Chicken broth is one of the most popular and sought-after, as it is cheaper than beef and “lighter” than pork.
Also, poultry broth can be called healthy and even dietary.
However, few people think about the common mistakes we make when preparing it. Often they are related to the use of the main component - chicken.
If you add it incorrectly, the broth will be spoiled.
What is the correct way to add the carcass when cooking the first course?
It is worth noting right away that making chicken soup and broth are different tasks. To prepare the soup, the carcass should be placed in a container with cold water.
Thanks to gradual and uniform heat treatment, the broth's flavor will gradually become richer, acquiring aroma and depth.
But when preparing poultry for salad or soup, the carcass should be put into hot water. Thanks to this, the meat will be soft and juicy.
What should you do if you want both the broth and the chicken to turn out great?
With the right approach, you can cope with this task. In order for the meat to be tasty, we send it into boiling water according to all the rules.
However, to make the broth richer, it is worth adding backs or legs. In this case, the soup will be of high quality and tasty.
