Roast chicken bone broth. How to cook broth: a complete guide. Making chicken broth

is a concentrated broth made from baked, browned meat bones and meat scraps. The same principle can be applied when it comes to vegetables.

Vegetable demi-glace smells like baked vegetables, and its aroma directly depends on the composition. It is better to use vegetables rich in sugar: onions, garlic, beets, carrots, pumpkin. When baked, such vegetables caramelize well, and this is what gives the broth a wonderful taste.

The vegetable demi-glace you see contains cabbage, beets, onions and carrots, pumpkin and celery, Bell pepper and garlic, eggplant and tomato paste. The vegetable broth turns out very bright - with it you will cook delicious borscht or soup without a gram of meat, and also enrich the second courses of the Lenten and vegetarian menu.

Demi-glace can be prepared for a specific purpose, but it is better to cook a larger quantity and freeze for future use to be used later as needed.

Cooking time: 1.5-2 hours / Yield: 500-700 ml

Ingredients

• 1 carrot
• onion 1 piece
• beets 1 piece
• sweet pepper 1 piece
• eggplant 1 piece
• 1 tomato
• pumpkin 200 g
• quarter head cabbage
• celery, root 50 g
• garlic 2 cloves
• tomato paste 1 tbsp. spoon
• vegetable oil 1-2 tbsp. spoons
• salt, pepper to taste
• about 1 liter of water

Preparation

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Vegetables for demi-glace must be cut very thinly so that there is as much brown surface as possible. So, chop the cabbage and cut the pumpkin using a vegetable peeler.



Thinly slice the onion, eggplant, celery, tomato, carrot and garlic.



Peel and chop the bell peppers and beets.



Now mix all the chopped vegetables.



Place the vegetables in a deep pan. Add to them vegetable oil and tomato paste, as well as salt and pepper. Mix everything with your hands so that the tomato paste and oil are distributed evenly.



Bake the vegetables in the oven at 180 degrees for about 1 hour, stirring them from time to time. It is necessary that the pieces become “fried”.



Pour about a liter of water onto the baking sheet.



The water should cover the vegetables. Return the pan back to the oven for another 20-30 minutes. During this time, the water will be saturated with aromas and tastes.



Strain the prepared vegetable demi-glace through a sieve, and squeeze the vegetables thoroughly.

Good luck with your culinary experiments!

Chicken bone broth is very healthy. You can simply drink this broth or make soup with it. Can be used for making sauces, stewing meat and vegetables.

Total cooking time – 12 hours

Preparation – 10 minutes

Products:

Chicken bones – 500-600 grams

Onion – 1 head (small)

Carrots – 1 piece (small)

Celery – 1 stalk

Vinegar – 1-2 tablespoons

Salt, pepper - to taste

How to make chicken bone broth:

Place chicken bones in a saucepan. You can add chicken necks, legs, stomachs.

Peel the carrots and onions. Cut the celery into several pieces and add to the pan.

You can add parsnips and parsley root when cooking bone broth.

Add allspice and peppercorns. Pour in vinegar. Vinegar will help more fully extract the beneficial minerals calcium and magnesium and other elements from the bones.

Fill the pan with water to the top, leaving about 5-6 cm on top and place on the stove. Bring to a boil, remove foam.

Reduce heat and simmer for at least 12 hours.

Cool the finished broth slightly and strain through a sieve.

Pour into jars and put in the refrigerator.

There are broths in the cuisines of many countries around the world. These dishes are considered budget-friendly, and they are also very healthy for people. Every person needs to include them in their diet to always feel good. The benefits and harms of bone broth are discussed in the article.

What it is?

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

Compound

What are the benefits of bone broth? The product, cooked for several hours, has benefits ranging from improving immunity to maintaining youth. Although only seeds are used to obtain it, it is still necessary for humans. This is due to the valuable composition:

1. Minerals. The product contains calcium, magnesium, phosphorus, and potassium. Moreover, the components are in an easily digestible form. There are other necessary substances: silicon, sulfur, etc.
2. Collagen and protein. Broths contain 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 pain and inflammation in the joints.

Proline is necessary for the formation of cellular structure and its strengthening. This amino acid is considered an important component of collagen. Thanks to the strength of the collagen structure, cellulite will be reduced, the condition of the skin and blood vessel walls 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 supports the strength of the immune system and cleanses the liver of toxins.

Beneficial features

Bone broth includes glucosamine and chondroitin, which relieve joint pain and inflammation. These substances are necessary for all people. Dietary supplements with glucosamine are taken to preserve joints for a long period. But in the broth this substance is found in large quantities. Compared to tablets, the product includes many other valuable components to maintain healthy joints. Chondroitin sulfate protects against osteoarthritis.

Eating this dish strengthens your bones. It requires components such as calcium, magnesium, phosphorus. These substances are contained in the broth. And gelatin affects the condition of hair and nails: they gain strength.

TO beneficial properties include immune support. Bone broth contains minerals in high concentrations. Bone marrow, located in the bones, strengthens the immune system. The product is ideal for recovery after illness.

Chicken broth has healing properties and softens the course of the disease. The beneficial components are in an easily digestible form, so a weak body does not need to waste energy for digestion. The product includes the amino acid cysteine, which allows you to thin mucus and successfully remove it from the lungs and bronchi.

A useful dish for digestion. People's health depends on the condition of their stomach. The product is easily digestible, heals intestinal tissue, and restores digestion. In addition, it contains medicinal nutritional components. Gelatin is able to attract and retain liquid, which is necessary for proper digestion.

Broth is considered a source of gelatin. It is necessary to nourish connective tissues and protect against premature sagging of the skin and the appearance of cellulite. Proline is required to create collagen.

Harm

Is bone broth harmful? The product may be harmful to those with intolerances. It must be borne in mind that many farmers give antibiotics and drugs to animals and poultry to quickly gain weight. Even if the products are purchased on the market.

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

Cooking features

How is bone broth made? You should not rely on a specific recipe and proportions. Place a few bones in a saucepan and then add water. You should not pour a lot of liquid; it is important that it covers the product a little.

It is better to cook on low heat for several hours. Add 2 tbsp to the pan. l. apple cider vinegar. This is necessary to extract nutritional components. Before cooking, the bones must be fried 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 of different animals and birds. Meat and bone broth will be useful, since meat also contains many nutrients. With boiling, you need to remove the foam, and if this is not done, then you should strain through a sieve.

Cooking duration

The bone broth recipe will help you prepare the dish correctly. The cooking time is determined by the type of seeds. For chicken broth a minimum of 4 hours is required. Chicken bones are considered more fragile and may crumble with prolonged cooking.

For pork and beef broth - at least 6 hours. To completely extract the beneficial components from the bones, you should cook the product from 24 hours to 2-3 days. When preparing this way, it is important to ensure that the water does not boil away; add more if necessary. Some recipes use vinegar. You can use it instead citric acid or lemon juice.

Seasonings and spices

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

Carrots, onions, and celery go well with broth. They produce wonderful taste and aroma. They need to be cut into cubes. Among the spices, it is better to choose thyme, bay leaf and rosemary. They are placed in a bag or tied together.

Add turmeric, oregano, basil, dill seeds to the broth, nutmeg. 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 make 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. Petiole 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 and add Apple vinegar and water. Everything is left for 1 hour. If there is not enough 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.

Add vegetables and bring to a boil. Then the foam is removed when the broth boils. It is important to reduce the heat so that the product simmers gently. The lid must be tightly closed. It cooks for 24-72 hours. In 10 minutes, add parsley, spices, spices. The broth must be left until it cools, after which it requires straining. From large seeds, you need to select bone marrow and add it to the broth. This completes the preparation of the dish. The broth can be used to make soup.

Making chicken broth

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

You will need to prepare the dishes. You need a large 2-3 liter saucepan, a cutting board and a knife. For vegetable dressing I need a frying pan. Soup set You need to wash it with cool water and put it on the fire to cook. You need to peel and cut the potatoes, grate the potatoes, and chop the onions. The greens should be chopped.

For the dish you will need:

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

Pour 2 liters of water into the pan. Bones and meat should be rinsed and placed in a container. You need to put the pan on the fire. After boiling, drain the broth into the sink. This allows you to remove harmful components. The dishes need to be washed, put the chicken out and pour 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 and add pepper. If the broth is being prepared for treatment, then the second component should not be added. To obtain a clean and transparent liquid, repeated filtering is necessary. If desired, add greens with serving. The result is a delicious broth that can be consumed by everyone.

Storage

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

Broth and weight loss

Modern diets often use soups to help you lose weight. Moreover, the product can be created using bone broth. This is due to several useful properties:

1. A high-quality, low-calorie product. At the same time, it is very satiating and contains a lot of gelatin. Consumption of broth reduces the daily calorie intake, 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 helps combat snacking and overeating habits.
3. The broth restores the intestinal microflora, without the proper functioning of which it will not be possible to lose weight. After all, the composition of the biocenosis is different for a person with normal weight and for someone who wants to lose weight.
4. The product has an anti-inflammatory effect.
5. The amino acid arginine is required for growth hormone.

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

This admission may seem strange. Many of the dishes in my kitchen are prepared using broths, and I have written more than once that I can always find different broths in my freezer.

Chicken broth, which we will talk about today, differs from them like a Mercedes from a Zhiguli car. Because it's made from chicken bones, legs, wings, neck and everything that you usually throw away. But that's not all. This broth takes almost 24 hours to prepare.

Do not rush to switch to some other reading with indignation. Bone broths are one of the hottest topics in health food circles right now. The fashion for these broths came from New York, where they are now sold to-go, and in the New York crowd you are now increasingly seeing people with broth rather than coffee.

This fashion has not yet reached us, which means that you can (and should!) prepare bone broth at home. A wonderful book by Katherine and Ryan Harvey, The Bare Bones Broth (), was written about how to do this.

For now, I’ll just say that few things I’ve read on gastronomic topics in recent years have made such a strong impression on me and had such an impact on what I cook as this book. New recipes with broth prepared in a new way are also waiting for you in the coming days.

Without further ado, I move on to chicken bone broth.

The recipe mentions an approximate selection of vegetables and herbs for chicken broth. You can add whatever you have in the fridge: leeks, celery, different kinds onions. Roasting vegetables in the oven will give the broth more flavor. rich taste and color.

This time I did not bake the roots and vegetables.

An important rule: all ingredients must always be covered with water, and the broth should be cooked over very low heat and without a lid.

The tastier broth will come from soup chickens or those that did not grow in an incubator.

Ingredients:

• 2 chickens;
• 450 gr. chicken feet;
• 60 ml apple or white vinegar;
• 6-8 liters of water;
• 4 cups ice cubes;
• 3 carrots, peeled and cut in half;
• 4 onions, peeled and cut in half;
• 3 sprigs fresh thyme;
• 3 sprigs of fresh rosemary;
• 3 bay leaves.

Preheat the oven to 180C.

Cut the chicken into legs, breasts, wings and thighs. Use meat parts for other recipes.

Place the wings, necks, chicken frame and legs on a baking sheet and bake in a preheated oven for 20-25 minutes until lightly browned.

For a lighter taste, you can skip this step.

If you drink this herbal broth, this step will impart good flavor, umami, and a velvety tongue quality that you won't be able to forget.

Place the bones in a large saucepan and add cold water to completely cover the chicken parts. Add vinegar and bring water to a boil over high heat.

Z A friend came to see me the other day and I treated her to cabbage soup in vegetable broth and aspic in the same vegetable broth. She ate and praised that the cabbage soup was not at all like empty, lean cabbage soup, and that the jellied jelly was transparent, like slightly golden glass. I can’t make this kind of broth, he says. So I got the idea to prepare a recipe for making broth. I won’t go into the culinary jungle, because... the topic of broths is a large separate topic, where there is a brown broth made from fried or baked bones, and white, and consommé and something else. 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/drinked in the form of broth itself. As a rule, I immediately prepare a large pot of broth, and then pour it into jars and put it in the freezer (I already talked about this). It's very convenient, believe me. Always have a soup base on hand. I prepare meat, chicken, fish and vegetable broths almost the same way: the only difference will be 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. I find the 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 a marrow bone. I cook beef broth quite rarely: much more often I make do vegetable broth. It's healthier. By the way, it turns out to be quite rich; few people can say that I only used vegetables. For chicken or turkey broth, any part of the bird is used, although it is believed that the most delicious broth is obtained from the wings. When I cook wings in the oven, I trim off the very ends and put them in the freezer. Enough has accumulated, you can cook the broth. Delicious broth obtained from the skeleton of a baked chicken or turkey. After boiling, the broth should simmer over very low heat; if it boils, it will become cloudy. Beef and chicken broths will be a little cloudy at the beginning of the boil, but then, after prolonged cooking, the broth will become clear. I read somewhere that eggshells are added to make the broth transparent, and to make it more golden onion skins. I have never had to do this - the broths turned out just right!

Beef broth

For a 7 ½ liter saucepan

Ingredients

• 1 kg beef with bone (or beef bones or boneless beef)
• 2 carrots
• 1 medium onion
• 2-3 celery sticks
• 3-4 bay leaves
• 10-12 black peppercorns
• 10-12 coriander peas
• Salt
• Ground black pepper

Preparation

Wash the piece of meat, put it whole in a saucepan, add cold water and bring to a boil over high heat under the lid. Reduce heat. Remove foam. Add peeled carrots (whole), peeled onion (whole), celery sticks cut crosswise into two parts, 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 through, about 1 - 1 ½ hours. The broth should simmer gently. The meat is ready when a knife goes into it easily. Remove from heat. Cool. Remove 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), warm the broth slightly and strain through a very fine sieve or cheesecloth.

Chicken bouillon

For a 7 ½ liter saucepan

Ingredients

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

Preparation

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

Fish broth

For a 7 ½ liter saucepan

Ingredients

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

Preparation

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 saucepan

Ingredients

• 3-4 large carrots
• 1 large onion
• 3-4 celery sticks
• 4 bay leaves
• 10-12 black peppercorns
• 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 tbsp.)

Preparation

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

For long-term storage, pour into containers. Make a sticker with the date and contents. Place in the freezer.