The recipe for chicken broth, like in a restaurant

In addition to the soup on this broth, we can cook side dish, for example, risotto, orzo (and in the restaurant we also use side dishes). The broth can be the basis for sauces: it can be evaporated, it can be thickened, and it will be a cool sauce.

The broths can also be frozen - they tolerate freezing well and you can weld them for the future. So if you need only 500 grams for the recipe, you can cook two liters and freeze the remainder for further use.

How do we prepare the most traditional broth? We blanch the chicken. This must be done if its quality is in doubt. Blanching is to lower the chicken into boiling water for a minute and remove it. This water, in which we blanched chicken, must be drained - it cannot be used. This is necessary to get rid of all nasty things that could be on the chicken.

After we blanched the chicken, it needs to be poured with water, add vegetables - all the vegetables that we have - onions, carrots, celery, you can add mushrooms. Next, cook - from 1.5 to 3 hours, depending on the volume of the pan (if one chicken, then 1.5 hours is enough).

It is very important to cook the broth at low temperatures so that it does not boil, so that there is a light, light seething, and constantly remove the foam that appears during cooking.

At the end of cooking, in 15–20 minutes, you can add fragrant herbs. This is a parsley, cilantro, tears, mint, popgon, thyme, rosemary - everything that the soul wants. But carefully, there is no need to put them a lot: it is necessary that the broth is not herbal, but still chicken.

When we boiled the broth, it is important to strain it. We pull out all the vegetables and chicken and filter the broth through a sieve. In order for the broth to be completely transparent and clean, it can be filtered through gauze, but at home this is usually not required.

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Ingredients

Chicken - 1 carcass

Vegetables to choose (onions, carrots, stem and celery root, mushrooms, etc.)

Greens to choose from (parsley, cilantro, mint, thyme, rosemary, popgon, onions of the breaks, etc.)

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