How to properly cook chicken broth for soup. How to cook the right chicken broth. Noodle recipe

Chicken broth - general cooking principles

Chicken broth is one of the few first dishes that is good on its own - without any frills. But with vegetables, mushrooms, noodles and other ingredients, the taste will become much richer, and the soup itself will be more satisfying and nutritious. Classical chicken broth it is cooked from chicken meat (you can buy a special soup set or take a breast), and for flavor you can add peeled carrots and onions. At the end of cooking, the vegetables are pulled out, since all the flavor and vitamins have already been absorbed by the broth. To make the dish golden and transparent, the liquid must be strained using gauze. Chicken broth is most often served with herbs, croutons or hard-boiled eggs.

Chicken broth - preparing food and utensils

First of all, you need to prepare the dishes for the chicken broth. You will need a large saucepan for two to three liters (the volume depends on the amount of meat), a cutting board and a knife (for vegetables and cutting meat). For vegetable dressing, you should also prepare a frying pan.

The chicken must be thoroughly washed in cool water (but not hot), cut into pieces and simmer over low heat. For soup, vegetables are prepared as follows: potatoes are peeled and cut into bars or cubes, it is better to simply grate carrots, onions can be chopped or cut into thin half rings. Also chop the herbs for serving or make garlic croutons in the oven.

Chicken broth recipes:

Recipe 1: Chicken broth

IN this recipe describes the most common method of preparing chicken broth. It can be used as a base for various first courses. The broth turns out rich, golden and transparent.

Required ingredients:

• Chicken breast or drumsticks;
• Salt;
• Black pepper;
• Green.

Benefits of chicken broth

Cooking method:

Pour two liters of water into the pan (depending on how much meat there is and the desired richness). You don't need too much water for one breast. Rinse the breast (or soup set) in cool water, place it in a saucepan and fill with water. You should not rinse the chicken with hot water - this will spoil the taste of the meat. Place the pan on high heat. Let the chicken boil for about a minute and drain the broth into the sink. All harmful substances and “garbage” will go away with this water. Wash the pan to remove any foam, put the chicken in it and add water again. After boiling, reduce the heat, slightly cover the pan with a lid and cook the soup for a little over half an hour (you need to check the readiness of the meat). Don't forget to remove the foam. A few minutes before the end of cooking, add salt to taste, and you can lightly pepper the broth. If the soup is being prepared for therapeutic nutrition, it is better to do without pepper. If you want clean and clear chicken broth, you can further strain the liquid. We pour soup with pieces of white boiled meat. If desired, you can add greens when serving.

Recipe 2: Chicken broth with vegetables

Ordinary chicken soup, which is prepared on the basis of chicken broth. A standard set of vegetables is used here: some potatoes, onions and carrots. Spices and herbs are added to taste. For a more pronounced aroma and rich taste, you can also add bell pepper.

Required ingredients:

• Soup set, drumsticks or breast;
• Two potatoes;
• Medium sized carrots;
• Bulb;
• bell pepper– at will;
• Seasonings;
• Green.

Benefits of chicken broth

Cooking method:

Rinse the chicken meat in cool water, place it in a pan and fill it with water. Let's cook. After boiling, drain the broth and add water again. Cook the soup over moderate heat. In the meantime, prepare the vegetables: wash, peel, chop. Cut the pepper into strips. First simmer the onions and carrots in oil, then add the peppers. Simmer everything together for another five minutes. Add the potatoes to the chicken about ten minutes after boiling. After eight minutes, add vegetable dressing. Cook the soup until all components are ready: the meat will separate easily and turn white, and the potatoes will be soft. At the end of cooking, add seasonings, you can also add herbs. If the greens are fresh, the broth must boil for several minutes. Serve chicken broth after ten minutes of infusion.

Recipe 3: Chicken broth with noodles

Very simple, but at the same time hearty recipe first course. Chicken broth with noodles (or vermicelli) is very popular; this dish is served for lunch every day by thousands of housewives.

Required ingredients:

• Half a kilo of chicken;
• Large onion;
• Carrots – 1-2 pcs.;
• Several small potatoes (optional, but this will make the soup more filling);
• A couple of handfuls of vermicelli;
• Salt;
• Pepper;
• Greens (fresh or dried).

Benefits of chicken broth

Cooking method:

Fill the chicken pieces with water. As soon as the water boils, drain it and add fresh water. We peel the potatoes and carrots, cut the potatoes into cubes, and carrots into small squares. Carrots can be added whole and then removed. Peel the onion and place in the broth. Add some salt to the broth, cook it with the onion and carrots for about 40 minutes. Now the whole vegetables can be removed, since they have already given up all their taste and aroma. Separate the meat from the bone and put it back into the soup along with the potatoes. Sauté grated or chopped carrots together with chopped onions and add to the soup. 8 minutes before the end of cooking, add pasta. Finally, salt and pepper the chicken broth to taste. After finishing cooking, let the soup brew and serve with chopped herbs.

Recipe 4: Chicken broth with egg

Unpretentious, but at the same time very tasty, satisfying and light chicken bouillon. Great option for those who don’t want to bother with vegetables, noodles and other ingredients. This soup is especially good to prepare in the country when there is an abundance of greenery growing nearby.

Required ingredients:

• Chicken;
• Chicken eggs;
• Greens: parsley, dill, green onions;
• Garlic;
• Salt;
• Pepper;
• White bread.

Benefits of chicken broth

Cooking method:

Fill the prepared chicken with water and let it cook; after boiling, drain the water and refill the chicken with clean water. After boiling again, remove the foam and cook the broth for 40-45 minutes. The fire should be small. We check the chicken for readiness - if the meat is white and easily separates from the bones, we take it out onto a plate and strain the broth itself through cheesecloth. Separate the meat from the bones. Salt the strained broth to taste. Boil chicken eggs hard. Cut the white bread into small cubes and chop the garlic. Mix the bread with garlic and place on a baking sheet, dry in the oven until golden brown. Serve chicken broth with half a boiled egg, chopped herbs and garlic croutons.

Recipe 5: Chicken broth with mushrooms

Very tasty, satisfying and rich chicken broth with champignons. Mushrooms make the dish more nutritious and flavorful. Potatoes are also used here, although you can do without them - as you like.

Required ingredients:

• Chicken breast – 1/3 kg;
• Champignons - several pieces;
• Potato;
• Vegetable oil;
• Salt;
• Green.

Benefits of chicken broth

Cooking method:

Wash the chicken breast and cut into pieces. Add water and start cooking. Cut the potatoes into cubes and add them to the soup 20 minutes after boiling. Cut the onion into half rings, mushrooms into small pieces. Fry the onions and mushrooms in oil for about six minutes. Add mushroom dressing to the soup, add salt, cook for another ten minutes, then let sit and serve with chopped herbs.

- Chicken meat cooks quite quickly - 40-50 minutes is enough, you should not overcook the chicken;

— It is better to add salt to chicken broth at the end of cooking, since during the cooking process the liquid boils away and the dish can easily be over-salted;

- You can strain the chicken broth at the end of cooking. When serving, you need to put boiled meat separated from the bones on each plate;

— Chicken should not be washed in too hot water.

Chicken meat is dietary product, which is easy to digest. You can use it to cook the most different dishes. But the healthiest and most satisfying of them can be considered chicken broth. It can be prepared according to many recipes, but it must be transparent, aromatic and rich.

The exact answer to the question “How long to cook chicken broth?” even the most experienced chef, if he does not see the meat from which it will be cooked. How long to cook the broth depends on the age of the chicken, the quality of the meat and the piece of carcass you are using. If you take a whole chicken, the cooking time will increase by 20-30 minutes. If in pieces, you will need to cook less. If you use fillet, this broth will not take long to prepare (20-25 minutes). But don't expect a rich dish. A strong broth is usually boiled from meat on the bone, over very low heat for 30-45 minutes - depending on the age of the chicken.

Clear chicken broth

Ingredients

• chicken meat (fillet or bone-in) – 500 g;
• white onion – 50 gr.;
• carrots – 50 gr.;
• celery – 50 gr. (stems and leaves);
• water – 1200 ml;
• salt – 15 g;
• cloves – 1 gr.;
• bay leaf– 1 gr.

Preparation

1. We wash the meat under running water and dry it a little with a paper towel or simply let the excess water drain.
2. Take a large saucepan (for a given amount of ingredients - 3.5-4 liters). Place the prepared meat in it and start cooking the broth. How long it needs to be cooked depends on the meat. If fillet – about half an hour. If on the bone - 40 minutes or more.
3. As soon as the meat boils, remove from the stove and take the meat out of the water. Change the water to clean water and put the meat in it. Put it back on the fire.
4. We wait until it boils and very carefully skim off the foam, before turning the heat down to the lowest setting. We continue to cook.
5. Peel the onions, peel the carrots and wash the celery. We cut the onion into four parts, the carrots into large circles, and divide the celery into branches.
6. After about 10 minutes, add the prepared vegetables, close the lid and cook for about another hour.
7. After the time has passed, turn off the chicken broth. We take out the meat and filter the liquid through a nylon sieve (preferably a smaller one).

You can serve chicken broth in a cup, adding to it the disassembled meat, finely chopped dill and parsley and seasoning with pepper to taste.

Ingredients

• water – 1.5 liters;
• whole chicken – 1 kg;
• carrots – 50 gr.;
• white onion – 50 gr.;
• celery – 30 gr.;
• parsley root – 30 gr.;
• bay leaf – 2 gr.;
• dry thyme – 3 gr.;
• allspice and black peas - 1 g each.

Preparation

1. Wash the chicken and dry it a little. Then cut into four parts. This determines how long the chicken broth will cook. If the carcass is whole, then about half an hour longer.
2. Place the chicken in a saucepan (3.5 liter capacity) and fill with water. We put it on the stove and make sure that we have time to remove the foam as soon as it boils. Immediately turn the heat to very low and continue cooking.
3. While the broth is boiling, prepare the vegetables for adding to the pan. We clean and wash them. Cut into pretty large pieces, we don’t cut the onion at all.
4. As soon as all the foam has been collected, add vegetables and spices to the pan and continue cooking for at least an hour over very low heat. At this point, salt the chicken broth. This way the meat will be salty, and the taste of the broth will be revealed more.
5. You can check readiness by piercing the meat with a fork or knife. If the juice comes out light and not the color of ichor, the broth is ready.
6. Remove the meat and strain the chicken broth through a sieve covered with gauze. The carrots can be cut into smaller pieces, discard the onion, celery and parsley root.

• If you take frozen chicken, you need to defrost it naturally - without using a microwave or hot water. And under no circumstances should you throw frozen pieces into the pan and start cooking the broth. It will become cloudy and lose its taste.
• To get a completely clean and clear broth, try the following method. Take the egg white and shell. Grind the shell into flour with a rolling pin, combine it with the egg white and a quarter cup of cold water, stir with a fork or whisk until smooth. Pour the pre-strained broth into a saucepan and place on the stove. Boil and add the prepared mixture to it, stirring constantly. Then close the lid and let it simmer over very low heat for just one minute. Then let it brew for another 5 minutes. Strain through a sieve again (for better filtration, take a very fine sieve or cover it with a layer of ordinary gauze). This broth will be as clear as glass.

The transparency of the broth does not depend on how long you cook the broth. The dish will be transparent and aromatic if you cook it over very low heat, without letting it boil intensely for even one minute.

• To always know how hard to cook your broth, use one French trick. Take a small glass ball and place it in a pot of broth. If the fire is “correct,” the ball will not hit the bottom of the pan and will not be visible. As soon as it starts knocking, turn the heat down even less. Otherwise your broth will be cloudy.
• If you want to give the finished broth an even more yellow color, add lightly sautéed carrots in the last minutes of cooking. If carrots are inappropriate, use turmeric. It will also give a yellow tint, but a slightly piquant taste.
• The broth is made from any part of the chicken carcass. But the most delicious and aromatic will be made from meat on the bone - thighs, wings, spinal part.

Using chicken broth as a basis, you can cook many first courses and use it as a base liquid when preparing sauces. If you boil rice or noodles in it, you will get a completely unexpected taste of familiar side dishes. Add chicken broth instead of water to your pilaf and it will become a culinary masterpiece.

Cook chicken broth from store-bought chicken for 1 hour.
Chicken broth from domestic chicken cook for 2-3 hours.
From soup set simmer chicken broth for 1 hour.
Boil chicken broth from the giblets for 1 hour.

How to cook chicken broth

How to cook chicken broth
1. Place the chicken in a pan - it must be defrosted and washed. If the chicken is large (from 1.5 kg), you should cut it into pieces weighing 300-400 grams. It's easier to do this by cutting the chicken at the joints. In our case, half a chicken weighing 750 grams does not need to be cut.

2. Pour water - future broth, and put the pan on high heat.
3. Close the pan with a lid, wait for the water to boil (about 15 minutes), watch the foam that forms for about 10 minutes, removing it with a slotted spoon or a tablespoon.

4. Peel the carrots, cut off the rhizome of the onion (leave the husk if you want a golden broth), put the onion and carrots in the pan.
5. After removing the foam, 10 minutes after the broth boils, add salt and pepper.
6. Add laurel and herbs.
7. Cover the broth boiling over low heat with a lid and cook for 1 hour.

8. Remove the chicken, remove the carrots and onions.
9. Strain the broth through a sieve or colander.
10. Your chicken broth is cooked!

Add herbs to boiled chicken broth and use in recipes, or serve as is with crackers or croutons. Serve the meat separately or use in soups and salads.

Second chicken broth

How to cook broth for future use

How to cook chicken broth for future use
1. Place the chicken in a saucepan and cover with cold water.
2. Bring the water to a boil, and monitor the foam over the next 10 minutes, removing it with a slotted spoon.
3. Add salt and spices, peeled onion.
4. Cover with a lid and cook for 1 hour.
5. Strain the broth, remove the chicken parts (use in other dishes). 6. Return the broth to the pan and simmer for another 1.5-2 hours over low heat until you obtain 400 milliliters of broth.
7. Pour the broth into storage containers (containers, bags or ice containers), cool and freeze. Each container should contain approximately equal amounts of fat and broth. If the fat is not needed, then remove it.
When defrosting the broth, use the following proportions: from 100 milliliters of stock you will get 1-1.5 liters of finished broth.
Broth prepared for future use will be stored for up to six months.

Fkusnofacts

- Is chicken broth healthy?
Chicken broth is very useful for flu, ARVI and colds. Light chicken broth helps remove viruses from the body, minimally loading it and being easily absorbed by it.

- Shelf life chicken broth with room temperature- 1.5 days. Store chicken broth in the refrigerator for 5 days.

- Seasonings for chicken broth - rosemary, dill, parsley, black peppercorns, bay leaf, celery.

Define chicken broth is ready You can pierce the chicken with a knife - if the knife enters the chicken meat easily, the broth is ready.

- How to use chicken broth?
Chicken broth is used to make soups ( chicken, onion, minestrone, buckwheat, avocado soup and others), salads, sauces ( chicken sauce).

So that the chicken broth is transparent, it is necessary to drain the first water after boiling, and remove the resulting foam during cooking. If you want a light color for the broth, you should add a peeled onion when cooking.

- Salt chicken broth should be added at the beginning of cooking - then the broth will be rich. If the chicken is cooked for salad, then the broth should be salted 20 minutes before the end of cooking, in which case the chicken meat will be salty.

- What kind of chicken should I use for broth?
If you want a rich, fatty broth, a whole chicken (or half) or individual fatty parts of the chicken (legs, wings, thighs) will do. A soup set is perfect for medium-rich broth. For dietary chicken broth, tripe and chicken bones from legs, thighs, breasts and fillets are suitable.

Look how easy to cook chicken jellied meat, boiled chicken salads and boiled chicken appetizers!

The price of ingredients for cooking a 5-liter pan of chicken broth from half a chicken is 150 rubles. (average for Moscow as of June 2017). Chicken broth can also be made from chicken bones, from a soup set with the addition of chicken offal.

Before adding to the broth, carrots and onions can be cut into several pieces and fried in a dry frying pan - then the broth will be more aromatic. You can also fry chicken parts without oil - then the broth will be richer.

How to cook chicken breast broth?

How to cook chicken breast broth
1. Wash the breast, inspect the skin for remaining feathers, remove feathers if present. Or, to make diet broth, remove the skin of the chicken.
2. Place the breast in a saucepan, add water - the water must be cold so that the broth turns out rich.
3. Place the pan over high heat, after boiling, reduce the heat and skim off the foam with a slotted spoon.
4. Place peeled onions and carrots, salt and pepper into the broth.
5. Boil the dietary broth for 20 minutes, and for high richness of the broth - 40 minutes.

How to cook breast broth in the microwave
1. Place the breast in a large bowl for microwave ovens, add salt and pepper, onions and carrots.
2. Fill the breast with water.
3. Cover the dish with a lid and place in the microwave.
4. Cook the broth at 800 W for 25 minutes.

How to cook broth from chicken wings?

How to make wing broth
1. Wash the wings, put them in a saucepan and cover with cold water.
2. Add salt, pepper, peeled onion and carrots.
3. Place the pan over high heat, after boiling, reduce the heat and cook for 40 minutes. The broth from the wings turns out to be very fatty; there is practically no meat in such chicken parts.

How to cook fillet broth?

How to cook fillet broth
1. Defrost chicken fillet, remove bones if necessary, place meat in a saucepan.
2. Peel the onions and place in a saucepan.
3. Fill the pan with water and put on heat.
4. Pour in vegetable oil to add flavor and nutrition to the broth.
5. Add salt and spices to taste.
6. Cook the broth for half an hour over low heat, covering with a lid.
7. Infuse the broth for 1 hour.

How to make broth from chicken soup kit

How to make broth from a soup set
1. Place the soup set in a saucepan and add water.
2. Place the pan on the fire, after boiling, drain the first water and add fresh water.
3. In the second water, cook the broth after boiling over medium heat for 10 minutes, skimming off the foam.
4. Reduce heat and simmer broth for 40 minutes.

Chicken broth is one of the most popular first dishes that can be quickly prepared at home, while it is satisfying, light and recommended even for patients. Let's take a closer look at how and how much to cook chicken broth so that it turns out clear, 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 for cooking (a whole chicken or its individual parts). Let's take a look at how much chicken broth you need to cook:

• How long does it take to cook chicken broth (whole)? If the broth is cooked from store-bought chicken (broiler chicken), then the cooking time will be on average 60 minutes after boiling water in the pan, if from home-made 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)? Store-bought broth chicken breasts bones (wings, legs, thighs) are cooked on average for 50-60 minutes after boiling water in a saucepan, fillets are cooked less - 30-35 minutes, the same parts of a homemade chicken carcass are cooked on average half an hour more than store-bought ones.
• How long does it take to cook chicken broth from a soup kit? On average, the broth from the soup set needs to be cooked for 55-60 minutes after the water boils in the pan.
• How long does it take to cook chicken tripe broth? Trip broth ( chicken gizzards, hearts, etc.) are cooked on average for 1 hour after the water boils in the pan.

Having considered how much chicken broth needs to be cooked, we will now consider in more detail the process of cooking it in order to know how to prepare a delicious, rich and clear chicken broth at home.

How to cook chicken broth

The main secret of a tasty rich broth is the use of pieces chicken meat on the bones (breasts on the bones, backbone, necks, wings, thighs, legs), but if you need a lighter, unsaturated chicken broth, you can use chicken fillet, parts of chicken on the bone, but without skin, as well as chicken tripe (stomachs, hearts, liver).

You can cook a delicious soup or just broth from 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 at least four parts when cooking). Let's take a step-by-step look at how to properly cook chicken broth that is tasty and clear:

• If the chicken was frozen, defrost it in advance at room temperature (it is better not to use a microwave, and also not to start cooking broth from unthawed meat).
• We cut the whole chicken into several parts (if breasts, legs or wings are used for cooking the broth, then there is no need to cut them). If you require a lighter chicken broth, remove the skin from the chicken.
• Wash the prepared chicken parts thoroughly in cold water.
• Place the prepared chicken in a pan and add water at the rate of 2-2.5 liters of water per 1 chicken, then bring the water in the pan 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 fill the chicken with clean water and again bring the water to a boil over high heat.
• After the water boils in the pan, it is important to reduce the heat in time so that the water does not boil too much and collect foam on the surface of the water, since if this is not done in time, the broth will turn out more cloudy.
• Peel and add whole onions and carrots to the broth to make the broth more tasty. 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 the water in the pan. There is no need to cover the pan with a lid during cooking.
• 10 minutes before the end of cooking the chicken, add salt to the broth (if you did not add it at the beginning of cooking), bay leaf, and black peppercorns.
• When the chicken is cooked and the broth is ready, you can further strain it through a sieve or cheesecloth, first removing the chicken and vegetables from it, after which it can be seasoned with herbs and served.

Note: to make the chicken soup rich, you don’t have to drain the first broth, just remove the foam that forms on the surface of the water in time.

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

• What kind of soup can you make with chicken broth? You can cook many soups using chicken broth (buckwheat, rice, noodles, borscht, cabbage soup, etc.).
• What is the best way to make chicken broth (from what part of the chicken)? A more tasty 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 chicken when cooking broth? If you remove the skin from the chicken before cooking, the broth will be less fatty; if you leave it on, it will be richer.
• Do I need to drain the first broth when cooking chicken? If the first broth is not drained when cooking the chicken, the final broth will be cloudy. Also, in addition to transparency, the second broth has another advantage: it is more healthy, since the first broth contains possible harmful substances that are boiled out of the chicken at the very beginning of cooking (applies to store-bought broiler chickens that grow on additives and antibiotics).

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

Yuri, which chicken is best to make chicken broth from - whole or fillet, thighs, legs?
I prefer to make chicken broth from a 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 too much for you, use a chicken leg. But you won’t be able to cook a rich, strong broth from breast or fillet.

How to treat chicken before cooking?
The most important thing is to remove the feathers or their remains. And the insides - kidneys and lungs, they make the broth cloudy and foamy. Therefore, remove all the insides and rinse the chicken thoroughly with cold water. Trim 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 occurs, and the broth may turn out cloudy.

What vegetables can you cook chicken broth with?
Traditionally, carrots are added; they need to be chopped randomly. celery stalk, onions and one or two champignons. Add mushrooms whole. You can pre-bake all the vegetables 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, place the vegetables on a dry, hot frying pan. Vegetables should be baked, but not charred. Burnt, they will only give bitterness.

What about herbs and spices?
For spices, it is better to add black peppercorns and bay leaves. My favorite herbs are dill and parsley. The leaves can be torn off, chopped and left to decorate the broth, and the twigs can be added during cooking. If you have dried dill umbrellas, add one. Dill goes really well with chicken - it enhances the taste and gives off aroma!

What is forbidden to add to the broth?
Those that have a strong aroma: cloves, allspice. They take away the taste of the chicken.

At what point should you add spices?
After the broth boils. You need to skim off all the foam and 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 and put them in the broth. Then they will be much easier to remove.

But the controversial question is: should the foam be removed or not?
I agree, controversial. For example, my teacher adhered to the idea 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 strained, not a trace will remain of it. The film contains both taste and nutrients. So it’s not entirely true when they advise removing the foam without fail.

Is it better to cook covered or without?
It is better to remove the cover. Under the lid, the broth begins to boil strongly, and it is not convenient to constantly control the boiling strength.

What is the secret to the transparency of the broth?
If the broth does not boil strongly ( after it boils), but it will only sway slightly, then it won’t be cloudy. It will be transparent. The main thing is to cook on the slowest, slowest heat. 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 prepare 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 tasty broth, it is better to add salt at the beginning, as soon as the water begins to boil. So that during the cooking process, not only water-soluble substances, but also salt-soluble ones come out of the chicken into the broth. If you want, get something tasty boiled chicken, add salt at the end when the broth is cooked.

Why is it recommended to remove boiled vegetables after cooking the broth?
It's simple: the vegetables have already been boiled for a long time, they have given all their taste, color and aroma into the broth, and their further presence in the broth makes no 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 for about five days in a well-functioning refrigerator at + 5°C. You can freeze it, but it’s still better to use fresh broth for cooking. Boil the broth and immediately prepare soup or sauce from it.