Rich chicken broth has unique salutary properties. It is ideal for recuperation of sick people in the course of recovery and also perfectly improves a condition of the organism weakened by catarrhal diseases. To cook really useful and tasty chicken broth, it is necessary to know several small cunnings.
Advantage of chicken broth
As a part of broth cysteine - the amino acid causing fluidifying of a phlegm, and effectively promoting improvement of a condition of the person having diseases of bronchial tubes and lungs contains. In addition, broth in a large number contains iron and magnesium, copper and calcium, selenium and vitamin B. They help to improve work of the central nervous system and to normalize a metabolism, thereby, increasing resistance of a human body to negative factors.
Preparation of broth from chicken
It is the simplest to make the whole chicken broth and that it was richer, fragrant and appetizing, it is the best of all to poyerzat a bird on several pieces. Usually it is cut on four parts. The meat prepared and carefully washed up under flowing water, is located in a clean pan and is filled in with cold water so that it on two-three of centimeters covered pieces of chicken from above.
As soon as water in a pan begins to boil, it is necessary to reduce fire and to accurately remove with a spoon all foam formed on a water surface. Do it the easiest by a skimmer. It is necessary to remove foam in due time and completely for all preparation time, otherwise broth will lose the transparency. After foam becomes very little, it is necessary to put the large cleaned bulb, a root of parsley and the carrots cut by large pieces in a pan. In twenty minutes of cooking of vegetables it will be possible to put spices in broth to taste. You can use a fragrant or black pepper, rosemary or bay leaf, a saffron or a carnation. It is important to track at the same time that they was not enough, otherwise seasonings will just kill taste and unique aroma of chicken broth. After you add all necessary vegetables and spices to a pan, you will need only to salt water and to cook a dish on slow fire forty more minutes. Ready chicken broth turns out transparent and rich, and on its surface beautiful circles of the chicken fat having pleasant amber-yellow color float. It is possible to serve broth as as a separate dish, and to use in the form of a basis for other foods. When giving, put in each plate on a piece of boiled chicken meat, a half of boiled egg, small cut greens of parsley or fennel. Also on a table it is possible to put sour cream which will harmoniously add taste of fragrant and rich broth.