Recipes for making delicious chicken broth. Homemade chicken broth

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

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

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

We usually take a larger pot for boiling broth than for ordinary soup. Put the chicken meat in it.

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

We prepare vegetables. Peel and chop the carrots and parsley into large pieces, leave the onion whole.

30 minutes before the end of cooking, we send onions, carrots, parsley, bay leaves, peppercorns to the broth. If you want to get a delicious rich homemade chicken broth, salt it at the beginning of cooking. Then not only water-soluble substances, but also salt-soluble ones will come out into the broth, the broth will turn out to be rich. If the broth does not matter to you, but you need tasty chicken meat, then salt at the end. We take out the meat and roots from the broth. Let the broth settle so that the sediment falls to the bottom. And then easily, without raising the sediment, pour the broth into a smaller saucepan, which will correspond to the amount of broth. You can send meat and carrots to the broth, we will no longer need onions and parsley. 2-3 tablespoons of sediment remained at the bottom of the pan.

In the plate you can see how clean and transparent the broth turned out. It is not greasy and will strengthen the strength of the sick. You can drink it, you can serve it with noodles or vermicelli. On it you can cook soups, borscht. And you can also freeze it and cook soups for children or yourself as needed.

A plate of fragrant 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.

Enjoy your meal!

As statistics show, often even experienced housewives do not know how to cook the broth correctly. Many people simply put a piece of meat in a pan, fill it with water, and then completely forget about everything while sitting in front of the computer. At best, they skim off the foam and wait for the meat to cook. It is not surprising that the meat eventually becomes tasteless, undersalted, tough, and the broth is bland and odorless. How to cook broth? This question can be answered by looking at cookbooks. All serious, solid books open their first pages with recipes for various broths.

Bouillons are the alpha and omega of cooking, without which it is impossible to cook soups, sauces, transparent jellies, aspics, risottos and many other dishes that make up the treasury of world cuisine.

Modern city dwellers are in a perpetual state of time pressure. Therefore, for many, it is tempting to buy ready-made cubes of chicken or beef broth, dilute them in water, throw in noodles - and the soup is ready. However, for those who care about the contents of their own plate, this compromise is unlikely to please. In fact, the question of how to cook the broth is not acute. A few tricks and knowledge - and as a result, a ready-made perfect broth.

Varieties of broths

In the article, we will consider how to properly cook the broth, what they are, how to store them, and so on. Broth is a concoction of meat, vegetables and fish. If it is prepared according to all the rules, it has a pleasant, rich taste, and also has a number of healing properties.

Most often it is used as a base for soups, main courses, for cooking rice and other cereals, but the broth itself is very tasty.

Basically, broths are cooked from bones with a small amount of meat and with the addition of vegetables and seasonings, aromatic herbs. Decoctions are:

• Chicken.
• Meat.
• Fish.
• Vegetable.
• Mushroom.

In addition to these main ones, there is also dashi broth, which is prepared on the basis of seaweed and dried tuna, as well as the famous Chinese soy brine Lou Soi, which is used a certain number of times. Meat is boiled in it, after which the broth is not poured out, but left until the next time. If properly stored, it can be used forever.

In countries where there is plenty of seafood, broths are often prepared from shrimp shells, crayfish and other varieties of crustaceans. These bases are great for cooking dishes such as chowder, curries, and so on.

Consider below the recipe for how to cook the broth, and all the ingredients that are needed to cook it.

Water

It would seem that there is nothing to talk about water. Without it, it is impossible to cook almost any dish, especially a decoction. But not everyone knows how much water to take, how to cook the broth to make it tasty.

For this dish, you need to take tasty, soft water without any impurities. It should also be borne in mind that during the cooking process, the water will boil away, so it is previously taken more than the required volume of the finished broth.

If you gradually add water to replace boiled water, the broth will turn out tasteless. However, if there is no other way out, there was not enough water, then it is better to add boiled water.

Bouillon base

The base or foundation of the broth is the bones. These are either meat or fish bones, thanks to which a rich taste is obtained. They need to be cut, then you get a wonderful decoction. Sometimes meat is added along with the bones, but this is not the right approach.

The meat gives its taste to the broth, so this cooking method is justified only in one case: if you need to cook a soup based on meat, for example, borscht or cabbage soup. In all other cases, this is not allowed. It is better to cook the meat already in the finished broth.

If the broth is fish, then they take the fins, bones, head and tail of the fish, after removing the gills. In vegetable broth, the vegetables themselves, roots and spices act as the basis.

How to cook chicken broth?

The most popular is, of course, chicken broth. It fits perfectly into the preparation of most soups, sauces, risotto. Based on it, dishes with seafood and fish are prepared.

For one kilogram of chicken bones, you need to take one onion, one carrot, a few cloves (preferably unpeeled) garlic, two or three sprigs of parsley, a little celery, bay leaf, salt to taste and half a teaspoon of black peppercorns. This is the recipe that is in cookbooks. Many people like to add one apple cut in half.

How long to cook chicken bone broth? If you follow the rules, then it is three hours, since the broth is put on a small fire.

The bones are placed in a saucepan, filled with water and brought to a boil. A few minutes before boiling, foam will appear on the surface of the water, which must be removed. In fact, foam is a protein found in meat and bones that comes out when heated. The foam is not dangerous, it is removed so that the broth looks attractive. If this is not done, the foam will disperse in the water and the broth will turn cloudy, and this often becomes the reason for refusing the dish.

It is known that the stronger the water boils, the faster the foam forms, so for the note to housewives who do not know how to cook chicken broth, we can say that it should be cooked for at least three hours. Alternatively, you can use a slow cooker, in which the broth turns out to be perfectly transparent, like a drop of a tear.

After removing the foam, chopped vegetables, parsley sprigs and black peppercorns are added to the pan. Salt the broth shortly before the end of cooking. It remains only to strain the broth, and it is ready.

If chicken bones are baked or fried in a pan or grill before cooking, you will get a red, richer broth.

How to cook beef broth?

As with chicken, beef broth is either white or clear and red. Let's consider each case separately.

For white beef broth, you need to take a kilogram of beef or veal bones, pour one and a half liters of water and put on fire. After removing the foam, add one head of onion, half a leek, one carrot, a celery stalk, three unpeeled cloves of garlic, one hundred grams of celery root, parsley, a little thyme, two bay leaves, a little allspice and black peppercorns, three cloves and salt to taste.

How long to cook beef broth? White broth from this type of bones is cooked in the same way as chicken, the difference is only in time. This decoction must be boiled for four or more hours.

Red beef broth

To prepare red broth, all the ingredients, that is, bones, vegetables and roots, must be baked. If the stove has a grill mode, then it is better to use it. To do this, beef or veal bones, along with vegetables, pre-coarsely chopped, must be placed in a prepared baking sheet and placed under a heated grill.

Within half an hour, while they are baked, the ingredients must be turned over until they are covered on all sides with a golden crust. Then the contents of the pan are taken out, placed in a saucepan, poured with cold water, and after removing the resulting foam, which in this case is not enough, vegetables and roots are added. All this is put on medium heat. After four hours, the broth will be ready, it remains only to strain.

Aspic

This dish is a decoration of the New Year's table. Many are interested in the question: how to cook jelly so that the broth turns out to be transparent? There are several rules that it is desirable to follow in the cooking process.

Of considerable importance is how the meat is processed, how long the jelly is cooked, and in what forms it is laid out. If during cooking the broth still turns cloudy, then there is no need to panic. There are several ways to brighten it.

Often, aspics are prepared from different types of meat and fish, but the main indicator of a successful dish is the transparency of the broth and how well it has frozen.

How to cook a transparent jellied meat?

Let's take a closer look at how to cook jelly so that the broth is transparent. First of all, you should choose the meat itself. Usually they take pork and beef, it is desirable that the meat be with veins and skin. This is necessary for a rich broth. And of course, as many bones as possible are put into the broth.

Before cooking aspic, the meat with bones is dipped in water for 3-5 hours, then it is thoroughly washed under running water, and the skins (for example, pork legs) are scrupulously scraped and shaved.

Cold water is poured into a large saucepan, bones and meat are placed, and boiled over high heat until foam forms. After the appearance of foam, the water is drained. This is necessary to make the broth clear. The pot in which the meat was cooked should either be replaced or thoroughly rinsed so that no protein formations remain.

Then meat, bones are placed in a clean pan, poured with water so that it covers the meat by two to three centimeters. The fire is reduced to medium and the newly formed foam is constantly removed with a slotted spoon. After the foam stops forming, the fire is brought to the lowest level and the jelly is boiled for five to six hours.

When are supplements given?

Additives such as onions, carrots, celery, black peas and bay leaves are added an hour before the end of cooking. You need to salt the jelly half an hour before the completion of the process.

After the meat is well cooked, it is taken out and cut. It is advisable to cut into small pieces, and the broth is filtered through a colander and cheesecloth folded in several layers. It remains only to arrange the ingredients in the form.

Beautifully chopped carrots, herbs, a boiled egg (optional), as well as chopped meat are placed in prepared trays and poured with broth. After that, the forms are cleaned in a cool place and after a few hours they are served at the table.

If the broth is still cloudy, there are several ways to clarify it.

How to clarify the broth?

You need to take two eggs, separate the whites from the yolks and beat the whites. Add whipped egg whites to half a glass of cold water and pour it all into a boiling broth. The squirrels will curl up and draw the remaining foam towards them. Everything will float to the surface and then with the help of a skimmer it will be easy to remove the excess.

If the broth is slightly cloudy, then it can be clarified with the help of a pinch of citric acid.

Chicken broth - general cooking principles

Chicken broth is one of the few first courses that is good on its own - without any frills. But with vegetables, mushrooms, noodles and other ingredients, the taste will become much richer, and the soup itself will become more satisfying and nutritious. Classic chicken broth is cooked from chicken meat (you can buy a special soup set or take a breast), and for flavor you can put peeled carrots and onions. Vegetables are pulled out at the end of cooking, as the broth has already absorbed all the taste and vitamins. To make the dish golden and transparent, the liquid must be filtered with cheesecloth. Chicken broth is most often served with herbs, croutons, or hard-boiled eggs.

Chicken broth - preparing food and utensils

First of all, you need to prepare the dishes for the chicken broth. You will need a large pot of two to three liters (the volume depends on the amount of meat), a cutting board and a knife (for vegetables and cutting meat). For vegetable dressing, you should also prepare a pan.

The chicken must be thoroughly washed in cool water (but not hot), cut into pieces and put to boil over a gentle fire. For soup, vegetables are prepared as follows: potatoes are peeled and cut into bars or cubes, it is better to just grate carrots, onions can be chopped or cut into thin half rings. Also chop the herbs for serving or make garlic croutons in the oven.

Chicken broth recipes:

Recipe 1: Chicken broth

This recipe describes the most common way to make chicken broth. It can be used as a base for various first courses. The broth is rich, golden and clear.

Required Ingredients:

• Chicken breast or drumsticks;
• Salt;
• Black pepper;
• Greens.

Benefits of chicken broth

Cooking method:

Pour two liters of water into the pan (depending on how much meat is available, and on the desired saturation). You don't need too much for one cup of water. Rinse the breast (or soup set) in cool water, put it in a saucepan and fill it with water. Do not wash the chicken with hot water - this spoils the taste of the meat. We put the pan on a strong fire. Let the chicken boil for about a minute and pour the broth into the sink. Together with such water, all harmful substances and "garbage" will go away. Wash the pan from the foam, lay the chicken there and pour water again. After boiling, reduce the heat, cover the pan a little with a lid and cook the soup for a little more than half an hour (you need to look at the readiness of the meat). Don't forget to take off the foam. A few minutes before the end of cooking, salt to taste, you can slightly pepper the broth. If the soup is prepared for medical nutrition, it is better to do without pepper. If you want a clean and clear chicken broth, you can still strain the liquid. Pole soup with pieces of white boiled meat. Greens can be added upon serving if desired.

Recipe 2: Chicken broth with vegetables

Plain chicken soup, which is prepared on the basis of chicken broth. It uses a standard set of vegetables: some potatoes, onions and carrots. Spices and herbs are added to taste. For a more pronounced aroma and rich taste, you can also add Bulgarian pepper.

Required Ingredients:

• Soup set, drumsticks or breast;
• Two potatoes;
• Carrots of medium size;
• Bulb;
• Bulgarian pepper - optional;
• seasonings;
• Greens.

Benefits of chicken broth

Cooking method:

Rinse chicken meat in cool water, place in a saucepan and fill with water. Let's cook. After boiling, drain the broth and pour water again. Cook soup over moderate heat. In the meantime, prepare the vegetables: wash, peel, chop. Pepper cut into strips. First, simmer the onions and carrots in oil, then put the pepper there. Simmer everything together for another five minutes. We throw potatoes to the chicken ten minutes after boiling. After eight minutes, add vegetable dressing. Cook the soup until all the ingredients are ready: the meat will separate easily and turn white, and the potatoes will be soft. At the end of cooking, add seasonings, you can also throw greens. If the greens are fresh, the broth must boil for several minutes. Serve chicken broth after ten minutes of infusion.

Recipe 3: Chicken Noodle Broth

A very simple, but at the same time hearty recipe for the first course. Chicken broth with noodles (or vermicelli) is very popular; this dish is served for dinner every day by thousands of housewives.

Required Ingredients:

• Half a kilo of chicken;
• Large bulb;
• Carrots - 1-2 pcs.;
• A few small potatoes (optional, but this will make the soup more satisfying);
• A couple of handfuls of vermicelli;
• Salt;
• Pepper;
• Greens (fresh or dried).

Benefits of chicken broth

Cooking method:

Pour the chicken pieces with water. As soon as the water boils, drain it and pour fresh. We clean the potatoes with carrots, cut the potatoes into cubes, carrots into small squares. Carrots can be put in whole and then removed. We clean the onion and place it in the broth. We add salt to the broth, cook it with onions and carrots for about 40 minutes. Now you can take out whole vegetables, since they have already given up all their taste and aroma. We separate the meat from the bone and put it together with the potatoes back into the soup. Pass the grated or chopped carrots together with chopped onions and put them in the soup. 8 minutes before the end of cooking, add pasta. At the end, salt and pepper the chicken broth to taste. After cooking, let the soup brew and serve with chopped herbs.

Recipe 4: Chicken Broth with Egg

Simple, but at the same time very tasty, hearty and light chicken broth. A great option for those who do not want to bother with vegetables, vermicelli and other ingredients. This soup is especially good to cook in the country, when an abundance of greenery grows nearby.

Required Ingredients:

• Chicken;
• Chicken eggs;
• Greens: parsley, dill, green onions;
• Garlic;
• Salt;
• Pepper;
• White bread.

Benefits of chicken broth

Cooking method:

Pour the prepared chicken with water and set to boil, after boiling, drain the water and re-fill the chicken with clean water. After boiling again, remove the foam and cook the broth for 40-45 minutes. The fire must be small. We check the chicken for readiness - if the meat is white and easily separated from the bones, we take it out onto a plate, and filter the broth itself through cheesecloth. The meat is separated from the bones. Salt the strained broth to taste. Hard-boiled chicken eggs. Cut the white bread into small cubes, chop the garlic. Mix the bread with garlic and spread on a baking sheet, dry in the oven until golden brown. Serve chicken broth with half a boiled egg, chopped herbs and garlic croutons.

Recipe 5: Chicken Broth with Mushrooms

Very tasty, hearty and rich chicken broth with champignons. Mushrooms make the dish more nutritious and fragrant. Potatoes are also used here, although you can do without it - as you like.

Required Ingredients:

• Chicken breast - 1/3 kg;
• Champignons - a few pieces;
• Potatoes;
• Vegetable oil;
• Salt;
• Greens.

Benefits of chicken broth

Cooking method:

Wash chicken breast and cut into pieces. Fill with water and start cooking. We cut the potatoes into cubes, throw them into the soup 20 minutes after boiling. Onion cut into half rings, mushrooms - medium-sized pieces. Fry the onions and mushrooms in oil for about six minutes. We spread the mushroom dressing in the soup, add salt, cook for another ten minutes, then insist and serve with chopped herbs.

- Chicken meat is cooked quite quickly - 40-50 minutes are enough, you should not overcook the chicken;

- It is better to add salt to chicken broth at the end of cooking, since during the cooking process the liquid boils away, and the dish can be easily salted;

- You can strain the chicken broth at the end of cooking. When serving, boiled meat separated from the bones should be placed in each plate;

Chicken should not be washed in too hot water.

First of all, you will need a chicken. Ideally - soup, that is, a middle-aged laying hen. Unlike broiler, it can cook for hours, giving the broth a taste and not turning into porridge. If you do decide to use a broiler, reduce the cooking time to about 1 hour.

The classic broth recipe uses the whole chicken, but individual or just a soup set from any supermarket will do. You should not take only the breast: the meat can turn out to be tough, and the broth can be hateful.

In addition to the main ingredient, chicken, onions, carrots, celery and seasonings are added to the broth. To give a more saturated color, vegetables can be sautéed in a small amount of oil.

• 1 kg of chicken;
• 5 liters of water;
• 1 onion;
• 1 carrot;
• salt, peppercorns - to taste;
• greenery for decoration.

How to cook broth

Wash the chicken and put it in a deep pot. You can not cut the whole carcass.

Pour in water so that it covers the meat. If you want the chicken to be tasty, then salt it right away. If you prefer a tasty and clear broth, add salt at the end of cooking.

Wash and peel carrots and onions. Cut the carrot into several pieces, leave the onion whole or cut in half.

Put the pot on a slow fire. Make sure that the water does not boil, only small bubbles should form on the surface. This will allow the broth to remain transparent. To do this, remove the resulting foam in a timely manner.

During the cooking process, the water may boil away, so it should be added.

After 1.5 hours (if you use broiler chicken, then after 10 minutes) add carrots, onions and peppers to the broth. Cook for 1 more hour.

When the time is up, try to separate the meat from the bones. If it doesn't work, cook more. If the meat comes off, it is ready - remove the pan from the heat and cool slightly.

Cooked vegetables can be removed from the broth: they have already given up all the useful properties. Also take out the chicken. The meat can be used in soups and snacks.

Ready-made broth can be consumed in its pure form or used as the basis of soups.

4 soups with chicken broth

Ingredients

• 150 g of chicken stomachs;
• 150 g chicken hearts;
• 150 g chicken liver;
• salt, pepper - to taste;
• 1 onion;
• 1 carrot;
• 500 ml chicken broth;
• 50 g egg noodles;
• greens;
• 2 quail eggs.

Cooking

Rinse the chicken offal and remove the films. Put each type in a separate pan and cover with cold water. Put on fire, salt, pepper and bring to a boil. After boiling, boil the liver for 20-25 minutes, hearts - 40 minutes, stomachs - about an hour.

Finely chop the onion and carrot. Heat the vegetable oil in a frying pan, put the vegetables and fry them over low heat, stirring constantly. After 2-3 minutes, remove the pan from the heat and transfer its contents to a napkin to remove excess oil.

Put the finished offal into the pot with the broth and bring to a boil. Add the onions and carrots and then the egg noodles. Put the pasta whole or break it into pieces. Salt and pepper.

After 3-4 minutes, add finely chopped greens. When the noodles become soft, the soup is ready. Pour it into plates and put a boiled quail egg in each.

Ingredients

• 700 ml chicken broth;
• ½ cup of rice;
• 90 g of tomato paste;
• 500 g of tomatoes in their own juice;
• 100 g cream cheese;
• parsley.

Cooking

Place the broth over medium heat and bring to a boil. Add rice, tomato paste and tomatoes. Simmer for 10 minutes, then add cream cheese and bring back to a boil. Salt and pepper. Add finely chopped parsley and cook until the rice is tender.

Serve the soup hot with breadcrumbs and herbs.

Ingredients

• 2 medium carrots;
• 1 onion;
• 1 celery stalk;
• 1 clove of garlic;
• 3 tablespoons of olive oil;
• salt, pepper - to taste;
• 2 cans of white beans in their own juice;
• 3 liters of chicken broth;
• 4 cups spinach leaves;
• 30 g of grated parmesan;
• green peas and greens for decoration.

Cooking

Coarsely chop the carrots, onions, celery and garlic. Heat the olive oil in a heavy bottomed saucepan. Add chopped vegetables, salt and pepper. Simmer for 10 minutes over medium heat, stirring occasionally.

Drain the juice from the beans, rinse and dry. Mash ½ cup of legumes with a fork, add to vegetables and simmer for 2-3 minutes over medium heat. Then add the whole beans to the pot and stir. Pour the mixture with chicken broth, bring to a boil, reduce heat and simmer, covered, for another 20 minutes.

Add spinach washed in cold water to the soup and cook for 2 minutes until the leaves wilt. Remove the soup from the heat, pour into bowls, sprinkle with grated Parmesan, add green peas and herbs.

Serve with crispy.

Ingredients

• 1 onion;
• ½ tablespoon of vegetable oil;
• 2 cloves of garlic;
• 300 g of any minced meat;
• salt, pepper - to taste;
• 3 liters of chicken broth;
• 1 carrot;
• 1 potato;
• 100 g of vermicelli;
• 1 bay leaf;
• greens.

Cooking

Start by making meatballs. Finely chop the onion and fry in vegetable oil. Finely chop the garlic or pass through a garlic press. Mix it with onion and minced meat, salt, pepper and mix well. Make meatballs. The size can be any, but it is better to make the balls small, with a quail egg.

Put the pot of broth on the fire and bring to a boil. Reduce heat and add meatballs. Boil for 5-7 minutes.

Wash and peel carrots and potatoes. Cut carrots into slices, and potatoes into cubes. Put the chopped vegetables into the broth. Boil until potatoes are cooked. Then add vermicelli and bay leaf. Boil 2 minutes. Remove from heat and cover with a lid.

Pour the finished soup into bowls and sprinkle with fresh herbs.

Chicken broth soup is a classic dish that has been familiar to us since childhood. In the cold season, a fragrant, hot drug will not only satisfy hunger, but also help to warm up. The dish, at first glance, is very simple, but experienced housewives know special secrets and subtleties. Properly cooked chicken broth is an excellent base for a variety of soups.

How to make chicken broth

The taste and concentration of the broth largely depends on the bird, so try to buy homemade chicken soup - so the soup will bring maximum benefits. A rich liquid will come from a whole bird or from a piece of meat with bones. You should not cook the broth only from chicken fillet. Try to fill the bird only with cold water, and after boiling, remove the foam, add vegetables.

chicken broth recipes

After reading the recipes, you will not have a question about how to cook chicken broth. A low-calorie meal can be included in your daily diet. Add seasonings, vegetables, grains and other additives to your broth to your liking. Before cooking, thoroughly wash the chicken under running water, if necessary, cut into small pieces.

From chicken

• Cooking time: 65 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 36 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.

If you don't know how to cook chicken broth, try this method. The liquid can be used as a base for soup, or consumed as an independent dish. The broth has valuable nutritional properties, rich in protein. In order to make the dish even healthier, the first broth is drained during the cooking process. This helps to reduce the amount of purine bases.

Ingredients:

• chicken - 1.5 kg;
• salt - to taste.

Cooking method:

1. Put the whole bird in a saucepan, pour water. Put to boil.
2. Avoid strong boiling. If foam appears, remove it with a slotted spoon.
3. Salt, reduce heat, close the pan with a lid and cook for about an hour.

From chicken breast

• Cooking time: 1 hour.
• Servings: 3 persons.
• Calorie content of the dish: 113 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Chicken breast broth is a low-calorie first course that can be given to children on a diet. Give preference to poultry, then your dish will be richer, it will acquire a pleasant golden color. You can place the boiled breast in the broth when serving or serve separately. Put fresh herbs on a plate to make the first dish even tastier.

Ingredients:

• chicken breast - 200 g;
• salt - 5 g;
• dill - 5 g.

Cooking method:

1. Pour water over the chicken, salt, put the container on medium heat.
2. When the liquid boils, reduce the temperature, remove the foam. Boil for about an hour.
3. 10 minutes before the chicken is ready, put the greens.

From legs

• Cooking time: 95 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 129 kcal / 100 g.
• Purpose: lunch.
• Cuisine: European.
• Difficulty of preparation: easy.

In the photo, we often see a beautiful golden chicken broth. By following the instructions in the recipe, you too can make this dish. Leg stock is an excellent base for soups. Before cooking, it is recommended to soak the meat in cold water for an hour. To reduce the amount of fat, remove the skin from the legs.

Ingredients:

• chicken legs - 1 kg;
• salt - 5 g.

Cooking method:

1. Place the bird in a saucepan, add water.
2. Wait until boiling, remove the foam, add salt.
3. Cook the chicken legs over low heat for about 90 minutes.
4. Remove the saucepan from the heat.

From chicken thigh

• Cooking time: 1 hour.
• Servings: 3 persons.
• Calorie content of the dish: 80 kcal / 100 g.
• Purpose: lunch.
• Cuisine: European.
• Difficulty of preparation: easy.

Chicken drumstick is well suited for simmering rich, golden broths. You can use the finished meat in other dishes, or, dividing it into small pieces, leave it in the soup. Take at least 3 legs, from a smaller amount the taste will not be bright enough. To remove excess fat and reduce calories, remove the skin before heat treatment.

Ingredients:

• chicken drumstick - 4 pcs.;
• salt - 5 g;
• bay leaf - 2 pcs.;
• allspice - 5 g.

Cooking method:

1. Fill the thigh with water.
2. Wait for the foam to appear, remove it with a slotted spoon.
3. Salt water, add spices.
4. Let the broth simmer for 1 hour at the lowest temperature.

With potato

• Cooking time: 1 hour 10 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 102 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The recipe for chicken broth with potatoes allows you to prepare a first course that can replace a full meal at lunch. It is better to use starchy varieties of vegetables that are well boiled. How much to cook chicken for broth depends on the age and size of the bird. Even the most inexperienced housewives will be able to cook a delicious soup using this chicken broth recipe.

Ingredients:

• chicken - 1 kg;
• potatoes - 500 g;
• salt - 5 g;
• parsley - 10 g.

Cooking method:

1. Put the chicken in a saucepan, add water.
2. Bring the liquid to a boil, remove the foam, salt.
3. Add potatoes, cook over low heat.
4. Put the parsley into the boiling broth 5 minutes before the end of cooking.

with egg

• Cooking time: 85 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 151 kcal / 100 g.
• Destination: for lunch.
• Cuisine: Russian.

The recipe will allow you to prepare a delicious broth that can become your favorite food. Healthy and natural ingredients will quickly satisfy your hunger. In order to prevent your soup from turning cloudy, be sure to remove the foam and reduce the temperature to a minimum. Give preference to homemade chicken and eggs, especially if you are cooking for a small child.

Ingredients:

• chicken meat - 400 g;
• carrot - 1 pc.;
• egg - 1 pc.;
• onion - 1 pc.;
• potatoes - 3 pcs.;
• salt - to taste;
• dill - 10 g.

Cooking method:

1. Place the meat in a pot of cold water.
2. After boiling, remove the foam, reduce the heat and put a whole onion.
3. After 10 minutes, add vegetables, boiled eggs, herbs.
4. Turn off the fire after half an hour.

With vegetables

• Cooking time: 2.5 hours.
• Servings: 7 persons.
• Calorie content of the dish: 152 kcal / 100 g.
• Purpose: lunch.
• Cuisine: European.
• Difficulty of preparation: medium.

Recipes for the first chicken with vegetables have long won the hearts of many housewives, as this is a simple and very healthy potion. How to cook a dish if there is no time? - the answer to this question you will find in the recipe. Take a variety of vegetables, combine them for the perfect taste. Depending on the season, you can add fresh herbs or a variety of dry seasonings.

Ingredients:

• chicken meat - 500 g;
• carrot - 1 pc.;
• onion - 1 pc.;
• celery stalks - 2 pcs.;
• salt - to taste;
• dill - 10 g.

Cooking method:

1. Fry onions with carrots, celery until tender, salt.
2. Rinse the meat, place in a saucepan, add ready-made vegetables and herbs.
3. Pour everything with cold water, leave on medium heat until boiling.
4. Remove the foam, turn off the gas, cook until tender.
5. Turn off, let it brew for an hour.

rich

• Cooking time: 75 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 181 kcal / 100 g.
• Purpose: lunch.
• Cuisine: European.
• Difficulty of preparation: medium.

Rich broth is a great way to satisfy your hunger. This is a tasty, healthy food that is suitable for adults and for children from a very young age. Follow the instructions exactly in the recipe and you will be able to cook a clear broth. Homemade noodles, cereals will be a great addition. In order for the soup to turn out rich, do not forget to remove the foam.

Ingredients:

• chicken - 1 pc.;
• carrot - 1 pc.;
• onion - 1 pc.;
• black pepper - 5 pcs.;
• oil - 1 teaspoon;
• garlic - 2 cloves;
• pasta - to taste;
• parsley - 1 bunch;
• bay leaf - 3 pcs.;
• salt - to taste.

Cooking method:

1. Put the whole chicken in a saucepan, cook over low heat for about an hour.
2. Then the broth is filtered.
3. Cut vegetables, put in water.
4. After a couple of minutes, add small pasta, herbs.
5. After boiling the broth, turn off the burner, season.

Light

• Cooking time: 55 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 179 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Poultry broth is a delicious meat product that perfectly satisfies hunger. The use of chicken soup is allowed even for those who adhere to a diet. The cooking process is simple and does not take much time. If you don't have skills in cooking liquid dishes, try this method. Your family will definitely appreciate the wonderful taste and aroma of the broth.

Ingredients:

• chicken meat - 500 g;
• salt - to taste;
• parsley - to taste.

Cooking method:

1. Put the ingredients in a cooking pot, add water.
2. Cook over medium heat until boiling, remove the foam.
3. Add salt and herbs.
4. Boil the first for another 40 minutes.

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