HOW TO PREPARE CHICKEN SOUP
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| HOW TO PREPARE CHICKEN SOUP |
HOW TO PREPARE CHICKEN SOUP
Hello friend
How are you?
Hello friend
How are you?
A homemade broth comes out quite inexpensive.
Besides, you hardly have to work hard to prepare it.
Virtually all the work is done by time.
To start you have to peel the vegetables, wash the meat, the bones, put everything in a large pot, add the vegetables-spices, water, wait for it to boil, remove the impurities it releases, reduce the heat to a minimum and let it cook for about 2.30-3 hours.
At the end of cooking you have to remove the vegetables, the meat, degrees it completed, strain it and enjoy it.
Decreasing the broth is a very important step. A decreased consommé is much more pleasant to take, its taste is better perceived and is... As it should be. It also helps to take care of the line
Ingredients
chiken- 300-400 g
black pudding - 300-400 g
cane bone - 2-3 pieces
veal rib - 300-400 g
carrot - 1 large
onion - 1 large
black peppercorns - 1 tbsp.
water - 3-3.2 l
parsley - 5-7 sprigs
laurel - 1 leaf
salt - 1 tsp.
Instructions
Peel the carrot and the onion. We leave the garlic with the skin. We remove the laurel and measure the peppercorns.
In a pot we put the meat, the bones (washed) water and, over high heat, bring to a boil.
Once it started to boil, lower the heat a little and, with a slotted spoon, remove the impurities. As many as you can.
Add the prepared vegetables, salt and spices (minus the parsley).
As soon as it boils again, lower the heat and cook for about 2.30-3 hours, without covering. Boiling bubbles should NEVER be seen on the surface. Just the steam.
With a rope we tie a bunch of parsley.
We dip it at the end of the broth cooking, during the last 3-5 minutes ...
... and withdraw.
We remove the rest of the vegetables ...
... the meat and the bones.
We degrease the broth (removing the fat from the surface).
There is also another, simpler way to degrease the broth: cool it to room temperature and store it in the fridge for about 6 hours or until the fat solidifies. After a while, remove it and remove the fat, which has solidified, from the surface.
We sneak in.
We tested. We rectify salt
Approximately 1.6-1.8 l of chicken soup comes out.
Notes on the recipe for Homemade Traditional chicken soup.
With the ingredients that I indicate a delicious chicken soup
comes out, but, of course, you decide what to put and what not. Of course, to achieve good consistency and good flavor you cannot miss the cane bones, the piece of chicken, the onion, the black peppercorns (even if it has pepper it will not be spicy) and the bay leaf.
The chicken part that gives the consommom the best flavor is the neck.
Apart from the ingredients that I indicate, I add parsley root that looks a lot like a carrot and has a mixed aroma between parsley and carrot. It is ideal for soups, broths and broth. If you have the opportunity and you like to go outside the norm, try it. You will see that touch more good gives!
I hope you are encouraged to prepare this chicken soup and enjoy very much. You will see that rich comes out. It also serves as the base for many other delicious and healthy dishes.
Tell me in the comments how you like the recipe.
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