Many recipes begin with the words - Boil the broth. If at this stage you immediately switch to simpler recipes, it's time to deal with this culinary point. Let's learn about the differences between different types of broths and how to prepare them better.
Many recipes begin with the words - Boil the broth . If at this stage you immediately switch to simpler recipes, it's time to deal with this culinary point. Let's learn about the differences between different types of broths and how to prepare them better.
There are a large number of types and methods of preparing broths , they have different composition and purpose, but there are some basic combinations and rules that should be followed. It is important that the broth gives a feeling of fullness of taste and saturation. Today we will talk about light broths .
Poultry - 7 kg.
Water - 10 l.
Onions - 300 g.
Carrot - 200 g.
Celery stalks - 100 g.
Garlic - 20 g.
Thyme - 2 g.
Parsley - 20 g.
Black pepper with peas - 3 g.
Allspice with peas - 1 g.
Bay leaf - 2 leaves.
Cooking time - 4-5 hours.
How to cook
Try to choose the bird most suitable for cooking broths . These are not young fattened broiler chickens with thin carcasses. Divide the bird into pieces 7-13 cm in size and rinse well under running water, or better - leave it in ice water for 1-2 hours so that as much blood as possible comes out.
After washing the chicken well, put it in a pan, cover it with cold water and put it on the fire. It is important to monitor the broth , constantly remove the foam from the surface. The broth should not actively boil. The ideal temperature is 82-90 degrees.
After 2-3 hours of cooking, you can add chopped vegetables (onions, carrots, celery), spices (bay leaf, black and allspice, thyme, garlic, parsley).
Broth from other types of meat is cooked according to the same formula, only instead of poultry we use beef, veal or lamb.It is important to always follow the basic rules:
The meat must be thoroughly washed before preparing the broth .
Choose those parts where there are many connective tissues and bones.
The broth should not actively boil.
It is necessary to constantly monitor the process of cooking the broth and remove foam and fat from the surface.
The ratio of water and meat products can be changed depending on how rich you want the broth to be