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How to use chicken broth. How to cook chicken broth? Always cover chicken with cold water.

Almost every housewife knows how to make chicken broth. But if you don’t know how to prepare such a dish, then we will tell you about it in detail in this article.

General information about the first course

Chicken broth is a very tasty and simple first dish that does not require many ingredients or time to prepare. You can make this kind of lunch every day. After all, chicken soup is not only very tasty, but also a satisfying and nutritious dish. It nourishes the body well and is beneficial for absolutely all family members.

Choosing the main ingredient (chicken)

Before I tell you how to cook chicken broth, I should tell you how to choose the product mentioned. It should be as fresh as possible. It is recommended to buy only soup birds. After all, if you take broiler chicken, the broth will not be as aromatic and tasty as you would like.

You can also purchase a special soup set. As a rule, it consists of seeds and a small amount of meat. From such a set the broth is also very strong and rich.

Step-by-step chicken broth recipe

There are many options for making chicken broth. Some make it only from pulp, some add bones, and some even use additional dressing ingredients such as carrots, potatoes, onions, etc.

Today we will tell you how to cook in different ways.

So, we need the following products:

Poultry processing

Before cooking chicken broth, the purchased poultry should be thoroughly processed. To do this, you need to completely thaw it (if it was frozen), and then wash it thoroughly and remove unwanted elements. If hairs are noticed on the skin of the chicken, it is recommended to remove them by holding the bird over a lit gas stove. After this, the carcass needs to be washed again and cut into portions.

Heat treatment

How to make chicken broth? To do this, take a large saucepan and place all the processed pieces of meat into it. Next, the product needs to be filled with water. After this, the filled container must be placed on high heat and the contents quickly brought to a boil. In this case, all foam should be removed from the surface of the broth (as it forms). After which the pan with boiling liquid must be covered with a lid and the heat reduced to a minimum.

Cooking process

Cook the chicken broth for about 65-85 minutes (depending on the toughness of the bird). In this case, you need to add bay leaf, peppercorns and salt to the pan to taste and desire. It is recommended to do this half an hour before the meat is completely cooked. Indeed, during the heat treatment process, water can evaporate in large quantities, making your broth too spicy and oversalted.

Correct serving to the table

Now you know how to make chicken broth. After the poultry meat becomes as soft as possible, taste the dish, then add the missing spices to it. Next, you need to remove the pan from the heat and pour the broth into deep plates. You can eat it with bread or a lot of fresh herbs.

How to cook broth from chicken and vegetables?

If you need a more satisfying dish, we suggest making broth not only based on poultry meat, but also using various vegetables.

So, we need the following ingredients:

soup set (small amount of fillet + brisket bones) - approximately 400 g;
juicy carrots and spicy onions - 1 pc.;
green onions and dill - serve;
potatoes - 3 medium tubers;
bay leaf - a couple of leaves.

Ingredient Processing

The broth made from chicken and vegetables is very rich and tasty. You can serve this dish to your children and husband as a hearty and nutritious lunch. But to prepare it, you must process all the ingredients in advance. First you need to rinse the soup set, removing all unwanted elements. Next, you need to wash all the vegetables and peel them. Potatoes and bitter onions must be cut into cubes, and juicy carrots must be grated. As for the greens, they should be finely chopped.

Cooking on the stove

To make a delicious chicken broth, you should cook it in stages, slowly. To do this, place the soup set in a saucepan and then fill it with water. After boiling the ingredients, you need to carefully remove the resulting foam from the broth and cook it for half an hour. Next, you need to pour salt and pepper into the bowl, as well as lay out bay leaves, carrots and bitter onions. In this composition, the ingredients should be cooked for another ¼ hour, then add potatoes to them and boil for another 25 minutes.

Final stage

After all the ingredients become soft, the seeds should be removed and cooled. Next, you need to remove all the pulp from them and put it back into the broth. After stirring the soup with a large spoon, you need to put it on plates and flavor it with a large amount of herbs in the form of chopped leeks and dill. It is recommended to serve this dish at the dinner table along with katyk and a piece of gray bread. Enjoy your meal!

Making noodle soup at home

Noodle soup is a very satisfying and tasty first course that can be served at the dinner table every day. It is made quite quickly, but it turns out incredibly satisfying and nutritious.

So, to make homemade chicken broth, we need:

homemade soup chicken - approximately 400 g (wings, drumsticks and back);
fine sea salt - dessert spoon (use to taste);
peppercorns - several pieces;
juicy carrots and spicy onions - 2 pcs each;
green onions, chopped black pepper and dill - serve;
homemade noodles - about 100 g;
bay leaf - a couple of leaves.

Preparing Ingredients

Before you make a hearty lunch in the form of noodle soup, you should process all the ingredients. Domestic chicken must be scorched over a gas stove and then washed in water, removing all unnecessary elements. As for vegetables, they should also be rinsed. The carrots need to be peeled and grated. It is better not to peel or chop the onion. Why? We'll talk about this below.

Making noodles

Of course, you can easily purchase noodles from your local grocery store to make homemade chicken broth soup. But to get a truly delicious dish, it is recommended to make it yourself. To do this, you need to beat two eggs, and then add a large pinch of salt to them and add flour. This dough should be kneaded until it becomes stiff (as for dumplings). After this, the base needs to be rolled out into a very thin layer and left to dry for several hours. Next, the entire egg dough must be sprinkled with flour, folded several times and cut into short (or long) noodles. Then the semi-finished product should be shaken in a sieve and, if possible, dried again by scattering it on a cutting board.

Cooking broth

Do you know how to make clear chicken broth? No? Then we will reveal this secret right now. To do this, you need to put the bay leaf, peppercorns and processed pieces of meat in a large saucepan, and then fill them with water, salt and add the unpeeled onions. In this composition, the ingredients should be brought to a boil, remove any foam that has formed, turn the heat to low, cover with a lid and cook for an hour. In this case, half an hour after the start of cooking, you need to add grated carrots to the broth.

After the meat becomes soft, remove the unpeeled onions from the pan and discard them. They did their job. The broth became as clear and aromatic as possible.

Five minutes before removing the soup from the stove, you need to put the dried homemade noodles into the pan. By the way, putting it in large quantities is highly not recommended. This is due to the fact that during heat treatment it can increase, transforming the first dish into an incomprehensible porridge.

How should it be served at the family table?

After the tasty and rich first course is ready, it should be immediately placed on plates. It is recommended to serve this lunch with chopped black pepper, chopped green onions and dill, as well as a piece of white or gray bread. Enjoy your meal!

Let's sum it up

Now you know how to make chicken broth at home. It should be noted that it can be prepared not only with noodles, onions, carrots or potatoes, but also using ingredients such as green peas, corn, cabbage, broccoli, etc. With them, your chicken broth-based soup will be even more rich, satisfying and very tasty. To make sure of this, we recommend making this dish yourself.

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 to be 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.

Chicken broth is credited with many beneficial properties. It is recommended to be eaten by people exhausted by illness, after surgery, as well as by children. This is a dietary product that is easily digestible and nourishes a depleted body. And how to properly cook chicken broth for a patient, we will provide a step-by-step recipe for this right now on this page “Popular about health.”

Which chicken is suitable for broth??

To prepare a healthy broth from chicken meat, you need to choose the right base - a chicken carcass. It’s good if it’s a young individual - a chicken. It contains almost no cholesterol, its meat is tender and soft. This broth from young chicken will be especially useful for children and people with intestinal and stomach diseases. If you couldn’t find chicken, you can make broth from any chicken, only then increase the cooking time. Domestic chicken is undoubtedly the best choice, since it does not contain harmful substances and hormones, it eats exclusively natural food, and grows in natural conditions.

For a patient, the broth should not be too fatty - this is the main rule. Especially if it is prepared for those who have recently undergone surgery. In this case, fatty foods are contraindicated. It is correct to use dietary meat for cooking - chicken breast or wings. Then the broth will be nutritious, aromatic, but light, and this is the most important thing.

What else is put into the broth for a patient when cooking??

To make chicken broth even more useful, it is customary to add vegetables to it. The most commonly used are onions, carrots, garlic, celery roots and parsley. All these components are needed not only to impart taste and aroma, but also to enhance the vitamin content of the product. For colds, it is good to drink chicken broth with the addition of onions, garlic and herbs. When cooked, vegetables release beneficial substances, which the body gratefully absorbs, and then recovery occurs faster.

Cooking chicken broth - a step-by-step recipe to help you:

So, if you bought a young poultry, then you can start cooking. In addition to meat, we will also need other products.

Ingredients: chicken breast or wings – about 600 g; bottled water – 2 l; salt; onion head; carrots – 1; garlic – 2 cloves; parsley root; celery root; greens - dill, parsley.

The broth recipe itself:

1. Remove the skin from the meat, wash it and place it in a pan.

2. Add cold purified water.

3. Place on the stove and set the heat to medium intensity.

4. Bring to a boil.

5. Reduce the heat to a minimum and carefully remove the resulting foam with a slotted spoon.

6. Cook under the lid for half an hour.

7. While the broth is simmering, clean and wash the vegetables and rhizomes.

8. Cut the carrots into cubes.

9. Leave the onion whole.

10. Divide the celery and parsley roots into several parts.

11. Cut the garlic into pieces.

12. Add all the vegetables and roots to the broth.

13. Cook for another 20-25 minutes, add salt.

14. Turn off the finished dish and leave it covered for another 15 minutes to steep.

15. Serve warm, adding fresh herbs.

Follow the recipe exactly if you are serving the broth to someone with the flu or cold, or to someone who is feeling down. Such a brew will also benefit those who suffer from a severe hangover. In this case, you should overcome yourself and drink at least 100 ml of broth, and after 2-3 hours another portion.

However, if you are cooking for those who underwent surgery on internal organs a few days ago, then do not add the herbs and garlic yet, and add the carrots whole. Garlic can increase gas formation in the intestines, so it is not recommended to eat it during the postoperative period.

Beneficial properties of chicken broth

How is this dietary product useful? Why is it indispensable during illness? When cooked for a long time, chicken meat releases valuable amino acids, peptides and unsaturated fatty acids. These elements improve the functioning of internal organs and give strength. Vegetables added to the broth also enrich it with vitamins, micro- and macroelements and minerals. Thus, onions and garlic are sources of vitamin C, without which it is much more difficult for the body to cope with viruses. Celery and parsley roots are a whole storehouse of useful substances. There are a lot of vitamins - C, E, B, A, as well as substances important for health - zinc, selenium, phosphorus, magnesium, boron and iron.

In the postoperative period, when the patient is not yet able to eat various solid foods, broth with the addition of these roots will become a source of energy and strength for them to fight the disease. Those who are exhausted by heavy exercise or prolonged and frequent colds should drink chicken broth with vegetables. This is a quick way to get the vitamins and minerals you need. Chicken broth is an excellent way to strengthen bones. Patients with broken limbs should drink it daily, because when cooked, poultry releases substances that have a positive effect on bone and connective tissue.

If your loved one is sick, then dietary chicken broth, to which vegetables and herbs are added during cooking, will help get back on their feet faster. Cooking it is quite simple, the main thing is not to use the fatty parts of the bird - thighs and back, so that the broth is not too heavy for digestion. The benefit of this dish is that it is rich in amino acids, vitamins and minerals, and also that it is easily absorbed in the intestines.

Chicken broth is a dish that is perfect without the addition of other ingredients. But if you want to get a more satisfying dish, rich in a variety of flavors, then you can add pasta, mushrooms or vegetables to it. The stew will become rich and nutritious.

It’s very easy to cook chicken broth in a slow cooker or in the usual way in a saucepan. The stew will be rich, transparent and golden.

In a saucepan

Ingredients:

black pepper;
water - according to the volume of the pan;
chicken drumstick – 4 pcs.;
greenery;
salt.

Preparation:

Rinse the meat, place in water and boil. Boil for a couple of minutes.
Drain the liquid. Pour fresh water over the chicken and boil. It will take about half an hour to prepare.
During the process, you should not let the water boil too much, but you must definitely remove the foam. To preserve the flavor of the chicken, do not rinse it with hot water and only place it in cold liquid.
Add salt, pepper and simmer for another five minutes. If you want a perfectly clear broth, strain the liquid through cheesecloth.
Chop the chicken and add it to the broth.

All that remains is to chop the greens and add them to the stew before serving.

In a slow cooker

Ingredients:

water - according to the volume of the bowl;
allspice – 5 peas;
chicken - up to a kilogram;
onion – 1 pc.;
laurel – 2 leaves;
salt;
black pepper – 5 peas;
carrot – 1 pc.

Preparation:

Rinse the meat and remove fat.
Peel the vegetables. There is no need to chop the onion, but it is better to cut the carrots into three parts.
Place chicken and vegetables in a bowl. Throw in peppercorns and add bay leaves.
Pour in water, add salt. Close the lid and set the “quenching” mode.
Set the timer for an hour and a half.
Periodically open the lid slightly and remove the foam.

After the timer signal, the soup should sit for half an hour. Then take out the bowl, remove the food from it, take gauze and strain the liquid. This procedure will make the broth perfectly transparent.

Chicken noodle soup - step by step

This chicken broth soup is simple, but tasty and satisfying.

Ingredients:

salt;
chicken - half a kilo;
onions – 2 pcs.;
vermicelli – 2 handfuls;
carrots – 2 pcs.;
pepper;
greens – 25 g;
potatoes – 2 pcs.

Preparation:

Place the meat pieces into the water. Place on the stove and wait until it boils. Drain the water and add the same amount again. Boil the meat for a quarter of an hour.
Chop the carrots and place carrot cubes in the soup.
One whole peeled onion will be needed. Throw it into the broth, simmer for half an hour and remove.
Remove the chicken meat, cool, chop and return to the broth.
Chop the potatoes and add to the chicken.
Chop the second onion, place in a frying pan and fry. Add to the broth and cook for a quarter of an hour.
Add vermicelli, salt and pepper. Boil (it will take seven minutes) and sprinkle with chopped herbs.

Hearty borscht with chicken broth

The dish turns out healthier than traditional borscht with pork. Therefore, we strongly recommend trying the delicious light borscht prepared according to a proven recipe.

Ingredients:

chicken - half a kilo;
a pair of potato tubers and a tomato;
small carrot;
a quarter fork of cabbage;
onion and medium-sized beets;
bell pepper pod (you can do without it)
dill – 45 g;
oil – 2 tbsp. spoons of olive;
sour cream - a spoon on each plate.

Preparation:

Pour water over the bird and cook (it will take an hour and a half).
Remove chicken, cool and chop.
Grate the beets and add to the stew.
Chop the potatoes and also put them in the liquid.
The onion will need to be diced, the carrots should be grated, and the pepper should be cut into strips.
Place all the vegetables in a hot frying pan, add oil and fry.
Chop the cabbage and add to the stew.
Add chopped tomatoes to the frying and simmer for five minutes. Transfer it to the soup and boil it all together.
Add meat pieces, sprinkle with chopped herbs, add salt and mix.

Pour soup into each bowl and add sour cream.

Cooking mushroom soup with chicken broth

Thanks to champignons, the stew will be more nutritious and flavorful.

Ingredients:

salt;
greens – 20 g;
breast – 350 g chicken;
potatoes – 2 pcs.;
champignons – 100 g;
oil;
onion – 1 pc.

Preparation:

Cut the breast into pieces, add water and boil. Remove the meat, cool and chop.
Chop the potatoes. Place in broth.
You will need the onion in half rings. Mushrooms should be chopped, put in a frying pan with onions, pour in oil and fry. Transfer the roast into the broth.
Add salt, sprinkle with pepper, add chicken pieces and keep on the stove for another quarter of an hour.

Chop the herbs and sprinkle on the finished stew.

Dumpling soup

Many generations of children have grown up on this aromatic soup. It turns out light and fragrant.

Ingredients:

potatoes – 3 pcs.;
fillet – half a kilo;
carrots, eggs, onions - one each;
salt and selected spices;
oil – 45 ml olive;
flour – 6 tbsp. spoon;
greenery.

Preparation:

Grind the fillet, transfer to water and cook. Skim off foam during cooking.
Salt and sprinkle with spices.
Chop the onion, cut the carrots (straws are needed). Place in a frying pan with hot oil, fry and add to the stew along with potato cubes.
Pour flour into the egg and knead - you get a liquid mass. Take a spoon, scoop out the dough and place it in the broth.
Boil - all products must “cook” completely.
Chop the herbs and sprinkle over the finished stew.

Chicken broth with egg and croutons

A simple variation that is nevertheless tasty, satisfying and light.

Ingredients:

garlic – 2 cloves;
chicken - half a kilo;
bread – 200 g white;
chicken egg – 7 pcs.;
pepper, dill, parsley, green onions;
salt.

Preparation:

Place chicken in water. When it boils, drain the liquid and add the same amount of water.
Remove foam and boil for an hour.
Get the meat. Take gauze and strain the liquid.
Salt the broth. Chop the meat.
Boil the eggs, cut the loaf (you need cubes), chop the garlic cloves.
Mix the loaf with the garlic mass, place on a baking sheet and dry in the oven. Take it out when it turns golden.
Cut the egg in half. Chop the greens.

Place chicken pieces in a bowl and add an egg. Sprinkle with herbs, pour in broth and add crackers.

How to cook clear chicken broth?

This stew can be used as a base for any soup.

Ingredients:

chicken - carcass;
a couple of onions and carrots;
laurel – 5 leaves;
celery root;
a handful of garlic cloves.

Preparation:

Rinse the carcass and cut it. For diet broth, you will need to remove the skin.
To fill with water. When the liquid boils, foam forms, which must be removed. If you miss the moment, the broth will turn out with “flakes” and will not be transparent.
Peel the garlic and onions and add them to the meat without cutting them.
Cut the carrots (the pieces should be large) and add them to the vegetables. Add celery. Add some salt.
Cover with a lid and simmer for an hour and a half. Get groceries. Take gauze, fold it in three layers and strain the broth.

Ingredients:

fillet – half a kilo;
toast;
a couple of potato tubers, a turnip onion and a carrot;
“bath” of processed cheese;
bay leaf – 3 pcs.;
greens – 30 g;
butter – 50 g;
selected spices.

Preparation:

Place meat in water and add salt. Add pepper and add bay leaf. Cook for half an hour. Remove the meat piece.
Chop the onion, chop the carrots, chop the meat and chop the potatoes.
Throw potato cubes into the broth and cook.
Place butter in a frying pan. Throw in the onion, add carrots, add salt and pepper. Fry the sliced vegetables, add to the broth and simmer for seven minutes.
Return the meat and cook for another four minutes. Spoon in the cheese and stir.
Chop the greens and sprinkle in portions. Add croutons to each bowl.

Vegetable soup

This is the most common option, which turns out rich, beautiful and very tasty. The most available vegetables are used for cooking. Based on this recipe, if desired, you can cook pea soup, for which you should soak the peas in advance and cook them at the same time as the chicken.

Ingredients:

pepper, carrot, onion - one each;
potatoes - a couple of tubers;
chicken fillet;
seasonings;
greens – 25 g;
oil.

Preparation:

Rinse the piece of meat and place it in water. When the liquid boils, drain. Pour fresh water over the chicken and boil.
You will need to cut the pepper into strips, chop the onion, and grate the carrots. Place everything in a frying pan, add oil and fry. Add pepper and fry for another five minutes. Add all the vegetables to the stew.
Cut the potatoes and put them in the soup.
Remove the meat, chop and return to the broth.
Add salt and season with selected spices. Pour chopped greens into the finished dish.

To prepare the broth we will need homemade chicken, carrots, onions, parsley root, bay leaf and black peppercorns. Homemade chicken turns out cheaper than store-bought chicken if you compare weight and price. But its meat is much tastier.

We process the chicken over a gas burner. The remaining fluff burns over it, and we pluck out the feather pads with tweezers designed for plucking eyebrows (we always have one tweezers in the kitchen). Cut the chicken into portions.

We separate the fat, liver, heart, ventricle. A small bladder containing bile is attached to the liver. Be careful not to crush it, but carefully use scissors to cut it 1 centimeter further from the place where it is attached. If the liver near the gallbladder has become greenish in color, cut off this piece of liver, it will be bitter. Place the fat in the freezer and then use it to make soups or side dishes. You should not cook liver in broth; it will make the broth cloudy. Fat emulsifies during prolonged cooking and also makes the broth cloudy. Homemade chicken is always fatty and the remaining fat is enough. You can cook the stomach and heart in the broth. Wash the stomach and cut it into two halves. We remove the esophagus - this is the tube through which food moves, and also remove the inner ribbed skin. Wash thoroughly and send to chicken meat.

We usually take a larger pot for cooking broth than for regular soup. Place chicken meat in it.

Fill the meat with water: based on 250 grams of chicken meat, we will need 1 liter of water. We calculate it like this: divide the weight of our chicken (1,500 grams) by 250 grams, you get 6 liters of cold water in which to cook the chicken. We will get about four liters of excellent broth. Usually, after prolonged cooking, a third of the broth boils away. Turn on the gas, put the chicken covered in water on the fire and wait for it to boil. As soon as the water boils, reduce the heat. We do not remove the foam; it contains a huge amount of nutrients and proteins. All nutrients will be removed with the foam. And also there will be nothing left of the foam; by the end of cooking it will fall to the bottom as sediment. Cook the broth for 2.5 hours over very low heat.

Preparing the vegetables. Peel and cut the carrots and parsley into large pieces, leaving the onion whole.

30 minutes before the end of cooking, add onions, carrots, parsley, bay leaves, and peppercorns to the broth. If you want to get a delicious rich broth from homemade chicken, salt it at the beginning of cooking. Then not only water-soluble substances will be released into the broth, but also salt-soluble ones, and the broth will be rich. If the broth is not important to you, but you want tasty chicken meat, then add salt at the end. Remove meat and roots from the broth. Let the broth sit until the sediment falls to the bottom. And then easily, without raising the sediment, pour the broth into a smaller saucepan that will correspond to the amount of broth. You can put the meat and carrots in the broth; we won’t need the onions and parsley anymore. There are 2-3 tablespoons of sediment left at the bottom of the pan.

In the plate you can see how clean and transparent the broth is. It is not greasy and will strengthen the strength of the sick. It can be drunk or served with noodles or vermicelli. You can cook soups and borscht on it. You can also freeze it and prepare soups for your children or yourself as needed.

A plate of aromatic and nutritious homemade chicken broth with the addition of vermicelli will serve as a wonderful lunch! I hope my advice will be useful to someone.

Bon appetit!