The main mistake of housewives in the preparation of chicken broth, which is obviously not to make the dish fragrant and delicious, label. According to the Belnovosti portal, to make the chicken soup rich, you need to choose the right piece of meat.
It should be remembered that rich soup never comes out of chicken breast. It is important to choose an old and thick piece of meat, but it is better to avoid “extra” fat: otherwise the soup will not be clear.
After boiling, it is important to drain the water from the pan and wash the pan from the “flakes” on the wall. In the second water, the soup is prepared until it is ready.
The main method is to fill the meat with cold water. Therefore, the more juice you give to the soup, the more it fills up.
The soup should be simmering, not boiling, so you need to cook over medium heat. The lid should be open.
Another method is to salt the soup so as not to spoil the taste. Salt helps to break down the protein by extracting the juice from the meat, which makes the meat stronger. The best solution is to salt the soup in the middle or at the end of cooking.
Formerly known as the secret ingredient that makes the liver soft and supple.