Chicken broth: video recipe for cooking
Chicken can be used to make many delicious dishes, including a healthy and nutritious broth. It can be used as a base for a soup or sauce. The broth is also served as an independent dish, complementing it with croutons, toasts or pies.
The classic chicken consommé recipe
Consomé is a strong clarified broth that is often prepared according to French recipes.
You will need: – 1 chicken (only bones will go into the broth); – 1 large onion; – 200 g of shell pasta; – 1 small zucchini; – 1 carrot; – Bay leaf; – butter; – a sprig of cumin; – salt and freshly ground black pepper.
The bay leaf in the soup can be replaced with a dried mixture of Provencal herbs
Prepare chicken – boil or bake in the oven. Remove the meat and skin from the bones so you can use them as a main course or to add to a salad. Peel the onion and chop finely. Heat some butter in a skillet and fry the onion in it until golden brown. Pour 3 liters of cold water into a saucepan, put onions and chicken skeleton there. Bring the water to a boil, then toss in the sprig of cumin, bay leaf, peeled and chopped carrots, salt and pepper.
Boil the broth for an hour, skimming off the foam periodically. Strain the finished broth, cool and put in the refrigerator. Save the carrots for the soup. Refrigerate the broth for several hours. Carefully remove the greasy film that has appeared on the surface of the broth with a spoon.
Peel the zucchini and cut into cubes. Bring the broth to a boil, add zucchini and ready-made carrots to it, salt and pepper. After 10 minutes, add pasta to the soup and cook until soft. Serve the consommé with a fresh baguette.
You will need: – 3 chicken legs; – 2 stalks of celery; – 1 medium carrot; – 2-3 cloves of garlic; – 1 onion; – parsley root; – Bay leaf; – salt and black peppercorns.
Use peeled and diced celery instead of stalks in winter
Rinse the legs in cold water. Peel the celery stalks of tough fibers and cut into large pieces. Peel the onion and cut in half. Chop the garlic. Chop the carrots into large circles. Place the chicken legs and vegetables in a saucepan, add 3 liters of water and bring to a boil. Then reduce heat to medium and add parsley root, bay leaf and a few black peppercorns.
Boil the broth for an hour, periodically skimming off the foam. Salt it 10 minutes before cooking. Remove all ingredients from the finished broth. The broth can be served with crackers, or you can add meat from chicken legs, pre-boiled noodles or rice to it.