How to make soup clear. How to make broth transparent: cooking secrets

The question of how to make chicken broth clear and golden seems to never lose its relevance. This is because most housewives most often prepare broth from poultry, due to its greater availability and lower fat content, and chicken-based broth is known for its tendency to create a lot of noise on the surface during cooking. There are many ways to properly cook poultry or purify ready-made broth, and each of them deserves the right to exist, which is why we decided to talk about them in the recipes below.

How to make chicken broth clear?

Making clear chicken broth from scratch is quite easy. The first step is to decide on the piece of meat that you decide to use for the broth. You won’t get a clear broth from fillet alone, since white meat is more prone to making noise on the surface than other meats. Therefore, we recommend taking ham or a whole carcass with skin - such a broth will be rich and after boiling the meat can be peeled off the bone and immediately sent to.

Having decided on a piece, it is first washed, then dried, and then placed in a pan and filled with water. The first broth is designed to collect ichor and other debris remaining in the bird, so there is no need to monitor its cleanliness. Place the pan with chicken on the highest heat, let the liquid boil and cook for about 5 minutes. Then drain the water and rinse the carcass and pan very thoroughly. Fill the bird with fresh water and put it on the fire again, but now at the lowest setting so that the water does not boil under any circumstances. Another key to clean broth is to avoid cooking the bird for hours. A broth from a whole carcass will take about an hour and a half, while a broth from a ham or back will be ready after 40 minutes. Root vegetables, as well as fresh and dried herbs, can be cooked with the poultry.

During the entire cooking, the broth should not be disturbed in any way, but the foam from the surface should be skimmed off regularly.

You can add a wide variety of soup ingredients to the finished broth. If you don’t know how, then keep in mind that mealy boil clear chicken broth and the ingredients make the broth cloudy, and therefore it is better to boil the noodles separately and put them in the soup at the end of cooking.

If you have long wondered how to cook chicken broth clear and golden, then the secret is very simple. You can avoid adding bouillon cubes and other unnecessary spices if you use it to cook fatty domestic chickens. If you don’t have access to homemade chicken, then add roasted carrots to the soup; it will also give it a pleasant yellowish tint.

To make the chicken broth clear, you can strain it through a double layer of gauze or mix it with whipped egg white and strain after it has been folded.

Perhaps everyone has heard at least once about the beneficial properties of chicken broth - it helps to cope with colds, restores the strength of an exhausted body, replaces full-fledged meat for people on a diet, perfectly relieves the effects of alcohol intoxication, etc. And, of course, the classic broth, clear as a tear, comes first. However, transparency still needs to be achieved, because not every housewife can achieve it on her own. How to cook clear chicken broth?

Main ingredients for the broth:

• chicken (whole or thighs. It is not advisable to take fillet, otherwise the broth will not be rich enough);
  
• whole onion;
  
• 2 medium carrots;
  
• 3-5 l. water.
  

If you wish, you can add potatoes or any cereal, but then instead of broth you will get soup.

The classic way to make clear broth

1. Rinse the chicken thoroughly under cold water and remove excess fat - this will reduce the likelihood of getting a cloudy broth several times. To be sure, you can also remove the skin - this is especially true for store-bought chicken. However, if the chicken is homemade, it is better not to touch the skin, because it contains the main amount of useful elements.
   
2. Place the chicken in a saucepan and add 3 liters of cold water. Place on the lowest and slowest heat - let it come to a boil for about half an hour. Immediately put the whole onion with the husk into the broth, peeling it off the soil - this will give your broth not only transparency, but also a beautiful golden hue.
   
3. Skim off the foam after the first boil.
   
4. Cook the chicken for about three hours, skimming off the foam several more times, and at the end of cooking, remove the onion from the broth and discard. You have a clear broth!
   

There is an alternative way to prepare the broth, but it requires a little more effort. The ingredients remain the same.

1. Rinse the chicken under cold water and remove the skin and excess fat.
   
2. Place chicken in a saucepan of hot water and bring to a boil over medium heat.
   
3. After foam appears, drain the water and fill the pan with cold water. Bring the broth to a simmer over low heat.
   
4. At this time, grate the carrots on a large grater and cut the onion into cubes. Fry the resulting mixture in a dry, hot frying pan without oil until golden brown. Be careful not to burn the vegetables, as the burning will add bitterness to the broth.
   
5. Wait until it boils, skim off the foam and add the onions and carrots to the pan. Then, as in the first recipe, simmer the broth over low heat, periodically skimming off the foam.
   
6. Seasonings should be added 10-15 minutes before the end of cooking, so that they have time to add flavor, but do not have time to boil. Please note that after turning off the fire, you will need to get the seasonings out, so if there are a lot of them, put them in an improvised gauze bag, it will be easier to remove.
   
7. Also take out the vegetables - they have already given all their taste and color to the broth, and in the future they are no longer needed.
   
8. The broth is ready. In rare cases, and if this recipe is followed exactly, the broth will not be clear enough - then you just need to strain it through double-folded gauze into a large heat-resistant container.
   

And finally, some useful tips that can be useful not only in preparing broth, but also in preparing ordinary chicken soups:

• Ground sweet peas and bay leaves go well with chicken;
  
• dried dill umbrellas help to highlight the taste of chicken, adding new notes to it and without interrupting its true taste;
  
• It is undesirable to use peppercorns and cloves - they completely kill the taste of meat;
  
• It is better to cook the broth without a lid - this will reduce the likelihood of strong boiling water, and, therefore, the broth will be clearer;
  
• If you are focusing on a tasty broth, you need to salt it immediately when there are signs of boiling water. Well, if you want to end up with tasty meat, add salt half an hour before the end of cooking.
  

By following these tips and small nuances, you have every chance of cooking clear chicken broth. Well, when you get what you want, don’t forget to serve fresh herbs and fragrant crispy croutons to the table, and then your household will definitely appreciate your efforts.

Every housewife should learn how to cook broth correctly so that it is clear. It is used for aspic, soup, jellied meat and sauce.

Meat based decoction or fish is an independent dish, so when cooking these products you need to follow some rules.

But it doesn’t always turn out to be the right shade. In this case, you can use some tricks to make the broth clear and appetizing.

Why is chicken broth cloudy?

Chicken broth is loved not only by adults, but also by children. It is best to cook it from poultry to make it richer and more pleasant to taste.

You should not buy from the broiler market. Before cooking, the bird should be chilled, but not frozen.

There are several important reasons that affect transparency:

What is the reason	Peculiarities
Meat too fatty	If you buy fatty chicken, the likelihood of getting a cloudy broth increases. During cooking, fats become liquid and form an emulsion. When boiled for a long time, they break down into acids and glycerin. It is these substances that affect the transparency and purity of the broth.
Thawed meat	Only fresh chicken pieces should be used for cooking. During defrosting, all the juices that remain in the water during boiling leave the meat. The broth will be nutritious and will have a richer taste. During boiling, the whites coagulate and a white or dark foam forms on the surface of the water.
Strong boiling water	During strong boiling of water, the broth begins to lose its appearance and becomes cloudy. This is due to the fact that small drops of fat begin to mix intensively with the protein flakes. As a result of this cooking, an emulsion is formed, which leads to cloudiness of the liquid
Foam when cooking meat	When water boils, foam appears on the surface, which must be removed immediately. Do this until the water becomes completely clear.

Cooking chicken broth requires close attention from the owner. To avoid mistakes, you need to know why it became cloudy.

Based on it, you can prepare a delicious mushroom soup with noodles or vermicelli.

Why are fish and meat broths cloudy?

To prevent the fish broth from turning out cloudy, you need to know what products to prepare it from. Suitable for cooking are ruffe, perch and pike perch, which have good taste.

Before cooking perch and ruff, all the insides are removed from them. They are boiled whole, the skin is not removed.

If pike perch is used, the bones and skin are removed from the fish, from which a rich decoction is prepared.

The water must be heated gradually in several stages. It should simmer over low heat. After boiling, the resulting foam is removed.

To improve the taste during cooking, it is recommended to add finely chopped vegetables, herbs and various roots. The duration of languor is about one hour.

If the broth becomes cloudy after cooking, you can use protein to lighten it. Take two eggs, separate the whites and pour them into hot water.

The pan is placed on low heat, so that the protein coagulates. It perfectly clarifies the broth and makes it completely transparent.

What to do with meat before cooking and all the tricks of its preparation:

1. The pieces of meat are washed thoroughly under cold running water. Housewives need to carefully remove any remaining blood.
2. It is placed only in cold water. With this cooking mode, meat products gradually release their juice and fats, so the broth will be tasty and rich.
3. Bring the water to a boil over high heat. which is then reduced and the foam is removed.
4. It is important to cover the pan loosely with a lid. so that the water does not boil and remains clear.
5. The foam is removed with a slotted spoon or spoon. It is advisable to remove any fat that forms on the surface of the water during boiling.

How to turn cloudy broth golden?

To prepare clear broth from beef or pork, you must adhere to the following technology:

1. Preparation of products. Vegetables are peeled and cut into cubes or bars.

   The meat is washed under running water and thrown into the water whole so that it releases its nutritious juice. Chicken requires more careful processing and the skin must be removed.

   Thanks to this, the finished dish will not be greasy.

2. Meat is poured with cold water and never put it in boiling water to boil. This is due to the fact that its surface is quickly covered with a thick film and the juice remains inside.
3. After the water boils It is necessary to remove the foam with a slotted spoon. You can't let it settle to the bottom.
4. In 20 minutes Before the end of cooking, add vegetables and spices to taste.
5. Vegetables must simmer over low heat. The duration of cooking chicken meat is 1.5 hours. Pork and veal are cooked within two hours.
6. Next, the meat is removed and the broth is filtered through a fine sieve or using several layers of gauze.

To clarify and correct cloudy meat broth from pork, lamb and beef, you need to use a special pull.

To do this, remove the fat with a spoon. which has formed on the surface, and filter the broth. The best and proven option for a guy is egg whites.

They are added at the rate of one protein per two liters of water. The finished mass is poured into the boiling broth, it is curdled and the broth can be filtered.

It is prohibited to add acidic absorbents, which spoil the taste of the dish.

Chicken broth can be given a nice golden color. To do this, add a whole onion with peel to the water while cooking meat.

It can also be boiled separately and add the liquid to the pan with the broth.

This option is used to give the color a beautiful shade. The broth is also enriched with nutrients.

How to clarify beef broth for jellied meat?

To prepare beef broth They use meat from young bulls whose age does not exceed 3 years. It is quite tender and juicy.

When choosing pork, you need to pay attention only to bacon breeds. The pieces of meat have a good layer and some fat. The broth is aromatic and tender.

To clarify beef broth and to prepare jellied meat, you can also use an egg white-based strain.

To the finished mass add 100 grams of ground beef. This is the best absorbent and helps to clear the broth and make it clear. Minced meat saturates it with nutrients.

Useful video

Properly cooked broth is the highest aerobatics in cooking. The quality of the finished soup, sauce or aspic prepared with it depends on it. And the fish or meat broth itself is already an independent dish. It can be served with croutons, pies or adding a boiled egg. Unfortunately, sometimes the broth becomes cloudy and loses its appetizing appearance. What to do in this case? How to make the broth clear again?

What determines the transparency of the broth?

In many ways, it depends on the products from which it is prepared.

1. The fattier the meat, the more likely it is that the broth will turn out cloudy. When cooked, fats turn into liquid and form an emulsion with it. The longer the broth is cooked, the more likely it is that the fats will break down into fatty acids and glycerol and the broth will become cloudy.
2. Broth from defrosted meat is more likely to be cloudy than from fresh meat. When defrosting, the meat loses its juices, which turn into water during cooking. The broth becomes more nutritious and rich, but some of the proteins coagulate, forming foam, which causes a loss of transparency.
3. If the water boils strongly during cooking, the broth even from chicken breast is guaranteed to turn out cloudy. When boiling, small drops of fat and protein flakes are mixed, which form an emulsion and make the broth cloudy.
4. It is important to remove all floating foam when boiling until it stops forming. Otherwise the broth will become cloudy.

The fat content of the meat used for cooking affects the clarity of the broth

The quality of meat or fish does not always depend on us, but proper preparation to achieve maximum transparency is in our hands. For this it is useful to know some rules:

1. Before cooking, the products must be thoroughly washed with cold water; there should be no blood left on them.
2. Products should be placed in cold water if the goal is to cook broth rather than meat. This way, everything valuable will gradually pass from meat into liquid and the broth will turn out tastier and richer. If meat is placed in hot water, the proteins on the surface will coagulate, the pores will close, and everything valuable will remain in the meat. Which is good for the meat, but bad for the broth.
3. Bring the water to a boil at high heat, reduce to low, and after removing the foam, cook on low. The water should not boil, but only sway.
4. Just cover the pan with a lid, but not tightly, otherwise the broth will begin to boil and lose transparency.
5. After boiling, remove all foam. We do this until it forms. Most sources advise doing this with a slotted spoon, but it’s better to use a spoon, it turns out cleaner. It is also advisable to remove excess fat.

How to Make Clear Broth for Poultry, Meat or Fish Soup

To cook clear broth you need to know some rules and strictly follow the instructions.

1. Let's prepare the products: cut the meat into small pieces, clean the bones, chop them, get rid of the gills and eyes from the fish heads, chop the big heads too. You can put the chicken whole.

   You don’t have to cut up the chicken for the broth, but cook it whole

2. Wash the products thoroughly, but do not squeeze them so that they do not lose their juices.

   To prepare the broth, pour cold water over the ingredients.

3. Bring to a boil over high heat with the lid tightly closed.

   To prevent the broth from being cloudy, you need to remove all the foam.

4. Pour in a spoonful of cold water, and after boiling, remove the floating foam. We repeat three times.
5. Reduce the heat to minimum, open the lid slightly or remove it completely. Remove foam and fat from time to time.
6. Add roots and vegetables and, if necessary, add salt: chicken broth - 15–20 minutes, meat broth - 30 minutes before the end of cooking, add salt to fish broth immediately after boiling.

   Vegetables and roots will make the broth more tasty and aromatic

7. Add seasonings and herbs. For broths they make a “bouquet garni”.
8. Cook until done. You can tell by the readiness of the meat. To do this, pierce the thickest edge with a chef's needle or just a fork. If they go in easily, the meat is ready.
9. We take out the meat, throw away the vegetables, strain the broth through a fine sieve or cheesecloth in 2-3 layers.

   Broth with chicken and egg - a tasty and healthy dish

“Bouquet garni” is a mixture of herbs tied with thread. It is dropped into the broth when cooked, then removed and discarded. The classic bouquet includes bay leaf, parsley and thyme. Depending on the recipe, the herbs vary.

For small seasonings, such as peppercorns, you can make a knot out of gauze or a wide bandage and place it in the pan. If you strain the broth, the seasonings can be placed directly into the pan, then they will remain on the sieve.

To make the broth even more transparent, after boiling, you can cook the dish for 15 minutes, drain the water, wash the meat and dishes again, add cold water again and cook as described above. There is an opinion that in this way you will get rid of all the harmful substances and antibiotics contained in the products. A controversial statement, since in the first 20 minutes most of the nutrients pass into the broth.

How to make chicken or breast broth

Cooking time depends on the age of the bird and the size of the piece, from 40 minutes to 2 hours. If preparing dietary broth, it is recommended to remove the skin, it contains a lot of fat. If you cook broth with giblets, do not add liver, it will give a peculiar taste and may cause the broth to become cloudy.

They say that in order for the broth to turn out golden, you need to use a certain type of chicken: skinny and preferably one that walked on its own 🙂 I’m serious. I was enlightened by my father-in-law, who lives in Perm and who always buys a certain type of chicken for broth; its bones are not yet chewable at all. 🙂 The broth turns out excellent.

https://www.u-mama.ru/forum/family/cook/11682/

Beef or pork soup base

It is advisable to take the meat with a bone. Broth without a pit is like a song without accompaniment. Okay, but something is missing. You can also make bone broth without meat. The bones are first chopped into pieces, and the tubular bones are boiled whole. Wash the prepared foods and clean the bones. Beef broth is cooked for 3 hours, pork broth - 2 hours, bone broth - 4-5 hours. Salt is added 30 minutes before the end of cooking, then add roots and herbs.

How to make a delicious fish broth

Fish broth should be cooked for no longer than 40 minutes; it is recommended to add salt at the beginning of cooking.

Carrots, onions, celery and parsley root are put into meat and chicken broths, and onions and parsley into fish broths.

To give your chicken broth a nice golden hue, add onion skins while it simmers. You can boil the husks in a separate bowl, and then add the broth to the dish. This will improve its color and enrich it with vitamins. Another option is to caramelize the sugar until dark and then pour it into the broth. But this is a matter of taste.

Basis for jellied meat and aspic

To cook jellied meat, it is very important to properly prepare the ingredients. Since the parts used for jellied meat are those that are not used in other dishes - legs, tails, heads, they must be processed before cooking. The aspic kit must be pre-soaked in cold water for 3-12 hours to remove excess blood and soften the skin. After this, scrape the meat ingredients with a knife and wash them again.

Next, as usual, put the food in a pan, add cold water, bring to a boil, skim off the foam and cook over low heat for 15 minutes. But in this case, it is appropriate to drain the first broth. This will not only allow for greater transparency, but will also reduce the calorie content of the jellied meat, because we are cooking a very rich broth.

The washed meat is poured with cold water, brought to a boil and, as described above, cooked for 5–6 hours over low heat. A multicooker helps a lot in this process, but if you don’t have one, you can easily get by with a stove. Vegetables and roots are added 1 hour before the end of cooking, salt and spices are added 30 minutes.

As you can see, preparing a clear broth requires attention and reverent attitude. But if for some reason it still becomes cloudy, you need to lighten it.

The broth for jellied meat must be cooked over very low heat, otherwise it will become cloudy.

How to clarify cloudy fish, chicken or meat broth

A pull will help restore transparency to the broth. From the name it is clear that the pull exists to pull out turbidity, fat and foam flakes from the broth.

The easiest way to tighten is with egg white. Beat the egg white a little with a fork and add it in a thin stream while stirring into the broth, which has cooled to 70 degrees. Bring to a boil, reduce heat and cook for 2-3 minutes, stirring. The protein will capture all the turbidity from the broth and sink to the bottom. All that remains is to strain it.

I do not use an egg, but only a protein, and sometimes several proteins... (one for 1.5 liters of broth) it coagulates along with grains of meat and foam, which create turbidity, in this form it is easier to filter... but often I filter through a paper filter that is used in coffee maker, previously just through a waffle towel

https://forum.say7.info/topic21261.html

Another way is to add minced meat diluted with water to the broth. For meat broth, use minced meat, for chicken broth, minced chicken. Mixed with egg white, diluted with a small amount of cold broth or water. The minced meat is added to the broth, stirred, the dish is allowed to boil and cooked for several minutes. The minced meat will cook and sink to the bottom. After this, strain the broth through a fine sieve or cheesecloth.

Instead of minced meat, you can use grated carrots, then there is no need to dilute with water. The main principle: there must be protein in the guy that will bind the dregs.

For fish broth in the old days, they used a guy made from pressed caviar. Now you can get by with egg whites.

Video: how to cook clear broth - master class from chef Ilya Lazerson

Now you know how to prepare clear broth and how you can restore its transparency. The main thing is to follow the rules and not forget about some tricks that even professionals use, because no one is immune from mistakes.

The recipe for some dishes, such as jellied or clear soups, calls for the use of absolutely pure, light broth.

Broth is a decoction made from meat, fish, vegetables, and mushrooms. And most often it turns out to be cloudy. To prevent this from happening, you need to adhere to a certain technology that will provide the dish with the necessary richness and transparency.

How to cook clear broth

The key to a successful broth lies in the preparation for its preparation. Properly selected ingredients and temperature conditions will ensure excellent results.

The most delicious and rich broth will come not from a single piece of meat, but from a combination of meat and bones. It is thanks to the bones that the broth acquires its characteristic gelatinous quality. By the way, the bones of young animals contain more gelatin than adults. It is better not to use frozen meat for broth, as it loses some of its juices when defrosted.

There are no strict recommendations for the ratio of bones, meat and water. Consider the basic culinary rule: the more bones, the richer and gelatinous the broth will be. Pour cold water over thoroughly washed raw materials; hot water will immediately seal the outer layer of meat, which will prevent the release of juices. Make allowance for boiling and pour in enough water, since adding water (neither cold nor hot) during the cooking process is strictly not recommended.

Place the pan over high heat, skim off the foam once it boils, then reduce the heat to low and continue cooking, skimming off the fat and foam occasionally. It is during slow cooking that more juices are released from meat than during intense boiling. What will definitely make your broth cloudy is bubbling.

The cooking time of the broth is determined by the bones in the base and the amount of water (on average 3 liters). Beef takes the longest to cook (8-10 hours), veal takes a little less (6-8 hours), pork takes even less (4-6 hours), and chicken cooks the fastest (about 3 hours). In the kitchens of some restaurants, the broth is cooked for 36 hours straight!

To make the broth more aromatic and acquire a beautiful color, use a whole onion, root vegetables (carrots, parsnips, celery) at the rate of 1 kg of vegetables per 3 kg of bones and meat. Professional chefs use bouquet garni to flavor the broth. These are parsley sprigs, celery stalks, bay leaves, and herbs collected in a bundle and tied with kitchen thread. Add the fragrant bouquet 15 minutes before the end of cooking.

If, despite all your efforts, the broth turns out cloudy, you can try to fix it using a proven chef's technique.

How to make broth clear

1. Remove all bones, meat and roots from the liquid, strain the broth through a fine sieve.
2. To clarify 2 liters of broth, you need to take the white of 1 egg.
3. Whisk the egg white thoroughly and pour in a thin stream, stirring constantly, into the slightly cooled broth. Return the pan to the heat and, continuing to stir, allow the contents to boil.
4. In 5 minutes of boiling, the protein will curdle and collect all the meat suspension. Turn off the heat and let the pan sit for 15-20 minutes to allow all the flakes to settle to the bottom. Carefully strain the broth again and enjoy the amber beauty!

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