How long to cook a pork bone for broth

How to prepare meat broth: which meat to choose

For beef broth, always choose meat from steers that are no more than three years old. Veal cooks quickly and is ideal for broth because it is healthy, soft, juicy, lean and contains a lot of collagen, which releases gelatin when cooked. The best pork for broth is lean and tender bacon pigs with a very thin layer of lard, while lamb should be fresh and tender. Chicken broth is made from farm-fresh chickens that are raised without hormones, antibiotics, and never frozen. This is especially important if the broth is intended for baby food or for maintaining strength during illness. Rabbit, poultry and its offal, offal, meat bones and smoked meats are perfect for broth. Using different types of meat makes the broth more tasty and rich.

What determines the transparency of the broth?

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

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. 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. 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.

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:

Before cooking, the products must be thoroughly washed with cold water; there should be no blood left on them.
Food 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.
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.
Just cover the pan with a lid, but not tightly, otherwise the broth will begin to boil and lose transparency.
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.

Best Cuts for Concentrated Meat Broth

The most delicious broth is obtained from meat with connective tissue, which releases gelling substances into the broth, making it rich and thick. Cuttings from different parts of an animal carcass differ in quality and nutritional value, so experienced chefs can determine the “suitability” of meat at first glance. Beef brisket, ham and neck, pork and lamb shoulder, lamb ribs, shanks, brisket and neck are ideal for broth. Rabbit and poultry for broth can be boiled whole or in parts, it all depends on your culinary preferences. It is best to use fresh meat, but it is not always possible to buy it, so meat from the freezer will do. The main thing is that it is defrosted according to all the rules at room temperature.

How to put meat in water

It is ideal if you cook the broth using spring, well, filtered or bottled water, which must be soft. This is one of the secrets of making delicious broth. So, well-washed pieces of meat are poured with cold water and the pan is placed on the fire. Why do we take cold water and not boiling water? The fact is that when heated slowly, the meat releases extractive substances and saturates the broth with them. If you immerse the meat in hot water, the proteins immediately coagulate, and a film instantly forms on the surface of the meat. It turns out that all the nutrients remain in the pulp. In this case, the meat turns out tender, juicy and aromatic, and the taste of the broth, unfortunately, leaves much to be desired.

For this reason, to create an appetizing broth, the meat is poured only with cold water, and you should not cut it into small pieces. The meat should release its juices slowly to enrich the flavor of the broth. The more water, the less concentrated the broth will be - usually take up to 3 liters of water for 1 kg of meat with bones.

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.

Let's prepare the products: cut the meat into small pieces, clean the bones, chop them, remove the gills and eyes from the fish heads, chop the large heads too. You can add the whole chicken. The chicken for the broth can be boiled whole instead of cut up.
Wash the products thoroughly, but do not squeeze them out so that they do not lose their juices. To prepare the broth, pour the products with cold water
Bring to a boil over high heat with a tightly closed lid. To prevent the broth from being cloudy, you need to remove all the foam
Pour in a spoonful of cold water, and after boiling, remove the floating foam. We repeat three times.
Reduce the heat to minimum, open the lid slightly or remove it completely. Remove foam and fat from time to time.
Add roots and vegetables and, if necessary, 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
Add seasonings and herbs. For broths they make a “bouquet garni”.
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.
We take out the meat, throw away the vegetables, strain the broth through a fine sieve or cheesecloth in 2-3 additions. Broth with chicken and egg is a tasty and healthy dish

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.

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 for 2 hours, bone broth for 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 added to meat and chicken broths; onions and parsley are added to fish broths.

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.

What to make and how long to cook pork broth

When choosing meat for broth, you should give preference to a piece with a bone, which has a large amount of connective tissue. This will allow the prepared liquid to be more rich and aromatic. You can also use the advice of the butcher shop seller. The fact is that each manufacturer cuts pork carcasses differently. Some even indicate on the packaging that this particular part of the meat is recommended for cooking. Of course, you can cook the broth with pulp, only then it will be less tasty and rich.

As for the cooking time, this is a lengthy process and will take about 2 hours. During this period, the meat will cook well, become soft and tender, and the bones will have time to release their substances.

The addition of vegetables will enrich the bouquet of aromas and taste. There is a certain vegetable set that is best suited for this purpose. It includes regular onions, celery and its roots, as well as carrots. For 2-3 liters of water, 1 piece will be enough. each such vegetable ingredient.

Turnips, bay leaves, parsnips and leeks also create harmony with pork broth. A variety of roots can also be added. The main thing is to be guided by individual preferences.

Water quality will also play a significant role. Do not use tap water. It is better to use spring, bottled or well water. In extreme cases, filtered will do. The softness of the water will also produce a delicious broth. When cooked in a hard liquid, meat releases its juices in a smaller volume.

How long to cook jellied meat

The cooking process is one of the most important moments. It consists of two stages. Initially, pork knuckle, legs and chicken wings are placed in the pan. They are cooked for about 3 hours (wings - 1.5 hours). Then add chicken, pork and beef and cook for about 2 more hours. 15 minutes before the end, add spices (bay leaf, peppercorns, roots and salt). Salt well. Jellied meat consists of more than just broth. This is also meat, and it will be bland.

If you have cooked a clear broth, it means you will have a beautiful jellied meat, aspic or soup. Such a dish always pleases the eye and becomes the pride of the hostess. To do this, follow the following rules. First, skim off any foam or grease from the surface. Secondly, do not allow the liquid in the pan to boil. Be sure to pull back if the broth is cloudy. Throw a piece of ice into the pan and bring the contents to a boil. Heat the broth over low heat with the lid loosely closed. Use only fresh meat for cooking. Frozen foods make it cloudy. As a last resort, use washed eggshells, which you remove after cooking. These tips will help those who don't know, be transparent. Finally, I would like to recall the use of the now irreplaceable “helper” of almost every modern housewife - the multicooker.

Modern housewives do not want to spend a lot of time preparing delicious dishes. Therefore, smart technology comes to their aid. There is less hassle, and the broth in the slow cooker turns out tasty, rich and aromatic. Take a kilogram of beef with bones, one carrot, several peppercorns, parsley root, celery or parsnip and one large onion. Homemade recipes are always full of spices, flavors and aromas. Divide the prepared meat into pieces and place in a multicooker bowl. We clean all vegetables and roots. The onion can be left in the peel, but rinse well. This will give the broth a golden color. Place all ingredients in a bowl and fill with water to the maximum. Turn on the soup cooking mode for 2 hours. After this time, the broth will be ready. It must be strained.

How to properly cook pork broth

To make pork broth successful, it must be prepared correctly. First of all, the whole piece of meat should be thoroughly washed. Next, place it in a suitable pan and fill it with exclusively cold water, the amount of which depends on the weight of the meat component. For 1 kg of meat you will need approximately 2 liters of water. You can also add vegetables right away. Of course, it is important to clean and wash them first. There is no need to grind any of the ingredients.

Having set high heat, place the container on the stove, bring to a boil and, after removing the film and adding salt, continue cooking at the minimum level until fully cooked for about 50 minutes.

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Why is pork broth cloudy?

Undoubtedly, at least once every housewife turned out a rich liquid that was cloudy, with some strange floating particles. To prevent this from happening again, you should immediately remove the resulting foam after boiling. A slotted spoon is perfect for this purpose. With this device you need to carefully collect the foam without mixing with all the water. It is better to continue further cooking without a lid.

Read our article on how to prepare a fluffy sponge cake with condensed milk.

Take note of the recipe for barmless noodles with minced meat - an interesting dish that is easy to prepare.

Do you know what to serve with red wine? Try our snack options.

How long and how to cook pork broth on the bone

Before placing the meat on the bones in the pan, it must be thoroughly rinsed. Dividing into parts is prohibited! The meat component should release its juices slowly. Only in this case will the broth get an amazing taste.

Having placed the pork with the bone in a container, pour in cold water (in the proportion of 3 liters per 1 kg). In this situation, we are only interested in broth, and not boiled meat. The liquid will gradually warm up, and the meat will begin to give it its substances necessary to obtain the broth. By dipping pork into boiling water, the protein will immediately seize on its edges, preventing the release of extractive components.

Bring to a boil with the lid closed. When it boils, immediately reduce the heat to the maximum minimum and do not cover it any more. Immediately remove any foam that has formed. If it sticks to the walls, wipe it with a damp and clean cloth. Depending on the weight of the whole piece, the cooking time will vary. Time frame: from 1.5 to 2.5 hours.

When half an hour remains before the end of the allotted time, you can safely flavor the broth with the roots and vegetables you like, not forgetting to peel them. To further enhance the taste, you can pre-bake these components or gild them in a frying pan without a drop of oil. After another 15 minutes you can add salt.

After turning off, it is important to strain the finished result using gauze. Boiled meat can be used to prepare other dishes, but boiled vegetables and bones no longer represent any value.

Meat broth with eggs and herbs

carrots - 1 pc.
meat on the bone - 250 gr.
onion - 1 pc.
beef (pulp) - 1 kg.
parsley (roots) - 10 gr.
boiled eggs - 4 pcs.
fresh herbs - 30 gr.

Rinse the meat and send it to cook. Don't forget to systematically remove the scale. Boil the product for about one hour, then add the pieces of beef. After 10 minutes, stir in the necessary spices to taste.
Continue simmering until the meat is completely cooked. At the same time, chop the parsley roots and onions. Place the food on a greased baking sheet and bake in the oven.
Ready vegetables must be added to the broth 25 minutes before the end of full cooking. Serve the finished dish in portions with half a boiled egg. Don't forget to add fresh herbs.

how to make miso soup

How to cook clear pork broth in a slow cooker

The multicooker has become an indispensable assistant in many kitchens. Of course, it will also help you prepare pork broth.

A piece of meat weighing 1 kg is cleaned of possible films and washed thoroughly. Place the prepared component in the multicooker bowl and fill it with water, about 3 liters. Also add the peeled onion; it can be cut in half.

The “Extinguishing” program is perfect for this purpose, and it will take 2 hours. Be sure to watch for foam and remove it immediately. After 100 minutes, add salt and cook until the selected mode is completed.

How to cook beef broth properly

Let's prepare the necessary ingredients: beef on the bone, carrots, parsley root and a piece of celery root, onion, a bunch of dill and salt.
We wash the beef. Pour 1 liter of cold water into a large saucepan, lower the meat into it and bring to a boil over low heat. Cook for five minutes, drain the first broth, and wash the beef. Pour 3 liters of clean water into the pan, lower the beef and bring to a boil again over low heat. Cook at a very low simmer for an hour and a half or until the meat is tender.
Peel the carrots, celery roots and parsley. Cut them into large pieces. We peel the onion and pierce it with a knife in several places.
After an hour and a half, when the meat has become soft, add carrots, roots and onions to the pan with the broth. Cook the broth over low heat for 20 minutes.
Add salt to taste (about 1 tbsp is enough) and turn off the heat. We serve beef broth to the table in a plate or tureen cup (without meat and vegetables), garnished with dill, with flatbreads, dumplings or dumplings, or use it for making soups.

To make red stock, the beef must first be seared. A decoction of fried beef pulp will acquire a reddish color; if the frying is intense, it will have a dark brown hue and a rich meaty taste.

How to restore transparency

You can clarify broth for soup and other dishes in different ways. The preferred method depends on the type of meat used, as well as the intended use of the finished product. In any case, its essence is to remove small particles that cause cloudiness in the product. Often straining is not enough. In such cases, additional ingredients are used that can absorb small particles. Most often these are egg whites mixed with other ingredients.

For soup

Carrots, parsley root and especially unpeeled onions add not only flavor but also an attractive color to any broth.

The easiest way to clarify broth looks like this:

First of all, you need to heat the broth, put any root vegetables (unpeeled onions, parsley root) into it whole and let the liquid boil until the fat floats to the surface. When this happens, it will begin to thicken and foam.
Using a wooden or other heat-resistant spoon, you need to remove the layer of fat in several stages, while continuing to boil the liquid. Stirring the broth will make cleanup more difficult, so don't do it.
Then you need to line a sieve or colander with several layers of gauze and strain the broth through this filter. This will separate small particles of meat, bones and vegetables. If you don't have gauze, you can use a coffee filter.
Next you need to repeat the previous step again. The second filtration should remove most of the fat that remains in the product.
After this, you can add a little lemon juice (1 tablespoon per 2 liters) to the warm broth and mix well. The acid also helps to lighten the product.

For jellied meat

When preparing broth for jellied meat, not only bones and meat are used, but also cartilage and skin. This is necessary so that the product contains more collagen and hardens well. As a result, the broth may turn out to be a dirty or unpleasant gray color and a cloudy consistency.

To eliminate this shortcoming you need to do the following:

Remove all pieces of bone, meat, joints and skin from the finished broth with tongs and pour it into a clean saucepan.
Next, you need to boil it and add peeled carrots, cut into 2-3 parts, and an unpeeled onion (in the peel), cook for 30-40 minutes, skimming fat and foam from the surface.
Then you need to place a strainer lined with gauze in a large glass or stainless steel bowl (not plastic!) and carefully strain the broth through it, removing the vegetables with tongs. The cloth will trap all the particles, including grease, for the purest liquid possible, and the unpeeled onions and carrots will give it an attractive appearance.
If necessary, the previous step must be repeated. The broth for jellied meat must not be diluted, otherwise it will lose its collagen properties.

If this is not enough, you can perform additional clarification using egg whites with minced meat. For every 2-3 liters of broth you will need 2 protein and 200 g of lean minced meat.

The entire process of clarifying the broth using them looks like this:

It is necessary to beat the egg whites with a fork or whisk until foamy and mix well with the minced meat.
The resulting mixture should be added to the gently boiling broth and stirred very thoroughly, then boil the liquid again.
Next, you need to simmer the broth over low heat for about 30 minutes.
Then you need to strain it through a sieve lined with cotton cloth or several layers of gauze.

For aspic

You can clarify soup broth by repeatedly boiling and straining. But to prepare aspic, you need a product that is as transparent as possible, and this method may not be enough. Therefore, boiling with the addition of egg white is used. This creates a “raft” of solids that can then be easily removed. This delicate process can take several hours and can be quite difficult to accomplish for this reason. However, by using some modern ingredients, you can achieve the same results in less time.

Adding cellulose resins will produce a completely transparent, aromatic broth that is suitable for a beautiful aspic.

These are food additives that become gel-like when heated, so when added to broth, they harden and rise to the surface, drawing up droplets of fat and other small particles with them. Additionally, egg whites carry an electrostatic charge, which tends to "collect" flavor molecules, removing them from the broth. Cellulose resins make it possible to obtain a clear broth with a deeper aroma and taste.

The most common food additive of this type is cellulose gum or methylcellulose F50. It can be purchased in many specialized stores.

With its help, clarification of the broth is carried out as follows:

It is necessary to pour 1 tbsp. broth in a separate bowl, add to it a small piece of meat without bones and cartilage and a bag (2 g) of cellulose gum, puree using a submersible blender.
The resulting mixture must be poured into the rest of the broth and heated over low heat for about 20 minutes.
After the first 10 min. The liquid should be stirred carefully to bring to the surface any solid particles that have settled to the bottom.
Next, the broth should be cooked for 5 minutes, constantly stirring slowly.
Then you need to strain it through a sieve lined with gauze and then pass it through a coffee filter.

Pork broth

You can clarify broth for soup made from pork in 2 stages. This is due to the fact that this type of meat usually contains a lot of fat, the particles of which make the liquid cloudy.

They do it like this:

It is necessary to strain the broth through a sieve lined with gauze.
Next, you need to cool the liquid on a bed of ice. This is necessary in order to avoid the product cooling for a long time indoors before placing it in the refrigerator. Food that is stored at temperatures between 40°C and 60°C for more than 2 hours may become potentially unsafe to eat. You need to fill a bowl or basin with ice cubes and place a saucepan with broth there, covered with a lid, and stir it every 2-3 minutes until it cools down.
Then you need to place the product in the refrigerator for a couple of hours or overnight. During this time, all excess fat will rise to the top and harden. A thick layer of fat almost always forms on pork broth, even if it was skimmed off the surface during cooking and then the broth was strained.
The top layer of fat from the broth should be thoroughly cleaned. To do this, you can use a spoon or other cutlery.
After finishing the cleaning process, you will get a neat and clear broth.

From fish

It is not difficult to clarify the broth for fish soup, but it is necessary to take into account the specifics of this product. Regular straining may not be enough, and you will need to use egg whites (1 piece per 2 liters of liquid). Since they can draw out some of the flavor and aroma from the broth, it is recommended to add some fish fillets, vegetables and aromatic herbs along with them to avoid this.

This whole process looks like this:

The mixture of broth, whites and herbs and/or vegetables should be slowly brought to a boil, stirring constantly to prevent the whites from sticking or burning at the bottom of the pan.
Once the liquid comes to a boil, the egg whites will harden into a soft crust on the surface of the broth. At this point, the mixture does not need to be stirred at all, as it may become even more cloudy.
Any fats or solids in the broth will attach to the egg whites and the broth will begin to lighten and become clear.
Then all that remains is to strain it.

Another way to clarify fish broth is to use a mixture of egg white and caviar:

It is necessary to mix the protein with 1 tbsp. l. caviar and cool this mixture well.
Next, heat the broth (but do not boil) and pour the cooled mixture of caviar and protein into it, mix well.
The liquid must then be heated until a solid layer forms on the surface.
After this, you need to turn off the stove, leave the broth for 5 minutes, and then strain.

Beef

If you need to clarify beef broth, it is best to use egg whites. This will allow for the highest quality cleaning.

This whole process is done like this:

Before using the egg white method, you should make sure that any large pieces of meat have been removed from the liquid. Therefore, it is necessary to strain the broth through a sieve lined with gauze.
Then you need to mix 0.25 tbsp. cold water with egg whites in a separate bowl (2 pieces per 2-3 liters of broth) and beat them with a fork or whisk.
The broth should be brought to a boil, then add the protein mixture to it and stir quickly.
When numerous bubbles begin to appear on the surface of the liquid, you need to stop stirring. The proteins must collect all the particles of fat, meat and vegetables and bring them to the surface.
After this, you need to remove the pan from the stove and leave for 5 minutes. at room temperature. All the fat in the broth should bind to the egg white during this time. In this case, you can see how a film of solids forms on the surface of the liquid.
After all the fat has accumulated on the surface, strain the broth through a sieve and cheesecloth. The large clump of protein and fat will separate and the broth will be clear and clear.

How to cook clear meat broth

To make the broth transparent, some housewives pre-soak the meat for several hours in cold water, and then cook it, draining the old water. Naturally, the water will evaporate during the boiling process, but you should not add it, otherwise the broth will become cloudy and its taste will disappoint you.

Do not allow the liquid to boil violently and remove the foam in time, which will settle to the bottom in large, ugly flakes, and the broth will lose its appetizing appearance. An onion or eggshell gives a good effect - they are added to the water at the beginning of cooking. After the broth is ready, you must strain it, otherwise it will be cloudy. And, by the way, if you cook broth only from boneless meat tenderloin, it will turn out much clearer.

Choosing products

Proper beef broth is usually prepared from meat on the bone. This is the optimal combination, thanks to which the dish will be rich and very tasty. However, you should not use too many bones. Otherwise the broth will be very sticky. Good fat is obtained from articular tubular bones.

In order for the beef broth on the bone to be tender, it is better to use meat from young animals. The ideal option is veal. It doesn't take as long to cook as old beef. During the cooking process, it is necessary to remove the resulting foam (after boiling). It is also recommended to avoid boiling vigorously so that the broth is clear.

Vegetables, spices and herbs

Classic additives for preparing meat broth are carrots, celery root and onions. For taste, you can add turnips, garlic, cloves, black peppercorns, various roots and tied bunches of herbs. The French flavor the broth with the famous Bouquet Garni, which includes thyme, leek, bay leaf and parsley. If you first fry the vegetables in a frying pan without oil or bake them in the oven, the taste and aroma of the broth will be more original and vibrant. Vegetables are added half an hour before the dish is ready. Interestingly, if you add onion skins to the water, the broth will acquire a golden color, and a piece of dry cheese will give it an unusual piquancy.

A few subtleties of cooking broth

Before boiling, close the pan tightly with a lid, and then cook without a lid, so that drops of evaporating moisture do not spoil the taste of the dish. Fat that appears on the surface is usually removed, and not only for dietary purposes. The fact is that a large amount of fat gives the broth an unpleasant oily-soapy taste. But don’t rush to part with this valuable product—you can use it to fry vegetables to season soups.

It’s good if the pan has thick walls and a bottom. This will allow the broth to cook evenly and slowly, which will improve its taste and aroma. It is better to add salt at the very end, you don’t know how much liquid will boil away during the cooking process, and it will be very annoying if the broth turns out to be too salty.

How long does it take to cook the broth? Already, appetizing smells are spreading throughout the apartment, and the stomach begins to growl treacherously, and the household members eagerly glance at the clock - when is it time for lunch? Veal and rabbit broth is cooked for up to 1.5 hours, until beef or smoked meat is ready you will have to wait longer - 2.5-3 hours, pork - up to 2.5 hours, chicken - 1-2 hours, and lamb - up to 2 hours . The main thing is not to overdo it, as overcooked broth takes on an unpleasant taste.

There is another way to check the readiness of the broth - pierce the meat with a knife. If the knife enters the pulp easily, it means the meat is cooked and you can separate it from the bones. The bones are usually cooked for some more time, and the meat is either cut into pieces and returned to the pan, or left for a second course. After straining the broth, the bones, vegetables and spices are thrown away - they have done their job and imparted vitamins, nutrients, taste and aroma to the dish.

If you don’t have time and need to cook a quick meat broth, you can make it from minced chicken, beef, lamb or pork. The cooking technology remains the same, and the time is reduced to half an hour. However, it is advisable to let the broth brew for 20 minutes and then serve. In a slow cooker, meat broth takes the same amount of time to cook, but the cooking process is greatly simplified. You will still have to remove the foam, since scientific and technological progress has not yet gone so far as to entrust this important task to technology, even the smartest.

The fragrant, appetizing and clear broth is ready. In ancient recipes, it is advised to pour 1 tbsp into each plate of meat broth. l. madera. Or you can do it simple - with fresh herbs, homemade pies, golden brown croutons and toast. You can store the broth in the refrigerator for several days, but it usually disappears from there faster - it’s too tasty!

How to make broth clear

Remove all bones, meat and roots from the liquid, strain the broth through a fine sieve.
To clarify 2 liters of broth, you need to take the white of 1 egg.
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.
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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I assure you, preparing chicken soup with clear broth is not as difficult as it might seem at first glance. I offer several recipes for your choice.

Clear chicken noodle soup recipe

Ingredients:

0.5 kg of chicken meat (we take any parts, but not the breast);
onion, 1 onion;
2.5 liters of water;
one carrot;
50 g small durum vermicelli;
salt and spices to taste;
potatoes, a couple of things.

Preparation:

Pour cold water over the washed and finely chopped chicken meat. Remove (necessarily) the skin. Bring water to a boil over high heat. Immediately remove any foam that appears and turn down the heat to a minimum. Keep in mind that the soup should not be actively bubbling. There should be a barely noticeable simmer on the surface of the soup. Cook the chicken soup for about half an hour.
Then we take the potatoes, cut them and put them in the broth. After one minute, add the onion and carrots. And after another 10 minutes, add salt. The main thing is to quickly bring the contents of the pan to a boil, then quickly reduce the heat to a minimum so that your soup does not gurgle.
Cook the soup until the vegetables are soft. Next, throw vermicelli into it, add spices, stir and turn it off when it boils. In general, that's all. Let the soup brew under the lid and let the noodles cook until done. By the way, you should take into account the cooking time for noodles indicated on the package. Serve the dish with the addition of greens.

Classic clear chicken noodle soup

Ingredients:

0.8 kg chicken (legs);
2.6 liters of water;
a pair of turnip bulbs;
2 carrots;
110 g flour;
one egg;
half a teaspoon of butter.

Preparation:

We wash the meat. Remove all the skin from the legs. Fill them with water, heat to a boil and after a minute pour the water into the sink. We rinse the meat with cold water, put it back in the saucepan, fill it with fresh water and quickly heat it to a boil. Do not stir the water under any circumstances, otherwise the foam on the surface will disintegrate.
As soon as the water boils, immediately remove the foam, put the peeled carrots and one onion in the peel into the pan. First remove the butt and rhizome from the onion. Next, cook the broth for 1 hour. Next, remove the pan from the stove and strain the broth.
Then mix the egg with salt, add a little butter (1/2 tsp), add flour and knead the dough.
Let the dough rest a little, then roll it out on the table and cut the noodles.
Now throw the remaining finely chopped onion into the boiling broth. Grind the chicken meat into pieces, throw it into the broth, pepper and salt to taste. Boil for a couple of minutes and add noodles there. Stir it immediately so it doesn’t stick together.
Bring the broth to a boil, cook for 2 minutes and remove from heat.

What utensils are needed to prepare delicious meat broth?

In any case, to prepare a delicious meat broth you will need a fairly large saucepan - from 3 liters. Keep in mind that quite a large part of the liquid will evaporate, so it is advisable to take a larger pan. An aluminum or cast iron pan is ideal. If you are looking for a high-quality pan with a lid made of durable materials, then you can easily find the best option in the assortment of the BIOL online store. Reasonable prices and excellent quality - it's all about us!

Broth with meat on bones

steamed rice - in fact
meat on the bone - 1 kg.
onion - 1 pc.
potatoes - 4 pcs.
carrots - 1 pc.
animal fat - 40 gr.
rutabaga - 75 gr.
allspice - to taste
parsley roots - 20 gr.
dill - 15 gr.
bay leaves - 4 pcs.
parsley - 25 gr.

Rinse the rice thoroughly; you will need it after cooking the meat. Wash all the vegetables and chop into strips. Place the ingredients in a frying pan, add the required amount of vegetable oil, pepper and bay.
Sauté until golden brown. At the same time, boil the meat broth on the bones. After this, add the prepared vegetables and rice. Stir and simmer over low heat for some time. Add the herbs and wait until all the ingredients are ready.

It's easy to make delicious meat broth. Take the amount of ingredients based on the volume you want to get as a result. Feel free to add your favorite ingredients. This will make the broth richer.