Many people love chicken broth. But few know that the taste of this dish can be significantly improved by one ingredient.
To ensure that the resulting broth is truly fragrant, it is recommended to use bones in addition to meat.
According to the expert of the online publication BelNovosti, chef Yulia Arkhipova , bones should be added separately and immediately after preliminary processing.
She points out that first of all, it is necessary to remove all the meat from the bones, which can then be added to the water.
The bones should be placed in a frying pan. Fry for no more than a few minutes. Until golden brown.
Only after this do we take them out and add them to the broth.
By the way. Don't get too carried away with the amount of bones. The optimal amount would be a maximum of 50 grams of bones per liter.
If you do everything correctly (and there are no special tricks here), you will get a rich, brightly flavored broth.
For reference
Broth is a decoction obtained by boiling bones and meat products, bones and offal of poultry, fish and its food scraps, vegetables or mushrooms in water.
Expert: Julia Arkhipova
