How not to cook chicken broth: it turns out cloudy and bland

Chicken meat is quite dietary, moderately fatty and high in calories. It contains a lot of nutrients. Therefore, a rich broth made from this product is especially popular. But often the dish has a gray color and a cloudy consistency. It does not taste like a rich chicken.

The FoodOboz editorial team will tell you about the most common mistakes in cooking chicken broth. To prepare a delicious and appetizing dish, there are several important points to consider.

Wrong meat

If you decide to make broth from chicken breast, it is a bad idea. To make the dish rich and full of flavor, it is best to use meat with veins and parts of fat. It is good if it is meat with a bone. But you need to collect the excess fat in the process.

Making broth without re-washing the pan

After you've drained the first broth, put the meat on a separate plate and rinse the pan well, because there is a lot of fat and foam left over from the meat.

Covering meat with warm water

For broth, cover the meat with cold water only. This way, the chicken will give up its juice and the dish will be very rich and clear.

Active boiling

The broth should only be cooked over low heat. The liquid should not actively boil, because this makes the mass cloudy and the broth is lost. Do not tightly cover the broth with a lid.

Adding salt at the wrong time

Chicken meat is high in protein, and salt helps it to clot. Therefore, it is best to add the spice in the middle or at the end of cooking, when the meat has already been cooked for some time. And to make the broth have a nice amber color, you should add carrots and onions.

You can also find the recipes on OBOZREVATEL:

• Clear pork broth
• Vegetable broth with fennel
• Beef broth