Chicken broth is a classic of cooking.

Chicken broth is a nutritious and delicious product. It can be served as a separate dish or used as a basis for first courses. It is believed that the chicken broth stimulates the body's defenses. Moreover, it relieves nervous tension, saves from depression. Particularly good is a rich chicken soup in the cold season. And the cold will protect, and for the figure good. After all, when properly prepared, chicken broth has a lower calorie content than any other similar product.

Of course, it takes a lot of time to weld the broth, but you can store it for future use. It is enough to store it in the freezer and defrost it as necessary. Thus, you will always have at hand a base for soups and sauces.

In order to cook a delicious chicken broth, you need to be able to choose the right meat. The carcass should be moderately well-fed, but not greasy. Otherwise the broth will turn out muddy. For the broth, the frozen carcass and the chicken broiler are not suitable. Choose chilled meat from young chickens. Before you cook the broth from the chicken, do not forget to rinse the carcass properly and remove the entrails. If meat causes doubts in you, and the broth turns out very dull, the first broth can be drained immediately after boiling.

Of course, there is no particular complication in this matter. But some subtleties are still available. For example, even carefully removing the foam from the broth, it is impossible to obtain a solution without suspensions. Therefore, the ready broth needs to be filtered. If the broth turned out cloudy, it can be clarified using chopped chicken bones and egg whites. This is done as follows. Bones from the chicken finely chopped, injected protein and a little diluted with warm broth. Then slowly pour the mixture into the boiling broth, stirring constantly. After the broth has cooled down, and the flakes of protein settle, the broth needs to be filtered out further.

Now a little about what kind of water to put the chicken in. If you put the chicken in cold water, the taste of the broth will turn out brighter. However, if you want to cook soup based on broth, you can put the chicken in boiling water.

Determine the willingness of meat is easiest with a fork. Pierce the carcass if the fork comes in freely - the chicken is ready. By the way, leave the already cooked chicken in the broth in no case impossible. After staying in the pan with the broth for several hours, the meat will lose its normal consistency, and along with it taste and aroma.

With how to cook broth from chicken, we sorted it out. Now think about how to make it even more flavorful and tasty. Pleasant golden color and rich taste of chicken broth can give onions and carrots. To crumble or rub vegetables is not necessary, it is enough to cut into large chunks. If you want your broth to be more flavorful, put the peeled parsley root in the middle of the cooking .

You can serve ready-made chicken broth as an independent dish. In addition to it, you can offer cheese bread, rye or wheat crumbs, garlic toasts. As a dressing, you can use greens of dill or parsley, halves of eggs or egg "poached". Do you want to make the broth thicker? Enter the melted cheese. In the broth, you can also add boiled cauliflower, divided into inflorescences.

Of course, the best filler for chicken broth will serve as home-made noodles. As if advertising does not praise us "Doshirak" or "Makfu", taste, better than noodles on grandmother's recipe, have not yet come up. It is also easy to prepare this flour dish. It will only need flour, cold water, egg and salt. Mixing the dough, add to it so much flour that it can be easily rolled out into a thin layer. We cut noodles with a very sharp knife or a special castor. Before use in food, noodles must be dried within 24 hours.