Chicken broth long time was considered as medical – in books by classics it is often possible to read as it was recommended as medicine at colds and other diseases. Was considered that it helps to strengthen health and to restore forces. Certainly, for the last hundred years the medicine strongly promoted, however correctly cooked chicken broth remains all same tasty and useful.
It is required to you
- Chicken
- clear water
- seasonings to taste.
Instruction
1. Choose chicken from whom you are going to cook broth. For broth it is the best of all to choose a broiler. At its choice pay attention to legs – better to choose what has them fleshy. If leg lean and with blue, don't take a chicken. The fact is that such chicken after cooking all the same will remain very rigid, and broth won't turn out rich. Good broth can turn out from any part of chicken, but it is ideally better to weld a carcass entirely – then broth will be rich, fat and very tasty.
2. Put chicken in a pan and fill in with cold water. Try not to use for cooking water from under the crane – though it and will boil long enough, it doesn't guarantee disappearance of all hazardous substances and pathogenic bacteria. Besides, broth will have a taste not that at all. Use the filtered or bottled water better.
3. Wait until water begins to boil. Foam which needs to be removed surely will be emitted for surfaces, otherwise the taste of broth will be absolutely spoiled. If foam already fell, and you didn't manage to remove it, add to a pan of a little cold water or throw an ice cube – foam will rise to the surface.
4. Continue to cook until ready. To check readiness, puncture chicken with a fork. If it enters easily, so meat cooked. However, the longer you will cook chicken, the navaristy broth will turn out.