How much to cook chicken for broth. How to cook a delicious and light broth

Yuri, what chicken is best for cooking chicken broth - from a whole one or fillets, thighs, legs are suitable?
I prefer to cook chicken broth from whole chicken. For a standard kilogram chicken, you need to take five liters of water. You will get 3-4 liters of chicken broth. But if a whole chicken is a lot for you, take the chicken legs. And from the breast or fillet to cook a rich, strong broth will not work.

How to process chicken before cooking?
The most important thing is to remove feathers or their remains. And the entrails are the kidneys and the lungs, they make the broth cloudy and foamy. Therefore, remove all the insides and rinse the chicken thoroughly with cold water. Cut off excess fat so that it does not accumulate on the surface of the broth during cooking. After all, during the cooking of the broth, the process of emulsification of fats takes place, and the broth can turn out to be cloudy.

What vegetables to cook chicken broth with?
Traditionally, carrots are added, it must be arbitrarily cut. Celery stalk, onion and one or two mushrooms. Place the mushrooms whole. Previously, all vegetables can be baked on the stove - then the broth will turn out to be a beautiful amber color. If the stove is electric, you can fry immediately on the surface of the burner; if it is gas, put the vegetables on a dry, hot frying pan. Vegetables should just be baked, but not charred. Burnt, they will only give bitterness.

What about herbs and spices?
From spices it is better to put black peppercorns and bay leaf. From herbs I prefer dill and parsley. Leaves can be cut off, chopped and left to decorate the broth, and sprigs can be added during cooking. If there are dried dill umbels, add one. Painfully well, dill and chicken are combined - it sets off the taste and gives the aroma!

And what is forbidden to add to the broth?
Those that have a strong aroma: cloves, allspice peas. They beat the taste of the chicken.

When should spices be added?
After the broth boils. It is necessary to remove all the foam, excess fat and then add vegetables and spices. If there are a lot of spices, put them in a small piece of gauze, wrap them up and lower them into the broth. Then they will be much easier to remove.

But the controversial question: should the foam be removed or not?
Agree, debatable. For example, my teacher, adhered to the fact that it is not necessary to remove the foam. She said that along with it, the nutrients that come out of the chicken during cooking are also removed. And I agree with her. Can be welded transparent and delicious broth and with this foam, the main thing is that the broth does not boil too much. This foam then turns into a thin film and sinks to the bottom. When the broth is filtered, there will be no trace of it. The film contains taste qualities, and nutrients. So it is not entirely true when it is advised to remove the foam without fail.

Is it better to cook with or without a lid?
It's best to take the cover off. Under the lid, the broth begins to boil strongly, and it is not convenient to constantly control the boiling force.

What is the secret of the transparency of the broth?
If the broth does not boil strongly ( after it boils), but will only sway slightly, then it will not be cloudy. Will be transparent. The main thing is to cook on the slowest, slowest fire. In general, the transparency of the broth is a matter of aesthetics. What could be more beautiful than clear chicken broth, with croutons and boiled egg! However, if you are preparing a sauce based on chicken broth, then transparency, of course, is not necessary.

When to salt the broth?
Depends on what you want to get as a result - delicious broth or delicious chicken meat. If the goal is to make a delicious broth, it's best to add salt at the beginning as soon as the water starts to boil. So that during the cooking process, not only water-soluble substances, but also salt-soluble ones come out of the chicken broth. If you want to get delicious boiled chicken, salt at the end when the broth is cooked.

Why is it advised to remove boiled vegetables after boiling the broth?
It's simple: the vegetables have already been boiled for a long time, they have given all the taste, color and aroma to the broth, and their further presence in the broth does not make sense. Therefore, the finished broth is filtered, and the vegetables are removed.

How long can chicken broth be stored and should it be frozen?
Chicken broth will last five days in a well-functioning refrigerator at + 5 ° C. You can freeze, but for cooking it is still better to use fresh broth. Boil the broth and immediately prepare a soup or sauce from it.

Chicken broth is one of the most popular first courses that can be quickly prepared at home, while it is hearty, light and recommended even for sick people. Let's take a closer look at how and how much to cook chicken broth so that it turns out to be transparent, tasty and rich.

How long to cook chicken broth

The duration of cooking chicken broth depends on what kind of chicken it is cooked from (store-bought, homemade), as well as what is used during cooking (whole chicken or individual parts of it). Consider separately how much you need to cook chicken broth:

• How long to cook chicken broth (whole)? If the broth is cooked from store-bought chicken (broiler chicken), then the average cooking time will be 60 minutes after boiling water in the pan, if from homemade chicken, then 2-3 hours (depending on the age of the chicken, after 2 hours of cooking, you need to check the meat for readiness).
• How long does it take to cook chicken broth from chicken parts (wings, legs, breasts)? Broth from purchased chicken breasts on the bone (wings, legs, thighs) is cooked on average 50-60 minutes after boiling water in a saucepan, the fillet is cooked less - 30-35 minutes, the same parts of homemade chicken carcasses are cooked on average for half an hour more than shop.
• How long to cook chicken broth from a soup set? The broth from the soup set, on average, needs to be cooked for 55-60 minutes after boiling water in the pan.
• How long does it take to cook offal chicken broth? Offal broth ( chicken stomachs, hearts, etc.) are cooked on average 1 hour after boiling water in a saucepan.

Having considered how much you need to cook chicken broth, let's take a closer look at the process of cooking it in more detail in order to know how to cook a delicious rich and clear broth chicken at home.

How to cook chicken broth

The main secret of delicious rich broth- use of pieces chicken meat on the bone (breast on the bone, backbone, necks, wings, thighs, legs), if you need a lighter rich broth chicken, you can use chicken fillet, chicken parts on the bone, but without skin, as well as chicken offal (stomachs, hearts, liver).

You can also cook a delicious soup or just a broth from a whole chicken, but in this case, the cooking time increases significantly, and the meat may not cook evenly (it is better to cut the chicken into pieces, at least four). Consider step by step how to properly cook chicken broth tasty and transparent:

• If the chicken has been frozen, thaw it before room temperature(it is better not to use the microwave, and also not to start cooking the broth from unthawed meat).
• We cut the whole chicken into several parts (if breasts, legs or wings are taken for cooking the broth, then you do not need to cut them). If more is required light chicken broth, then remove the skin from the chicken.
• Thoroughly wash the prepared chicken parts in cold water.
• We put the prepared chicken in a saucepan and fill it with water at the rate of 2-2.5 liters of water per 1 chicken, then bring the water in the saucepan to a boil over high heat.
• After boiling, drain the first broth (if the main goal is a clear broth or soup in the end), after removing the chicken from it, then pour the chicken with clean water and again bring the water to a boil over high heat.
• After boiling water in a saucepan, it is important to reduce the fire in time so that the water does not boil too much and collect foam on the surface of the water, because if this is not done in time, the broth will turn out to be more cloudy.
• We clean and put a whole onion and carrot in the broth so that the broth is more tasty. We cook the broth for an average of 1 hour (the cooking time for chicken broth depends on the chicken and its parts from which it is cooked and is indicated at the beginning of the article).
• To make the broth more transparent, it is better to salt it at the very end of cooking, and to make chicken meat more tasty in broth or soup, it is better to salt it immediately after boiling water in a saucepan. During cooking, the pan does not need to be covered with a lid.
• 10 minutes before the end of cooking chicken, add salt to the broth (if not added at the beginning of cooking), bay leaf, black peppercorns.
• When the chicken is cooked and the broth is ready, you can additionally strain it through a sieve or gauze, taking out the chicken and vegetables from it before that, after which it can be seasoned with herbs and served.

Note: to chicken soup was rich, the first broth can not be drained, it is enough to remove the resulting foam on the surface of the water in time.

Answers to popular questions on the topic of how to cook chicken broth

• What soup to cook on chicken broth? Many soups can be cooked on chicken broth (buckwheat, rice, noodles, borscht, cabbage soup, etc.).
• What is the best chicken broth to cook from (what part of the chicken)? A more delicious and rich broth is obtained from chicken parts with bones (wings, breast on the bone, necks, thighs, drumsticks, soup set).
• Do I need to remove the skin from the chicken when cooking the broth? If the skin is removed from the chicken before cooking, the broth will be less greasy, if left, it will be more rich.
• Do I need to drain the first broth when boiling chicken? If the first broth is not drained while boiling the chicken, the final broth will be cloudy. Also, in addition to transparency, the second broth has another advantage: it is more useful, since the first broth contains possible harmful substances that are boiled out of the chicken at the very beginning of cooking (applies to purchased broiler chickens that grow on additives and antibiotics).

In conclusion to the article, it can be noted that knowing how much time and how to cook chicken broth correctly, you can constantly cook delicious soups, while the meat in the broth will be completely cooked, and the broth itself will be transparent and rich. Your reviews and helpful tips, how to cook chicken broth in a saucepan, leave in the comments to the article and share it on social networks if it was useful to you.

You bought a poultry and do not know: how to make chicken broth for treatment or just for delicious rich soup? Then you have come to the right place, in this recipe you will learn all the secrets of cooking. We will start cooking a little later, but now I would like to tell you about beneficial features.

Benefits of chicken broth

Mom always bought homemade chicken when we were sick to cook a healing broth. After all, before we did not drink syrups and tablets in large quantities, but more were treated folk methods. It is used for colds, hot relieves the patient's condition, relieves the urge to cough. And it is also useful for people suffering from stomach pain, but first you need to determine the fat content of the product, the doctor will help you with this. After all, the broth can be boiled in 2-3 water, thereby reducing the fortress. It is also desirable to drink it for people who have grinding, it will help cartilage tissue recover faster.

So, we can summarize - chicken broth from homemade chicken has healing properties, it strengthens the immune system, helps to recover from illness and contains a large number of vitamins.

How to cook chicken broth

Ingredients

• Chicken - 700 g (0.5 pcs.)
• Onion - 2 pcs.
• Carrot - 1 pc.
• Salt - 2 tsp
• Black peppercorns - 5 pcs.
• Bay leaf - 1 pc.
• Water - 3.5 liters.

Chicken disassembly

We will disassemble the domestic chicken into parts, cut it into joints: wings, legs, neck. Reconsider that there are no feathers left. Remove all the insides, they make the broth cloudy when cooked. I divided it into 2 parts, and I will use only half of the bird. Rinse all parts under running water.

Remove foam or not?

Pour 3 liters into a saucepan. Water, just so much, no more, no less. Since there is a calculation of 250g. chicken meat per 1 liter of water. You should know that with long cooking, most of the 3.5 liters will evaporate. remains at about 2.5. We put chicken and salt in cold water, turn on a strong fire and wait until the water boils. As soon as the water boils, reduce the fire to the slowest. With boiling, a foam will appear, it’s up to you to remove it or not, I’ll be honest, I didn’t remove it and it didn’t affect transparency. It will turn into sediment and fall to the bottom. And if you strain the broth, you will completely get rid of the sediment. Many cooks have a lot of controversy about this, they say that if you remove the foam, then you remove all the useful properties.

We cover the pan with a lid and cook for 2.5-3 hours on the smallest fire. I always cover the pan with a lid, so less liquid will evaporate.

What vegetables to add

We take two large onions and carrots, peel them. I made an incision in the center of the bulb. Cut the carrot into 2-3 pieces. You can also add parsley root, celery, if you have.

I add vegetables after 2 hours of cooking the broth. They should be boiled for about 30-40 minutes so that they become completely soft and give all their juice and aroma, then we will remove them.

10 minutes before the end of cooking, add spices: peppercorns and bay leaf.

Pour the broth into a cup and serve to the table or cook on it healthy soup. Before serving, add chopped dill, black ground pepper This will add aroma and taste. Enjoy your meal!

• Everyone wonders when to salt the broth? Experienced chefs I advise you to salt at the very beginning of cooking, there it will turn out much tastier.
• Another of the important questions that housewives often ask is: how to cook clear chicken broth? There is nothing complicated about it firstly: you must remove all the insides, they are what make it cloudy. Secondly: make sure that it does not boil much, just after it boils.
• As for spices. Here, opinions are also divided, because some people like the rich taste and aroma, while others interfere with them.
• How long can be stored? In the refrigerator, chicken broth can be kept for 4 days. Also, it can be frozen in small portions.
• So, I answered all your questions of interest: how to cook chicken broth, I hope they come in handy!

Chicken broth is credited with a lot of useful properties. It is recommended to eat for people exhausted by the disease, after surgery, as well as for children. it dietary product, which is easily digested and nourishes the depleted body. And how to properly cook chicken broth for a patient, we will give a step-by-step recipe for this right now on this page “Popular about health”.

Which chicken is suitable for broth?

To cook a healthy chicken broth, you need to choose the right base for it - a chicken carcass. Well, if it is a young individual - a chicken. It contains almost no cholesterol, its meat is tender and soft. Such a fat from a young chicken will be especially useful for children and people with diseases of the intestines and stomach. If the chicken could not be found, you can cook the broth from any chicken, only then increase the cooking time. domestic chicken is undoubtedly the most the best choice, since it does not contain harmful substances and hormones, it feeds exclusively on natural food, grows in natural conditions.

For the patient, the broth should not be too greasy - this is the main rule. Especially if it is prepared for those who have recently undergone surgery. Fatty food in this case is contraindicated. It is correct to use dietary meat for cooking - chicken breast or wings. Then the broth will turn out to be nutritious, fragrant, but light, and this is the most important thing.

What else is put in the broth for the patient when cooking?

To make chicken broth even more useful, it is customary to add vegetables to it. The most commonly used are onions, carrots, garlic, celery roots and parsley. All these components are needed not only to give taste and aroma, but also for greater fortification of the product. For colds, it is good to drink chicken broth with the addition of onions, garlic and herbs. When cooked, vegetables release useful substances that the body gratefully absorbs, then recovery comes faster.

Cooking chicken broth - a recipe step by step to help you:

So if you bought a young poultry then you can start cooking. In addition to meat, we will also need other products.

Ingredients: chicken breast or wings - about 600 g; bottled water - 2 l; salt; onion head; carrots - 1; garlic - 2 cloves; parsley root; celery root; greens - dill, parsley.

The broth recipe:

1. Remove the skin from the meat, wash it and put it in a saucepan.

2. Add cold purified water.

3. We put on the stove, set the average intensity of the fire.

4. Bring to a boil.

5. Reduce the fire to a minimum, carefully remove the resulting foam with a slotted spoon.

6. Cook under the lid for half an hour.

7. While the broth is languishing, we clean and wash the vegetables and rhizomes.

8. Cut the carrots into cubes.

9. Leave the onion whole.

10. We divide the roots of celery and parsley into several parts.

11. Cut the garlic into pieces.

12. Add all vegetables and roots to the broth.

13. Cook for another 20-25 minutes, add salt.

14. Ready meal turn off, leave under the lid for another 15 minutes to infuse.

15. Serve warm, adding fresh herbs.

Follow the recipe exactly if you are serving the broth to a cold or flu sufferer, or to a person who is debilitated. Such a fat will also benefit those who suffer from a severe hangover. In this case, it is worth overpowering yourself and drinking at least 100 ml of broth, and after 2-3 hours another portion.

However, if you are cooking for those who had an operation on the internal organs a few days ago, then do not add greens and garlic yet, but put the whole carrot. Garlic is able to increase gas formation in the intestines, so it is not recommended to eat it in the postoperative period.

Useful properties of chicken broth

How is this dietary product useful? Why is it indispensable during illness? With prolonged cooking, chicken meat releases valuable amino acids, peptides and unsaturated fatty acid. These elements improve the work of internal organs and give strength. Vegetables added to the broth also enrich it with vitamins, micro and macro elements and minerals. So, onions and garlic are sources of vitamin C, without which it is much more difficult for the body to cope with viruses. Celery and parsley roots - a whole pantry useful substances. There are many vitamins - C, E, B, A, as well as substances important for health - zinc, selenium, phosphorus, magnesium, boron and iron.

In the postoperative period, when the patient cannot yet eat various solid foods, the broth with the addition of these roots will become a source of energy and strength for them to fight the disease. Those who are exhausted from heavy exercise or long and frequent colds should drink chicken broth with vegetables. it fast way get the vitamins and minerals you need. Chicken broth is an excellent tool for strengthening bones. Patients with fractures of the limbs should drink it daily, because when cooked, poultry releases substances that have a positive effect on bone and connective tissue.

If your loved one is sick, then dietary chicken broth will help you get back on your feet faster, to which vegetables and herbs are added during cooking. Cooking it is quite simple, the main thing is not to use the fatty parts of the bird - the thighs and back, so that the broth is not too heavy for digestion. The benefit of this dish is that it is rich in amino acids, vitamins and minerals, and that it is easily absorbed in the intestines.

First of all, you will need a chicken. Ideally - soup, that is, a middle-aged laying hen. Unlike broiler, it can cook for hours, giving the broth a taste and not turning into porridge. If you do decide to use a broiler, reduce the cooking time to about 1 hour.

AT classic recipe the whole chicken is used in the broth, but individual or just a soup set from any supermarket will do. You should not take only the breast: the meat can turn out to be tough, and the broth can be hateful.

In addition to the main ingredient, chicken, onions, carrots, celery and seasonings are added to the broth. To give a more saturated color, vegetables can be sautéed in a small amount of oil.

• 1 kg of chicken;
• 5 liters of water;
• 1 onion;
• 1 carrot;
• salt, peppercorns - to taste;
• greenery for decoration.

How to cook broth

Wash the chicken and put it in a deep pot. You can not cut the whole carcass.

Pour in water so that it covers the meat. If you want the chicken to be tasty, then salt it right away. If you prefer a tasty and clear broth, add salt at the end of cooking.

Wash and peel carrots and onions. Cut the carrot into several pieces, leave the onion whole or cut in half.

Put the pot on a slow fire. Make sure that the water does not boil, only small bubbles should form on the surface. This will allow the broth to remain transparent. To do this, remove the resulting foam in a timely manner.

During the cooking process, the water may boil away, so it should be added.

After 1.5 hours (if you use broiler chicken, then after 10 minutes) add carrots, onions and peppers to the broth. Cook for 1 more hour.

When the time is up, try to separate the meat from the bones. If it doesn't work, cook more. If the meat comes off, it is ready - remove the pan from the heat and cool slightly.

Cooked vegetables can be removed from the broth: they have already given up all the useful properties. Also take out the chicken. The meat can be used in soups and snacks.

Ready-made broth can be consumed in its pure form or used as the basis of soups.

4 soups with chicken broth

loftbarlimonad.ru

Ingredients

• 150 g of chicken stomachs;
• 150 g chicken hearts;
• 150 g chicken liver;
• salt, pepper - to taste;
• 1 onion;
• 1 carrot;
• 500 ml chicken broth;
• 50 g egg noodles;
• greens;
• 2 quail eggs.

Cooking

Rinse the chicken offal and remove the films. Put each type in a separate pan and cover with cold water. Put on fire, salt, pepper and bring to a boil. After boiling, boil the liver for 20-25 minutes, hearts - 40 minutes, stomachs - about an hour.

Finely chop the onion and carrot. Heat the vegetable oil in a frying pan, put the vegetables and fry them over low heat, stirring constantly. After 2-3 minutes, remove the pan from the heat and transfer its contents to a napkin to remove excess oil.

Put the finished offal into the pot with the broth and bring to a boil. Add onions and carrots, then egg noodles. Put the pasta whole or break it into pieces. Salt and pepper.

After 3-4 minutes, add finely chopped greens. When the noodles become soft, the soup is ready. Pour it into plates and put a boiled quail egg in each.

sproutedroutes.com

Ingredients

• 700 ml chicken broth;
• ½ cup of rice;
• 90 g of tomato paste;
• 500 g of tomatoes in their own juice;
• 100 g cream cheese;
• parsley.

Cooking

Place the broth over medium heat and bring to a boil. Add rice tomato paste and tomatoes. Boil for 10 minutes, then put cream cheese and bring to a boil again. Salt and pepper. Add finely chopped parsley and cook until the rice is tender.

Serve the soup hot with breadcrumbs and herbs.

delish.com

Ingredients

• 2 medium carrots;
• 1 onion;
• 1 celery stalk;
• 1 clove of garlic;
• 3 tablespoons of olive oil;
• salt, pepper - to taste;
• 2 cans of white beans in their own juice;
• 3 liters of chicken broth;
• 4 cups spinach leaves;
• 30 g of grated parmesan;
• green pea and greenery for decoration.

Cooking

Coarsely chop the carrots, onions, celery and garlic. Heat in a heavy bottomed saucepan olive oil. Add chopped vegetables, salt and pepper. Simmer for 10 minutes over medium heat, stirring occasionally.

Drain the juice from the beans, rinse and dry. Mash ½ cup of legumes with a fork, add to vegetables and simmer for 2-3 minutes over medium heat. Then add the whole beans to the pot and stir. Pour the mixture with chicken broth, bring to a boil, reduce heat and simmer, covered, for another 20 minutes.

Add spinach washed in cold water to the soup and cook for 2 minutes until the leaves wilt. Remove the soup from the heat, pour into bowls, sprinkle with grated Parmesan, add green peas and herbs.

Serve with crispy.

dorastable.com

Ingredients

• 1 onion;
• ½ tablespoon of vegetable oil;
• 2 cloves of garlic;
• 300 g of any minced meat;
• salt, pepper - to taste;
• 3 liters of chicken broth;
• 1 carrot;
• 1 potato;
• 100 g of vermicelli;
• 1 bay leaf;
• greens.

Cooking

Start by making meatballs. Finely chop the onion and fry vegetable oil. Finely chop the garlic or pass through a garlic press. Mix it with onion and minced meat, salt, pepper and mix well. Make meatballs. The size can be any, but it is better to make the balls small, with a quail egg.

Put the pot of broth on the fire and bring to a boil. Reduce heat and add meatballs. Boil for 5-7 minutes.

Wash and peel carrots and potatoes. Cut carrots into slices, and potatoes into cubes. Put the chopped vegetables into the broth. Boil until potatoes are cooked. Then add vermicelli and bay leaf. Boil 2 minutes. Remove from heat and cover with a lid.

Pour the finished soup into bowls and sprinkle with fresh herbs.