Meat broth is cooked for 1,5-2,5 hours, depending on the meat used, on which it is cooked.
General rules for cooking meat broth
1. What kind of meat is good for the broth. A tasty and nutritious broth is obtained from any meat with at least a small amount of fat and / or bones: from chicken (both parts and whole), from turkey (especially from legs, dietary – from fillets), from beef and pork (the fattest – from the ham). The fat in the broth is almost completely boiled, and the meat is disassembled after boiling the broth, so do not be afraid that the broth will be too fat. For diet broth, use fat-free meats or increase the proportion of water.
2. Preparation of meat. Before boiling the broth, the meat is thoroughly washed under cold water to remove blood, which will make the broth cloudy.
3. How to calculate the water for the broth. Medium fat broth will be obtained from the calculation of a pound of meat on the bone for 2 liters of water. Vegetable broth is made from a kilogram of vegetables and 1 liter of water. Water is poured so that the water completely covers all the products. During cooking, the broth will gradually boil, so you should add a small supply of water a couple of centimeters. It is not recommended to add water during the cooking of the broth so that the broth does not lose its taste, but in case of severe boiling, you can add a little boiling water.
4. On what heat to cook the broth. To cook the broth without actively boiling water, you should cook it over low heat.
5. When to skim the broth. After boiling water, it is necessary to monitor the foam for 10-15 minutes, it is convenient to clean it with a slotted spoon or a tablespoon.
6. What spices to add to the broth. Classic spices – peppercorns, carrots, onions, garlic, bay leaves. Additionally, you can add curry, hops-suneli, thyme. The spice is placed after the foam has been removed from the broth.
7. When to salt the broth and How long. To make the meat soft, it is recommended to salt the broth half an hour before the end of cooking. For every liter of water, provide 1 teaspoon of salt.
8. Do I need to filter the broth. If the broth was cooked from whole parts of poultry or meat fillets, then there is no need to filter the broth. But if bone fragments could get into the drink or it is necessary to drain the boiled spices, then the broth should be filtered through a sieve.
Delicious facts
1. What kind of pot to take for cooking broth. For broth, a saucepan that is a few centimeters higher than the water level would be excellent, since there can be a lot of foam and so that the meat is completely immersed in the pan with possible deformation during cooking.
2. Do I need to add soda to the broth. Soda is added to the broth only if the quality or age of the meat is in doubt.
3. Is it possible to cook the broth only from the bones. You can, but there should be at least a little meat and fat on the bone. For boiling poultry broth, you can buy a special soup set.
4. How to cook broth for drinking. Typically, drinking broth is essential for diet or as a nutritious drink.
5. How to serve broth to the table. The broth is served hot or cold along with a boiled egg and croutons. You can drip a few drops of hot sauce.
6. How to reheat the broth correctly? – Heat the broth over low heat and briefly. There are cases when overheated liquid leads to burns, especially if you put something cold in the liquid. If a thin layer of fat forms on top (especially important for chicken broth), then the surface tension keeps the water from boiling. When the film breaks through (for example, when a spoon is immersed), the water “explodes” and runs away, it can easily burn. Keep in mind that the boiling point of the broth is higher than that of water, so the burn will be more painful and take longer to heal. Be careful.