Most novice cooks are confident that making chicken broth is as easy as pie.
They assume that it is enough to throw the wings and legs into a saucepan, pour water over the meat and put the pan on the fire.
We won’t argue – in this case the broth will indeed work, but it won’t be as aromatic and rich as it could be.
If you want to feel all the delights of the first course on your tongue, you should do it this way.
First, fry some parts of the carcass (wing tips or bones) in a dry frying pan and only then add them to the pan.
When preparing chicken broth, you should also avoid spices - this is the most common mistake of "greenhorn" cooks.
Spices and herbs are really good in a dish made with meat or fish, while the delicate chicken flavor can easily be “killed” by even a simple bay leaf.
Instead of adding a packet of seasonings to the water with the chicken, add some carrots and onions cut into several pieces.
When the broth is ready, season it with a little fresh herbs.
