Cooking chicken broth. Chicken broth from homemade chicken

Cook chicken broth from store-bought chicken for 1 hour.
Cook chicken broth from homemade chicken for 2-3 hours.
Cook chicken broth from the soup set for 1 hour.
Boil chicken broth from the giblets for 1 hour.

How to cook chicken broth

Products
6 liters per pan
Chicken - 1 piece
Carrots - 1 large
Onions - 1 head
Greens (dill, parsley) - half a bunch
Bay leaf - 2 leaves
Black peppercorns - 10-15 pieces
Salt - 1 tablespoon

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

Chicken broth is boiled in second water to make it more dietary and healthy, especially for the sick and children. All harmful substances (chemicals and antibiotics that are often used to treat chicken) are mixed with the first broth.
Step by step:
1. When the first bubbles appear in the pan with water and chicken, set aside 10 minutes for cooking.
2. Drain the first broth along with the foam, wash the pan and cook the broth in new water. And to save time, put 2 pans of water - and simply transfer the chicken from one pan to another after 10 minutes of cooking.
The second broth produces bright vegetable soups; it can be served as a drink or cooked as jellied meat - the procedure of changing the water neutralizes the dish, but leaves the benefits and connective substances necessary for hardening.

How to cook broth for future use

Products
Chicken, chicken parts or soup set - 1 kilogram
Water - 4 liters
Salt - 2 tablespoons
Bow - 1 head
Black peppercorns - 1 teaspoon
Bay leaf - 5 sheets
Parsley stems - a small handful

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

- Proportions of chicken and water - 750 grams of chicken is enough for a 5-liter pan. This will make a simple broth, not too fatty and not dietary.

- 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 at 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?

Products
Chicken breast with skin - 350-450 grams
Water - 2.5 liters
Onions - 1 piece
Carrot - 1 medium size
Salt - 1 tablespoon
Peppercorns - 10 peas

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 microwave-safe bowl, 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 cook broth from chicken wings? Products
Chicken wings - 5 pieces
Water - 2.5 liters
Carrots - 1 piece
Onion - 1 piece
Peppercorns - 10 peas
Salt - 1 tablespoon

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?

Products
Chicken fillet - 2 pieces
Water - 2 liters
Sunflower oil - 3 tablespoons

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

Products
Soup set (wings, cartilage, skin, backs, necks, etc.) - half a kilo
Water - 2.5 liters
Salt - 1 tablespoon
Black peppercorns - 10 pieces

How to make broth from a soup set
1. Place the soup set in a saucepan and add water.
2. Put the pan on the fire, after boiling, drain the first water, pour in 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.

You bought poultry and don’t know: how to prepare chicken broth for treatment or just for a delicious rich soup? Then you have come to the right place, in this recipe you will learn all the cooking secrets. We will get into preparation a little later, but now I would like to talk about the beneficial properties.

What are the benefits of chicken broth?

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

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

How to make chicken broth

Ingredients

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

Chicken disassembly

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

Should I remove the foam or not?

Pour 3 liters into the pan. Water, just that much, no more, no less. Since there is a calculation of 250g. chicken meat per 1 liter of water. You should know that during prolonged cooking, most of the 3.5 liters will evaporate. That leaves about 2.5. Place chicken and salt in cold water, turn on high heat and wait until the water boils. As soon as the water boils, reduce the heat to very low. As it boils, 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 the 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 chefs have a lot of controversy about this; they say that if you remove the foam, then you remove all the beneficial properties.

Cover the pan with a lid and cook for 2.5-3 hours on the lowest heat. I always cover the pan with a lid, so less liquid will evaporate.

What vegetables should I add?

Take two large onions and carrots and peel them. I made a cut in the center of the onion. Cut the carrots into 2-3 parts. You can also add parsley root and celery if you have it.

I add vegetables after 2 hours of cooking the broth. They should be cooked for about 30-40 minutes so that they become completely soft and give up 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 it or cook a healthy soup on it. Before serving, add chopped dill and ground black pepper, this will add aroma and taste. Bon appetit!

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

Chicken breast broth is a great nutritious dish any time of year. In winter it will help keep you warm, and in summer it will be a good and light lunch. Chicken broth is versatile. It can be consumed in its pure form, and can also be used to prepare various soups. In urban conditions, housewives, as a rule, prepare broth from chicken breasts. Of course, it would be more correct to use whole domestic chicken, but you understand that in a metropolis this is not always possible.

The benefits of chicken broth

Chicken breast broth is an incredibly healthy and nutritious dish. It’s not for nothing that weakened people are prescribed it to give strength. Indeed, such a simple dish can lift a person to his feet.

The main advantage of broth is the low amount of fat in it. It is for this reason that boiled breast and soup are considered dietary food.

Despite the ease of such food, it is at the same time very nutritious. It would seem that what is so difficult about making broth? It's quite simple. However, novice housewives often wonder how to cook chicken broth from breast. There are several simple secrets that will allow you to prepare a wonderful dish.

How about chicken breast broth?

The proposed recipe allows you to prepare an independent dish, as well as a base for soup. You can serve pies and crackers with the broth. It turns out very tasty, although completely unpretentious and simple.

To prepare chicken broth, we will need the following products: onions, carrots, garlic, spices, herbs and the meat itself. All ingredients must be fresh, the taste depends on this. The broth from skinless chicken breasts is much better. Children especially do not like the skin, so it is better to remove it in advance.

Carrots and onions need to be peeled and cut into rings, prepare a few cloves of garlic. The greens should be thoroughly washed and chopped. Place chicken fillet, onion, carrots, garlic, bay leaf, and allspice into a pan. Fill all the products with two liters of cold water and put the dishes on the fire. Bring the contents of the pan to a boil, add a couple of pinches of salt and continue to simmer over low heat for about fifty minutes. We add herbs and spices almost at the very end. It should be remembered that you will have to carefully monitor the broth and remove any foam that has formed, otherwise the dish will turn out unsightly with floating particles.

You can strain the finished chicken breast broth if you intend to use it in its pure form. It can be stored for several days in the refrigerator. Housewives also practice freezing the broth, in this form its shelf life increases to a month. However, remember that nothing beats a freshly prepared dish.

Some nuances of preparing broth

When cooking, remember that chicken meat must be filled with cold water only.

You should carefully salt the broth at the beginning of cooking so as not to overdo it. If there is insufficient saltiness, it is better to add salt to the dish at the very end. If you accidentally didn’t calculate it, then don’t worry, you can still save it. To do this, at the end of cooking you need to add peeled potatoes. It should cook and take on the unwanted taste. Make sure that the potatoes do not boil over (they must be removed and discarded in advance), otherwise the broth will become cloudy.

As for spices, they can be added either at the beginning of the process or later. The difference is that by adding the spices earlier, you will get a richer, more flavorful broth. If you want a less concentrated flavor, you can add spices later.

Do not cook the broth over high heat; it should not boil, but only simmer. During cooking, you need to skim off the foam and add boiling water if necessary. If you still blinked, did not remove the “noise” in time and it sank to the bottom, then you can throw in a few ice cubes, then it will rise to the top again and can be carefully collected.

How to get a beautiful broth color?

If you want to get a nice golden hue to the dish, you can cook the onion directly in the peel. The top layers should be removed from the onion, but the bottom layers should not be touched and cooked as is.

You can also lightly bake it in advance and then put it in a pan, then the broth will turn out more beautiful.

Clear broth

The main question that always worries housewives is: “How to get clear broth?” For some reason, the dish often becomes cloudy... In order for the broth to become transparent, you should strain it through several layers of gauze.

Whipping raw egg whites with water also perfectly cleans the dish. This mixture must be added to the broth and stirred. The protein, coagulating, will take on unnecessary particles. Next, the purified broth is filtered through cheesecloth, removing egg residues.

Cooking time

How long does it take to cook chicken breast broth? This is a very pressing question, since many housewives disagree. If you are preparing broth from homemade chicken, it will cook for a very long time. As for store-bought fillet, it cooks much faster. On the lowest heat, the whole process will take forty to fifty minutes.

Calorie content

From early childhood, our parents taught us to eat chicken broths and soups based on them. And this is not without reason. Such dishes are light, healthy and nutritious at the same time.

Chicken broths have been known to mankind since the very first birds were domesticated. The nutritional properties of the dish are what made it so popular. Chicken breast broths are generally considered very dietary, since they are prepared from the most healthy part. White meat contains a lot of phosphorus (more of it only in seafood and fish).

Chicken broth is very useful for diseases of the gastrointestinal tract, gastritis and ulcers. Even with viral diseases, it is good to eat this dish, as it contains anti-inflammatory substances.

The broth contains many minerals and vitamins. Despite all the nutritional value, the dish is very dietary. The calorie content of chicken broth from chicken breast is only twenty kilocalories per hundred grams of product. It can be used even by those who are on diets. In this case, white bread should be replaced with rye bread and crackers.

Broth is the basis of the diet

For those who want to lose weight, broths are an excellent nutritional option. They contain essential amino acids, vitamins and phosphorus. And at the same time, chicken breast broths are low in calories.

They nourish the body well, supplying the necessary elements, and at the same time remove toxins and cleanse. The broth is easily digested by the stomach, which makes it an indispensable dish for people with diseases of the digestive system.

Healthy chicken broth contains a large amount of vitamins and minerals that are perfectly absorbed by the body. Soups and sauces are prepared from it, it is added when preparing main courses, and served with savory pastries.

The broth is indispensable for colds and flu, after surgery, in case of poisoning, and it is also a life-saving remedy for a hangover. Today I will tell you how to cook delicious chicken broth in a slow cooker from the breast and other parts of the chicken and how to do it correctly so that the broth is clear and as beneficial as possible for both sick and healthy people.

Cooking chicken broth

Kitchen appliances and supplies: knife; cutting board; Bowl; slotted spoon; saucepan; sieve; multicooker.

• For cooking, you can use any part of the chicken carcass - thighs, drumsticks, back, neck, breast in any combination. You should not cook broth only from meat, without bones - it will not be rich and aromatic, since the bones contain extractive substances.
• It is advisable to use young, homemade chicken - it will cook faster, and its meat is more tender and healthy. The broth from an old chicken will not be as clear as from a young chicken, but it will be more flavorful.
• For a quality dish, use a chilled carcass, not a frozen one. She should be fairly well-fed, with intact skin, without bruises or bruises.

Step-by-step preparation

Using broth

• It can be served as an independent first course with boiled noodles, sprinkled with chopped herbs before serving. For serving, use special deep bowls with two handles or broth mugs with a volume of 250-500 milliliters.
• This dish is also served with croutons, savory pies, and toast.
• Can be used as a base for many first courses and sauces, and can also be added to stews of meat and vegetables.

Recipe video

To properly prepare delicious and aromatic chicken broth, I recommend that you watch this video.

• Before starting cooking, you can add a few peas of allspice and parsley root to the water for flavor.
• If you plan to give the broth to your child, then make it as low-fat as possible - boil the chicken without the skin, and after cooking, blot the surface of the broth with a napkin to remove excess fat.
• To make the broth even clearer, drain the first water immediately after boiling along with the foam, rinse the chicken and fill it with water again. Then prepare the dish as usual.
• Using the same recipe, a delicious turkey broth is prepared. You can cook it either in a slow cooker or in a saucepan on the stove.

Other first course options

If you or your family are lovers of first courses, then I advise you to prepare soup in beef broth with vegetables or cereals, as well as in chicken broth. The soup made from dumplings with broth is also very tasty, which, moreover, is prepared very quickly and easily.

I shared with you all the secrets of delicious chicken broth that I knew myself. If you have your own options for preparing this dish, share them in the comments. I would also be grateful for your additions and options for using the broth. Thanks for stopping by and bon appetit!

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)? Broth from store-bought chicken breasts on the bone (wings, legs, thighs) is cooked on average for 50-60 minutes after boiling water in a pan, fillet is cooked less - 30-35 minutes, the same parts of homemade chicken carcass are cooked on average half an hour more than store-bought.
• 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? Broth from tripe (chicken stomachs, hearts, etc.) is boiled on average 1 hour after boiling water in a saucepan.

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 of chicken meat on the bone (breast on the bone, spine, necks, wings, thighs, legs), but if you want a lighter, unsaturated chicken broth, then 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 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 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. We leave our reviews and useful tips on how to cook chicken broth in a saucepan in the comments to the article and share it on social networks if it was useful to you.