Chicken broth can safely be considered one of the most popular among housewives and cooks.
It is most easily used as a base for soups and other dishes.
The broth is also used as an independent dish to combat colds and to restore strength, recalls Yulia Arkhipova, an expert on culinary issues for the online publication BelNovosti.
Therefore, it is always worth knowing which components can improve the taste and color of the broth.
What should be added?
Fried bones
It is known that to prepare a quality broth, it is necessary to add bones. This makes the dish rich and rich.
However, it is worth knowing one secret: do not add raw bones, but rather fried in oil until golden brown.
Onion
This component is, of course, added by everyone, but not every housewife does it correctly. For ideal color and pleasant taste, you need to add the vegetable directly with the husk, removing its top layer.
Carrot
There are no questions about this component either, but carrots should be added correctly. Try to cut the vegetable into large pieces so that the broth becomes richer and tastier.
Expert: Julia Arkhipova
