Chicken broth has been familiar with its taste since childhood, when during the period of colds it was given to replenish strength and speedy recovery. Even without vegetables and pieces of meat, the broth is very nutritious and satisfying, and if spiced with spices, it is very tasty.
How to cook chicken broth so that it turns out delicious? And what is its use?
Chicken Selection
A delicious chicken stock is obtained from homemade chicken. But, not everyone can afford to boil such a carcass. Therefore, you have to buy.
Of course, you can cook a whole purchased chicken, but it is better to give preference to a cut carcass. On sale there are already prepared broth sets, which include wings and chicken carcass with a small amount of meat. Such sets are very good as a basis for light vegetable or mushroom soups.
For noodles or vermicelli soup, you should choose chicken parts with meat and bones, for example, ham or drumsticks. So the broth will turn out to be more satisfying.
As for the chicken breast, it is better not to use it for cooking the broth. She does not give the broth, which is necessary for the broth. It can be cooked separately and added to the finished broth.
From the chicken back you get the fattest broth. After cooking, it can be filtered, or diluted with water, or boiled back with fillet - so you can reduce the fat content of the future broth.
If you need to cook chicken consom for a child, then it is better to make it from the thighs, legs and breast of a bird. So, a delicious chicken broth will turn out not greasy, but also very useful.
How to cook traditional chicken broth?
How to cook chicken broth so that it is not only tasty, but also only benefits? To do this, you must observe several rules for proper cooking.
In the classic version of a bird consom, several ingredients are used:
- poultry or chicken bones - 1 kg;
- carrot - 1 kg;
- onion - 1 head;
- salt to taste.
Before cooking, all products are washed and cleaned. After that, the washed chicken or parts thereof are placed in a pan and poured with water so that it covers the meat. The pot is put on a strong fire and waiting for boiling. As soon as this happens, reduce the heat to a minimum and leave to cook.
The foam that appears during the cooking process must be removed. While chicken is ready, they start cutting vegetables. There are no clear-cut settings on this issue: onions and carrots can be chopped finely, can be cut in half, into 4 parts or left whole. It all depends on whether you want to use vegetables in the broth or just want them to add their own flavor.
So, vegetables are laid in the broth. Foam continues to be removed. Continue to cook until the meat is ready, as a rule, it takes 30-40 minutes. But, if chicken bones are cooked, then the time is extended by another hour or two.
The readiness of poultry meat is determined by piercing the meat fibers on the legs. If this is done easily, then the bird is ready. To get it out of the pan should be quick so that it does not have time to dry, and cover with a cloth or gauze.
Vegetables, if cooked whole, are also removed from the pan, and the chicken stock is filtered. Chopped greens can be added to the finished, clean broth. You do not need to overdo it with seasonings, this can spoil the true taste of a consomm from a bird. The best seasonings are salt and vegetables, which were cooked with chicken.
The benefits of the broth for illness
The benefits of chicken stock in the disease have been proven by more than one generation of people. Although, there is an opinion that it is not advisable to give this liquid dish to colds, since it is difficult to digest in the stomach, which leads to a worsening of the condition.
But, if the broth is cooked correctly, from non-greasy parts of the bird, and also filtered at the end, then it will be useful on the contrary. After all, it contains a huge amount of substances, so necessary for the restoration of forces.
But, not only for viral diseases, it is recommended to drink broth. It is prescribed to people after surgery who are at the stage of rehabilitation. This is due to the replenishment of strength and lost vitamins and minerals.
Also, chicken broth normalizes the work of the heart system, the gastrointestinal tract. It is useful for gastritis and those who are prescribed a diet.
They treat poultry broth not only for serious diseases, but also for a hangover. Freshly brewed liquid helps get rid of alcohol poisoning, replenish strength, relieve nausea and dizziness.
Could there be harm?
Chicken fat can also harm the body. It depends on several factors:
- Stale chicken carcass or its constituents selected.
- Onions and carrots are fried before heading to the pot. Fatty foods, as you know, do not bring benefits, only saturation.
- You need to drink broth in moderation. No matter how tasty it is, it should not be abused. The stomach will not have time to cope with fatty foods entering it.
Obviously, the broth itself is not harmful. Adversity is manifested in human inattention.
Which broth is considered the most useful?
Useful is a broth cooked from poultry. But, this does not mean that the purchased chicken will not be useful at all. Domestic chickens do not contain any substances of a chemical nature.
However, what is useful in the broth?
- High in protein, which is the main building material for muscle fibers. This component is easily absorbed by the body and is contraindicated only for those who have protein intolerance.
- Vitamins of group B, which have an effect on the metabolic processes of the body, the immune, nervous system. Improves the condition of the skin, nails and hair.
In addition, chicken stock is low-calorie food. 100 grams of infusion contains only 50 kcal. The energy value in 100 grams is as follows:
- proteins: 4.3 g;
- fats: 3.6 g;
- carbohydrates: 0.4 g.
Nutritionists who prescribe this dish as the main one also talk about how many calories are in chicken broth. Therefore, if there is a need for weight loss, then a decoction of chicken meat is an ideal version of the first dish.
Egg broth
Such a dish is in itself hearty and healthy, but if you add an egg to it, then it will not spoil from this at all. How to cook chicken broth with an egg?
- drumsticks of a bird - 3 pcs.;
- water - 3 liters;
- chicken egg - 2 pcs.;
- onion head - 1 pc.;
- orange root crop - 1 pc.;
- salt - half a teaspoon;
- peppercorns - 5 pcs.;
- bay leaf - 3 pcs.;
- sunflower oil - 2 tsp;
- white bread;
- feathers of green onions.
And now the cooking process:
- Cooking chicken broth with an egg begins with shins being washed, placed in a pan, and filled with water. There, behind, lay peppers, bay leaves, washed onions in husks and carrots cut into cubes. This set is sent to medium heat. Notice 1 hour.
- As soon as the broth boils, it is necessary to remove foam from it. After half an hour, cooking is salted to taste.
- While the broth is cooked, hard-boiled eggs are boiled.
- Boiled eggs cool.
- Vegetable oil is poured into a heated frying pan and slices of white bread are fried on it until golden brown.
- When the broth is boiled, they remove the onion and carrots from it. The eggs are cut in half.
- Serve the finished dish in a deep plate with chicken leg, half an egg, sprinkled with croutons and finely chopped green onions.
Chicken broth with egg is an excellent low-calorie food with a high protein content. But you should not eat it for dinner.
Chicken stock in a slow cooker
You can cook in the slow cooker anything you want. And chicken stock in a slow cooker is no exception. Preparing a dish in this device is simple, and, most importantly, saving time.
Who has a slow cooker, write down the recipe. You will need:
- a set of chicken soup - 0.5 kg;
- carrot - 1 small;
- water - 2 liters;
- onion - 1 pc.;
- black pepper, salt to taste.
Step by step recipe:
- Slices from the soup set are washed under running water, remove fat and skin.
- Carrots and onions are peeled and washed.
- In the bowl of the multicooker lay the chicken parts, fill it with water, salt, pepper, place the whole vegetables.
- On the device set the "Soup" mode, which lasts 120 minutes.
- Ready broth should be filtered and served, pre-sprinkled with herbs.
Chicken broth in a slow cooker can be cooked in the "Stew" mode.
For losing weight people
Light chicken stock is exactly what you need for losing weight, as well as for those who prefer proper nutrition.
You will need a familiar set of products:
- carcass of a young chicken - 1 pc.;
- onion - 1 pc.;
- orange root crop - 1 pc.;
- parsley - a pair of twigs;
- celery - 1 stalk.
Now go to the cooking:
- The chicken carcass is thoroughly washed and placed in a pan. Pour water and put on a strong fire.
- As soon as a foam appears on the surface of the water, it should be removed with a slotted spoon. When boiling the future broth, the fire is reduced. Cook over low heat for an hour.
- Necessary vegetables are peeled, washed and 30 minutes before the end of cooking, placed in a pan.
- A sprig of celery is cut into rings and sent to the "common pot" 15 minutes before the completion of the cooking process.
- As soon as the broth is cooked, chicken, onions and carrots and celery are extracted from it. Filter the liquid.
- The already cleaned chicken broth is added with previously extracted celery slices and chopped parsley sprigs.
A fragrant dish is served hot. After cooling, the taste will not be so saturated.
Add dumplings
Chicken broth with dumplings - a dish prepared by our grandmothers. This is a hearty and incredibly tasty dish that will be a great dinner for the whole family.
Cooking it is as simple as a regular broth, just dumplings are added a few minutes before cooking.
To prepare them you need:
- egg - 1 pc.;
- flour - 3 tbsp. l .;
- salt;
- dill - several branches;
- vegetable oil - 2 tsp.
Beat the egg in a bowl. Dill finely chopped and added to the egg - mix. Pour flour, pour oil, salt and mix. A couple of spoons are taken from the saucepan with the preparing broth and added to the dough. Stir thoroughly. The dough should not be liquid, but not thick.
15 minutes before the broth is ready, spread the dough with a teaspoon into it. So dumplings turn out. They “report” their readiness by floating to the surface.
You will get a simple version of chicken soup with dumplings if you add onion-carrot frying to the broth.
Broth soup
A simple chicken broth soup is prepared as follows:
- chicken drumsticks - 3 pcs.;
- water - 3 liters;
- carrots - 1 pc.;
- onion - 1 head;
- potatoes - 3 pcs.;
- vermicelli - 2 tbsp. l .;
- salt, pepper, lavrushka.
Cook in this way:
- After washing, the chicken drumsticks are poured with water and set to boil over high heat. I remove the foam, and after boiling, reduce the heat to medium.
- Potatoes are diced and sent to the pan half an hour before the broth is ready. Following the potatoes send a bay leaf.
- Prepare onion-carrot frying in oil.
- 10 minutes before the end of cooking, throw vermicelli into the pan, fry, salt and pepper.
- When the soup is cooked, the legs can be left whole or removed from the soup, separate the meat from the bones, discard the latter, and put the meat back into the pan.
Soup is ready to eat.
Conclusion
Chicken broth is not only a soup base, but also an independent, healthy dish. It is useful for both adults and children. Not only the composition speaks about its benefits, but also how many calories are in chicken broth.