 
Photo: sdama.ru
What should be the ideal chicken soup, each of us guesses: rich, but not fat, clear and golden. Just like eating and drinking, with herbs, croutons or a piece of bagel.
Whole chicken, parts or bones
If the goal is to get both the soup and the boiled chicken at the same time, it makes sense to cook the soup out of the whole chicken. In this case, however, both the soup and the chicken will be the same. Because you can’t cook a delicious soup with chicken. Soup queen soup chicken, leg, well-lived, characteristic blue on the skin; In Soviet times such a blue collection was called. This bird does not have the capacity to soften, but the taste of the soup will be amazing: the soup chicken can cook for several hours without scattering into porridge and gradually give its best to the soup.
If you have a lot of whole chicken, you can cook the soup from chicken pieces – especially sweet chicken, they have a lot of collagen. From legs, wings, feet – not bad. From the breast – it is just scary, it is not infusion, but with some vague echo of the smell of chicken circulates some kind of water.
The easiest way to cook is to buy a soup set, mainly consisting of chicken skewers with tails. It is more economical to start making such sets yourself: fried chicken wings – save the top, always cut, baked chicken in the oven – save the backbone and bones. Sweet soups will not run out if you regularly store such a stock in the fridge.
The main ingredient is water
The main ingredient in chicken soup is not chicken, but water. She is the one who is left in the last pot, so it is very important not to smell like bleach or iron or to use tap water that contains a lot of calcium, which directly affects the taste, but is sweet, pure or can be drunk from bottles.
And another important point: It is very important to pour a lot of water into the pot right away so that it does not overheat during the process. When food is cooked, the water boils a lot, so pour it in a bowl. Therefore, for medium-sized chicken (1-1.2 kg) about 5 liters of water is used, and in the last 3-4 liters of broth is left. If you add water to replace the boiled water, the soup will not be very sweet and rich. But if there is no other way out, add boiling water from the oven to the pot and in any case – cold tap water.
What to add spices
No matter how much the Italians and French snooze, for the Russian man, chicken broth is the best spice Davis. When cooking, it is best to add only the dolce stem, and sprinkle the finished soup with the leaves. If you have a dry umbrella, make sure you put it in the pot.
When salt
There are two perspectives on this, both of which have a right to exist. The first is salt at the beginning, because then the salt absorbs the taste more actively from the ingredients and this is useful for the soup. But after all, when food is being prepared, the liquid evaporates, and if you add salt to the soup first, you can easily lose salt. Therefore, many recommend making the soup salty at the end.
I have to remove the foam while cooking
Dietitians believe that for the beauty of the process, you need to remove the foam as soon as it appears. Nutritionists believe that if the foam is basically a solid or solid protein, we will remove the nutrients.
How to strain the soup
The best way to learn to do this is to cover two layers of kitchen towel with a sieve or tin and pour the soup into it (by the way, the towel is properly washed). A new way is to filter through a paper coffee filter.
How to get rid of fat
Trying to get rid of fat from hot soups is difficult and pointless. Let it cool, or better yet, store it in the refrigerator. The fat will float, form a crust on top of it, and will be easy to remove with a regular skimmer.
How to store the soup
Chicken soup is easily kept in the refrigerator for five days. It can be frozen depending on the situation: simply pour it into zip bags or food containers and send it to the refrigerator.
But if you save space in the fridge, then it is better not to store too much water, but five times the already filtered soup, boil it into a jelly consistency and pour it in ice cubes. As soon as it cools, you can take the bulb cube out of the container, pour it into a bag, and put it back in the fridge – this way they take up even a small amount of space.
Then just melt the cube in boiling water in 1/5 of the same amount, add the remaining ingredients, and a whole soup will be ready in a few minutes – very convenient. For example, if you want to stock up on soup, you can simply cool the cube in a saucepan over low heat or in the microwave.
According to eda.ru
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