Chicken is an excellent base for preparing various dishes. It makes cutlets, chops, soups, casseroles, meatballs and meatballs. But of particular value is the broth obtained from it. It has unique properties and helps to recover soon after an illness. Today’s publication will explain how to cook and when to salt chicken stock.
General recommendations
To prepare such dishes, middle-aged poultry, whose age is from two to four years, is suitable. Such a carcass can be in boiling water for a long time and it is from it that a very fragrant broth is obtained. Moreover, it can be used not only in its entirety, but also in parts. To obtain a dietary decoction, it is advisable to take fillets. If you want to make a fatter broth, then you need to take legs or wings.
Depending on the recipe, unpeeled onions, celery, carrots, parsley root, black pepper peas or bay leaves are added to a pan with simmering liquid. As for the moment at which the chicken stock is salted, the culinary experts have not yet come to a consensus on this matter. Some are sure that this is best done immediately after boiling water, others - twenty minutes before turning off the fire. Most interestingly, both of these options are correct. But in the first case, you get saturated broth, and in the second - juicy and tasty meat.
Having figured out when to salt the chicken stock, you need to figure out what to do so that it is transparent. To do this, you need to boil it on the smallest fire, without being lazy to periodically remove the resulting foam using a special skimmer. For the same reasons, it is cooked in a tightly closed pan, and after turning off the stove, it is necessary to filter.
The duration of the process depends on which bird is used for cooking. So, a broth from a 1.5 kilogram carcass of a carcass is prepared in the region of 1.5 hours. Cooking half a chicken, soup set or chicken legs will take only sixty minutes. And the process of preparing the fillet broth will take only half an hour. You will have to cook homemade chicken the longest. It should be kept in a pot with boiling water for about two or three hours.
On the bones
Many young housewives, buying chicken and carving it on a fillet, out of inexperience just get rid of the frames. And in vain, because they make an excellent basis for a light and aromatic lunch. How to cook and when it is necessary to salt chicken broth from the bones we will tell a little later, and now we will figure out what is required for this. In this case, at your fingertips should be:
- 3 l of filtered water.
- 1 kg of chicken bones.
- 2 large carrots.
- 6 stalks of celery.
- 4 cloves of garlic.
- 1 medium white onion.
- 2 bay leaves.
- 3 buds of cloves.
- 2 stems of thyme.
- ½ leek.
- 1.5 tbsp. l ordinary salt.
- A few peas of black and allspice.
Pre-washed bones are laid out in a deep pan, poured with cool drinking water and sent to a working stove. While the liquid boils, you can do vegetables. They are rinsed, cleaned, cut into large pieces and placed in a container with boiling water, from which all the resulting foam was removed in advance. Now it is precisely the time when it is better to salt the chicken broth. But you need to do this carefully so as not to overdo it. Two hours later, a clean linen bag filled with bay leaves, thyme, cloves and peppercorns is immersed in a pot of boiling broth. All this is covered with a lid and cooked for another forty-five minutes. The finished broth is filtered through a fine sieve and used for its intended purpose or frozen.
Whole carcass
Using the technology discussed below, a classic chicken broth is obtained. Do you need to salt it and when is it better to do it, you will learn a little later. In the meantime, let's figure out what components are included in its composition. To cook a delicious and light broth, you will need:
- Gutted carcass weighing about 900 g.
- 1 juicy carrot.
- 1 white onion.
- 2 peas of black pepper.
- 2 sprigs of fresh dill.
- Water and salt.
It is advisable to start the process with processing chicken. It is plucked, washed thoroughly, placed in a suitable pan in volume and poured with cool water. All this is brought to a boil and removed from the stove. The first broth must be drained, and the carcass re-rinsed, and boiled in clean water, not forgetting to remove the resulting foam. After a few minutes, peeled and cut in half carrots are immersed in the seething liquid. After a quarter of an hour, it is removed from the pan and replaced with a whole onion, freed from the husk. Immediately after that, you can salt the chicken stock and season it with pepper. Two hours later, the bird and onions are removed from the pan, and the aromatic liquid is carefully filtered through a sieve and supplemented with finely chopped dill.
From filet
Breast is the smallest part of poultry carcass. Therefore, it is very appreciated by those who follow a diet. It produces not only delicious casseroles and chops, but also light chicken broths. How much salt is needed in such a decoction is decided by each for himself, guided by his own taste preferences. But the amount of other products should match the recipe. In this case, you will need:
- 500 g of fresh chicken.
- 1 liter of filtered drinking water.
- Salt and dill.
Thoroughly washed fillets are placed in a suitable deep pan and poured with the required volume of water. Immediately after this, the moment comes when to salt the chicken stock. At the next stage, all this is sent to a working burner, brought to a boil, freed from the resulting foam and boiled for a little less than an hour. Ten minutes before turning off the stove, finely chopped dill is poured into a common pan.
With noodles
This recipe will be a real find for women whose children do not like soups. How to cook and at what point to salt the chicken broth with noodles, we will tell immediately after we figure out what is needed for this. In this situation, you will need:
- 100 g of noodles.
- 2 large chicken legs.
- 1 white onion.
- 1 potato.
- 1 juicy carrot.
- 1 bay leaf.
- ½ clove of garlic.
- Salt, water, pepper and parsley.
Washed chicken legs are placed in a suitable container. All this is filled with the right amount of clean liquid and sent to the stove. Before salt the chicken broth, it is brought to a boil and freed from the resulting foam. Only then spices and lavrushka are added to the pot with a slightly boiling liquid. About twenty minutes later, bird legs and fragrant leaves are removed from there. At the next stage, cubes of potatoes, julienne carrots, garlic and a whole onion are put in a boiling broth. Ten minutes later, noodles are poured into the same place and wait until it is cooked.
With ginger and chili
According to the methodology discussed below, it turns out a very tasty, moderately sharp decoction, suitable for people with a cold. It has warming properties and helps to restore strength as soon as possible. How many spices and how much salt each housewife will add to the chicken broth depends on the personal taste preferences of the person for whom it is intended. But still there are certain proportions that it is advisable to adhere to the preparation of a delicious and fragrant broth. To play the basic recipe, you will need:
- Whole chicken weighing about 1.4 kg.
- 2 pods of chili pepper.
- 1 juicy carrot.
- 1 white onion.
- 1 bay leaf.
- 3 peas of black pepper.
- 2 tsp ordinary salt.
- Water and fresh ginger.
Washed chicken is separated from the skin and cut into large pieces. Treated in this way, the bird is placed in a volumetric pan, pour cool water and bring to a boil. Five minutes later, they wash it, supplement it with clean liquid and put it on the fire again. After boiling again, chopped vegetables and the required seasonings are placed in a common pan. Those who do not know when to salt chicken broth with ginger and chili need to remember that this is best done ten minutes before all the ingredients are ready.
From the wings
This fragrant, easily digestible and fairly nutritious broth is especially good for flu and colds. It helps to fill in the deficiency of nutrients and does not give an excessive load on the gastrointestinal tract. To weld it, you will need:
- 6 chicken wings.
- 1 white onion.
- 3 cloves of garlic.
- 1 juicy carrot.
- 1 bay leaf.
- 2 boiled quail eggs.
- Salt, water, herbs and ground pepper.
Thoroughly washed chicken wings are laid in a deep pan and supplemented with bay leaves. Shredded carrots, onions and water are sent there. All this is put on fire and brought to a boil. Immediately after the flakes of foam appear on the surface of the liquid, you will have to work a little with a slotted spoon. Otherwise, instead of a clear broth, you will get a muddy broth. Fifty minutes later, spices, garlic and chopped herbs are added to the total container. How much to salt the chicken stock, everyone decides for himself. After turning off the stove, the contents of the pan are supplemented with boiled quail eggs.
With celery
This fragrant easily digestible and low-calorie broth is an extremely successful combination of vegetables, spices and white poultry meat. It is incredibly good as an independent dish. But if desired, it will be an excellent basis for preparing a delicious diet soup. When to salt the chicken broth and in what sequence to put the products in the pan, we will understand a little lower, but for now we will determine the proportions of the main components. To weld it, you will need:
- 2.5 liters of filtered drinking water.
- 600 g of chicken breast.
- 50 g of root celery.
- 1 juicy carrot.
- 1 medium onion.
- Salt.
Pre-washed chicken breast is separated from the skin and placed in a pan. Coarsely chopped root celery, pieces of carrot and a whole unpeeled onion are added to it. All this is poured with the required volume of water and sent to the included stove. The boiling liquid is carefully freed from the foam that appears, add salt, cover with a lid and leave to simmer over minimal heat. After about forty minutes, meat and vegetables are removed from the pan, and the finished broth is filtered through a sieve and used for its intended purpose.
Of the legs
This rich fragrant broth goes well with freshly baked homemade bread and any greens. Therefore, it can be served as a full-fledged summer dinner, when you do not feel like eating regular soup or borsch. To prepare it, you will definitely need:
- 500 g of chicken drumsticks.
- 2.5 liters of filtered water.
- 1 medium onion.
- 1 juicy carrot.
- 1 bay leaf.
- 3 peas of black and allspice.
- Salt (to taste).
Exactly the same decoction can be made from chicken thighs. When to salt the broth, you will learn a little later, but for now we’ll figure out the sequence of actions. You need to start the process with processing the legs. They are rinsed under the tap and put in a deep saucepan. There are added peeled vegetables and water. All this is sent to the fire, brought to a boil and boiled for about half an hour. After the specified time, salt and seasonings are poured into the container. Ten minutes later, the finished broth is filtered and supplemented with poultry, previously separated from the bones. If desired, it can be sprinkled with chopped herbs. But to do this is immediately before use. Otherwise, the broth will quickly turn sour.
From the soup set
This is one of the most budgetary ways to get a rich broth. But you need to resort to it only when you need the broth itself, and not the meat. To use this technique, you will need:
- 2.5 liters of filtered water.
- 500 g of soup set.
- 5 peas of black pepper.
- 1 bay leaf.
- Salt (to taste).
Well-washed parts of the poultry carcass included in the soup set are poured with drinking water and brought to a boil. Then the chicken is rinsed again under the tap, placed in a pan with clean liquid and returned to the fire. After the foam appears on the surface of the water, it is carefully removed with a slotted spoon. Now the time has come when to salt the chicken stock. When cooking, make sure that the pan is not tightly covered with a lid. After forty minutes, the contents of the dishes are supplemented with parsley and peas of black pepper. All this is boiled for a little less than a quarter of an hour, and then removed from the stove. Parts of the soup set are thrown into a bucket, and the broth is filtered and used for its intended purpose.
With ghee
Any part of the bird’s carcass, including drumsticks and thighs, is suitable for preparing this dish. When to salt the chicken stock and what is needed to cook it, we will tell you right now. In this situation, you will need:
- 0.5 kg of poultry meat.
- 2 raw selected eggs.
- 2 cloves of garlic.
- 3 tbsp. l ghee.
- 1 medium onion.
- 1 juicy carrot.
- 1 parsley root.
- Water, flour, salt and ground pepper.
Pre-washed and dried meat is cut into portions and fried in heated ghee. As soon as a golden crust forms on it, it is carefully transferred to a pot of boiling water. All this is salted, and then supplemented with onions, roots and carrots, spasserovany in the remaining oil. While the broth is cooked, you can do the rest of the products. From flour, salt and eggs make a fairly tight dough and roll it with a thin layer. Top with oil mixed with crushed garlic. All this is rolled up, cut into pieces and put into a pan filled with boiling broth.
With kohlrabi and sweet pepper
Those who already understand when to salt the chicken stock during cooking will be interested to know about the existence of another original recipe. According to it, a very fragrant and rich first is obtained, which is especially popular among Bulgarian hostesses. To prepare such a light lunch for your family, you will need:
- Domestic chicken weighing about 1.5 kg.
- 500 g kohlrabi.
- 1 meaty tomato.
- 1 bell pepper.
- 1 large onion.
- 1 juicy carrot.
- 1 root celery.
- Water, fresh herbs, salt, white ground pepper and Vegeta.
First you need to tackle the bird. If you got unprocessed domestic chicken, they must be plucked, burned over a burning burner, gutted and washed thoroughly under a faucet. Then the carcass is cut into pieces, put into a suitable pan in volume, poured with drinking water and placed on a working stove. After boiling the liquid, pieces of carrots, kohlrabi and celery are loaded into it. A whole unpeeled onion, sweet pepper and tomato are sent there. All this is supplemented with greens, salt and seasonings and boiled until cooked. After some time, the resulting broth is filtered through a sieve, poured into plates and served with pieces of vegetables.
With passivated vegetables
This delicious and rich broth is suitable for a full family meal. It counts perfectly with various vegetables, which means that its composition can vary depending on what you have at hand. To prepare the basic version you will need:
- 500 g of fresh chicken meat.
- 1 large onion.
- 1 juicy carrot.
- 2 stem celery.
- Dill, drinking water, salt and vegetable oil.
First you need to do the preparation of vegetables. They are washed, if necessary, peeled, cut and fried in heated deodorized oil. The resulting dressing is sent to a deep pan. Pre-washed chicken, drinking water and salt are added there. All this is supplemented with dill, put on the stove, brought to a boil and simmer, not forgetting to remove the resulting foam. The finished broth is infused under the lid and only then poured into beautiful deep plates.
With egg
This beautiful and satisfying broth can be prepared especially for kids who categorically refuse to eat traditional soup. To cook it you will need:
- 400 g of fresh chicken meat.
- 1 juicy carrot.
- 1 boiled egg.
- 1 large onion.
- 3 potatoes.
- Dill, salt and drinking water.
Such a broth is prepared quite quickly and simply. It is advisable to start the process with the processing of meat. It is rinsed under a tap, placed in a pot, poured with drinking water and sent to the stove. As soon as the liquid boils, a whole bulb is carefully immersed in it. After about ten minutes, pre-peeled and chopped vegetables and finely chopped greens are added to the common pan. All this is brought to full readiness, salted to taste and supplemented with a pre-cooked egg. They serve it hot, after spilling it into deep plates. The best addition to this broth will be a slice of freshly baked bread.