda to the broth during cooking.

Clarify the broth

One way to get light broth- Drain the first water immediately after boiling. But be careful, the meat gives its useful material in the first 20 minutes after the water begins to boil.

If you did not have time to remove the foam, then you need to pour a little cold water into the pan, the broth will boil, the foam will pop up and you will remove it. Yes, we recommended not to add water during the cooking process, but it’s better than getting a cloudy dish at the end.

Braces will help to lighten and make the broth transparent. In the old days they used black caviar, but now housewives choose squirrels. They are shaken up, and then added to the pan. The protein absorbs all the dirt and suspension - the broth becomes golden and transparent. And you just strain it through double-triple gauze.

Photo: Shutterstock.com

Additives

Usually, an onion with the first layer of husk removed, carrots, various roots, bay leaves and peppers are put in the broth. Supplements are added about an hour after the start of cooking.

Carrots and parsley root not only add flavor and delicate taste, if they are cut into strips and fried in a dry frying pan, and then put into the broth, the latter will turn golden.

The ginger root gives the broth an interesting taste. With it, the dish turns out to be slightly spicy.

A dry piece of cheese added during the cooking process improves the taste of the broth well.

salt

Meat broth is usually salted about half an hour before the end of cooking. If you feel that the salts have been shifted, then you need to pour a little rice into cheesecloth and lower it into the broth for 5-7 minutes. The rice will draw out the excess salt. For the same purpose, you can use plain flour or raw potatoes.

How much to cook

The meat is cooked for about 1.5-2 hours. The time depends on the size of the piece and its freshness. Young - cooked faster, old - longer. In general, the slower, at a lower heat, the broth is cooked, the tastier it turns out.

After cooking

The broth can be strained, but this is not necessary. You should remove the meat and bay leaf, onion and roots from it. Cut the meat into portions, put on a plate when serving the broth.

If you cook beef broth according to all the rules and on the basis of good meat, it will turn out deliciously fragrant and nutritious. Various additives will help to improve the taste of the soup base: roots, spices, vegetables. But it is especially well complemented by lavrushka and a variety of ground peppers.

broth boiled in good piece beef, can be called universal. It is well suited as the basis of most different soups. Most often, housewives choose it for cooking borscht and cabbage soup. In these dishes, you should add a few pieces of beef fillet or use ribs with a lot of meat on the surface.

Highly budget dish becomes a soup-puree of potatoes in beef broth. If you want to make it more creamy, you should add it to the treat. processed cheese. Or pour 1/3 tbsp. fat cream.

Beef broth is also good for the following soups:

• oxalic;
• any mushroom;
• bean;
• dietary with cauliflower and peas;
• lung with vermicelli and carrots.

How and how much to cook classic beef broth

To prepare the broth classic recipe, meat is taken on the bones without fat. You can separately send a piece of fillet to the liquid.

Ingredients per kilo of ribs or other meat:

• celery root, onion and leek, carrots - 170 - 200 g each;
• lavrushka - 2 dry leaves;
• filtered water - up to 4 l;
• regular salt, peppercorns.

Cooking:

1. There are many variations on how to brew beef broth, but the classic one is the most popular among them. For him, the first step is to pour the meat with cold water and leave for 30 minutes.
2. At this time, you need to chop all the vegetables coarsely, and chop the celery into small cubes.
3. Fry all chopped vegetables in oil until softened.
4. Pour meat with fresh water. Bring to a boil, remove foam. Only then add the contents of the pan.
5. You can salt the broth after the next boil.

Boil the base for the soup for about two hours over low heat under a tightly closed lid.

The basis for soup in a slow cooker

Such a "kitchen assistant" will greatly facilitate the task of the hostess. Using a slow cooker, the cook does not have to monitor the broth. You can just go about your business and wait for the appropriate signal.

Ingredients:

• beef ribs - half a kilo;
• carrot, parsley root, onion - 1 pc.;
• lavrushka - 2 leaves;
• salt, pepper, water.

Cooking:

1. To cook beef broth according to this recipe, the first step is to thoroughly rinse the meat parts. There should be enough meat left on the ribs.
2. Peel vegetables and roots, chop coarsely.
3. Put the meat and ingredients from the second step into the "kitchen helper" bowl.
4. To fill with water. About 2 liters of liquid will be enough.
5. Cook the broth in the mode intended for soup, 120 - 140 minutes.

After the indicated time has elapsed, it remains to throw away the vegetables and cut the finished meat from the bones. If desired, the resulting broth can be filtered.

Beef broth on the bone

In order to save money, it is permissible to cook the broth exclusively on the bone. As a result, any first dish based on it will turn out to be no less rich and tasty.

Ingredients per pound of bones:

• bulbs - 80 - 100 g;
• oil - 30 - 40 g;
• water, selected seasonings and ordinary medium-sized salt.

Cooking:

1. To start cooking beef broth on the bone, you need to fry the meat component. To do this, heat it up in a frying pan. butter and fry the bones on it.
2. Transfer the contents of the skillet to a saucepan. To fill with water. Add whole onion.
3. After boiling the liquid, carefully remove the foam from its surface, add salt and spices.
4. Boil for about an hour over low heat, then strain the resulting broth.

It is delicious to cook not only soups, but also aspic and all kinds of sauces.

How to clarify beef broth

There are several ways to make the broth clear:

1. Strain through several layers of gauze or the finest sieve. This method will remove foam, small pieces of bones and meat from the liquid.
2. Protein lightening. A raw egg you need to divide into components and beat the protein thoroughly with a large spoonful of ice water. Pour the mass into the broth on the stove and mix well. Let the broth boil for 3-4 minutes, then strain it from pieces of coagulated protein.
3. Brightening vegetables. Cut a raw large carrot in half and dry it in a frying pan without oil. Then send the vegetable pieces to the broth a few minutes before it is ready.
4. If the hostess didn’t have any sieve, eggs, or carrots at hand, it’s worth looking in the kitchen cabinet for rice zhmenka - it can also be used to clarify beef broth. To do this, the cereal is tied in a linen bag and lowered into a boiling broth for 6-7 minutes.

How to properly store beef broth

The main condition for the proper storage of the broth is the cleanliness of the dishes. You can pour it into glass jar or a suitable pot. First three days beef broth considered fresh. After re-boiling, you can store it for the same amount. Of course, all this time the liquid should be in the refrigerator.

The optimum storage temperature is 4 to 8 degrees.

If you freeze the broth, then its "lifetime" will increase to six months. In this case, you will need to cool the freshly cooked soup base, pour it into a suitable container and send it to the freezer.

To make the broth tasty and transparent, the housewives advise:

• Cook it over low heat so that the boiling of the liquid is barely noticeable.
• In the process, constantly remove the foam from the surface of the future soup base with a slotted spoon with small holes.
• Do not use tap water, but filtered or mineral water without gas.

The quality of the meat used will definitely affect the result. Beef should be taken fresh, without large inclusions of fat and without veins.

Making beef broth is an easy task. Even a novice hostess will be able to cope with it. You just need to know the basic principles of its preparation and the secrets of experienced chefs.

Adult men, recalling happy childhood years, for some reason claim that only their mother knew how to cook clear chicken broth. They say that some families collapsed under the burden of this axiom, if a woman who got a husband enchanted by her mother's broth could not come close to the culinary ideal. Every mom has her own recipe, and you will never know all the secrets and nuances, so we want to help you master the wisdom of this simple and mysterious dish. The recipe is not complicated at all, the devil, as usual, is in the details.

Origins of love for chicken broth

Ideally transparent chicken broth - consommé, it was invented by the French, who managed to make cooking an art. French chefs and many housewives know how to make transparent fragrant concoctions from different varieties meat and vegetables. We will study a recipe that can be used to prepare a separate dish or a soup base - in any case, the broth should not be cloudy. You can make the right chicken broth if you follow all the rules of preparation, although imperfect broth can be clarified. Over time, you will learn how to make a dish perfect right away and you can safely write down the recipe to your asset.

Chicken broth is not only tasty, but also very healthy dish. Children and adults with colds and flu recover much faster if they are soldered with fragrant broth. During cooking, lysozyme is formed - an enzyme with a pronounced antibacterial effect. In addition, in a dish of domestic chicken, an abundance of cysteine ​​​​is an amino acid necessary for bronchitis and tracheitis. IN THE USA chicken soup called "Jewish penicillin", which in translation is Jewish penicillin. The experience of many generations confirms that the broth helps to recover no worse than the most modern antibiotics.

Cooking Canons

• The recipe does not require the best meat with bones, but still there should be three times more meat than bones. The purpose of the bones and veins is to make the broth strong, and the meat gives it nutrition and flavor. You can cook meat without bones, but bones without meat. good result won't give. A truly rich broth can be made from broth chicken, which differs from the boiler in its slenderness and mature age. It takes several hours to cook such a carcass, but the result will be excellent - fragrant and rich broth, the same, grandmother, which we remember all our lives.
• Rinse the chicken properly and cut off excess fat from it. A very plump chicken is best skinned, although this depends on your diet.
• Pour two liters of water per kilogram of meat, and if the chicken is broth, add another half a liter, because the cooking process will be long and the water will boil away.
• Do not cover the pot with a lid. Steam will rise, settle on the lid and drip back, distorting the taste and appearance.
• The cooking time depends on the number of bones. All the best of the meat is extracted in 1.5 hours, and the bones should boil for an hour longer.
• Start boiling chicken in cold water and bring to a boil over medium heat. Gradually, the protein from the meat will pass into the water, part of it will curl up and float to the surface in the form of foam. If you heat the pan too quickly, the protein in the top layers of the meat will curdle sooner and prevent the rest of the protein from dissolving in the water - which is why to get delicious piece boiled meat should be poured with boiling water. Our recipe is designed to produce the perfect broth, so we will fill the meat with clean cold water.
• If you let the broth simmer and don't skim off the foam in time, you'll end up with a cloudy broth with a specific taste. It will not be possible to save this dish, in any case, you cannot do anything even remotely resembling consommé. Do not stray far from the kitchen while the broth is cooking, adjust the heat so that the boil is barely noticeable. If it is not possible to eliminate bubbles on the surface peacefully, add a quarter cup of cold water. Remove foam periodically.
• The classic recipe recommends laying about 110 grams of vegetables per kilogram of chicken, that is, on four legs - one medium-sized onion, carrot, celery stalk. By adding a little washed onion peel, you can make a golden broth. Parsley root, parsnip, bay leaf and thyme perfectly emphasize the aroma of chicken. Fresh herbs can give a greenish tint, and bay leaves can give bitterness if you cook it for a long time. Salt per liter of water needs one teaspoon.
• The less you stir the broth while cooking, the more likely it will be transparent. You can clarify the failed broth with the help of whipped protein, which, after boiling, is able to make the broth transparent.
• When the broth is ready, fish out everything superfluous from it, trying not to touch the walls and bottom of the pan, strain through two layers of gauze or a fine sieve using a ladle. If you don't like the layer of fat on the surface, scoop it up with a spoon and discard.

Recipe and step by step instructions

• The number of servings is 5-6.
• Cooking time - from 1.5 to 3 hours, depending on whether you are cooking stock chicken or boiler.

Gathering the ingredients:

To flavor the broth, you need to prepare:

Broth preparation

1. We put the chicken well washed under running water in a saucepan and pour two liters of clean cold water. If you decide to make broth from a laying hen, carefully inspect its innards and remove everything you find there. The heart, liver, and stomach can be cooked with the chicken after cleaning and rinsing. The recipe remains the same, only the cooking time is increased.
2. We put the pan on medium heat, wait for the boil and reduce to a minimum.
3. We remove the foam with a spoon.
4. When the foam stops floating, add the onion, parsley root and carrot.
5. It is advisable to tie thyme and peppercorns in a bag of gauze and lower them into a saucepan.
6. Cook for an hour and a half without a visible boil, without closing the lid, if necessary, add a little cold water. This will stop the bubbling and help lighten the broth a bit.
7. 10-15 minutes before the end of cooking, lay the bay leaf and salt.
8. Remove the broth from the fire. If it's a bit cloudy, you'll need to lighten it.
9. We filter through a fine sieve or several layers of clean gauze.
10. You can clear a cloudy broth by using raw protein mixed with cold water and lightly whipped. Stir well and pour the mixture into the hot broth, let it boil and strain.
11. You can start eating. Pour the broth into large cups and sprinkle it with chopped parsley, or put a hard-boiled egg in a plate, cut it into several pieces, pour over the broth and sprinkle with herbs. simple and delicious recipe, try it for sure.