It seems what can be simpler, than cook chicken broth - I threw chicken into a pan, I put on fire, I waited a little - and broth is ready. It's not true. To receive really tasty and transparent broth, it is necessary to spend some efforts.
It is required to you
- 1 chicken,
- 2 liters of otstoyanny water;
- 1 bulb,
- 1 carrots,
- 5 peas of a black pepper,
- 2 - 3 bay leaves
Instruction
1. Take chicken, wash out her in cold water, cut on four parts and lay in a pan. Any chicken, of course, will be suitable for broth, but it is better if it is the domestic chicken bought in the market. In comparison with a broiler from shop it will be less than the size, but of a skin will favourably differ in the cheerful yellow color from the pale fellow and broth from it will be more tasty. Fill in meat with water and put a pan on fire.
2. Before water begins to boil, collect all formed foam from a broth surface. Try to make it as it is possible more carefully. After boiling, salt water, put in it the whole bulb and largely cut carrots. Reduce fire to minimum that water boiled, but bubbles on a surface of broth weren't. Cover a pan with a cover and leave for one or one and a half hours.
3. Time of cooking of chicken depends on many factors. If it is a chicken, he is cooked less if adult chicken, time of cooking can be increased till two o'clock. Degree of readiness can be defined, having tried to pierce chicken a fork. If meat soft – broth is ready. Before to switch off it, throw bay leaf and a black pepper into a pan.
4. After broth cooked, let's it infuse a little, after that meat needs to be taken out and cut on flank steaks. Spread out meat to plates by quantity of portions, fill in with broth and powder with small chopped greens. Enjoy your meal!