Chicken drumstick broth
Description
You can prepare an aromatic chicken broth using regular chicken thighs, but it's advisable to discard the first broth, as it will contain unnecessary components such as antibiotics, medications, etc. The second broth will be just as tasty and rich, and can be used for preparing main dishes, soups, porridges, etc. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare the listed ingredients. Peel the onion and rinse it in water.
- 2
Step 2
Rinse the chicken drumstick under water and place it in a pot. Cut the onion into two or four pieces and add it to the pot along with the bay leaves. There's no need to chop the onion finely—it would make the broth cloudy; it should simply impart its aroma to the dish.
- 3
Step 3
Pour in cold water and place the container on the stove. Remember, use cold water for flavorful broth, and hot water for tastier meat. If you are preparing chicken broth for children, cover the chicken leg with water, bring to a boil, then discard the water along with the scum, as the first broth may contain a high amount of antibiotics, etc. Then, add fresh cold water and cook a second time.
- 4
Step 4
As soon as the liquid in the pot comes to a boil, be sure to skim off the foam that forms.
- 5
Step 5
This can be done with a skimmer or a tablespoon. Try not to remove the fat rings floating on the surface of the broth along with the foam.
- 6
Step 6
Boil the chicken drumstick for about 25-30 minutes, pierce it with a knife, and check that no blood comes out. Remove the drumstick to a plate and strain the broth through a fine sieve or a double layer of cheesecloth.
- 7
Step 7
Pour the hot broth into deep plates or bowls, and serve at the table with bread, croutons, garlic toast, etc.