Delicious chicken broth for soup

soups 586 Last Update: Jul 21, 2021 Created: Jul 21, 2021 0 0 0
Delicious chicken broth for soup
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 8 hours. 30
  • Calories: -
  • Difficulty: Easy
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From the bones and backs remaining after cutting the chicken, prepare a delicious and rich chicken broth, which can be frozen in portions and used in the subsequent preparation of soups and sauces. Chicken bones are boiled together with carrots, celery, leeks, thyme, parsley and spices for several hours until they give the broth all the tastiest and most aromatic that is in them. Strain the finished broth and cool the rhinestone. Use as a base for soups and sauces. Pour into containers and store in the refrigerator or freezer if not used in the next few days.

Ingredients

Directions

  1. Place the chicken, vegetables, herbs and spices in a 12 L saucepan. Place the steam basket directly over the ingredients in a saucepan and cover with water. Heat over high heat until you see bubbles rising to the surface. Reduce heat to medium to simmer the broth. Skim the broth with a spoon or sieve every 10-15 minutes during the first hour of cooking and twice during the next two hours. Add hot water as needed to keep bones and vegetables submerged. Simmer for 6-8 hours.
  2. Strain the broth through a fine sieve into another large saucepan or ovenproof container, discarding everything else. Chill immediately in a large mobile icebox or sink filled with ice water to below 4 ° C. Refrigerate overnight. Remove the frozen fat from the broth surface. Output: 4.5 l.
  3. Pour broth into soup bowls, add cooked vegetables or meats and microwave. We bring to your attention the Collection of recipes for filling soups. Store broth in a lidded container in the refrigerator for 2-3 days or in the freezer for up to 3 months. Bring to a boil before use.

Delicious chicken broth for soup



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 8 hours. 30
  • Calories: -
  • Difficulty: Easy

From the bones and backs remaining after cutting the chicken, prepare a delicious and rich chicken broth, which can be frozen in portions and used in the subsequent preparation of soups and sauces. Chicken bones are boiled together with carrots, celery, leeks, thyme, parsley and spices for several hours until they give the broth all the tastiest and most aromatic that is in them. Strain the finished broth and cool the rhinestone. Use as a base for soups and sauces. Pour into containers and store in the refrigerator or freezer if not used in the next few days.

Ingredients

Directions

  1. Place the chicken, vegetables, herbs and spices in a 12 L saucepan. Place the steam basket directly over the ingredients in a saucepan and cover with water. Heat over high heat until you see bubbles rising to the surface. Reduce heat to medium to simmer the broth. Skim the broth with a spoon or sieve every 10-15 minutes during the first hour of cooking and twice during the next two hours. Add hot water as needed to keep bones and vegetables submerged. Simmer for 6-8 hours.
  2. Strain the broth through a fine sieve into another large saucepan or ovenproof container, discarding everything else. Chill immediately in a large mobile icebox or sink filled with ice water to below 4 ° C. Refrigerate overnight. Remove the frozen fat from the broth surface. Output: 4.5 l.
  3. Pour broth into soup bowls, add cooked vegetables or meats and microwave. We bring to your attention the Collection of recipes for filling soups. Store broth in a lidded container in the refrigerator for 2-3 days or in the freezer for up to 3 months. Bring to a boil before use.

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