Chicken broth is known to be a boon for those suffering from colds, flu, and other seasonal illnesses.
But many are afraid of the antibiotics that chickens are fed in industrial plants. As a result, the water is drained, the chicken is boiled twice, and what useful things remain in the hot brew after that, only heaven knows.
We will tell you how to make a nutritious, tasty and healthy broth from domestic chicken. It is not so meaty, but it does not contain veterinary drugs. And the rest is fixable.
How to cook
So, take a chicken weighing 1-1.5 kilograms and 300-400 grams of beef.
Peel one onion and one carrot. It is better to boil the onion whole - this way it will be easier to fish it out and throw it away after cooking.
To taste, add bay leaf, black pepper, and salt.
Before you put the broth to boil, soak the meat in water for 2-3 hours.
Then fill a saucepan with three liters of cold water, immerse the bird and cook, and when it boils, remove the foam and add the spices.
The broth will cook for 1.5 hours on low heat.
Then we put the vegetables and beef into the broth, bring to a boil and cook for another 1.5 hours, skimming off the foam.
Salt is added 30 minutes before the end of cooking.
The broth will be healthy, rich and nutritious, enjoy!
Previously we told you how to make salted caramel .
