What could be better than a delicious, rich chicken broth. From this dish is unlikely to refuse anyone, especially if it is delicious cooked. There are many secrets of cooking, just like recipes, in the world of cooking. For example, until today the question remains whether it is necessary to remove the froth from the broth during its preparation, when to salt the broth - at the beginning or at the end of the process, the optimal level of camphor flame, from which parts of the chicken the most delicious broth is obtained, which spices are best to add to the broth ...
There are many questions, as well as answer options. Each culinary specialist prepares the broth according to his recipe, and we will try to find answers to all the questions we are interested in, and we will try to cook chicken broth using several recipes.
Recipe 1: Hungarian Chicken Broth
Hungarians have prepared a delicious rich and clear broth for many decades. No celebratory dinner can do without this dish. “Levesh” is exactly what he is called in Hungary - this is the king of any feast.
- chicken - 1.5 kg (preferably homemade),
- Kohlrabi - 0.5 pcs.,
- celery root and greens, parsley root and greens, carrots,
- Bulgarian pepper - 1 pc., tomato - 1 pc.,
- onion - 1 piece,
- white ground pepper, salt and "vegeta" - a special seasoning, which consists of a mixture of spices for broth.
So, we start with the chicken. Hungarians prefer to cook chicken broth with homemade chicken. To do this, they specifically go to the market, where homemade hens, ducks, geese, etc. are sold every Saturday. Gently pluck the excess feathers, and then burn the skin on the fire burners, wash and gut the chicken. Remove all the insides, washed and cut it. Put the chicken in a saucepan with water and set on fire. After the water in the pan boils, immediately reduce the heat - the broth should never boil. The water in it should only fluctuate.
Peel carrots, parsley, kohlrabi, celery, cut into random pieces and dipped in a pan to the meat. Here also send a small onion, unpeeled from a peel, Bulgarian pepper and a tomato of average size. A couple of black peppercorns, the leaves are wrapped in greens and dropped into a saucepan and a bit of Vegeta seasoning. Cover the pan necessarily lid, but not completely. Now we need to check how the broth will behave. All of you are well aware that when the lid is closed, it can begin to boil strongly. So, your task is to keep the broth languishing under the covered lid, but not boiling. Fluid should only fluctuate! And now the answer to the question - when to pickle broth? Depending on what result you want to get in the end, that is - tasty meat or tasty broth? If you need tasty boiled meat, then salt is added to the broth at the initial stage. Accordingly, if your goal is a delicious rich broth, then we add salt for 20-30 minutes before the end of the process. In principle, the "vegeta" has salt in its composition, so the broth is not something that will be boiled unsalted, but not completely.
We are cooking broth with you, so we will not salt it. Everything, in such a state, boil our broth for at least 4 hours at minimum heat. Oh yes, you now have a question - should you remove the foam from the broth? Hungarians do not remove skin! With minimal boiling, the foam itself will settle to the bottom of the pan by the end of cooking. It is in the skin that there are many vitamins and nutrients that are released from the meat during the cooking process, and if you remove it, then you remove all the nutrients with the foam.
Hungarians brew thin lokshina cooked on 8 eggs to the broth. They sell this lokshinu in any store, but most of them prepare it at home on their own. Lokshina is boiled in a separate saucepan, in salted water. Then it is turned over into a colander, the water is let out well and the contents are intensively pushed so that it does not stick together.
The finished broth is tasted, salt and white pepper are added, peresevayut through a sieve. Put a piece of carrot in a plate, a kohlrabi lobule, lay out lokshiny and fill it with fragrant and transparent rich broth. Enjoy your meal!
Recipe 2: Chicken Broth
- chicken - 1 pc .;
- Onions - 1 pc .;
- carrot - 1 pc .;
- pepper and salt, greens, bay leaf, noodles and boiled egg.
In the pot, put the washed and shredded chicken and pour water. As soon as the water boils, reduce the heat and add carrots, onions, black pepper and salt to the pan. Greens tie the thread and drop after the carrot. Cook the broth over medium heat for about 1 hour. After an hour, remove the onions and herbs from the pan, and send a bay leaf to it and continue cooking for another 10 minutes. We remove the leaf and throw it away. We taste and, if necessary, add salt and pepper.
Cook the noodles and hard boiled eggs in separate pots. Turn over the noodles in a colander and rinse under the tap. Give the drain water and put in a portion plate. Here we also drop half of the boiled egg and fill it with ready broth. Sprinkle the broth in a plate of chopped herbs to your taste and serve the croutons of white or black bread separately.
Recipe 3: Chicken Broth
- chicken meat - 0.5 kg;
- carrot and onion - 1 piece each;
- parsley - root and stem;
- garlic - 2 cloves;
- Baked butter - 2-3 tablespoons;
- egg - 2 pcs .;
- flour, salt and pepper.
Meat cut into portions and fry it in melted butter until crusted. In a saucepan, boil the water, reduce the heat and add the fried pieces of meat without oil. Salt to taste. Pour half of the melted butter into the pan.
Peel the carrots and onions, chop them with a knife and fry them in the oil where our meat was fried. Sent in a saucepan with broth.
Peel garlic cloves, chop them finely and add to oil in a bowl. Stir and give a little brew.
During this time we will prepare the dough of eggs, salt and flour. Knead the dough tight and roll out of it 2 thin layers 1 mm thick. Grease the layers of dough with oil from a bowl and roll it up with a roll. Let them stand for 5 minutes, and cut into pieces 3-4 cm long.
When the chicken in the broth comes to readiness, put rolls in the pan and continue cooking for another 5-7 minutes. Turn off camphor and add chopped parsley to the broth. Everything, our original chicken broth with homemade rolls is ready. Bon Appetit everyone!
Chicken Broth - secrets and tips from the best chefs
- For cooking rich broth is recommended to use homemade chicken, and cook it over low heat. Never cook chicken broth from chicken fillet!
- To broth was transparent, do not allow rapid boiling in the cooking process.