Chicken broth
20 servings
240 minutes
Chicken broth is the base for soups and sauces of all cuisines of the world, without it you can't cook risotto, jellied meat, or a lot of other everyday and holiday dishes. Each of us has a rough idea of what the recipe for an ideal chicken broth should be: the liquid in the pan should be rich, but not greasy, transparent and golden. Such that you want to drink the broth just like that - with herbs, croutons, or just a piece of baguette.
1
Place chicken bones on a baking sheet and put in an oven preheated to 240 degrees for 20 minutes.
- Chicken soup pack (backs and wings): 2 kg
2
Pour cold water into a pot, add the roasted bones, and bring to a boil.
- Water: 5 l
- Chicken soup pack (backs and wings): 2 kg
3
When the water boils, reduce the heat and remove the foam that forms. Cook the broth uncovered on low heat for 1 hour.
- Water: 5 l
4
Cut the onion in half without peeling it.
- Onion: 1 head
5
Cut the carrot and celery in half as well.
- Carrot: 1 piece
- Celery stalk: 2 pieces
6
Add onion, carrot, celery, parsley and dill stems, thyme, allspice and black pepper, bay leaf to the broth. Simmer uncovered on low heat for 2-3 hours.
- Onion: 1 head
- Carrot: 1 piece
- Celery stalk: 2 pieces
- Parsley stems: 5 piece
- Dill stalks: 5 piece
- Thyme: 5 sprig
- Black peppercorns: 5 piece
- Allspice berries (whole): 5 piece
- Bay leaf: 1 piece
7
If the broth will be used as an independent dish, it should be salted to taste at the end of cooking. However, if it will serve as an ingredient for other dishes, it should not be salted. Strain the finished broth through a sieve with cheesecloth or a towel.
- Salt: to taste