Chicken broth after surgery recipe. Dietary chicken broth: a recipe for maintaining beauty and health

Appetizing, aromatic, rich or, on the contrary, dietary - any chicken broth is irreplaceable! Soups and main courses are cooked from it, served in pure form with unsweetened baked goods, it is recommended by nutritionists, and is also strongly recommended by doctors.

Chicken broth: benefits and harms

The benefits of broth have long been overgrown with legends, and many of them are quite true.

It is believed that properly cooked broth can raise even the most seriously ill patients to their feet.

And in America in the last century, this liquid dish was even nicknamed “Jewish penicillin”, its healing power is so amazing.

Indispensable chicken bouillon in case of poisoning (this also includes a hangover), after surgery, with a cold or flu, as well as with gastritis and some other gastrointestinal diseases.

It is worth introducing this dish into the menu for a nursing mother, you can also give small child. What is his secret? healing power? And is chicken broth really healthy?

Modern doctors believe that chicken broth is an excellent restorative remedy, since all the beneficial substances contained in meat and bones (and chicken has a lot of them) are 60% transferred into the broth itself. And for any body, especially a weakened one, it is much easier to obtain proteins, fats, carbohydrates, vitamins and minerals from liquid, easily digestible food.

Its benefit is also that it stimulates the gastrointestinal tract, stimulates appetite, and is almost completely absorbed.

But not everything is so rosy.

Chicken meat today is significantly different in chemical composition from what it was even a few decades ago.

Modern chickens are fed artificial feeds, the purpose of which is to make a quick profit.

Therefore, there are growth hormones so that the chicken gains weight faster, and antibiotics so that the bird does not get sick or die.

These substances, dangerous to humans, accumulate in meat, and from there they pass into the broth. This is the main harm of a seemingly healing dish.

How to cook chicken broth so that you only get the benefits? There are a couple of secrets:

drain the first water 10 minutes after boiling;
try to buy chickens in villages (an ordinary village resident simply does not have the money for all these nutritional supplements).

But even if you have correctly prepared broth from chicken meat raised in the most environmentally friendly conditions, you should not give it to those who have been diagnosed with obvious liver problems, as well as to people with low acidity of gastric juice. It is harmful for pancreatitis, especially in acute form, for stomach ulcers.

Be careful with feeding children. Many pediatricians, due to the ambiguity of benefits and harms, are still arguing at what point chicken broth can be given to a child. Many advise not to introduce it into the diet before one and a half years.

How to choose a chicken

It all depends on your tastes:

the back part with the tail and legs produces a rich, fatty broth;
the same will come out if you take the front part with wings without fillet;
chicken breast broth - a dish for those on a diet;
if you need to prepare a decoction with meat, then take a chicken leg;
the back will make an excellent basis for light first courses - without excess fat, but with a rich taste.

By the way, it is better to buy laying hens rather than broilers - although their meat requires longer cooking, the taste and smell are much brighter in the end.

Chickens are also a good option, especially for baby food- they contain less fat and are less likely to contain high levels of harmful substances.

Recipes for every taste

There are actually many ways to prepare chicken broth. You can make the usual classic one, on the basis of which soups and cabbage soup are then cooked. Or you can cook one that will be an independent dish in itself. There are also options instant cooking, when time is short, and there is special recipes, for example, a real medicinal broth. It's better to master several at once.

The most delicious chicken broth

First of all, I suggest this one detailed recipe with tips and subtleties of preparing the most appetizing first course.

Ready-made chicken broth can be used for sauces, second and first courses.

Recipe Information

Cuisine:French
Type of dish: first courses
Cooking method: boiling
Servings:4
1 hour 30 minutes
Nutritional value per 100 g:
- Calorie content: 40 kcal
- Fat:2.1 g
- Proteins:5 g
- Carbohydrates: 2 g

Ingredients:

chicken leg - 1 pc.
carrots - 1 pc.
onion - 1 pc.
celery root - 80 g
water - 1.5 l
bay leaf - 2 pcs.
black peppercorns - 5 pcs.
allspice peas - 5 pcs.
cloves - 2-3 pcs.
coriander seeds - 0.5 tsp.
greens - for serving.

Cooking method:

You can use a whole gutted chicken or parts of the carcass. In this recipe, I suggest buying chilled chicken legs. Rinse the legs thoroughly in running cold water. Place in a saucepan with a capacity of approximately 2 liters. Fill in cold water and put it on high heat. Bring to a boil. Drain the first broth. Rinse the chicken leg and place it back into the pan. Pour in the required amount of water to cover the meat and bring to the fire. Bring to a boil. Reduce the burner flame and cook for about 20-30 minutes.

In the meantime, prepare the root vegetables. Take celery root, carrots and onions. If desired, you can use parsley and parsnip root. Peel the vegetables and rinse, dry with a towel, cut into large pieces. Heat a frying pan without oil, add vegetables and fry until browned. This will give the finished soup a richer color.

While the chicken is cooking, constantly remove the foam.

After about 30 minutes, add the fried vegetables and continue to simmer over low heat for about half an hour.

Add bay leaf, black and allspice, cloves and coriander. Cook for 15-20 minutes.

Season with salt to your taste. Cook for another 5-10 minutes and turn off the heat.

Before serving, remove the vegetables and strain the broth. Sprinkle with chopped herbs.

Bon appetit!

Classic recipe

My grandmother taught me how to cook chicken broth correctly when I was a child.

This recipe is the classic one.

I usually make a big pot and freeze some of it - then use it for anything.

You can, for example, cook. It’s very tasty to cook minced chicken meatballs in the prepared broth and serve everything with a boiled egg and herbs.

What you need:

homemade chicken - 1 medium
onions - 2 pcs.
carrots - 2 pcs.
salt - to taste.

How to cook:

Divide the chicken (gutted, plucked) into parts - you can boil it and from a whole chicken, if the pan allows, but then increase the cooking time by 30 minutes. Wash it well.
Fill with cold water and wait for it to boil. After 10 minutes, pour out this water and fill with new cold water.
Immediately add a whole peeled carrot and a washed but not peeled onion - onion peel will give a pleasant golden hue to the dish.
After boiling, reduce the heat and, removing the foam, cook for 20 minutes.
Then we throw away the vegetables and cook the meat for another hour.
At the end, add salt, wait 5 minutes and turn off.
When everything has cooled, strain through a sieve or cheesecloth. We separate the meat from the bones and either send it back to the pan, or use it for something else, for example, for something tasty.

In this case, no spices are added so as not to interrupt the pure taste and aroma of chicken. In addition, such a preparation can be used for preparing a wide variety of foods, which have their own set of seasonings.

Chicken broth in a multicooker “Golden”

Delicious chicken broth in a slow cooker is a recipe for those who don’t have time to spend a lot of time in the kitchen.

Absolutely any device is suitable for cooking - Redmond, Panasonic.

What you will need:

chicken back, wings - 500 g
onion - 1 pc.
carrots - 1 pc.
salt - to taste
peppercorns and other spices of your choice.

How to cook

Rinse the back and wings well and place them in the slow cooker. Turn on the “Fry” mode and fry for 2-3 minutes on each side with the lid open. If your multi does not have a non-stick coating, add a little vegetable oil .
We also send peeled vegetables there, cut into 2-4 pieces.
Fill it with hot water (so that there is no temperature difference that would be dangerous for the inner coating of the bowl) with water to ⅔ of the volume and set the “Stew” mode, cover with a lid.
After half an hour, remove the scale with a slotted spoon and continue cooking. If you have a pressure cooker, skip this step and don't forget to cut the cooking time in half.
After the end signal, add salt, spices and close the lid for another half hour. The first dish will have a simply magical smell!
And then, as usual, we strain the meat, if necessary, separate it from the bones and add it to the liquid. Serve delicious with or croutons.

Medicinal chicken broth

As we already know, for those who have suffered from surgery or complex viral diseases, chicken broth is a food that also heals.

Therefore, it is very important to properly cook chicken broth for a patient - although the recipe is simple, the timing and steps must be strictly followed.

Products:

domestic chicken - drumsticks, breast
1 onion
1 carrot
greens - a bunch

How to cook:

For a sick person, the broth should be cooked not in the second water, but in the third. Therefore, we boil for 5 minutes twice.
After this, rinse the meat well, add fresh water, add peeled whole vegetables and cook for 20 minutes after boiling over low heat.
Throw away the onions and carrots, cook for another 30 minutes and literally add a little salt - For a patient, there is no need for extra salt.
We rinse the greens and tie them well with thread - we need it for the smell and additional useful substances. Add to the pan, and after 10 minutes take it out and throw it away.
Turn off the burner and strain the liquid twice. If the patient can eat meat, separate it from the bone and send it, chopping it, into a saucepan (it is better to pass it through a meat grinder). But usually only the broth itself is carried to the hospital. It is better to drink it warm.

Noodle recipe

Chicken broth with vermicelli (pasta, macaroni, noodles) is an independent first course.

And it turns out especially tasty if there is a lot of meat, so we take thighs or drumsticks.

Components:

chicken drumsticks or thighs - 4-5 pcs.
1 onion
2 carrots
greens - to taste
spices, salt - to taste
thin web vermicelli - 200 g

Cooking steps:

From thighs (drumsticks), onion and 1 carrot, cook broth according to one of the recipes described above (I recommend step by step recipe with photo “The most delicious”).
When the vegetables are discarded, the liquid is strained, we separate the meat from the bones, cut into small pieces and put back into the pan.
Add diced carrots there, add salt, add spices and boil for 10 minutes.
Pour in the vermicelli. If you have homemade noodles, it will turn out even tastier! Cook for 5 minutes, throw in the chopped herbs and turn off. After 5 minutes, chicken broth with noodles
let's serve.

You can replace vermicelli in the recipe with any cereal - buckwheat, rice, pearl barley. The result is an equally tasty liquid first course. Only then cook the cereal not for 5 minutes, but for 15-20.

Diet option with egg

This option is for those losing weight, that is, for those for whom it is important to know how many calories are in chicken broth, what its the nutritional value. I'll say right away: per 100 g no more than 20 kcal! That is, a serving contains a maximum of 60 kcal.

Components:

2 chicken breasts on the bone
paws - 4-5 pcs.
1 onion
1 carrot
dill, parsley - to taste
salt, ground pepper, bay leaf - to taste
eggs - 2 pcs.

How to do:

Remove the skin from the breast and trim off excess fat. Let's divide it into parts.
We wash the paws well - with them the dish will become tastier, while its calorie content will not increase.
Pour 2 liters of cold water into the onion, chicken and carrots and boil.
We drain the first boiling water, and now cook for 30 minutes, skimming off the foam with a spoon.
We throw away the vegetables, the bone and the paws too. We cut the fillet finely, send it back and let the broth boil again.
Lightly beat the raw eggs with a fork and pour into the pan in a thin stream, stirring constantly. 2 minutes and turn off.
Serve with greens.

Secrets to Perfect Chicken Broth

Properly cooked chicken broth is an aromatic clear liquid with a delicious taste!

Taste and smell depend not only on meat - big role Spices and vegetables also play a role.

In addition to standard carrots and onions, you can add celery, roots and parsley leaves to the pan, bell pepper, garlic.

The most popular vegetable - potatoes - are added not for smell, but for taste, when you need to cook a light, nutritious soup.

The choice of spices is almost limitless; here, focus on your own preferences. Chicken goes well with dill, turmeric, paprika, different types pepper

The transparency of the broth does not depend on vegetables and spices, but it does depend on the correct preparation and cooking of the meat. Basic rules for cooking a transparent first course:

use only bones and meat, no offal (especially carefully when cooking a carcass - there are almost always lungs and kidneys on the inside of the back). Can chicken hearts and boil the ventricles separately, and then add them to the already prepared broth;
how long to cook chicken broth also plays a role - the longer, the more likely it is to get a cloudy liquid;
do not stir while cooking, just remove scale (noise, foam);
after boiling, the fire should be minimal;
Place the meat in cold water.

Attention!

For transparency, it doesn't matter when you salt the broth. Adding salt only affects the taste and content of nutrients. If you need to make the meat more tasty and healthy, then add salt at the end, if the broth itself - at the beginning.

It’s difficult to say why the soup turns out cloudy even if all the rules are followed. You can make it transparent again either by straining it 2-3 times through several layers of gauze, or by adding whipped chicken protein into the liquid. After this, boil and filter again. However, transparency is an exclusively aesthetic point.

KBZHU Chicken Broth: Calories, Protein, Fat and Carbohydrates

The nutritional value of chicken broth varies among many sources: some insist that it is a very nutritious dish, others claim that they even lost weight on the broth, it is so low in calories.

In fact, everyone is right - there are such diets for losing weight, and you can gain weight from it.

It all depends on what parts of the chicken you use and what you will add besides it.

The calorie content of broth made from a skinless breast is about 20 kcal, but that of broth cooked from a whole carcass is 40-50 kcal. And if you add vermicelli to this, then the calorie content increases by another 30-40 kcal.

BJU (that is, the amount of proteins, fats and carbohydrates) usually differs only in fat content.

All about storage

It is important not only to know the secrets of cooking, but also how to store chicken broth. The easiest way is to put it in the freezer by pouring it into plastic bottle. And after 3 months you can take it out and use it, for example, for kharcho or okroshka.

Another option is to freeze in ice cube trays. Cubes are convenient to use when you need a little broth.

But the shelf life of chicken broth in the refrigerator is only 2-3 days.

Useful video

To cook chicken broth for a patient, all you need to do is choose high-quality chicken and master the simplest skills of preparing this dish. All chicken broth recipes are quite simple - after all, in this case you just need to cook the bird correctly.

However, there are also some peculiarities regarding cooking time and the addition of certain components. Chicken broth for a patient should not be too fatty - this is the main rule. Especially if it is prepared for those after surgery.

A detailed description of how you can prepare chicken broth to restore a sick person after a cold, surgery and other complications is given below.

Chicken broth is an excellent food for a patient after surgery.

First of all, you need to be especially responsible when choosing the main product from which the broth will be obtained - chicken. It’s good if we know for sure its origin (a trusted manufacturer or a village chicken purchased from friends).

But in most cases, the purchase is made in a regular supermarket. Therefore, we need to arm ourselves with what nature has given - eyes, smell and tactile sensations.

Here are a few simple tips, how to choose the right meat for chicken broth, which will help a person recover after surgery:

First of all, there is no need to buy poultry in unverified places - from hand, in unfamiliar markets, etc. It is better to purchase it in packaging, with all the relevant marks (manufacturer, GOST, date of manufacture and packaging, expiration date).

We immediately discard the option of frozen chicken - in most cases it is better to purchase chilled meat. Firstly, then we don’t overpay for ice, which adds “extra” grams. And most importantly, frozen meat cannot be smelled or touched. Therefore, there is a real risk of encountering low-quality products that have long expired.

Of course, first of all we pay attention to appearance. The surface of the chicken skin should be smooth, without defects. The skin is clean and elastic. The presence of feathers, dents, and scratches is unacceptable.
To determine the age of a bird, you can simply look at the color of the skin. In young chickens it is pink, quite a pleasant color. Older chickens have a yellowish color, which is quite normal. This kind of meat takes longer to cook, although it produces a very rich, aromatic broth. We categorically exclude bluish, blackened, green carcasses.
Now let's check the freshness of the meat. The date indicated on the package is one thing, our feelings are another matter. Just press on the surface of the skin (the fleshy parts). Fresh meat will instantly “spring back” and no dents will remain. The old will leave a hole.
Besides, the old hen will have enough loose skin– it will give several folds on the surface, and the color will be very uneven.

And one last point. Even if everything looks fine with the chicken, we will definitely smell it. If the smell is fresh, it means your eyes haven’t deceived you. The slightest foreign odors are a reason to reject the carcass.

How to cook chicken broth for a patient after surgery: a classic recipe

This dish is very simple, although it takes quite a long time to prepare:

The average cooking time is at least 1.5-2 hours.
At the same time, the calorie content is only 15 kcal per 100 ml of liquid (essentially 2 g of protein in 100 ml of soup). Moreover, every 100 g of meat itself will provide approximately the same amount of calories - about 120-140 kcal, which is quite normal.

In the classic recipe we will need the following products:

Ingredients

chicken – 1 carcass;
water – 3 liters;
onions and carrots - 1 piece each;
greens - 1 sprig (usually dill);
chicken eggs - 2-3 pieces (or 4-5 quail eggs);
salt - to taste.

We will act like this - first of all, we will decide on the part of the carcass from which we will cook chicken broth for the patient:

if a person just needs to regain strength after a debilitating illness, a cold, or after surgery, you can use any part.
but if a strict diet is prescribed (for example, for diseases of the digestive system), our option is only breast and maximum wings.
At the same time, it is better to remove as much skin from the chicken as possible.

How to cook chicken broth - recipe

Step 1. Cut the skinless chicken into 3-4 large pieces (or divide the carcass into 2 halves) and place in cold water. You can put it in whole - then it will be easier to take out, and cooking will take a little longer. This is an unimportant point.

But the amount of water matters - you need to take 3-3.5 times more water than chicken. For example, a chicken carcass weighs 1.5 kg. Then take a large saucepan and pour 5 liters of water into it at once, because some part will inevitably boil away.

Step 2. Place the pan with the chicken on the fire and first turn on the stove at full power. You need to wait until it boils, then immediately reduce the heat to medium. This is a very important stage, because it largely determines how to cook chicken broth for a sick person, and for healthy people as well.

We monitor the foam all the time and remove it. Also, cook in a saucepan without a lid, because otherwise the water will become too cloudy due to strong boiling.

Step 3. Immediately after boiling, the soup can be salted - first it is better to take it without a large number of salt, for example a teaspoon. Thanks to this, we will definitely not over-salt our broth. To make the broth have a pleasant taste, you can also add a bay leaf and a couple of peas of allspice.

Step 4. After boiling, the broth will cook for at least 45 minutes, and in the case of old chicken - from 1.5 hours. All this time it should not boil at all.

There should be a very weak, barely noticeable formation of bubbles on the surface of the water (water temperature no more than +80 o C). And again, we constantly remove the foam, especially since after adding salt it will come off more intensively for some time.

Step 5. Meanwhile, thoroughly wash the onions and carrots and remove all contaminated areas. Cut the vegetables in half and fry in a completely dry frying pan until a blackish surface appears.

In the end, the vegetables should look something like this. They don’t look very appetizing, but that’s okay - they are not intended for consumption, but to create the taste and color of our broth.

If you don’t have the time or opportunity to bother with frying, then you can do this. Peel the carrots, rinse, cut into large cubes. Peel the onion and wash it as well. You can also take parsley root - peeled and well washed.

Step 6. Place the vegetables in the broth and cook all together for 15-20 minutes. Taste the broth and add more salt if necessary.

Step 7. Turn off the heat, cover the pan with a lid and leave it on the stove (if necessary, you can cover it with a thick towel). The soup must sit for another half hour, or even more.

Step 8. Meanwhile, boil 2-3 chicken or 4-5 quail eggs. This can be done as you wish, because eggs serve only as an addition to our main recipe. But eggs will provide additional calories without the slightest fat, and they will also add beauty to the finished broth.

Step 9. Everything is almost ready. Now we take the meat out of the pan, remove the vegetables - they have already given up their color and aroma. Be sure to strain the chicken broth through a sieve. This is the general principle for preparing chicken broth according to classic recipe- both for the patient after surgery and in other cases.

When serving, add some greens and half a boiled egg. If you want to make the dish brighter and more beautiful, also add a few slices of carrots to the plate.

And don’t forget to sprinkle with finely chopped dill. If necessary, the broth can be salted.

Chicken broth for the sick - with herbs and egg

As a result of simple efforts we get tasty dish- chicken broth, which has long become a classic. It awakens the appetite and evokes some cozy, homely sensations. And most importantly, it helps a person recover from surgery or illness, giving him new strength for life.

Bon appetit and be healthy!

It is one of the keys to maintaining the beauty, health and youth of our body. A balanced meal allows you to obtain a certain complex of vitamins and minerals necessary for the normal functioning of organs and systems.

One of the healthiest products, providing beneficial influence Dietary chicken broth plays a role in human health. It is no coincidence that doctors advise patients to use it in case of severe colds or postoperative period.

In this article we will talk about the beneficial properties of light chicken broth, and also share recipes for its preparation.

What are the benefits of chicken broth for our body?

Properly prepared chicken broth is the most valuable source of:

squirrel;
proteins and peptides;
polyunsaturated acids;
minerals: iron, calcium, phosphorus, potassium, sodium, etc.;
cysteine.

It contains a large amount of protein, which maintains the normal functioning of all systems of our body. At the same time, this dish does not create additional stress on the gastrointestinal tract, so its digestion does not require large energy consumption.

The increased protein content in the broth helps the body gain strength to fight infections and viruses, and therefore recover faster. Due to the high content of proteins, peptides and polyunsaturated acids, light, unsalted chicken broth is indicated for patients with pathologies of the cardiovascular system.

It helps reduce cholesterol in the blood, restores heart muscle tissue, and normalizes heartbeat. And then surgical operations- helps improve blood circulation in damaged areas.

Dietary chicken is indicated for various diseases digestive system, as it affects the secretion of digestive juice.

Broth made from chicken contains B vitamins, which are necessary for the normal functioning of metabolic processes in our body. Regular use this healthy dish helps improve immunity and normalize the functioning of the central nervous system.

A sufficiently large amount of easily digestible iron helps to increase hemoglobin, enrich the body with oxygen, and also has a beneficial effect on hematopoietic processes.

Is all chicken broth considered equally healthy?

Homemade chicken broth is especially beneficial

Any chicken broth contains a certain set of vitamins and minerals. But their number and, therefore, beneficial features dishes largely depend on what part of the bird it was cooked from.

The broth made from a soup set has the greatest benefits for the body, since the bones and cartilage contain more elements necessary for health than the pulp.

Broth made from breast meat is considered the most dietary, although it is very inferior in the content of nutrients to soup “on the bone”. But for many diseases this option is the most preferable.

For a tasty and healthy broth, you need to choose lean chicken carcasses. It is better to choose poultry meat rather than broiler chickens. It is recommended to drain the first water when preparing a dish, as substances harmful to the body are released into it.

You can improve the taste and beneficial characteristics of the broth by adding various vegetables, herbs and a little salt.

Energy value of chicken broth

The calorie content of the broth is largely determined by what part of the chicken it was prepared from. The nutritional value of the dish is also affected by the fat content of the carcass taken, the duration of cooking, and the use of additional ingredients.

The average calorie content of 100 g of chicken broth ranges from 50 to 250 kcal. The lightest and most dietary broth is made from skinless chicken breast meat. His energy value is only 15-20 kcal per 100 g of product.

Popular recipes for preparing dietary chicken broth

Making broth is not at all difficult

It is better to prepare dietary broth from fresh chicken breasts, necks or backs. The skin must be removed from the meat.
You can find it on the Internet various options preparing chicken broth. Let's look at the most popular of them.

Classic version

To prepare the broth you will need:

bulb;
medium carrot;
parsley root;
seasonings to taste (bay leaf, cloves, peppercorns).

We wash and peel the vegetables. Fill the washed, skinless meat with the required amount of cold water and set to cook. After boiling, continue to cook the meat for 5 minutes over medium heat, then drain the first water and rinse the chicken with warm boiled water.

After this, pour clean cold water into the pan, add meat, prepared vegetables and spices and cook the broth over low heat for 40-50 minutes, stirring occasionally and skimming off the foam.

The finished broth must be strained. You can serve it with fresh herbs, a boiled egg, vegetables, and chicken in which the broth was cooked.

Diet broth with rice and egg

To prepare the broth you will need:

chicken meat (breast, neck or back) – 0.5 kg;
rice – 3 tbsp. l.;
bulb;
medium carrot;
- 2 pcs.;
parsley root;
salt and seasonings to taste (bay leaf, cloves, peppercorns).

The first steps of preparing the broth will be the same as in the previous recipe. After the carrots are ready, you need to remove the meat and vegetables from the broth. Chicken and carrots are cut into small pieces, the onion is thrown away.

Chopped meat, carrots, washed rice and spices go into the pan. At the same time, boil eggs in another pan. The broth is cooked until the rice is ready. The finished dish is served to the table along with half an egg.

Broth with herbs and egg

Broth is not only the basis of many soups, but also an independent dish.

It can be flavored with herbs, aromatic spices, and some vegetables.

Serve with crackers, pies, and garlic dumplings.

But how to cook the broth so that it turns out clear, aromatic, and rich?

How to cook broth - general principles

The best broths are made from meat and chicken on the bone. But if you only have fillet, then you can add it to the broth. You can add any amount of liquid, but the less, the richer the broth will be. When boiling, remove the resulting foam from the surface. This can be done with a spoon or slotted spoon.

What is added to broths during cooking:

Peppercorns;

Bay leaves;

Parsley root;

Carrot;

Vegetables are not always stored raw. Sometimes they are fried in a pan or baked in the oven. These techniques improve the taste and color of the dish. Meat products and bones can also be pre-baked.

As for salt, you need to add it at the very end of cooking. So are the greens. But if the broth is being prepared for further processing and addition to various dishes, then it is better not to add a large amount of spices.

How to cook beef broth

Beef broth often used to prepare kharcho, all kinds of sauces, added to stews and main courses. It is rarely used in its pure form and as an independent dish. Maybe they just don't know how to cook properly. How is beef broth cooked?

Ingredients

800 grams of beef on the bone;

1-2 carrots;

1-2 onions;

Preparation

1. Place pieces of beef with bones on a baking sheet, along with peeled onions and carrots. Place in the oven. Bake at 240 degrees until lightly crusted.

2. Take out our preparations, put them in a saucepan, fill them with three and a half liters of water and let them boil. Remove the foam.

3. Reduce heat and cook at a very low simmer for an hour.

4. Open, catch the vegetables, and add peppercorns and bay leaves.

5. Cook until the meat is completely cooked. On average, about another half hour.

How to cook chicken broth with vegetables

The recipe is light chicken broth with the addition of vegetables, which will add additional satiety to the dish. This dish can be considered a first course for lunch. It is advisable to use domestic or farm chicken. Any parts of the carcass will do.

Ingredients

0.6 kg chicken;

2 potatoes;

2 tablespoons chopped spinach;

2 tablespoons of oil;

1 onion;

Preparation

1. Place the washed chicken in a saucepan, fill it with cold water and let it boil. Remove foam from the surface.

2. Immediately add spices: peppercorns, bay leaf, you can add a clove of garlic. Leave the broth to simmer until the chicken is ready. But there is no need to add salt yet.

3. Strain the broth and remove the chicken.

4. Cut the potatoes into thin strips and place them in a saucepan with broth.

5. Cut the onion into half rings and fry in a frying pan with butter.

6. Remove the bones from the cooled chicken, cut it into pieces or simply disassemble it into fibers, and send it back to the pan. Now you can add salt.

7. As soon as the potatoes are cooked, add the fried onions, add the spinach and turn off. You can add other greens.

How to make beef bone broth

A rich broth recipe that can be used for any dish. Despite the name, it is better to use bones with pieces of meat. But how to cook such a broth?

Ingredients

0.6 kg bones;

1 parsley root;

1 carrot;

3 liters of water;

1 onion.

Preparation

1. Large bones need to be chopped, this will make it easier for them to boil. Then we wash the pieces and place them in a pan. Fill with three liters of cold water and place on the stove.

2. When boiling, remove the foam, then reduce the heat to low and simmer the broth at low simmer for two and a half hours.

3. Throw in peeled carrots, parsley root and onion. By the way, you don’t have to clean the head, just rinse it. The husk gives the broth a pleasant color and its own special taste.

4. Cook the broth for another forty minutes, at the end you can throw in peppercorns and bay leaves. Let it simmer for five minutes and turn it off. We filter.

How to cook fish broth

A good fish broth is the key delicious fish soup. The dish on it will be rich and very tasty. But how to cook fish broths? In fact, we will need waste: heads, fins, tails, and it is better to save the good pieces for the dish itself.

Ingredients

1 kg of fish heads, tails, ridges;

3 liters of water;

1 onion;

3 peppercorns;

2 bay leaves;

1 carrot;

1 spoon of butter, it is better to use butter.

Preparation

1. Wash fish products. We remove the eyes and gills, put everything in a saucepan, fill it with cold water and put it on the stove.

2. While the fish is boiling, prepare the vegetables. Cut the peeled carrots into 0.5 centimeter slices and place them in a greased frying pan.

3. Add the onion, cut into large pieces. Fry together, turn the heat to maximum. Turn off as soon as the vegetables are well browned.

4. When boiling, remove the foam from the broth and add the fried vegetables.

5. Turn off the heat and cook the broth for half an hour. This time is enough for fish.

6. 10 minutes before readiness, add bay leaf and pepper.

7. Be sure to filter the finished broth, and then cook aromatic dishes with it.

How to cook chicken broth for a sick person

Chicken broth is one of the few foods allowed during the postoperative period. It is also given for colds and various other diseases. But a classic decoction with spices and vegetables will not work. The dish should be unsalted and low-fat. So how to cook broth for sick people and after surgery.

Ingredients

0.5 kg chicken;

1.5 liters of water.

Preparation

1. Wash the chicken, you can cut it into pieces. Remove the skin and remove all visible fat.

2. Fill with water, let it boil and cook for two or three minutes.

3. Drain the broth, rinse the chicken, and wash the pan.

4. Pour in 1.5 liters clean water and cook the broth until the meat is completely soft.

5. Cool, remove the chicken. Depending on the patient's prescription, chicken can be added, sometimes twisted meat is allowed.

How to cook pork broth

The pork broth is quite fatty and rich. But he also has a lot of fans. And if prepared correctly, dishes from such a decoction turn out to be very aromatic. But how is pork broth cooked?

Ingredients

600 grams of pork with bone;

2 carrots;

2 onions;

1 bunch of parsley;

2 laurel leaves;

Peppercorns.

Preparation

1. Wash the pieces of pork and place them in a saucepan with three liters of water. Let's cook.

2. As soon as it starts to boil, remove the foam and fat.

3. Add coarsely chopped onions and carrots. Add bay leaves and peppercorns. Cover and cook over low heat for two hours.

4. Salt, throw in chopped parsley and you're done! If you don’t like pieces of vegetables and spices, you can strain the broth.

How to cook chicken broth with noodles

If you need to make a light soup, you don’t have to fill it with a lot of ingredients. A handful of vermicelli, spices and a couple of onions are enough.

Ingredients

0.5 kg chicken;

2 onions;

1 carrot;

100 grams of vermicelli;

Salt and pepper;

1 bay leaf;

Preparation

1. Wash the chicken and place it in a saucepan. Fill with two liters of cold water and set to cook. When boiling, remove the foam.

2. Peel one onion and add it whole to the chicken, cook in the broth for forty minutes. Then we take it out with a slotted spoon.

3. Cut the second onion and place it in the pan.

4. After two minutes, add the carrots cut into slices or strips. Salt the dish and cook until the carrots are soft.

5. Add vermicelli. Stir and let the soup boil.

6. Throw in the chopped herbs, pepper and add bay leaf. Ready!

Didn't have time to remove the foam and it sank to the bottom? You can pour a glass of water into the broth, stir and let it boil again. The foam will float and can be removed.

Rich bone broths should not be consumed by people with digestive problems or small children. For them, it is better to cook broths from pulp, stripped of fat.

The most valuable broth is the one that is boiled a second time. That is, you need to add water to the product, let it boil, boil for a few minutes and drain. Then pour in a new portion of liquid and cook until done. The first decoction will contain excess fat, ichor and harmful substances that may be contained in store-bought meat or chicken.

A good broth can only be cooked over low heat. If the broth is actively boiling and bubbling, then you can’t even dream of transparency.

This is a product that fully corresponds to the famous saying that food should be medicine and medicine should be food. He is the primary assistant in restoring strength after illness and surgery. Particularly useful for colds and viral diseases, because... improves bronchial patency. Contains easily digestible protein, B vitamins, a large number of iron, calcium, copper, magnesium, selenium. Chicken broth is very easy to prepare and is the basis of many soups.

You will need:

onion 1 piece
Bay leaf

This is the one minimum products, from which it will turn out delicious broth. You can add more carrots and parsley root. It is better to take homemade chicken. If this is not possible, cook from farm-raised poultry, but then when it first boils, drain the water, fill the chicken with water again and then cook until done. This is necessary in order to remove hormones and antibiotics from factory-processed chicken.

I usually cook broth from half a chicken - this is approximately 1 kg. You can cut the chicken into small pieces. Use the meatier parts for stewing, cook or, and cook broth from the remaining parts.

Step-by-step photo recipe for making chicken broth:

Place the chicken in the pan and fill with cold water (3 liters). It is convenient to put the chicken in a five-liter saucepan and add three liters of water, and at the end of cooking, remove the chicken and pour the broth into a three-liter saucepan. Place the pan with the contents on strong fire, bring to a boil. Don't miss the moment when it begins to form on the surface. foam. It should be collected with a spoon or slotted spoon and thrown away.

When the foam is removed, reduce the heat and add the peeled onion, Bay leaf And salt. Cover with a lid, leaving a gap for steam to escape, and cook for 1.5 hours. Make sure that the broth does not boil too much, let it gurgles slightly, then it will turn out transparent.

After an hour and a half, turn off the heat, discard the onion and bay leaf, and remove the chicken from the pan. You can strain the broth if you wish, but I don't think this is necessary in a home kitchen.

The broth can be drunk as an independent dish, you can wash it down with sandwiches, or eat it with a hard-boiled egg. This is an excellent and necessary base for various soups. Most often it is used to prepare or

Advice: if you use chicken meat for salads, cool the chicken in the broth, so it will be juicier.

Chicken broth. Brief recipe.

You will need:

onion 1 piece
Bay leaf

Place the chicken in a saucepan and cover with cold water. Place over high heat and bring to a boil. Don't miss the moment when foam begins to form on the surface. It should be collected with a spoon or slotted spoon and thrown away. When the foam is removed, reduce the heat and add the peeled onion, bay leaf and salt to the pan. Cover with a lid, leaving a gap for steam to escape and cook for 1.5 hours. Make sure that the broth does not boil too much, let it gurgle slightly, then it will turn out transparent. After an hour and a half, turn off the heat, discard the onion and bay leaf, and remove the chicken from the pan.

In contact with