Bone broth: benefits, harms, cooking features. Vegetable demi-glace Bone broth from baked chicken

There are broths in the cuisines of many countries of the world. These dishes are considered budgetary, and they are also very healthy for people. Each person needs to include them in the diet so that they always feel good. The benefits and dangers of bone broth are described in the article.

What it is?

Bone broth is a product made from bones. Moreover, it is obtained from animals, birds and fish. Broths of animals and poultry are popular in Russia. In Asian countries - fish. Bone broth is used not only for the first courses, it is needed for stewing vegetables, meat, making sauces. The product is useful in any form.

Compound

What are the benefits of bone broth? The product, boiled for several hours, is useful from improving immunity to maintaining youth. Although only bones are used to obtain it, man still needs it. This is due to the valuable composition:

1. Minerals. The product contains calcium, magnesium, phosphorus, potassium. Moreover, the components are in an easily digestible form. There are also other necessary substances: silicon, sulfur, and so on.
2. Collagen and protein. Broths include proteins that do not dissolve in liquid. The main component is gelatin. During cooking, it comes out of bones, tendons, cartilage and ligaments.
3. Amino acids. The product contains 3 important components: proline, arginine and glycine. These amino acids reduce joint pain and inflammation.

Proline is essential for the formation of the cellular structure, its strengthening. This amino acid is considered an important component of collagen. Due to the strength of the collagen structure, cellulite will be reduced, the condition of the skin and the walls of blood vessels will improve.

Glycine is necessary to cleanse the body of harmful components. The substance is involved in digestion and secretion of gastric juice. In addition, glycine, which has a calming effect, will improve sleep. The amino acid arginine maintains the strength of the immune system, cleanses the liver of toxins.

Beneficial features

Bone broth contains glucosamine and chondroitin to relieve joint pain and inflammation. These substances are essential for all people. Supplements with glucosamine are taken to preserve the joints for a long period. But in the broth, this substance is found in large quantities. Compared to pills, the product contains many other valuable ingredients for maintaining joint health. Chondroitin sulfate protects against osteoarthritis.

Bones are strengthened with the use of the dish. It requires components such as calcium, magnesium, phosphorus. These substances are found in the broth. And gelatin affects the condition of hair and nails: they gain strength.

TO useful properties include support for immunity. Bone broth contains minerals in high concentration. The bone marrow in the bones strengthens the immune system. The product is ideal for recovering from an illness.

Chicken broth has healing properties and softens the course of the disease. Useful components have an easily digestible form, so a weak body does not need to spend energy to digest. The product contains the amino acid cysteine, which helps to thin mucus and successfully remove it from the lungs and bronchi.

A useful dish for digestion. The health of people depends on the condition of the stomach. The product is easily absorbed, heals intestinal tissues, restores digestion. In addition, it contains medicinal nutritional components. Gelatin is able to attract and retain liquid, which is needed for proper digestion.

The broth is considered a source of gelatin. It is essential for nourishing connective tissues and protecting against premature sagging of the skin and the appearance of cellulite. Proline is required to build collagen.

Harm

Is Bone Broth Harmful? The product may be harmful to those with intolerances. It should be borne in mind that many farmers give animals and poultry antibiotics and drugs for rapid weight gain. Even if the products are purchased on the market.

Private households use antibiotics. Therefore, after boiling for half an hour, it is advisable to drain the first dish and pour the seeds with new clean water. During this period, antibiotics are released from their bones, after which they pass into a broth mass.

Cooking features

How is bone broth prepared? Do not rely on a specific recipe and proportion. Place a few bones in a saucepan and then cover with water. You should not pour a lot of liquid, it is important that it covers the product a little.

It is better to cook over low heat for several hours. Add 2 tbsp to the pan. l. apple cider vinegar. This is necessary to extract nutrients. Before cooking, the bones must be roasted in the oven for 25-30 minutes at 180-190 degrees. Thanks to this, the broth will have a rich color and aroma.

You can mix bones from different animals and birds. Meat and bone broth will be helpful because meat also contains a lot of nutrients. With boiling, it is necessary to remove the foam, and if this is not done, then it should be filtered through a sieve.

Duration of cooking

The technological map of bone broth will allow you to properly prepare the dish. The duration of cooking is determined by the types of seeds. For chicken broth a minimum of 4 hours is required. Chicken bones are considered more fragile and may crumble with long cooking.

For pork and beef broth - at least 6 hours. To fully extract from the bones useful components, the product should be cooked from 24 hours to 2-3 days. With such a preparation, it is important to control so that the water does not boil away; if necessary, add. Some recipes use vinegar. You can use instead citric acid or lemon juice.

Condiments and spices

To make the bone broth soup tasty, seasonings, spices, and spices are added to it. Fresh greens added 10 minutes before the end of cooking. Fresh herbs should be included in the dish in an hour. Vegetables should be added at a time to allow sufficient cooking time.

Carrots, onions, celery go well with broth. With them, you get a great taste and aroma. They must be cut into cubes. From spices it is better to choose thyme, bay leaf and rosemary. They are placed in a pouch or tied together.

Turmeric, oregano, basil, dill seeds, nutmeg are added to the broth. Do not add broccoli, turnips, brussels sprouts, white cabbage, Green pepper and salad. These products make the broth bitter and not tasty. If the dish is prepared for medicinal purposes, then salt should not be added.

Recipe

How to prepare broth? To do this, you need to prepare:

1. Bones - 1.5-1.8 kg.
2. Ribs - 800-900 g.
3. Apple cider vinegar - 0.5 cups
4. Water - 4 liters.
5. Petiolate celery - 3 stalks.
6. Carrots - 3 pcs.
7. Bulbs - 3 pcs.
8. Parsley - 1 bunch.
9. Salt to taste.

Place the bones in a saucepan, add Apple vinegar and water. Everything is left for 1 hour. If there is little water and the bones are not covered with water, you need to add more. Celery is cut into several parts, carrots - into halves, onions - into 2.4 parts.

You need to add vegetables, bring to a boil. Then the foam is removed when the broth boils. It is important to reduce the heat so that the product boils slightly. Close the lid tightly. It is brewed all 24-72 hours. Parsley, spices, spices are added in 10 minutes. The broth must be left to cool, after which it requires straining. Bone marrow should be selected from large bones and added to the broth. This completes the preparation of the dish. The broth can be used to make soup.

Cooking chicken broth

Chicken broth itself is considered healthy. But if you add other components to it, then it will be even tastier and more nutritious. For cooking, it is advisable to take a soup set, although a fillet dish is cooked. To make the dish golden and transparent, strain it through cheesecloth. It is usually served with herbs, croutons, or boiled eggs.

You will need to prepare the dishes. You need a large saucepan for 2-3 liters, a cutting board and a knife. You need a frying pan for the vegetable dressing. The soup set must be washed with cool water, put on the fire for cooking. You need to peel and chop potatoes, grate potatoes, chop onions. Chop the greens.

For the dish you will need:

1. Soup set, breast or drumstick.
2. Salt.
3. Black pepper.
4. Greens.

Pour 2 liters of water into a saucepan. Rinse bones and meat, put in a container. You need to put the pan on the fire. After boiling, drain the broth into a sink. This removes harmful components. Rinse the dishes, put the chicken and pour the water again. After boiling, you need to reduce the heat, cover the container and cook for a little more than 30 minutes. It is important to remove the foam.

Some time before the end of cooking, you need to salt the product, add pepper. If the broth is being prepared for treatment, then the second component should not be added. For the liquid to be clean and transparent, it is necessary to filter it again. If desired, add greens with serving. The result is a delicious broth that everyone can eat.

Storage

The finished product can be refrigerated for up to a week. To do this, cool it by placing the pan in a bowl of cold water. Freezing is also possible: the broth is left in this form for up to six months. The product is suitable for making soups, second courses, sauces.

Broth and weight loss

Soups are often used in modern diets to help you lose weight. Moreover, the product can be created using bone broth. This is due to several useful properties:

1. Low-calorie quality product. At the same time, it perfectly saturates, includes a lot of gelatin. Consuming broth reduces daily rate calories, but the person will not suffer from hunger.
2. Collagen glycine restores sleep. But you need it if you constantly want to eat. The calming effect of glycine can help fight snacking and overeating habits.
3. The broth restores the intestinal microflora, without the proper work of which it will not be possible to lose weight. After all, the composition of the biocenosis in a person with normal weight and those who want to lose weight is different.
4. The product has an anti-inflammatory effect.
5. The amino acid arginine is required for growth hormone.

The broth has detoxifying activity, allows you to remove heavy metals from the body. This is especially important for people with a large body mass, since toxins accumulate in adipose tissue. The bulkier the fat, the more toxins it contains. Such a valuable product as broth should be consumed regularly.

Z A friend came to me the other day, I treated her to cabbage soup in vegetable broth and aspic in the same vegetable broth. She ate and praised that the cabbage soup did not at all look like empty, lean ones, and in the jellied jelly it was transparent, like a slightly golden glass. I, he says, do not get such a broth. So the idea came to me to prepare a recipe for making broth. I will not go into the culinary jungle, because the broth theme is a big separate theme, with brown broth made from roasted or baked bones, white broth, consommé, and more. I'll just tell you about the most common broth that I use in everyday life and which is the basis of many soups, sauces, stews, or is eaten / drunk in the form of the broth itself. As a rule, I immediately cook a large pot of broth, and then pour it into jars and send it to the freezer (I already talked about this). It is very convenient, believe me. The base for the soup is always at hand. I cook meat, chicken, fish and vegetable broths in almost the same way: the difference will be only in some spices and in the cooking time. I always use celery sticks (stalks) - I think they significantly improve the taste of the broth. Dried roots are also good: celery, carrots, parsley. Sometimes I add dried onion flakes. For my taste, dried vegetables make the broth more spicy and flavorful. For beef broth, you can use bones, meat or meat with bones - the taste of the finished broth will be slightly different. It is best to take meat with marrow. I cook beef broth quite rarely: much more often I get by with vegetable broth. It's healthier. By the way, I get it quite rich, few people can say that I used only vegetables. For chicken or turkey broth, any part of the poultry is used, although it is believed that the most delicious broth comes from the wings. When I cook the wings in the oven, I cut off the very ends and put them in the freezer. Enough has accumulated, you can cook the broth. A delicious broth is obtained from the skeleton of a baked chicken or turkey. After boiling, the broth should boil over very low heat, if it boils, it will become cloudy. Beef and chicken broths at the beginning of the boil will be a little cloudy, but then, after a long boil, the broth will become transparent. I read somewhere to make the broth transparent, eggshells are added to it, and to make it more golden onion skins... I never had to do this - the broths turned out to be just what I needed!

Beef broth

For a 7 ½ liter pot

Ingredients

• 1 kg beef with bone (or beef bones or beef without bones)
• 2 carrots
• 1 medium onion
• 2-3 sticks of celery
• 3-4 bay leaves
• 10-12 peas of black pepper
• 10-12 coriander peas
• Salt
• Ground black pepper

Preparation

Wash a piece of meat, put it whole in a saucepan, add cold water and bring to a boil over high heat under a lid. Reduce fire. Remove foam. Add peeled carrots (whole), peeled onion (whole), halved celery sticks, salt, bay leaf, peppercorns and coriander, dried roots. Cover with a lid so that there is a gap and cook over low heat until the meat is cooked for about 1 - 1 ½ hour. The broth should boil slightly. The meat is done when the knife enters it easily. Remove from heat. Cool down. Take out the meat. If the broth is fatty, cool in the refrigerator, remove the frozen layer of fat (it can be used to sauté vegetables for soup, for example), heat the broth a little and strain through a very fine sieve or cheesecloth.

Chicken bouillon

For a 7 ½ liter pot

Ingredients

• 1 - 1 ½ kg chicken
• 2 carrots
• 1 medium onion
• 2 celery sticks (optional)
• 10-12 peas of black pepper
• 10-12 coriander peas
• Salt
• Ground black pepper
• Optional: dried mixture of parsley roots, celery, carrots (2-4 tablespoons)

Preparation

It is prepared in the same way as beef broth. Reduce the cooking time to 45-50 minutes. If the chicken is whole, chop into pieces (4-6 pieces).

Fish broth

For a 7 ½ liter pot

Ingredients

• 1 - 1 ½ kg fish with bone (or fish heads, small fish, tails, fins)
• 2 carrots
• 1 medium onion
• 1-2 sticks of celery (optional)
• 3-4 bay leaves
• 10-12 peas of black pepper
• 10-12 coriander peas
• 2-3 peas of allspice
• Several stalks (no leaves) of parsley (optional)
• 1 tbsp dried majornana (optional)
• Salt
• Ground black pepper
• Optional: dried mixture of parsley roots, celery, carrots (2-4 tablespoons)

Preparation

It is prepared in the same way as beef broth. Reduce cooking time to 45 minutes. If the fish is large, cut into large pieces.

Vegetable broth

For a 7 ½ liter pot

Ingredients

• 3-4 large carrots
• 1 large onion
• 3-4 sticks of celery
• 4 bay leaves
• 10-12 peas of black pepper
• 10-12 coriander peas
• Salt
• Ground black pepper
• Optional: 1 tsp. ground fennel, 1 tsp. ground coriander, 1 leek, dried mixture of parsley roots, celery, carrots (3-4 tablespoons)

Preparation

Pour vegetables with cold water, bring to a boil over high heat, reduce heat, add spices and cook under a covered lid for about 45-50 minutes. Cool, strain through a very fine sieve or cheesecloth.

For long-term storage, pour into containers. Make a sticker with the date and content. Send to the freezer.

Delicious, flavorful chicken for a festive table.
The chicken can be marinated overnight or 2-4 hours before baking.

for 6-8 servings

Marinade

• 10 cloves of garlic
• 2-3 sprigs of rosemary (2-3 tablespoons of leaves) or 1 tbsp dried
• 1/2 tsp hot pepper flakes
• 4 tablespoons olive oil
• juice of 1 lemon
• 1 tsp coarse salt
• 1/2 teaspoon freshly ground black pepper

• roast chicken (2 kg / 4 lb)
• 1/2 - 1 cup white wine or broth or water

Vegetables

• 1 large red or sweet onion or 2 medium
• 2 sweet peppers
• 4 medium carrots

• salt and pepper to taste

For the marinade:
Heat in a small saucepan olive oil over medium-low heat. Add the garlic cloves, rosemary and hot pepper. Passivate over low heat for 8-10 minutes, during which time the oil is automated with the juices of garlic and rosemary.
Make sure that the garlic does not burn, but only slightly browns and becomes a little soft (burnt garlic has a sharp bitter taste).
Remove from heat and cool.
Add lemon juice, salt and black pepper.

Leave 2-3 tablespoons of marinade and 4-5 cloves of garlic for the vegetables.

Gently detach the skin of the chicken from the meat and brush the marinade on the chicken under the skin and on top. Cut 4-5 garlic cloves in half lengthwise and place under the skin of the breast and thighs. In the place with the garlic, you can put small sprigs of rosemary or lemon circles. Squeezed lemon halves can be put inside the carcass.

Tie the chicken legs with a harsh thread. Tuck the wings behind the head.

Place the chicken breast-side down in a baking dish, cover with cling film (or put the chicken in a large, tight bag) and refrigerate for 2-4 hours or overnight.
Remove the bird from the refrigerator 1 hour before roasting. If the chicken was in a bag, place it breast-side down in a baking dish.

Prepare vegetables:
Cut the onion lengthwise into 6-8 segments. Cut the carrots into cubes.
Peppers - in stripes.
Mix vegetables with rosemary marinade. Add some salt and pepper.

The garlic cloves from the marinade can be added 5-10 minutes before the end of baking the vegetables, or cut into slices and add to the boiled potatoes, or finely chopped and added to mashed potatoes.
Vegetables can be baked in the same form as chicken or on a separate baking sheet. It takes 45-60 minutes to bake vegetables.
I like to bake vegetables separately, because the baking time of poultry and vegetables is different, so it is easier to do it in a separate bowl.

Preheat oven to 220 ° C / 425 ° F.

Add 1 cup of wine or water to the chicken dish (this is to prevent the juices flowing from the chicken from burning at a high oven temperature).
Sprinkle the top of the carcass with a pinch of coarse salt (I use English crystal flakes sea ​​salt) and freshly ground pepper.
Bake for 20-30 minutes until lightly browned.
Remove the dish from the oven, turn the carcass “breast up”, sprinkle with a pinch of coarse salt and pepper.
(on the bottom of the mold, you can put a lattice or several pieces of crumpled foil or 2-3 stalks of celery, so that the bird does not "sit" in juices and is better baked, but you can do without it)

Add vegetables immediately or after 15-20 minutes.

Reduce oven temperature to 190 ° C / 375 ° F.
Bake for about an hour or until meat temperature is ~ 75 ° C / 160 ° -170 ° F in the thickest part of the thigh.

During baking, stir the vegetables several times, and pour the juices over the chicken. Remove chicken from oven, cover with foil and leave for 15 minutes. Cut the chicken into portions, place on a large platter with baked vegetables and boiled young potatoes, sprinkle with parsley or serve positionally. Instead of young potatoes you can make mashed potatoes or crumbly rice.

Bon Appetit.

Baked poultry bone broth

Another disposal or method of cooking products that are so often unused and thrown away after a feast is the bones and carcass of poultry, from which a very tasty and rich broth is obtained.

Fold the remaining bones and skeleton into the mold in which the bird was baked.

Add:

onion cut in half
a couple of carrots
2-3 stalks of celery
parsley stems or root ...

(I add vegetables that I will later use to serve chicken broth - carrots, parsnips or rutabagas)

or you can not add vegetables at all, but only use the bones and juices left after roasting the poultry.

Place in a well-preheated oven for 15-20 minutes to brown the frame.
You can skip baking and immediately put all leftovers in a large saucepan, add water to the mold and scrape off all the roasts. Fill a saucepan with water, 2-5 liters (with less water or more bones, the broth is richer and turns into jelly when it cools).
If lemon was baked with chicken, then you can also put it - it adds a very pleasant aroma.
Add some salt.

Bring to a boil, reduce heat, cover and cook over low heat for 1-2 hours.

Skim off excess fat from the surface (which can be used to flavor other dishes) and strain the broth through cheesecloth or paper towels.

Solid, serious cookbooks very often open broth recipes. It's easy to guess the reasons: broths are the basis of cooking, without which warming soups are impossible, aromatic sauces, creamy risottos, transparent jellies, and many other dishes that make up a significant part of the treasury of world cuisine. A modern city dweller is in a permanent state of time trouble, and there is a great temptation not to bother with cooking broth, but to dilute a bouillon cube in boiling water, but this compromise is better left to those who do not particularly care about the contents of their own plate. It's not even that it's "chemistry" - just try it, and you will unmistakably distinguish a cube broth from a broth cooked according to all the rules of culinary science. What does it mean? This means that everyone who wants to learn how to cook must definitely master this simple science - cooking the perfect broth.

Varieties of broths

A broth is a decoction of meat, fish or vegetables, when correct preparation it has a pleasant and rich taste (as well as healing properties, although this is not the case now). The broth can be a dish in itself, but most often it is used as a foundation, an intermediate link in the preparation of other, more complex dishes. We have already listed the main ones in the introduction to this article, and it should also be noted that broth is an excellent base for cooking: meat or fish cooked in broth (meat or fish, respectively) retain a rich taste and aroma, while rice and others the cereals are very tasty.

As a rule, broths are cooked from bones, sometimes with some meat, and with the addition of vegetables and fragrant herbs, but there are many recipes for vegetarian broths. Historically in different parts light, various types of broths appeared, so it is rather difficult to distinguish them into a single classification. Here are the main types of broths:

- the basis of the basics. Chicken broth is so versatile that it is perfect for most soups, sauces and risottos, and the neutral flavor of chicken broth makes it easy to use in fish and seafood dishes.

- from beef, pork or other types of meat. This broth is an excellent basis for hearty soups and sauces to meat dishes.

- cooked from the bones, as well as the heads and fins of fish, used to prepare fish soup and fish soups, as well as for boiling fish, which makes its taste more intense.

- cooked from vegetables and herbs without adding meat. This broth turns out to be quite aromatic and can be used as a complete substitute for chicken or meat broth in the preparation of lean and vegetarian dishes.

Mushroom broth- prepared from mushrooms, dried or fresh, and used for cooking mushroom soups, risotto and so on.

- a light broth based on kombu seaweed and shavings of dried bonito tuna, a base for miso soup and other Japanese soups.

Low Soi- reusable Chinese soybean, in which meat is cooked, after which it is not poured out, but left until the next time. Gradually, this broth is enriched with the flavor of the products cooked in it and, if handled correctly, can be stored practically forever. It is said that some Chinese chefs cook in broths that are hundreds of years old.

In addition, one can single out seafood broth (it is quite common where seafood is full and they cost a penny), broth from shrimp shells and other crustaceans (an excellent base for chowder, and other dishes where shrimps are involved) and others, quite exotic varieties of broth. All of them have one thing in common - the method of preparation, so let's understand the theory of making broth.

Broth ingredients

A broth, like any dish in general, begins with the selection of ingredients. I have already mentioned many of them above, but I forgot about the most important one. Let's start with him.

Water

Water is something without which no broth is unthinkable, so use high-quality for its preparation, delicious water without impurities. In the process of boiling the broth, the water will boil away, but if you add water to the broth instead of the boiled one, this will negatively affect its taste. For this reason, water is always taken a little more than the amount of broth that needs to be obtained. Well, if something went wrong and you have no other choice, add no cold water, and boiling water so that the cooking process does not stop.

The foundation

The base of the broth is usually bones, meat or fish. Bones are used because they are very cheap, but they provide a wonderful brew, so ideally the bones should be chopped up to make the broth richer. Often broth is cooked not only from bones, but also from meat - this is justified in the event that you are preparing a soup, a component of which this meat will be, but for all other cases it is not best idea: meat will inevitably "give" part of its taste to the broth (that is why it is better to cook meat not in water, but in broth).

If the broth is prepared from fish, in addition to bones, fins and heads are usually used: in this case, the gills must be removed. In addition, I have come across recommendations to remove the eyes so that the broth does not taste bitter, but I almost never do this, since in practice the difference in the taste of the finished broth is hardly noticeable.

In case you are preparing vegetable broth, the base is next ingredient.

Vegetables and roots

Even if you cook a broth from meat, roots and vegetables cannot be neglected - this is the most important component of the broth, which gives its richness and depth to its taste. Traditional candidates for adding to broth are onions, leeks, garlic, carrots, stalked celery as well as celery and parsley roots. Other vegetables that can be sent to broth, especially if you only cook it from vegetables - tomato, Bell pepper, fennel, parsnip root, and mushrooms that don't seem to be vegetables. When cooking Asian broths, in addition to those listed, roots or galangala can be used.

Garni bouquet

If this name is unfamiliar to you, do not rush to be intimidated: the French term "" refers to a bouquet of fragrant herbs that are added when boiling broth or stewing meat to flavor broth or sauce and, more broadly, herbs and spices in general that are added to broth. The main herbs that are used when cooking broth are parsley, thyme, bay leaves, rosemary, leeks and others, among the main spices are black and allspice and cloves. Before adding to the broth, it is convenient to tie the herbs into a small bunch, which is easy to get out of the finished broth, and put the spices in a gauze bag for the same purpose. I wrote in one of my past articles.

Broth preparation

In this section, I decided to combine all my knowledge about the various nuances of making broth, but, of course, it does not claim to be encyclopedic accuracy. Corrections and additions in the comments are more than welcome.

About the benefits of stocks

Classic cooking school teaches that the amount of discarded products should tend to zero, and the broth in this sense - perfect way disposal of residues that would otherwise go to the trash can. Going to cook - cut off the third joint, - save the bones, done - do not throw away the green part, cooked - do not rush to get rid of the stems. All of this, not to mention the onion and carrot peels, will form the basis for a great broth, and if you make it a rule to freeze the leftovers and boil the broth regularly as there are enough of them, your life will be easy and cloudless.

Slicing ingredients

In order for the ingredients to give the broth their taste and aroma as quickly as possible, they must be cut. For these purposes, it is better to chop or saw bones, and cut vegetables into several parts. The rules for the preparation of a classic French broth involve finely chopping mirpois, but on home kitchen you can simply cut each vegetable into several pieces. Cut the onion into 2 or 4 pieces and that should be enough.

Pre-roast

When all the ingredients are added raw to water, the result is a so-called white broth. For the red broth, which has a richer taste and aroma, as well as the color from which it got its name, vegetables and bones are pre-fried. To do this, you must first cut them (slightly larger than into white broth), and then fry in a pan or bake under the grill until golden crust, and in some places and burns: the method with the grill seems to me more preferable. After that, the broth is boiled as usual.

When to salt the broth?

From time to time you can find two recommendations for cooking broth, which almost contradict each other. First, the broth must be salted at the end. Second - if you want to get boiled meat, salt at the end, if you want to get broth, salt at the beginning. Whom to believe? .. Both theses are not without foundation - on the one hand, the broth will boil away, and having salted it at first, you can miss it, on the other hand, it helps to “draw out” aromatic substances from the ingredients. Therefore, I do this: I literally add a pinch or two of salt at the very beginning of cooking the broth, and finally salt it at the end. This is a universal technique, which, however, must be used with caution if you cook broth for a sauce, which is then planned to be boiled several times - in this case, it is better to salt not the broth, but the ready-made sauce, so as not to oversalt.

First water

Another common recommendation is to drain the "first water", that is, fill the bone with water and bring it to a boil, drain the resulting broth, pour in new water and only after that start cooking the broth itself. The arguments in favor of this approach, I must say, do not sound quite convincing: supposedly the first water takes away most of the harmful substances contained in meat and almost hormones with antibiotics, but I have not read at least one serious study on this topic. In some cases (for example, when cooking broth from pork knuckle) such a method really has a right to exist, in the rest I do not use it. I leave the final decision to you, especially if you are cooking for children.

Removing foam

As the water approaches the boiling point, a repulsive foam appears on the surface of the future broth, which is usually removed with a spoon or strainer. This foam is nothing more than the protein contained in meat and bones, which under the influence of high temperature denatures and rises to the surface. There is nothing harmful or dangerous in it, so the foam is removed primarily for aesthetic reasons: if this is not done, the foam will split into small particles, which will make the broth more cloudy. As a rule, the more the water boils, the more active foam is formed, so if you correctly regulate the heat under the pan, its amount will be minimal. That is why the easiest way to cook a transparent, like a tear, broth without unnecessary hassle is to do it in a multicooker: this is the very case when the use of this device is more than justified.

Straining the broth

The finished broth is filtered with a colander and, preferably, folded in several layers of gauze. Valuable advice that I learned from smart books: after filtering the broth, do not rush to throw out the contents of the colander, but press it firmly with a slotted spoon. This will give you a few more drops of broth, the richest in flavor and aroma.

Clarification of broth

In case you did not skim the foam very well or cooked the broth over too high a heat, it will turn out to be rather cloudy. There is nothing wrong with that, but a number of dishes, primarily soups, involve the use of a transparent broth (for, again, for aesthetic reasons). For these purposes, the finished broth can be clarified. The simplest way, which I use for this (I must say, infrequently) - beat two egg whites, add to the slightly cooled broth, bring it to a boil again, remove the foam that has come out and strain through cheesecloth. There are also more ingenious ways to clarify the broth, in which, along with whipped proteins, crushed eggshell is used, chopped meat, ice or even pressed caviar, with the help of which the broth was clarified in pre-revolutionary Russia. Those interested can find information about these methods on their own.

Removal of fat

Everyone seems to know about this, but nevertheless. The easiest way to remove as much fat as possible is to put the strained broth into the refrigerator. Under the influence of the low temperature, the fat will rise to the surface of the broth and solidify, after which it can be simply removed with a spoon.

Freezing broth

It often happens that you do not need all or part of the cooked broth right now, but in the distant future. The broth can stand in the refrigerator for a couple of days, but if you plan to use it later, it is better to pour the broth into plastic containers or bags and freeze (sign the container if you have several different stocks in your freezer). A more sophisticated way is to boil the already strained broth several times, cool and freeze in an ice container. The resulting "bouillon cubes" can be used as needed to prepare soups, sauces and other dishes.

Recipes

I think that theory will be enough for this and you can move on to practice, that is, in fact, to cooking the broth. All recipes listed here are universal - they can be used to prepare any dish, if necessary, adjust the broth recipe to your liking and according to plans for its further use, for example, a rich lamb gravy can be prepared by boiling lamb bone broth according to the recipe for red broth and boiling it several times until thick.

Chicken bouillon

Low

10 minutes + 3 hours

Ingredients

1 kg. chicken bones or bony chicken parts

1 onion

1 carrot

1 celery stalk

3 garlic cloves, unpeeled

a few sprigs of parsley

1/2 tsp black pepper

It is best to freeze the bones every time you cook and butcher chicken, and when you have enough of them, put them in a saucepan, add water and bring to a boil. Shortly before the boil, foam will begin to appear on the surface of the water - remove it, and then add coarsely chopped vegetables, parsley and peas. Cook the broth over low heat for 3 hours, skimming as needed, season with salt shortly before cooking and strain after removing the pot from heat. If you bake before cooking chicken bones in the oven until golden brown, in the same way you can cook red chicken broth.

White beef broth

Low

10 minutes + 4 hours

Ingredients

1 kg. beef or veal bones

1 onion

1/2 leek

1 carrot

1 celery stalk

3 garlic cloves, unpeeled

100 g celery root and parsley

a few sprigs of thyme and parsley

2 bay leaves

1/4 tsp allspice

1/4 tsp black pepper

3 cloves

Cover the bones with water, place over medium heat and bring to a boil. Skim off the foam shortly before the boil, then add the coarsely chopped vegetables, herbs and spices. Simmer the broth over low heat for 4 hours (or longer), skimming as needed, season with salt shortly before cooking and strain at the end.

Red beef broth

At the heart of every delicious soup - good broth... It should be tasty, rich and transparent. Making a good broth is not at all as difficult as many believe, you just need to know a few secrets, because if you put the wrinkled remnants of vegetables from the refrigerator into a saucepan and boil them for long hours, tasty soup it will definitely not work. All ingredients should be fresh, cooked just as much as needed.

This article contains what I managed to find out, put together and draw conclusions.

Types of broth

Meat broth

To prepare delicious meat broth always use both meat and bones. The pulp (from which you first need to cut off all the fat) gives the broth taste, and the bones - richness. Joints and shoulder are needed where broth needs to be given the fat and smoothness that gelatin gives. Remember that the older the animal, the fatter the broth.

For a very rich, strong broth, use only bones; if you only use meat, the broth will be less strong.

Fish broth

A deliciously strong and light fish broth is made from leftover fish bones, but if you don't have them, buy an inexpensive whole fish for the broth. Avoid oily fish like salmon or halibut.

Before preparing the fish broth, lightly fry the vegetables, then add the fish heads and bones to the pan, cook until matt, then add white wine, cold water and a bunch of herbs (parsley, celery leaves, fresh dill, etc.). and keep cooking.

Chicken bouillon

When preparing chicken broth, be sure to rinse the chicken carcass first. For a stronger broth, bake all chicken pieces and vegetables in the oven before cooking. Then put it all in the soup pot, and in the dish in which the chicken was baked, pour some water and pour it all into the soup pot, scraping off any baked pieces from the bottom and collecting all the juices. Then add more water and a bunch of herbs and cook, uncovered, for about three hours.

Turkey, lamb, game and veal broths are prepared in a similar way and are used depending on what kind of soup you are preparing and what strength you need the broth.

Vegetable broth

Vegetable broth allows you to improvise. Will not interfere with vegetable broth at all onion, carrots, potatoes, small ears of corn, fresh herbs, ginger, garlic and maybe some lentils and barley. But avoid adding anything from the cabbage family, eggplant, and strong flavored herbs. Also, too many root vegetables can make the broth too sweet. Certain vegetables give soups their distinctive character, for example garlic and ginger are associated with oriental soup.

To make a coarser and stronger broth, use baked vegetables and squeeze all their aromatic juices out of them before straining the broth (this is not recommended for other components of the broth, only vegetables).

When there is not enough time or some ingredients are missing, bouillon cubes can come to the rescue. There are many brands and types of cubes, they all differ in strength and quality of the broth, so it is worth experimenting with different cubes to choose the one that suits you. When making stock from cubes, don't add all the cubes at once - set aside half and add them at the end of cooking if you still need them. Keep in mind that the cubes are usually very salty and add salt at the last minute if needed.

The main secret of cooking aromatic and delicious broth- the use of a large proportion of ingredients in relation to the amount of water, which should only cover bones or vegetables. Add some water if it evaporates and the components stick out above the water level. Use a large, narrow and tall saucepan with a thick bottom to reduce the rate of evaporation of the water.

Boiling broth for longer than the required time can lead to a bitter taste.When choosing meat or bones for broth, remember that meat adds flavor and bones add fat. When adding seasonings to the broth, remember that this is only the base of your soup, and you can add salt and pepper later.

Broth tricks

• Cut the ingredients into small pieces to cook the broth faster, and into large pieces if the broth takes longer to cook.
• To make the broth more nutritious and healthier, put the meat in cold water.
• To cook a clear and clean broth, slowly bring the water to a boil and immediately reduce the gas to a slow boil (so that bubbles only appear on the surface). Never bring broth to a boil.
• To make the broth yellow: cut the onion in half, fry in a skillet, and add to the broth.
• Periodically remove gray foam, dirt and grease from the surface of the broth - then the broth will be tastier, clearer and cleaner. You can remove the fat with a spoon while cooking the broth, or you can put the broth in the refrigerator overnight, during the night the fat rises to the surface and hardens and then it can be carefully removed.
• If the broth is too bland, cook until it is stronger. The water evaporates, the broth becomes smaller and the flavor becomes more concentrated.
• If the beef broth is cooked for a very long time, then the chicken is served in just 3 hours, and fish bones and vegetables are cooked for no longer than 1 hour.
• If you press on the bones, the broth may turn out cloudy. And remember - don't oversalt - you can always add required amount salt and pepper at the end, but it won't be easy to get rid of the excess salt.
• The finished broth must be filtered.
• The broth is stored no longer than 3-5 days in the refrigerator. It can be frozen for longer storage and stored in a plastic container, in ice cube trays, if you need a little broth, for example for use in sauces.
• If the broth is too weak when it is strained, skim off the fat and simmer the broth again to make the broth more concentrated.
• The broth made from baked ingredients is stronger than from raw ingredients. Bones baked in hot oven for 30 minutes, then they are transferred to a saucepan. Add all the fat and juices from the mold to the pan, wash the mold with water and add everything to the pan.