At first glance, chicken broth is not a difficult dish to prepare.
And yet, the decoction often turns out not to be what gourmets want.
The broth often loses its main taste. This happens because of the addition of a large amount of spices.
Of course, you can skip the flavoring altogether. But then the dish will turn out pale, tasteless, and unappetizing.
How can we ensure that the seasonings do not “overpower” but only emphasize the main taste, and that the broth itself acquires a beautiful appearance?
What ingredient is needed
Of course, spices can ruin chicken broth. So you don't need to add them. But there is one exception.
When preparing a dish, professional chefs limit themselves to using only one flavor additive. We are talking about turmeric.
Half a teaspoon of spice is enough for one pot of broth. As a result, the dish will acquire a pleasant golden color.
At the same time, the taste of turmeric will not “overpower” the taste of meat. On the contrary, the main aroma will be pronounced.
Using this beautiful broth, you can make a delicious noodle soup.
