home / Main courses/ The broth is not clear. How to make cloudy broth clear? A trick that every housewife must own! How to make chicken broth golden

The broth is not clear. How to make cloudy broth clear? A trick that every housewife must own! How to make chicken broth golden

Probably everyone has heard about useful properties chicken broth - it helps to cope with a cold, restores the strength of an exhausted body, replaces full-fledged meat for people on a diet, perfectly removes the effects of alcohol intoxication, etc. And, of course, in the first place is the classic transparent, like a tear, broth. However, transparency still needs to be achieved, because not every housewife gets it on her own. How do you make clear chicken broth?

Main ingredients for the broth:

chicken (whole or thighs. It is undesirable to take the fillet, otherwise the broth will not be rich enough);
whole onion;
2 medium carrots;
3-5 l. water.

Optionally, you can add potatoes or any cereal, but then instead of the broth you get soup.

The classic way to make clear broth

Rinse the chicken thoroughly under cold water and remove excess fat from it - this way the likelihood of getting a cloudy broth will decrease several times. For fidelity, you can also remove the skin - this is especially true for purchased chickens. However, if the chicken is homemade, it is better not to touch the skin, because it contains the main amount of useful elements.
Place the chicken in a saucepan and cover with 3 liters of cold water. Put on the smallest and slowest fire - let it bring to a boil for about half an hour. Immediately put a whole onion with a husk into the broth, peeling it from the ground - this will give your broth not only transparency, but also a beautiful golden hue.
Remove the foam after the first boil.
Boil the chicken for about three hours, removing the foam a few more times, and at the end of cooking, remove the onion from the broth and discard. you got it clear broth!

There are also alternative way the broth, however, it will require a little more effort. The ingredients remain the same.

Rinse the chicken under cold water and remove the skin and excess fat from it.
Put the chicken in the pot with hot water and bring to a boil over medium heat.
After the foam appears, drain the water and fill the pan with cold water. Let the broth boil on the slowest fire.
At this time, grate the carrots on a large grater and cut the onion into cubes. Fry the resulting mixture in a dry hot frying pan without oil until golden brown. Make sure that the vegetables do not burn, as the ashes will add bitterness to the broth.
Wait until it boils, remove the foam and put onions and carrots into the pan. Further, as in the first recipe, cook the broth over low heat, periodically removing the foam.
Seasonings should be added 10-15 minutes before the end of cooking, so that they have time to add flavor, but do not have time to boil. Keep in mind that after turning off the fire, the seasonings will need to be removed, so if there are a lot of them, put them in a makeshift gauze bag, it will be easier to remove.
Also take out the vegetables - they have already given all their taste and color to the broth, and in the future they are no longer needed.
The broth is ready. In rare cases, and with the exact implementation of this recipe, the broth is not transparent enough - then you just need to strain it through cheesecloth folded in half into a large heat-resistant container.

And finally, some useful tips that can be useful not only in the preparation of the broth, but also in the preparation of ordinary chicken soups:

ground sweet peas and bay leaves go well with chicken;
dried dill umbrellas help to shade the taste of the chicken, adding new notes to it without interrupting its true taste;
it is undesirable to use peppercorns and cloves - they completely kill the taste of meat;
it is better to cook the broth without a lid - this will reduce the likelihood of a strong boiling of water, and, therefore, the broth will be more transparent;
if you are focusing on a delicious broth, you need to salt it immediately when the water starts to boil. Well, if you want to end up with tasty meat, add salt half an hour before the end of cooking.

By adhering to these tips and small nuances, you have every chance of making clear chicken broth. Well, when you get what you want, do not forget to serve fresh herbs and fragrant crispy croutons to the table, and then the household will definitely appreciate your efforts.

Bouillon - everyone knows this word. But what is the right way to cook it? By the ability to cook it fragrant, transparent and rich - you can evaluate the skill of the cook.

If we want to cook any soup, first of all we cook it - this is the basis of the basics home cooking. And then we add vegetables, cereals to it. But it can also be used in cooking variety of sauces, porridge, stew and many other dishes.

To cook it delicious, you must first choose the right meat.

For chicken - it is better to take a young chicken that has not been frozen. From such a chicken, it will turn out transparent and saturated. It will not be possible to cook it tasty from an old chicken or chicken. Almost all parts of the carcass are suitable for cooking. There is no consensus on which part is tastier to cook from.

For a rich meat option, it is better to use fresh or chilled back, brisket or shoulder blade, preferably the meat of young bulls. It is more tender, juicy and non-greasy. In addition, it cooks much faster. For borscht, cabbage soup from sauerkraut and kharcho soup, you can use fatter meat.

If you cook it from veal, it turns out to be tender and pleasant in taste, but not transparent enough. If you cook soups based on it, which are seasoned tomato paste or various dressings, then the soup will turn out delicious.

It is also good to use lamb for cooking. Many soups of oriental cuisine are prepared on their basis. There is an opinion that lamb has a certain "specific" smell, maybe it does, it's hard to argue with the opinion. But you can’t argue with the fact that the broth invariably turns out to be tasty, rich and very healthy. In addition, spices are always used in oriental cuisine.

1. Choose the right meat. You don’t need to cut it, it should release its juices gradually, slowly. If you cook it from chicken, it is advisable to remove the skin from it - because of it, the dish may turn out to be too fatty.

2. Pour enough water so that you don't have to refill later. The ratio is approximately the same - for 3 liters of water 500-600 grams of meat. If the meat is sinewy and old, then more water should be poured, taking into account the fact that the water will boil away.

3. During the cooking process, do not add water. This makes it worse taste qualities. And also do not cook for too long, from this it darkens.

4. The meat is placed in a pan only in cold water. It is brought to a boil over moderate heat, so the meat heats up gradually. It is already cooked on low heat without a lid so that the evaporating water does not drip back into the pan and spoil the taste. He doesn’t even boil, but languishes. If you cook over high heat, it will become cloudy, and its taste is also lost.

5. During the cooking process, foam should be removed. We begin to remove the foam when the contents of the pan have not yet begun to boil. We remove both when it boils and during the entire cooking process. If this is not done in a timely manner, the foam will soon settle to the bottom of the pan in the form of flakes, which will spoil appearance dishes. Remove the foam adhering to the walls of the pan with a damp cloth.

6. Also, throughout the entire cooking, we remove excess fat if we are preparing it for soup. And all the fat, if we cook it transparent. It must be removed with a paper towel, as it gives the dish an unpleasant greasy taste.

7. 30-40 minutes before the end of cooking, add vegetables - with them it will be more aromatic. Vegetables and herbs are designed to enrich the taste and aroma of the dish. Onions, carrots and celery are best suited - this is a classic "vegetable composition" for meat broth. For a two to three liter saucepan, one medium onion, a small carrot and celery root is enough. But the spices (bay leaf, allspice peas, dried thyme) is better to add 7-10 minutes before the end of cooking, otherwise it will be bitter.

8. Salt about half an hour before readiness.

9. Cooking time on very low heat after boiling depends on the size of the piece, the rigidity of the meat, the age of the animal and the desired strength of the broth that you want to achieve. So, for example, it will reach readiness in 1-1.5 hours if you use 1 kilogram of meat from young bulls, and in 2.5-3 hours if the meat is from adult beef. From pork - after boiling, cook for 1.5-2.5 hours, from lamb - 1.5-2 hours, from chicken - 1-2 hours.

10. After cooking, you need to remove the meat and vegetables from it and strain it through a fine sieve or a linen napkin soaked in water and wrung out dry so that it is transparent and to prevent small fragments of bones from falling into the dish. Vegetables and bones can be thrown away, because they have already given the dish all their taste and aroma, and there is no longer any value in them.

Secrets of cooking delicious and light broth

If you are forced to use frozen meat, then you need to be able to defrost it correctly. The best way is to wash the meat with cold water and place in a sealed container for 2-3 hours. Do not use a microwave oven or hot water for this.

To cook a delicious broth, use a pot with a thick bottom and, if possible, thick walls for cooking. This will ensure gradual and even heating. And the meat will most fully give all its useful material.

It should not boil much - the movement of the liquid should be barely noticeable. If your stove is difficult to adjust so that it maintains the desired temperature regime, try putting the pan in the oven, preheated to a temperature of 100-110 degrees.

It is better to add no more than a pinch of salt to it or not salt at all: during cooking, more liquid may evaporate from it than you expected, so it risks being oversalted. It is better to salt the dish that you plan to cook based on it.

How to cook diet chicken or turkey broth

Diet broth is cooked from chicken or turkey meat. It is useful for sick people or people on a diet.

It needs to be cooked in a special way. It is necessary to remove the skin from the bird, remove all subcutaneous fat, pour cold water over high heat, bring to a boil. Then remove the bird from the pan, drain the water. Wash the pan, wipe dry, put the bird in it, pour fresh water and cook already. in the usual way. With the first water, the remnants of fat are almost completely removed along with the cholesterol contained in it, while the beneficial protein is completely preserved.

Enjoy your meal!

or jellied dishes, absolutely clean is required, light broth.

In his long theoretical article about I described in detail the technology of their preparation and what you should pay attention to when cooking so that the broth is clean and transparent.

But what to do if your broth, due to the mistakes made, still turned out to be cloudy? Is it possible to make it a feast for the eyes amber-transparent? Yes, you certainly may!

In this article, I will detail and visually show you my favorite, proven and 100% reliable way to cleanse the broth.

For this experiment, I deliberately brewed the cloudiest veal broth I could. Oh, and it was not easy for me to do this because of my reverent attitude to the original quality of the broths!

And this is how it turned out: rich, thick, fragrant, but completely cloudy, absolutely unsuitable for use as a base for clear soups.

We'll fix it!

To clean up the broth, I always use egg whites and shells. Protein and shells are an excellent absorbent, which wonderfully, like a sponge, absorbs the smallest particles of meat dregs.

I recommend this proportion: for 3 liters of cloudy broth, take the protein and the shell of 2 large eggs. The accuracy here is not fundamental, the amount of shells and proteins taken depends on the degree of contamination and the total volume of the broth that you are going to clean. If you need to clear a smaller amount of broth, then navigate in proportion, taking protein and 1 egg shell for 1 liter of cloudy broth.

The shell should be thoroughly washed from possible dirt, finely crushed, and the whites should be whipped into a fluffy foam. Can be added to whites when whipping a little lemon juice- this will make the protein foam more magnificent and more stable (if you suddenly forgot or the juice was not at hand - it's okay).

Strain the broth into a saucepan through a fine sieve lined with several layers of cheesecloth. For greater clarity of the experiment, I skipped the straining step.

Bring your strained but still cloudy broth to a temperature of 60-65 0 C on the stove.

Add chopped eggshells to the broth and pour in the beaten egg whites. Here they will decorate your broth with such a beautiful snow-white cap.

While heating the broth, stir the contents of the pot with a spoon. At this stage, you can already notice cloudy flakes that the foam from whipped proteins draws on itself.

Continuing to stir, bring the broth to a boil. Let it boil for about 5 minutes.

Boiling should not be intense, otherwise your protein foam will run out of the pan; but still bubbling must be present - this ensures the absorption of cloudy foam by egg white.

Brrr, look how many cloudy meat flakes the egg foam has collected!

Turn off the heat of the stove and let the broth “rest” for 15-20 minutes. During this time, a cloudy sediment from heavy meat flakes and eggshells will fall to the bottom of the pan.

It can already be seen that "the patient is more alive than dead."

Carefully and accuratelyRemove the protein foam from the surface of the broth with a spoon. It is very easy to do this because egg white turned offI became dense.

How do you like the color of the broth?

Now carefully, trying not to disturb the heavy cloudy sediment at the bottom of the pan, strain your broth through a fine sieve lined with several layers of gauze.

All sediment should remain at the bottom, which is what we needed. Throw it away without regret!

If everything is done carefully, then one step of cleaning the broth is enough. In case of errors or if necessary, you can repeat the cleaning procedure 2-3 times.

And here it is, handsome broth! Absolutely clean, transparent, amber, nice color! He remained the same strong and rich, did not lose his taste.

The result has been achieved! Hooray!

I hope this article was useful to you and may now all your broths be always excellent!

so you don't miss out on the best!

I will also be glad to receive feedback on your cooking experience based on the materials of my article.

Real chicken broth is legendary. This dish can no doubt be taken to the hospital to a sick relative, without fear that the doctor will not allow you to drink the healing broth. Chicken broth perfectly restores strength, is able to suppress the onset of a cold. Chicken broth perfectly relieves hangover, it is indicated for diabetics and patients with gastrointestinal diseases. In addition, chicken broth is not only very healthy, but also insanely delicious. According to statistics, chicken broth is one of the most common dishes in many families. But often the broth is not perfect. Today you will learn the recipe for making a clear, tasty and rich broth.

Traditional chicken broth recipe

First you need to choose the meat from which a clear broth will be prepared. A clean fillet or breast is not suitable for broth - the dish will turn out to be very lean. It is best to take a ham or a whole chicken carcass. Pay attention to the color and smell of meat before buying - they must be perfect. If something bothers you, it is better to refuse such a chicken.
The meat must first be thoroughly washed and wiped with a dry cloth. The broth will turn out to be thicker and richer if you cook it from fresh rather than frozen meat. If the chicken is broiler, it is better to remove the skin and unnecessary pieces of fat from it. You should not undress a homemade chicken - its skin contains special useful substances that will not only add a special taste to the broth, but also make it appetizingly yellow.
After that, place the finished chicken in a saucepan, and fill it with clean cold water so that the carcass is completely covered with liquid. To make the broth more rich and thick, there should be a little water.
Place the pot over medium heat and wait for it to boil. In the meantime, you can add vegetables to the broth for taste. It is best to add only carrots and onions to chicken broth. The onion can be cut into small pieces and thrown into the pan. After long cooking, it will almost completely dissolve. If you prefer a clear broth, it is best to cook the onion whole so that it can be completely removed. If you want to achieve a golden color of the broth, cook the onion directly in the husk, but do not forget to rinse the vegetable first.
If you are cooking broiler chicken and want a more nutritious and cleaner broth, then this is the way to go. Pour the carcass not with cold, but with hot water, and immediately after boiling, drain the first water. It will contain all the carcinogens and unnecessary substances that can spoil the taste of the future broth. Then again fill the chicken with water and put it to cook on a slow fire.
When the water in the pan boils, you need to carefully remove the foam with a slotted spoon. If you didn't have time to do this, pour some cold water into the pan and the foam will rise again. The foam will need to be removed several times - this is the key to the transparency of the broth. When the water in the pan boils, reduce the heat so that the chicken does not boil, but languishes.
Cooking chicken broth takes about two to three hours. In this case, the broth is rich, with a deep chicken flavor.
When to salt chicken broth? If you want to get a delicious broth, salt should be added almost at the very beginning of cooking. If you are focusing on tasty and soft meat, salt the broth should be at the end.
When the chicken broth is almost ready, you can add spices to it. It is very important not to overdo it here - odorous spices can kill the taste of chicken broth. Do not add a lot of parsley - it will give the broth a special smell that will be difficult to get rid of. If you prefer a light taste of bay leaf - add no more than one small leaf to the broth. You can also add a little peppercorns to the broth, a piece bell pepper for flavor (fresh or frozen).
The broth should be served with the second hot dishes, for example, potatoes with meat. You can serve the broth for pies with various fillings. Crackers are usually served with the broth.
If you want to boil pasta, noodles or potatoes in broth, then you will get not a broth, but a soup. To keep the broth crystal clear, you need to boil all the ingredients separately, and pour the ingredients with chicken broth before serving.

In fact, cooking chicken broth is not difficult. However, only knowing some tricks and nuances will help you prepare a truly rich and crystal clear chicken broth.

Here are a few tips to help you make chicken broth.

If you cook the broth not from a whole carcass, but from chopped chicken pieces, pieces of fat, small bones, and skin residues may remain in the broth. In addition, after cooking, the broth may contain remnants of spices, peppercorns. In this case, the broth will need to be filtered. To do this, you can use a strainer or simple gauze folded several times.
If you are preparing soup with barley, it will need to be soaked and boiled separately, and only then pour the finished broth. Otherwise, the broth will turn out to be slimy and lose its transparency.
To give the chicken broth a special aroma and taste, you can add a little greenery to it, preferably dill. So that it does not lose color, add it literally a minute before the end of the preparation of the broth. If one of the household members does not like the greens floating in the plate, dip a small tied bundle into the pan - it can be easily removed before serving.
If the broth, despite all efforts, did not turn out transparent, the following trick will help. Whisk the egg white in a bowl and pour it into the broth. When it curdles, just strain the liquid. After such manipulations, you will notice that the broth has become much more transparent.
For a deep broth taste, do not use tap water. Opt for filtered or bottled liquid.
To make the broth more saturated, you need to cook it not only from chicken, but also from other types of meat. The most delicious broths are obtained with two and three varieties of meat. In this case, beef, pork and lamb need to be cooked longer, and chicken components are added in the middle of the cooking process.
When pouring water into the pan, pour the liquid "with a margin". After all, after cooking the broth, a significant amount of liquid will evaporate.
In order for the broth to remain transparent after cooking, it must be quickly cooled. Professional chefs recommend lowering the pan into a container of cold water or ice.

These helpful tips will help to prepare a transparent and rich broth even for the most inexperienced hostess.

Chicken broth is the basis of many dishes. In addition to the fact that various soups can be prepared from chicken broth (borscht, hodgepodge, kharcho), dumplings and side dishes can be boiled in broth - main dishes will get more rich taste. From chicken broth, you can cook jellied meat, porridge, sauce, risotto. The variety is only limited by your imagination. Prepare chicken broth properly and treat homemade delicious and healthy meals from chicken broth.

Video: the secret to making the right broth

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 the soup greatly impairs the taste of the dish.

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 a clear broth is to drain the first water immediately after boiling. But be careful, the meat gives its nutrients to the broth 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.