Бульон из куриных грудок – прекрасное питательное dish at any time of the year. In winter, it will help keep warm, and in summer it will be a good and easy lunch. Chicken broth is universal. It can be used in its pure form, and can also be used for making different soups. In urban conditions, the hostess, as a rule, prepare a broth from chicken breasts. Of course, it would be more correct to use a whole house chicken, but you yourself understand that this is not always possible in a megalopolis.
Chicken breast broth is incrediblehealthy and nutritious dish. No wonder that weakened people are appointed to give it strength. Indeed, such a simple dish can lift a person to their feet.
The main advantage of the broth is a small amount of fat in it. It is for this reason that boiled breast and soup are considered diet food.
Despite the ease of such a meal, it is at the same timetime is very nutritious. It would seem that difficult to prepare the broth? After all, it is quite simple. However, novice housewives often wonder how to cook chicken broth from the breast. There are some simple secrets that will allow you to cook a wonderful dish.
The proposed recipe allows you to prepare a separate dish, as well as the basis for the soup. Pies and crackers can be served with broth. It turns out very tasty, albeit completely unpretentious and simple.
To cook chicken broth, we needthe following products: onions, carrots, garlic, spices, herbs and meat itself. All ingredients must be fresh, depends on taste. Chicken breast broth without skin is much better. Children especially do not like the skin, so it is better to remove it in advance.
Carrots and onions must be peeled and choppedringlets, prepare a few cloves of garlic. Greens should be thoroughly washed and chopped. Put chicken fillet, onion, carrot, garlic, bay leaf, allspice into the pan. Fill all the products with two liters of cold water and put the dishes on the fire. Bring the contents of the pan to a boil, add a couple of pinches of salt and continue to cook over low heat for about fifty minutes. Greens and spices are added almost at the very end. It should be remembered that the broth will have to carefully monitor and remove the foam formed, otherwise the dish will turn ugly with floating particles.
Готовый бульон из куриных грудок можно процедить, if you intend to use it in its pure form. It can be stored for several days in the refrigerator. Also, housewives practice freezing broth, in this form its shelf life is increased to a month. However, it should be remembered that nothing compares to a freshly prepared dish.
When cooking, remember that chicken meat should be poured only with cold water.
Salt the broth at the beginning of cooking shouldneatly so as not to overdo it. In case of insufficient salinity, it is better to add more to the dish at the very end. If you accidentally did not calculate, do not worry, you can still save. To do this, at the end of cooking you need to put a peeled potato. It should boil and take on unnecessary taste. Make sure that the potatoes do not boil soft (you must first get it and throw it away), otherwise the broth will become cloudy.
As for spices, they can be put as inbeginning of the process, and later. The difference is that by putting spices earlier, you will get a more saturated and fragrant broth. If you want to get a less concentrated flavor, you can add spices later.
Do not cook broth over high heat, it should notboil, and just languish. During cooking, you need to remove the foam and add boiling water if necessary. If you still missed, did not remove the “noise” in time, and it sank to the bottom, then you can throw a few ice cubes, then it will rise again and you can carefully assemble it.
If you want to get a nice golden hue of the dish, you can cook the onions right in the husk. The upper layers should be removed from the onion, and the bottom layers should not be touched and cooked in this form.
You can also bake the carrots in the oven a little beforehand, and then put it in the pan, then the broth will be more beautiful.
The main question that always bothers housewives: “How to get a clear broth?” For some reason, the dish often becomes cloudy ... In order for the broth to become transparent, it should be drained through several layers of gauze.
Also perfectly cleans the dish whipped raw proteinwith water. This mixture must be added to the broth and mix. Protein, folding, will take on unnecessary particles. Next, peeled broth is filtered through cheesecloth, removing the egg residues.
How much to cook chicken broth from the breast?This is a very topical issue, since many housewives disagree. If you are cooking broth from homemade chicken, then it will cook for a very long time. As for the store fillet, it cooks much faster. On the slowest fire, the whole process will take from forty to fifty minutes.
From early childhood, parents teach us to eat chicken broth and soups based on them. And this is no accident. Such dishes are light, useful and at the same time nutritious.
Chicken broths are known to mankind ever sincesince the very first birds were tamed. The nutritional properties of the dish have made it so popular. Chicken broths from the breast are generally considered very dietary, as they are prepared from the most useful part. White meat contains a lot of phosphorus (more than it is only in seafood and fish).
Chicken broth is very useful in diseasesgastrointestinal, gastritis and ulcers. Even with viral diseases it is good to use such a dish, because it contains anti-inflammatory substances.
The broth contains many minerals andof vitamins. With all the nutritional value of the dish is very dietary. Calorie chicken broth from chicken breast is only twenty kilocalories per hundred grams of product. It can even be used by dieters. At the same time, white bread should be replaced with rye bread and crackers.
For those who want to lose weight, broths are an excellent option for nutrition. They contain essential amino acids, vitamins and phosphorus. And at the same time, chicken breast broths are low-calorie.
They saturate the body well, supplying the necessaryelements, and at the same time remove toxins and cleanse. The broth is perfectly digested by the stomach, which makes it an indispensable dish for people with diseases of the digestive system.
