How to make the "right" broth, not too thick, but not too thin: rules that only chefs use
Making the perfect broth is a truly challenging task.
Still, you need to remember the ratio of ingredients so that the soup is not too thin or thick.
The most important thing here is to choose the correct ratio of meat and water, which should be 1 to 2.
For example, for a kilogram of meat you need to take 2 liters of water.
You also need to choose the right meat. It is better to take a product with a bone.
Even sinewy pieces of meat will do, as they will give the broth a richer flavor.
You can choose any meat or poultry.
Chicken broth will be more useful, since such a dish is better absorbed, removes harmful substances and cholesterol from the body, helps to restore strength after an illness, and also improves digestion.
But if you want to make a chicken-based broth, you should choose not a meaty broiler, but a more sinewy soup chicken.
