What you shouldn't add to chicken broth so as not to ruin its taste: an extra ingredient
A good cook will be pleased with the chicken broth he has prepared if three important conditions are met.
Firstly, the dish should acquire a beautiful light amber colour. Secondly, the broth should not be excessively cloudy.
The third characteristic of a properly made broth is that it has a pleasant taste.
Perhaps the last condition is the most important: if the broth is appetizing, then you can “forgive” it for its not-so-pretty appearance.
Unfortunately, many housewives spoil the taste of the decoction. It's all about the constant use of an extra ingredient.
What ingredient are we talking about?
It would seem that adding store-bought seasonings should help improve the taste of the dish.
In fact, spices can "mask" the aroma of natural ingredients. As a result, the broth will not be the most appetizing.
Therefore, you should not pour seasonings from bags into the pan. All flavor enhancers should be presented in the form of finely chopped vegetables. For example, onions and carrots.
If you limit yourself to using only natural ingredients, the broth will be extremely tasty.
