Chicken broth: a recipe from my grandmother

I remember, when I was a child, when I sneezed a few times, my grandmother immediately threw up her business and hurried into the kitchen: the chicken broth was the number one medicine for her. And if you want - you do not want to, you had to absorb it to "be healthy and not get sick". The time has passed, grandmothers have long been gone, but I carefully store the recipe for its useful broth as a memory of those times.

Of course, now I do not need to convince that chicken broth is good for health, and therefore I myself prepare it for my relatives. Not that I would not trust drugs, but I am convinced that there are as many benefits as medications, but I personally do not know the side effects. In the season of colds or during illness it is an indispensable dish, that's for sure!

You do not have to be seven wits in the forehead to know how to cook chicken broth, in our time, even with a minimum of culinary abilities and skills, you can prepare a delicious and very tasty dish. And if it is also useful, then the "cook" is sincerely proud of himself.

So, the chicken broth. The recipe may differ slightly from each hostess, someone likes fatty, boiled broth, someone prefers an easy, dietary option. Personally, I use my grandmother's recipe, which I give to your attention.

To prepare the broth, we will need the following products:

Chicken wings (legs, bones) - 1 kg,

Onions (leeks) - enough 2 bulbs,

Celery - 2 stems,

carrot,

Black peppercorns - 8 pcs.,

Thyme - 2 petals,

Parsley - 2 branches,

Salt - a teaspoon.

Preparation. Put chicken in a saucepan and pour it with water. Put the pan on the stove, bring the water to a boil, then remove it from the heat in order to remove the formed foam. After that, put in the pan to the chicken with water all other products from the list of necessary ingredients. Bring everything to a boil, reduce the heat and cook on a very low heat for half an hour. Then the ready broth needs to be cooled at room temperature, and the cooled broth can be put in the refrigerating chamber. It is interesting that there it can be stored for a long time (up to two months).

So my grandmother often cooked chicken broth for me. This recipe can be considered basic, adding your own ingredients or experimenting with their amount you can prepare a thick, fat broth (to your taste).

To keep the broth transparent, when it is heated, do not cover it with a lid and be sure to keep it on low heat.

If you want to dilute the broth, then you can pour only boiled hot water, because the cold will worsen its taste. The same will happen if the broth is ready for a long time on a hot plate.

One of my friends says that only she knows how to properly cook chicken broth. Her recipes, she keeps a secret and only occasionally shares her secrets. So, when she puts onions in broth, she leaves a layer of husks on it, which gives the broth a golden hue. In addition, she considers an obligatory ingredient - bouquet garni (as for me, then I prefer to manage dill, celery, parsley and thyme).

If for some reason its broth turns muddy, the girlfriend adds some egg whites to it, and then filters the broth.

In other words, every woman probably has her secret and prepares her chicken broth. The recipe, by the way, can be varied by adding vermicelli, or rice, or dumplings.

Recently I came across an article that talked about how to prepare chicken broth. This recipe surprised me a little, as the author claimed that no spice or greens are needed to make a real chicken broth, otherwise the broth will lose its natural flavor. I do not know, I always use it, though, someone, perhaps, will more like broth without greens. As you know, everyone has a different taste.