Hello friends of Paulina Cocina! How we like this recipe! In addition to having benefits for the body, it is also reputed to be comforting for the soul, its name is in a book and it is recommended by mothers and grandmothers during periods of flu or sadness. We are not talking about any magic potion but about the delicious and easy chicken broth.
Many times when we think of chicken soup A clear or bland water comes to mind, but the reality is that if it is well done and with this recipe we will achieve a very tasty dish with the minimum of fat.
About the chicken broth
The great thing about this recipe is that in addition to being a dish in itself, we can use it for different preparations, such as a base for super-simple soup recipes for every day, stews, and even sauces. That is to say, all preparation where the flavor of the chicken can contribute its touch and benefits and we are also going to talk about that.
Some information about this recipe
Chicken broth is a liquid resulting from cooking chicken in water along with various aromatic ingredients. It has its origin in traditional cooking and is used in a wide variety of dishes in many cultures around the world.
Chicken broth has a long history and its origins can be traced back to different culinary cultures. There is no specific place or time that it was created, as the idea of using bones and chicken parts to make broth it has been part of many food traditions for centuries.
Difference Between Chicken Broth and Consommé
Chicken broth is made by cooking chicken, bones, and vegetables in water, resulting in a clear, flavorful liquid. The bouillon, on the other hand, is made in a similar way but undergoes an additional clarification process with egg whites and other ingredients to obtain a more transparent and shiny liquid.
5 different uses
As we said earlier, this preparation has many benefits and uses. Some real and others that come from popular culture. It goes without saying that we do not question but vehemently support each one of them and we will tell you about the most common uses while we have a cup of rich and comforting chicken broth:
- Base for soups and stews: Chicken broth is used as a liquid base to prepare soups and stews. It adds flavor and nutrients to these dishes, improving their flavor and texture. It can serve as a base for classic soups like chicken noodle soup, tortilla soup, or rice soup.
- sauces and marinades: It can also be used as a base for sauces and marinades. It adds depth of flavor and helps bring out the flavors of other ingredients. It can be used to make pasta sauces, meat sauces, chicken marinades, among others.
- Cooking rice and other grains: Chicken broth is ideal for cooking rice and other grains, as it adds flavor and aroma to the final dish. Rice cooked in chicken broth has a richer, more flavorful flavor than rice cooked just in water.
- disease recovery: In many cultures, this broth is considered a remedy to combat colds and illnesses. Chicken broth is believed to have comforting properties and may help alleviate symptoms of respiratory illnesses.
- comforting hot drink: It can also be consumed simply as a warm comforting drink. It can be taken plain or you can add some seasonings such as pepper, lemon or fresh herbs to enhance the flavor.
Chicken broth recipe
This chicken broth recipe, because it has well concentrated flavors and is low in fat, is ideal to put in suitable containers and freeze. In this way we can have our delicious chicken broth available when we need it.
- Yield: 12 servings
- Preparation time: 3 hours
- 1 whole chicken (or bone-in chicken pieces)
- 2 large carrots, cut into large chunks
- 2 celery stalks, cut into large chunks
- 1 large onion, peeled and quartered
- 4 garlic cloves, peeled
- 1 bay leaf
- 1 teaspoon whole peppercorns
- Salt to taste
- Water c/n to cover the ingredients (approximately 4 liters).
How to make chicken broth in 5 steps
- In a large pot, place the chicken and cover with cold water. Bring to a boil until it boils. Reduce the heat to low and skim off the foam that forms on the surface.
- Add the carrots, celery, onion, garlic, bay leaf, and peppercorns to the pot. Wrap the ingredients in a piece of gauze or muslin to facilitate their later removal or leave them loose in the broth.
- Cook over low heat for about 1 hour and a half. Make sure the broth bubbles. During cooking, add additional water if necessary to keep ingredients covered.
- Then, remove the chicken pieces and reserve to use in other preparations. Meanwhile, strain the broth through a strainer to remove any solids and obtain a clear liquid.
- Cool the broth and completely remove the layer of solidified fat that forms on the surface. Season and serve.