Properly cooked chicken broth is an excellent base for warming soups, piquant sauces, clear jellies and many other dishes.
And the meat broth itself, based on chicken, is already a separate dish.
It can be served with crackers, pies or garnished with a cut-in-half boiled egg.
Unfortunately, sometimes the broth comes out cloudy and loses its appetizing appearance.
A few tips from chefs will help you easily achieve the desired result and cook clear chicken broth.
How to Make Golden and Crystal Clear Chicken Broth
Experienced cooks advise to take a whole chicken carcass for the broth. For 1 kg of chicken meat you will need 5 liters of water.
All internal parts of the chicken should be removed, fat should be removed, and then the carcass should be rinsed well under cold running water. Another trick for a clean as a tear chicken broth is to cook it on a quiet "bubbling" boil.
What spices and vegetables to add for taste and aroma
Chicken broth is perfectly complemented by carrots, celery stalks, onions and a couple of champignons. All of the listed ingredients should be lightly fried in a dry frying pan beforehand.
The best seasonings for meat broth are black peppercorns, bay leaves, parsley and dill.
And one more secret: seasonings and vegetable additives are added strictly after the broth has boiled. Before that, it is necessary to remove all foam and excess fat.
