How to cook chicken broth correctly to make it lean and rich: we share effective tips

Even fairly lean chicken does not always produce clear broth. It all depends on how you cook the meat. Also, avoid traditional oil frying.

Food blogger Iryna with the nickname healthy_recipes_ira shared her tips for making the perfect rich chicken broth on Instagram. You will need a lot of vegetables.

The most important rules for making delicious chicken broth:

1. The meat should not be boiled, but baked.

2. Fry vegetables in a dry frying pan until they turn black.

3. Vegetable broth should be cooked on low heat for 3-4 hours so that it barely boils.

Ingredients:

• 1 kg of any part of chicken (preferably fattier, with skin)
• a large celery root
• 5 medium carrots
• 1 large leek
• 1 large onion with skin on
• 1 head of garlic
• parsley root (or stems)
• 6 bay leaves
• 5 allspice peppers

• 1 tablespoon of soy sauce
• juice of half a lemon
• salt/pepper to taste
• pasta for serving

Method of preparation:

1. Bake the chicken at the highest temperature available in your oven (preheat).

2. Fry the large onion and half of the leek until blackened in a very well-heated, dry skillet over the highest heat.

3. Do not peel the carrots, but wash them very well and cut off the ends.

4. Cut off the top of the garlic head.

5. Put the rest of the vegetables in a large saucepan and cover with water, so that the water covers the vegetables by 2 fingers.

6. Cook for 3-4 hours over low heat.

7. If you didn't have parsley roots, add the stems an hour later, and at the very end, a generous handful of parsley itself.

8. Season with 1 tablespoon of soy sauce and lemon juice.