Polish grandmother Zofia shared with me all the wisdom of cooking broth, now it turns out very tasty

Hot chicken soup is a favorite classic of hot dishes in our culture. The broth is good in itself, and on its basis other soups are excellent. It would seem that everyone can cook it with their eyes closed.



However, many housewives make mistakes that steal the benefits and taste of chicken broth. The dish may not be as golden and fragrant as I would like. Let's see how to make perfect chicken soup.

Chicken soup broth on chicken meat is a liquid medicine against many ailments. It is not in vain recommended to cook in autumn and winter, when seasonal colds rage. Lie on the hot soup, warm up, improve your health. It will saturate the body with nutrients, relieve inflammation in the throat and moisturize the mucous membranes.

Meat and vegetables in chicken broth are a storehouse of vitamins A, E and beta-carotene. There is a lot of potassium in the dish, which regulates blood pressure. And magnesium, phosphorus and calcium care about the health of our nerves, bones and blood vessels. Where else without protein and iron - necessary substances for pink cheeks, smooth elastic skin, strong hair and nails.



To homemade soup does not lose its nutrients and concentrated taste, it is important to follow several rules.

1. First of all, take care of its rich aroma. To do this, put meat only in cold or barely warm water. In any case, do not throw chicken into boiling water, otherwise there will be no appetizing smells. The longer the meat is cooked, the better it will reveal its aroma.
   
   
   
   
2. The second important thing is how much water to add. If you pour too much, she can't get all the meat out of the chicken. To get a dense broth, pour 5 liters of liquid on 1-1.5 kg of chicken. It is important to use all the water at once and not pour it in the process, otherwise the taste will fade. If the process boils more water than you expected, add a little boiling water, so as not to lower the temperature.
3. Of great importance is the type and quality of meat for soup. It is believed that the homemade soup chicken, which has seen species, is an ideal base for broth due to its strong shins and dense skin. It will not give tender meat, but it will not disintegrate during cooking and give everything tasty and useful to the soup.
   
   
   
   But broiler chickens are not suitable for broth precisely because of the delicate meat, which will quickly collapse and lose its shape. From chicken breast, where there is no fat, you will also get something remotely resembling broth. If you do not like light chicken soups, take duck or beef meat - so the first will be thicker and fatter.
   
   
4. When should the broth be salted – at the beginning or at the end? Experienced chefs recommend adding seasoning at the end of cooking, if you want to achieve gentle and juicy meat. First, you should put bay leaf and scented pepper in the soup. And if you salt the soup at the very beginning after boiling, salt-soluble proteins will get into the broth, and it will be more expensive.
5. To prevent vegetables from boiling during cooking, take only fresh ones. Frozen people have no chance of making it to the final. Since the meat is cooked longer, put the vegetables an hour before the end of cooking.
   
   
   
   
6. Slow cooking is an important condition for a good chicken soup. Cooking the broth takes 3-4 hours. It takes so long for all the ingredients to reveal their aroma and taste.
   
   
   
   

What are the secrets of cooking chicken broth that you are most proud of? Share with us in the comments!