Homemade Chicken Broth
Description
Perfect for lunch. In old cookbooks, the "first broth" is not discarded, and only the foam is skimmed off after the water comes to a boil. However, I believe that the "first broth" contains not only blood from the meat, but also harmful additives injected into animals to stimulate growth. These cannot be removed simply by skimming the foam after boiling. The second broth is less rich, but remains easily digestible and nutritious, making it suitable for diet and children's menus. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Wash the chicken meat thoroughly, place it in a pot, and cover with cold water. Wash and peel the vegetables.
- 2
Step 2
Bring the water to a boil, continue cooking for 5 minutes, then drain the water along with the foam that appears—this is known as the "first broth." Wash the meat.
- 3
Step 3
Again, cover the meat with fresh water and bring to a boil. Add the vegetables, allspice, and bay leaf, then cover with a lid. Simmer over low heat for 1.5 to 2 hours. The cooked meat should easily separate from the bone. Cooking time depends on the type of meat. If using chicken breast, cook for 40 minutes.
- 4
Step 4
Remove the meat and strain the broth through a sieve. Season with salt and pepper to taste. If the broth is intended for soup, sauce, etc., do not add salt and pepper yet.
- 5
Step 5
Homemade chicken broth is ready! It can be served with fresh herbs, croutons, crackers, or homemade buns.