How long does it take to cook chicken breast broth? Recipes for making delicious chicken broth

How to cook chicken broth? It is not difficult to prepare chicken broth correctly and tasty. You will need high-quality meat, clean filtered water and a small amount of spices and fresh vegetables to taste. At the end, chopped herbs are added for decoration and a pleasant aroma.

Chicken broth is a liquid broth made from chicken, an aromatic and tasty dietary product with beneficial properties. It is used as an independent dish for disorders of the digestive system and mild colds, for the preparation of sauces, soups, cereal porridges, side dishes and gourmet dishes - soups-salads (Laotian green peas with yogurt), etc.

Chicken broth calories

The nutritional value and richness of the broth depends on the part of the chicken taken for cooking. From the breast with the skin removed, a low-fat and light broth is obtained. When using drumsticks and wings, the broth has a rich flavor and rich consistency.

The average calorie content of 100 g of chicken broth is 15 kcal (2 g of protein per 100 g).

Don’t be afraid to gain weight by eating dietary chicken-based soup. Use one of several suggested recipes to prepare a tasty and healthy dish, but first, some culinary tricks. You can't go anywhere without them.

To obtain tasty and juicy meat, salt the broth when boiling. To achieve a nice, clear chicken broth, add salt at the end of cooking, just like you would with beef broth.
Cook with the lid completely closed to speed up the process - there is a risk of getting a cloudy broth due to strong boiling of water and active foaming.
To make the broth golden, add a small amount of onion skins or an unpeeled onion.
When preparing dietary soup, it is not recommended to use vegetable frying in vegetable oil. It increases calorie content. Passivation is not recommended for baby food.
The transparency of the broth depends on the fat content of the chicken pieces. Take the breast or fillet and carefully remove excess fat from the thighs and the whole carcass. The sirloin part makes the product more dietary, but less rich, with a weak chicken taste, compared to products from other parts of the bird.

Classic chicken broth recipe

Ingredients:

Chicken (chilled, gutted) – 700-900 g,
Carrots – 1 piece,
Onion – 1 head,
Black pepper – 2 peas,
Dill – 2 sprigs.

Preparation:

I wash the chicken in running water.
I take a large vessel (3-liter saucepan) so that the gutted bird carcass can fit. I pour in cold filtered water.
I put it on the stove. Turn on the heat to maximum and bring the water to a boil.
I pour the first chicken broth into the sink. I pour new filtered and clean water.
I boil it and skim off the foam as it forms. I reduce the temperature to minimum.
I cut the peeled carrots into two parts. I cook chicken with it for 15 minutes. Then I remove the carrots from the broth without removing the pan from the stove.
I throw the peeled onion whole into the broth being prepared, add salt and pepper.
Cook for 1.5-2 hours at minimum temperature. I determine the readiness of the chicken using a fork. The cutlery should fit easily into the meat.
I take out the onions and chicken from the broth. Boiled meat can be used in preparing the “Chicken with Pineapple” salad.
I strain and pour the broth, throw chopped sprigs of dill on top.

Video recipe

How to make chicken broth from breast

The breast is the healthiest part of the chicken. White meat contains a large amount of valuable protein (23 g per 100 g of product) with a minimal amount of fat (1.9 g/100 g). Thanks to this, breast (especially boiled) is used in dietetics and is part of the daily diet of athletes and active followers of a healthy lifestyle.

The recipe is very simple. Let's prepare a delicious chicken breast broth without adding vegetables or a lot of spices.

Ingredients:

Breast – 500 g,
Water – 1 l,
Salt - half a teaspoon,
Dill – 5 g.

Preparation:

I wash the chicken breast under running water. I put it in a saucepan with a 2-liter capacity. I pour water. Salt.
After boiling, cook the breast over low heat for 50 minutes. I don’t allow the foam to spread throughout the broth; I remove it in a timely manner with a slotted spoon.
10 minutes before readiness, add finely chopped dill.

I serve the diet broth in a deep plate with cut pieces of breast.

How to cook chicken broth with eggs

Ingredients:

Chicken bones with pieces of meat – 400 g,
Onion – 1 small head,
Carrots – 1 piece,
Black pepper – 4 peas,
Fresh herbs - a few sprigs of dill, green onions,
Bay leaf – 1 piece,
Vegetable oil - half a tablespoon,
Salt - to taste.

Preparation:

To get a rich broth, I take chicken bones with pieces of meat. I carefully sort and wash. I put it in a saucepan and pour 1.5 liters of water. I bring to a boil and remove the foam.
I reduce the heat to minimum. While the chicken bones are simmering and releasing all their juices, I make the vegetable dressing.
I peel the vegetables and cut them into large pieces. I fry it in a frying pan. I sauté in vegetable oil.
I transfer the vegetables to the meat base and add black pepper. I cook for 45 minutes. I set the fire to low. 10-15 minutes before readiness, I set the eggs to boil in a separate bowl.
I add bay leaves into the broth. I add a little salt. Let it brew for 10 minutes, removing it from the stove.
I strain using a sieve and pour the aromatic chicken broth into plates. I decorate the top with half a boiled egg and sprinkle with herbs. I prefer green onions and dill.

Chicken noodle soup recipe

Ingredients:

Water – 2 l,
Large size legs - 2 pieces,
Noodles – 100 g,
Onion – 1 small head,
Potatoes – 1 piece,
Carrots – 1 piece,
Garlic - half a clove
Bay leaf – 1 piece,
Salt, pepper, parsley (greens and roots) - to taste.

Preparation:

I wash the chicken legs and add water. I add a little salt, throw in a bay leaf and let it cook. After 10 minutes I remove the laurel. After 20 minutes, I take out the boiled chicken legs and put them on a plate to cool.
I also peel my carrots and parsley. I cut into strips. I peel the garlic, but do not chop it. I cut the potatoes into cubes. I leave the small onion head whole.
I add vegetables to the boiling broth and season with pepper. After 10 minutes, I add the noodles to the broth. I don't mix. I reduce the heat to minimum. Cook until the noodles are cooked (8-10 minutes).

Helpful advice. To make the broth clearer, add the beaten whites of 2 chicken eggs. Bring to a boil, carefully strain off the resulting protein flakes.

Video recipe

I pour the soup into bowls. Sprinkle chopped herbs (parsley) on top. Bon appetit!

How to cook chicken broth in a slow cooker

Ingredients:

Poultry meat – 800 g,
Water – 2 l,
Carrots – 1 piece,
Onion – 1 piece,
Bay leaf - 2 pieces,
Salt, pepper (ground and pepper) - to taste.

Preparation:

I wash the meat, remove the skin and excess pieces of fat.
I peel the vegetables. I cut the carrots and onions into large pieces.
I put the bird on the bottom of the multicooker, add vegetables on top along with bay leaf and black pepper. I pour water. A little salt.
I turn on the multicooker with the “Stewing” operating mode selected. I set the timer for 1.5 hours.
Every 20-30 minutes I open the kitchen appliance and perform a simple procedure for removing foam with a slotted spoon.
After completing the program, I let the broth brew. After 10 minutes, I remove the cup from the multicooker. I take out the boiled chicken and use it in preparing other dishes.
I strain the broth using a sieve.

Video cooking

How to make chicken broth for someone with colds and flu

Ingredients:

Wings – 6 pieces,
Onion – 1 piece,
Garlic – 3 cloves,
Bay leaf – 1 piece,
Carrots – 1 piece,
Quail egg - 2 pieces,
Black pepper, salt, fresh herbs - to taste.

Preparation:

I wash the chicken wings and place them on the bottom of the pan. I season with bay leaf.
I peel the vegetables. I chop onions and carrots. I put whole carrots into the pan without frying in a frying pan, and only part of the onion.
I pour water. I cook the meat right along with the vegetables.
While the broth is cooking, I work on the garlic. I clean and finely chop.
In 50 minutes, the nutritious chicken broth will be ready. At the end I add finely chopped onion and fresh herbs, previously chopped.

This chicken broth for a patient with colds and flu will be very flavorful and filling (I don’t fish for vegetables). To add additional beneficial properties, I use a boiled quail egg.

Spicy chicken broth for colds

Ingredients:

Whole chicken – 1.4 kg,
Chili - 2 peppers,
Carrots – 1 piece,
Onion – 1 piece,
Bay leaf – 1 piece,
Salt – 2 teaspoons,
Peppercorns – 3 pieces,
Fresh ginger - to taste.

Preparation:

I divide my chicken into large pieces and remove the skin. I fill it with water and put it on high heat. After 5 minutes, I drain the liquid, rinse the bird, wash the pan from foam and set it to cook again.
I reduce the burner temperature to medium. I add chopped vegetables and spices to the broth. First, onions and carrots, after 10 minutes, cut the pepper into 2 parts and ginger root.
I cook for 40 minutes over low heat. 10 minutes before the broth is ready, add salt. I decorate with greenery.

Now I will present 5 step-by-step recipes for delicious soups with chicken broth.

Buckwheat soup with chicken broth

Ingredients:

Chicken leg – 1 piece,
Potatoes – 4 pieces,
Onion – 1 piece,
Carrots – 1 piece,
Buckwheat – 3 large spoons,
Allspice – 4 peas,
Vegetable oil - 3 large spoons,
Garlic – 1 clove,
Dill – 1 bunch,
Black pepper (ground) – 5 g,
Bay leaf - 2 pieces,
Salt – 5 g.

Preparation:

For chicken broth, I take a ham, wash it slowly, and put it in a 3-liter saucepan. I throw in peppercorns, 2 bay leaves, a whole clove of garlic and salt. I bring the chicken to a boil over low heat, removing the foam in a timely manner. Cooking time – 40-60 minutes.
I prepare aromatic vegetable sautéing from onions and carrots, as for marinated pollock. Finely chop the onion and place it in the frying pan. I grate the carrots on a coarse grater and add them after the onions. I fry it in sunflower oil. I remove it from the stove.
I remove the skins from the potatoes, wash them and cut them into medium-sized pieces.
I sort through the buckwheat and rinse it several times in water.
When the broth is cooked, I take out the bird. I put it on a plate and carefully cut it into pieces. I return it to the broth along with the potatoes and sorted grains. Cook until the potatoes are ready for at least 15 minutes.
Then I put in the sauté, add salt and pepper, and mix thoroughly. Simmer over low heat for 5-10 minutes.
I remove it from the stove and leave it to steep, tightly closing the lid. I pour the aromatic soup into bowls and garnish with chopped dill on top.

Simple and delicious vegetable soup with chicken broth

Let's prepare a healthy and tasty dish based on chicken fillet and a lot of fresh vegetables, stewed in a frying pan. It will turn out very tasty!

Ingredients:

Chicken fillet (fresh frozen) – 500 g,
Potatoes – 3 pieces,
Petiole celery - 2 stalks,
Green beans – 120 g,
Cauliflower – 350 g,
Rice - 2 tablespoons,
Tomato – 2 pieces,
Carrots – 1 piece,
Onion – 2 heads,
Vegetable oil – 1 large spoon,
Salt, pepper, herbs - to taste.

Preparation:

I wash the chicken loin and put it in a saucepan. I pour cold water. I put it on medium heat. After 5 minutes I add a whole onion. As it forms, I remove the foam. I cook for 15-25 minutes depending on the size of the pieces.
I wash the beans, salt them and let them cook in a separate bowl for 10-15 minutes. I separate the cabbage into inflorescences. I peel the carrots and cut them into small pieces. I chop celery and onion. I cut the tomatoes into cubes.
I strain the chicken broth. I transfer the fillet to a separate plate. Useful for other dishes. I rinse the pan to remove any remaining foam on the walls.
I pour the strained broth into a saucepan. I put it on fire. I add potatoes and rice.
In a frying pan I prepare a fry from ingredients prepared in advance: carrots, onions and celery. I use a little (1 large spoon) of vegetable oil. After a few minutes I add the beans. Mix thoroughly. After 5 minutes, I add chopped tomatoes to the vegetable mixture. Reduce the heat to low and sauté until the tomatoes soften.
I put cabbage inflorescences into the boiling broth with potatoes and rice. After 5-8 minutes I add the aromatic vegetable base. Stir and simmer for 10 minutes over low heat. At the end I decorate the dish with a mix of herbs (I use dill, parsley, green onions).

Sorrel soup with chicken broth

Ingredients:

Water – 2 l,
Soup set – 500 g,
Carrots – 1 piece,
Onion – 1 head,
Potatoes - 2 tubers,
Boiled chicken fillet – 200 g,
Sorrel – 200 g,
Bay leaf – 1 piece,
Peppercorns (black) – 4 pieces,
Salt – 1 pinch.

Preparation:

I cook the broth from the soup kit. I thoroughly wash the mixture from different parts of the chicken and place it on the bottom of the pan. I pour 2 liters of water. I throw in bay leaves and salt.
As it boils, I carefully remove the foam. While the broth is preparing, I tend to the vegetables. I peel and chop carrots (on a coarse grater), cut onions (in half rings) and potatoes (in strips).
After boiling, the potatoes are the first to be added to the future sorrel soup. Cook over low heat until the vegetable is cooked.
While the potatoes are boiling, I fry a fragrant and tasty mixture of onions and carrots in vegetable oil. Simmer until the onion is soft. I mix thoroughly.
Together with the remaining vegetable oil, I put the sauté into the pan.
I cut the fillet into small pieces and add it to the soup.
At the end of cooking I add sorrel. I thoroughly wash the greens, carefully cut them and place them in a bowl. I languish for a few minutes. I stir, taste, add salt and pepper if desired.

Chicken soup with noodles and potatoes

Ingredients:

Water – 2 l,
Fillet – 500 g,
Potatoes – 250 g,
Carrots – 100 g,
Vermicelli – 60 g,
Onion – 1 head,
Bay leaf - 2 pieces,
Black pepper, salt - to taste.

Preparation:

I take a 3-liter saucepan and a lean chicken fillet. I wash the chicken meat in a deep bowl and cut it into medium-sized pieces. Transfer from cutting board to pan.
I pour water. I set it to boil. After boiling, reduce the heat to low and cook for half an hour. I remove the foam and do not allow the broth to become cloudy.
I'm doing vegetables. I grate the carrots. I finely chop the onion and throw it into the frying pan. After 3 minutes I send him carrots. I pass for the same amount of time. I remove it from the stove.
I chop the potatoes into small and neat cubes.
I take the boiled chicken out of the broth. I cut into pieces after cooling. I pour chopped potatoes into the broth. After 10 minutes, it’s time for the fillet pieces and carrot-onion mixture.
At the end of cooking, pour in the vermicelli. I stir and do not allow the pasta to stick to the bottom of the pan. Cook for 5-10 minutes, add pepper and salt.

Mexican chicken soup

A gourmet dish with the addition of lemon grass, jalapeno pepper and freshly squeezed lime juice for true gourmets.

Ingredients:

Ready broth - 1 l,
Jalapeno pepper – 1 piece,
Garlic – 6 cloves,
Lemongrass (lemongrass) – 1 stalk,
Canned chili peppers – 150 g,
Lime juice – 50 ml,
Olive oil – 1 large spoon,
Green onions – 1 bunch,
Cayenne pepper – 1 piece,
Wheat flour – 1 teaspoon,
Chicken breast – 800 g,
Tomatoes – 400 g,
White beans – 400 g,
Salt, pepper, cilantro - to taste.

Preparation:

I take a large saucepan. I pour in the prepared chicken broth.
I chop the jalapeno and garlic cloves. I add the crushed ingredients to the broth.
I put chopped lemon grass (stem), canned chili (leave some for sautéing) and pour in the lime juice previously obtained in a juicer. I bring the broth to a boil over high heat, then reduce it to a minimum. I cook for 20 minutes. Then I take out the ingredients using a sieve.
I'm preparing vegetable sauté. I heat a frying pan with olive oil. Chop green onions and fry until soft. Then I add canned chili peppers, chopped garlic cloves and cayenne pepper. At the end I put wheat flour into the sauté. Stir and simmer for 1 minute.
Along with the vegetables I add chicken breast, cut into several pieces. Stew with vegetables. Lightly fry on each side until half cooked.
I put the sauté in the pan along with the meat. I add chopped tomatoes and add white beans. Cook over low heat for 10-15 minutes, stirring thoroughly.

Description

Chicken bouillon Every housewife should be able to cook, because it is the basis for preparing many different soups. In addition, properly cooked broth can be drunk just like that. It turns out incredibly tasty and healthy! This broth is very good for colds. Firstly, it is an additional liquid, which during such a period needs to be consumed in large quantities, and, secondly, chicken broth is a real storehouse of vitamins and minerals, which the body weakened by a cold needs more than ever.

In this case, we will cook the broth from chicken breast, but you can also use another part of the carcass. For example, on the thighs it will be much fatter and richer. You can even make broth from a whole chicken. Here the choice is yours. However, more than one chicken meat will be present in this dish. We will supplement it with vegetables, herbs, and spices. Thanks to them, the taste and aroma of the finished broth will be simply amazing!

So, if you want to prepare a really tasty and, at the same time, light chicken broth, then be sure to use the recommendations in the recipe photo below.

Ingredients

(1 PC.)
(1.5 l)
(1 PC.)
(1 PC.)
(1 small bunch)
(1 small bunch)
(several pieces)
(several pieces)
(2-3 pcs.)
(taste)
(2-3 pcs.)

Cooking steps

Wash the chicken breast under the tap and then place it in a saucepan. Then fill it with filtered cold water and put it on the stove over high heat. When the water boils, remove the resulting foam from the surface of the future broth. Then reduce the heat to minimum and continue the cooking process (the process of violent boiling should not occur).

While the chicken is cooking, let's prepare the remaining ingredients that we need for the recipe.

Add peeled and coarsely chopped roots, carrots cut into large cubes, and an onion with one layer of peel to our chicken broth (we will leave the last skin of the onion so that the broth acquires a pleasant golden color). Then add salt to the broth.

In total, the broth will cook for about an hour. 10-15 minutes before it’s ready, add a small bunch of dill and any other herbs to taste, a couple of black peppercorns, and a few bay leaves.

Remove vegetables, roots, and herbs from the prepared broth. We'll throw them away. They gave away their taste and aroma, and therefore we no longer need them. In addition, we take out the chicken. We use it to prepare some other dish.

Pour the prepared chicken broth into bowls and add herbs. In this form you can already enjoy it. However, you can use this broth to prepare any first course.

Bon appetit!

Cook chicken broth from store-bought chicken for 1 hour.
Cook chicken broth from homemade chicken for 2-3 hours.
Cook chicken broth from the soup set for 1 hour.
Boil chicken broth from the giblets for 1 hour.

How to cook chicken broth

Products
6 liters per pan
Chicken - 1 piece
Carrots - 1 large
Onions - 1 head
Greens (dill, parsley) - half a bunch
Bay leaf - 2 leaves
Black peppercorns - 10-15 pieces
Salt - 1 tablespoon

How to cook chicken broth
1. Place the chicken in a pan - it must be defrosted and washed. If the chicken is large (from 1.5 kg), you should cut it into pieces weighing 300-400 grams. It's easier to do this by cutting the chicken at the joints. In our case, half a chicken weighing 750 grams does not need to be cut.

2. Pour water - future broth, and put the pan on high heat.
3. Close the pan with a lid, wait for the water to boil (about 15 minutes), watch the foam that forms for about 10 minutes, removing it with a slotted spoon or a tablespoon.

4. Peel the carrots, cut off the rhizome of the onion (leave the husk if you want a golden broth), put the onion and carrots in the pan.
5. After removing the foam, 10 minutes after the broth boils, add salt and pepper.
6. Add laurel and herbs.
7. Cover the broth boiling over low heat with a lid and cook for 1 hour.

8. Remove the chicken, remove the carrots and onions.
9. Strain the broth through a sieve or colander.
10. Your chicken broth is cooked!

Add herbs to boiled chicken broth and use in recipes, or serve as is with crackers or croutons. Serve the meat separately or use in soups and salads.

Second chicken broth

Chicken broth is boiled in second water to make it more dietary and healthy, especially for the sick and children. All harmful substances (chemicals and antibiotics that are often used to treat chicken) are mixed with the first broth.
Step by step:
1. When the first bubbles appear in the pan with water and chicken, set aside 10 minutes for cooking.
2. Drain the first broth along with the foam, wash the pan and cook the broth in new water. And to save time, put 2 pans of water - and simply transfer the chicken from one pan to another after 10 minutes of cooking.
The second broth produces bright vegetable soups; it can be served as a drink or cooked as jellied meat - the procedure of changing the water neutralizes the dish, but leaves the benefits and connective substances necessary for hardening.

How to cook broth for future use

Products
Chicken, chicken parts or soup set - 1 kilogram
Water - 4 liters
Salt - 2 tablespoons
Bow - 1 head
Black peppercorns - 1 teaspoon
Bay leaf - 5 sheets
Parsley stems - a small handful

How to cook chicken broth for future use
1. Place the chicken in a saucepan and cover with cold water.
2. Bring the water to a boil, and monitor the foam over the next 10 minutes, removing it with a slotted spoon.
3. Add salt and spices, peeled onion.
4. Cover with a lid and cook for 1 hour.
5. Strain the broth, remove the chicken parts (use in other dishes). 6. Return the broth to the pan and simmer for another 1.5-2 hours over low heat until you obtain 400 milliliters of broth.
7. Pour the broth into storage containers (containers, bags or ice containers), cool and freeze. Each container should contain approximately equal amounts of fat and broth. If the fat is not needed, then remove it.
When defrosting the broth, use the following proportions: from 100 milliliters of stock you will get 1-1.5 liters of finished broth.
Broth prepared for future use will be stored for up to six months.

Fkusnofacts

- Proportions of chicken and water - 750 grams of chicken is enough for a 5-liter pan. This will make a simple broth, not too fatty and not dietary.

- Is chicken broth healthy?
Chicken broth is very useful for flu, ARVI and colds. Light chicken broth helps remove viruses from the body, minimally loading it and being easily absorbed by it.

- Shelf life chicken broth at room temperature - 1.5 days. Store chicken broth in the refrigerator for 5 days.

- Seasonings for chicken broth - rosemary, dill, parsley, black peppercorns, bay leaf, celery.

Define chicken broth is ready You can pierce the chicken with a knife - if the knife enters the chicken meat easily, the broth is ready.

- How to use chicken broth?
Chicken broth is used to make soups ( chicken, onion, minestrone, buckwheat, avocado soup and others), salads, sauces ( chicken sauce).

So that the chicken broth is transparent, it is necessary to drain the first water after boiling, and remove the resulting foam during cooking. If you want a light color for the broth, you should add a peeled onion when cooking.

- Salt chicken broth should be added at the beginning of cooking - then the broth will be rich. If the chicken is cooked for salad, then the broth should be salted 20 minutes before the end of cooking, in which case the chicken meat will be salty.

- What kind of chicken should I use for broth?
If you want a rich, fatty broth, a whole chicken (or half) or individual fatty parts of the chicken (legs, wings, thighs) will do. A soup set is perfect for medium-rich broth. For dietary chicken broth, tripe and chicken bones from legs, thighs, breasts and fillets are suitable.

Look how easy to cook chicken jellied meat, boiled chicken salads and boiled chicken appetizers!

The price of ingredients for cooking a 5-liter pan of chicken broth from half a chicken is 150 rubles. (average for Moscow as of June 2017). Chicken broth can also be made from chicken bones, from a soup set with the addition of chicken offal.

Before adding to the broth, carrots and onions can be cut into several pieces and fried in a dry frying pan - then the broth will be more aromatic. You can also fry chicken parts without oil - then the broth will be richer.

How to cook chicken breast broth?

Products
Chicken breast with skin - 350-450 grams
Water - 2.5 liters
Onions - 1 piece
Carrot - 1 medium size
Salt - 1 tablespoon
Peppercorns - 10 peas

How to cook chicken breast broth
1. Wash the breast, inspect the skin for remaining feathers, remove feathers if present. Or, to make diet broth, remove the skin of the chicken.
2. Place the breast in a saucepan, add water - the water must be cold so that the broth turns out rich.
3. Place the pan over high heat, after boiling, reduce the heat and skim off the foam with a slotted spoon.
4. Place peeled onions and carrots, salt and pepper into the broth.
5. Boil the dietary broth for 20 minutes, and for high richness of the broth - 40 minutes.

How to cook breast broth in the microwave
1. Place the breast in a large microwave-safe bowl, add salt and pepper, onions and carrots.
2. Fill the breast with water.
3. Cover the dish with a lid and place in the microwave.
4. Cook the broth at 800 W for 25 minutes.

How to cook broth from chicken wings?

How to cook broth from chicken wings? Products
Chicken wings - 5 pieces
Water - 2.5 liters
Carrots - 1 piece
Onion - 1 piece
Peppercorns - 10 peas
Salt - 1 tablespoon

How to make wing broth
1. Wash the wings, put them in a saucepan and cover with cold water.
2. Add salt, pepper, peeled onion and carrots.
3. Place the pan over high heat, after boiling, reduce the heat and cook for 40 minutes. The broth from the wings turns out to be very fatty; there is practically no meat in such chicken parts.

How to cook fillet broth?

Products
Chicken fillet - 2 pieces
Water - 2 liters
Sunflower oil - 3 tablespoons

How to cook fillet broth
1. Defrost chicken fillet, remove bones if necessary, place meat in a saucepan.
2. Peel the onions and place in a saucepan.
3. Fill the pan with water and put on heat.
4. Pour in vegetable oil to add flavor and nutrition to the broth.
5. Add salt and spices to taste.
6. Cook the broth for half an hour over low heat, covering with a lid.
7. Infuse the broth for 1 hour.

How to make broth from a chicken soup kit

Products
Soup set (wings, cartilage, skin, backs, necks, etc.) - half a kilo
Water - 2.5 liters
Salt - 1 tablespoon
Black peppercorns - 10 pieces

How to make broth from a soup set
1. Place the soup set in a saucepan and add water.
2. Put the pan on the fire, after boiling, drain the first water, pour in fresh water.
3. In the second water, cook the broth after boiling over medium heat for 10 minutes, skimming off the foam.
4. Reduce heat and simmer broth for 40 minutes.

Chicken breast broth is a great nutritious dish any time of year. In winter it will help keep you warm, and in summer it will be a good and light lunch. Chicken broth is versatile. It can be consumed in its pure form, and can also be used to prepare various soups. In urban conditions, housewives, as a rule, prepare broth from chicken breasts. Of course, it would be more correct to use whole domestic chicken, but you understand that in a metropolis this is not always possible.

The benefits of chicken broth

Chicken breast broth is an incredibly healthy and nutritious dish. It’s not for nothing that weakened people are prescribed it to give strength. Indeed, such a simple dish can lift a person to his feet.

The main advantage of broth is the low amount of fat in it. It is for this reason that boiled breast and soup are considered dietary food.

Despite the ease of such food, it is at the same time very nutritious. It would seem that what is so difficult about making broth? It's quite simple. However, novice housewives often wonder how to cook chicken broth from breast. There are several simple secrets that will allow you to prepare a wonderful dish.

How about chicken breast broth?

The proposed recipe allows you to prepare an independent dish, as well as a base for soup. You can serve pies and crackers with the broth. It turns out very tasty, although completely unpretentious and simple.

To prepare chicken broth, we will need the following products: onions, carrots, garlic, spices, herbs and the meat itself. All ingredients must be fresh, the taste depends on this. The broth from skinless chicken breasts is much better. Children especially do not like the skin, so it is better to remove it in advance.

Carrots and onions need to be peeled and cut into rings, prepare a few cloves of garlic. The greens should be thoroughly washed and chopped. Place chicken fillet, onion, carrots, garlic, bay leaf, and allspice into a pan. Fill all the products with two liters of cold water and put the dishes on the fire. Bring the contents of the pan to a boil, add a couple of pinches of salt and continue to simmer over low heat for about fifty minutes. We add herbs and spices almost at the very end. It should be remembered that you will have to carefully monitor the broth and remove any foam that has formed, otherwise the dish will turn out unsightly with floating particles.

You can strain the finished chicken breast broth if you intend to use it in its pure form. It can be stored for several days in the refrigerator. Housewives also practice freezing the broth, in this form its shelf life increases to a month. However, remember that nothing beats a freshly prepared dish.

Some nuances of preparing broth

When cooking, remember that chicken meat must be filled with cold water only.

You should carefully salt the broth at the beginning of cooking so as not to overdo it. If there is insufficient saltiness, it is better to add salt to the dish at the very end. If you accidentally didn’t calculate it, then don’t worry, you can still save it. To do this, at the end of cooking you need to add peeled potatoes. It should cook and take on the unwanted taste. Make sure that the potatoes do not boil over (they must be removed and discarded in advance), otherwise the broth will become cloudy.

As for spices, they can be added either at the beginning of the process or later. The difference is that by adding the spices earlier, you will get a richer, more flavorful broth. If you want a less concentrated flavor, you can add spices later.

Do not cook the broth over high heat; it should not boil, but only simmer. During cooking, you need to skim off the foam and add boiling water if necessary. If you still blinked, did not remove the “noise” in time and it sank to the bottom, then you can throw in a few ice cubes, then it will rise to the top again and can be carefully collected.

How to get a beautiful broth color?

If you want to get a nice golden hue to the dish, you can cook the onion directly in the peel. The top layers should be removed from the onion, but the bottom layers should not be touched and cooked as is.

You can also lightly bake the carrots in the oven in advance, and then put them in the pan, then the broth will turn out more beautiful.

Clear broth

The main question that always worries housewives is: “How to get clear broth?” For some reason, the dish often becomes cloudy... In order for the broth to become transparent, you should strain it through several layers of gauze.

Whipping raw egg whites with water also perfectly cleans the dish. This mixture must be added to the broth and stirred. The protein, coagulating, will take on unnecessary particles. Next, the purified broth is filtered through cheesecloth, removing egg residues.

Cooking time

How long does it take to cook chicken breast broth? This is a very pressing question, since many housewives disagree. If you are preparing broth from homemade chicken, it will cook for a very long time. As for store-bought fillet, it cooks much faster. On the lowest heat, the whole process will take forty to fifty minutes.

Calorie content

From early childhood, our parents taught us to eat chicken broths and soups based on them. And this is not without reason. Such dishes are light, healthy and nutritious at the same time.

Chicken broths have been known to mankind since the very first birds were domesticated. The nutritional properties of the dish are what made it so popular. Chicken breast broths are generally considered very dietary, since they are prepared from the most healthy part. White meat contains a lot of phosphorus (more of it only in seafood and fish).

Chicken broth is very useful for diseases of the gastrointestinal tract, gastritis and ulcers. Even with viral diseases, it is good to eat this dish, as it contains anti-inflammatory substances.

The broth contains many minerals and vitamins. Despite all the nutritional value, the dish is very dietary. The calorie content of chicken broth from chicken breast is only twenty kilocalories per hundred grams of product. It can be used even by those who are on diets. In this case, white bread should be replaced with rye bread and crackers.

Broth is the basis of the diet

For those who want to lose weight, broths are an excellent nutritional option. They contain essential amino acids, vitamins and phosphorus. And at the same time, chicken breast broths are low in calories.

They nourish the body well, supplying the necessary elements, and at the same time remove toxins and cleanse. The broth is easily digested by the stomach, which makes it an indispensable dish for people with diseases of the digestive system.

There are many options for how to cook chicken breast. In addition, the cooking time and process itself may vary depending on where the meat will go later.

Chicken meat in soup is certainly a winning option, since it is soft, healthy and completely low-fat, which means it can be eaten as part of a diet. But to get a really tasty result, you need to know how to cook the breast correctly.

For soup, the breast is used both as a base for broth and as a meat ingredient.

Cooking process:

A medium-sized breast should be cut into several pieces (preferably four).
Then put them in a saucepan and cover with cool water, add spices to taste.
The heating level must be medium.
We wait until the contents begin to boil, remove the excess foam that constantly forms, and lower the heat to almost a minimum.
Bring to readiness for 45 minutes without a lid, after which the meat is removed. It can be removed completely or returned chopped into pieces a few minutes before the end of cooking the soup.

Salad preparation technology

Chicken fillet for salad should be juicy and, if possible, retain all the nutrients well.

Cooking process:

A whole piece of breast is filled with water and brought to a boil over medium heat.
It is best not to use any spices, since they will definitely be present in the salad, which means there is a possibility of overdoing it if you also season the meat.
After the contents have boiled, reduce the heat and keep the chicken on the stove for no more than 25 minutes. This will be enough for it to cook completely, but at the same time remain dense and juicy.

If you previously cut the breast into two parts, then reduce the cooking time by 5 minutes.

Cooking time with and without bone

Please note that the cooking time begins from the moment the water boils. So, a whole boneless breast for use in soup will be ready in 45 minutes and in 20 if you plan to add the meat to salads or other dishes.

If you cook an uncut piece of meat along with a bone for salad, it will take about 30 minutes, and for broth - an hour.

How long do you need to cook chicken breast before it's done?

The question is not entirely correct. It all depends not only on where the meat will be used and whether it is cut, but also on the method of cooking.

On the stove, in a saucepan

It usually takes no more than an hour to cook chicken breast on the stove.

If the piece has cartilage, bone and skin, it will take at least 30 minutes.
A whole piece of meat, trimmed of everything, will take about 25 minutes.
The breast divided into two parts will cook even faster - only 15 minutes.
If you cut a piece into very small squares, they will be ready in 10 minutes.

In a slow cooker

This device has not been something unusual for a long time and many people use it instead of a stove, which means they cook chicken breast in it.

The process takes place in the “Quenching” mode.

If the piece of meat is whole and small, for example, chicken, then cooking will take about 50 minutes.
If the breast is large, then you should increase the time to 70 minutes.

Delicious chicken broth recipe

A good, aromatic and rich broth is the basis of a delicious soup. It is very easy to prepare using chicken breast.

Required ingredients for the dish:

bulb;
one chicken breast;
carrot;
seasonings to taste.

Cooking process:

For the broth, it is best to use either a whole piece of breast, or cut into four parts.
Place the chicken in a saucepan, fill with cool water so that it covers the meat well (optimally, two centimeters).
Remember that during the cooking process the water will boil away, so prepare a glass of hot water in advance to replenish the losses.
Cut the onion into two parts, and turn the carrots into thick strips. Add vegetables to the contents of the pan. Please note that these are only used to enhance the flavor.
Season the broth with salt and pepper. If you only need broth, then you can immediately add other spices, but if it is just a base for soup, then it is better to add seasonings when the dish is almost ready.
Bring contents to a boil over high heat and reduce heat.
Scoop up any excess foam that has formed from cooking. You may have to do this more than once.
Reduce the heat completely to low and simmer the broth until tender, about 45 minutes. After this time, remove the meat and vegetables from the pan. If desired, they can be chopped into cubes and returned to the future soup.

To ensure that the result is not a hard, tasteless piece of meat, it is important to properly heat treat and prepare the chicken.

The most ideal option to fully preserve the juiciness of the breast is to cook it at such a temperature that the liquid is hot, but does not reach a boil. Moreover, the water must be seasoned. You can also add vegetables, which will give the meat even more flavor.
If it is not possible to constantly monitor the heating, then simply set the minimum temperature on the stove and do not cover the container with a lid.
If you want to get a really rich broth, then a piece with a bone is suitable for this, and not just one pulp, and even highly chopped.
Before cooking the breast, be sure to rinse and lightly dry it with paper towels. For the salad, remove all excess and, especially, fat and cartilage.
Another way to get soft and juicy meat is to steam it. This can be done either in a special steamer, or using a regular saucepan, or even in a slow cooker, which has a special tray for steam cooking.
Only fill the chicken with cool water. Never too hot or too cold.
Keep track of the time. For soup, meat should be cooked for at least 30 minutes, but no more than an hour. For a salad, only 20 minutes will be enough.