Chicken broth: secrets and recipes. Delicious chicken broth - a simple recipe with photos on how to cook from breast

Healthy chicken broth contains a large amount of vitamins and minerals that are perfectly absorbed by the body. Soups and sauces are prepared from it, it is added when preparing main courses, and served with savory pastries.

The broth is indispensable for colds and flu, after surgery, in case of poisoning, and it is also a life-saving remedy for a hangover. Today I will tell you how to cook delicious chicken broth in a slow cooker from the breast and other parts of the chicken and how to do it correctly so that the broth is clear and as beneficial as possible for both sick and healthy people.

Cooking chicken broth

Kitchen appliances and supplies: knife; cutting board; bowl; slotted spoon; saucepan; sieve; multicooker.

• For cooking, you can use any part of the chicken carcass - thighs, drumsticks, back, neck, breast in any combination. You should not cook broth only from meat, without bones - it will not be rich and aromatic, since the bones contain extractive substances.
• It is advisable to use young, homemade chicken - it will cook faster, and its meat is more tender and healthy. The broth from an old chicken will not be as clear as from a young chicken, but it will be more flavorful.
• For a quality dish, use a chilled carcass, not a frozen one. She should be fairly well-fed, with intact skin, without bruises or bruises.

Step-by-step preparation

Using broth

• It can be served as an independent first course with boiled noodles, sprinkled with chopped herbs before serving. For serving, use special deep bowls with two handles or broth mugs with a volume of 250-500 milliliters.
• This dish is also served with croutons, savory pies, and toast.
• Can be used as a base for many first courses and sauces, and can also be added to stews of meat and vegetables.

Recipe video

To properly prepare delicious and aromatic chicken broth, I recommend that you watch this video.

• Before starting cooking, you can add a few peas of allspice and parsley root to the water for flavor.
• If you plan to give the broth to your child, then make it as low-fat as possible - boil the chicken without the skin, and after cooking, blot the surface of the broth with a napkin to remove excess fat.
• To make the broth even clearer, drain the first water immediately after boiling along with the foam, rinse the chicken and fill it with water again. Then prepare the dish as usual.
• Using the same recipe, a delicious turkey broth is prepared. You can cook it either in a slow cooker or in a saucepan on the stove.

Other first course options

If you or your family are lovers of first courses, then I advise you to prepare soup in beef broth with vegetables or cereals, as well as in chicken broth. The soup made from dumplings with broth is also very tasty, which, moreover, is prepared very quickly and easily.

I shared with you all the secrets of delicious chicken broth that I knew myself. If you have your own options for preparing this dish, share them in the comments. I would also be grateful for your additions and options for using the broth. Thanks for stopping by and bon appetit!

Probably, there is not a single housewife in the whole world who has not prepared a delicious and rich soup with meat or poultry for her family at least once in her life. And today we will touch on these important topics: what is second chicken broth, how to cook it correctly, and why do we even need it? After all, many, especially beginner housewives, often do not understand why the first broth turns out worse than the second, and which of them makes the soup tastier.

Why cook soups with recycled chicken broth?

Some people never think about secondary chicken broth in principle, believing that poultry meat is a dietary and healthy product in itself, which means that all its “good” properties are transferred to the primary broth.

But in fact, there are secrets here.

• Firstly, store-bought chicken is often not of the best quality; they are fed and often treated with various chemicals, which dissolve in the first broth. Therefore, we can say that by preparing soups with recycled broth, we make them safer for health.
• Secondly, the secondary chicken broth is less fatty, which means it will cause less harm not only to our health, but also to our figure. If you have children in your family, you probably know that little fidgets should not eat a lot of fat at all, so in children's cooking it is strongly recommended to use only a second poultry broth.
• Thirdly, if you are preparing vegetable soups, the secondary broth will make them more harmonious in taste, because the meat ingredient will not interrupt the taste and aroma of the vegetables. And this is sometimes very important, especially for real gourmets who feel every flavor note in the finished dish.

If you don’t know how to cook chicken in the second broth, don’t worry - it’s no more difficult than cooking poultry in the primary one. You can use any parts of the chicken, not just the carcass, as in our recipe.

We offer you a basic version, a classic recipe, so to speak, to obtain a clean, transparent secondary broth, and if you wish, you can add vegetables, herbs, spices and other ingredients.

Easy Homemade Recycled Chicken Broth Recipe

Ingredients

• — 1 pc. + -
• - to taste + -
• Any spices - optional + -
• Fresh herbs - optional + -

How to cook delicious recycled chicken broth at home

1. First, we will wash and dry our chicken.
2. We take a large saucepan in which the whole bird will fit, put the carcass in it and fill it with cold water. Don't be afraid to add too much water, as some of it will evaporate during the cooking process. The water should completely cover the chicken.
3. Turn on medium or high heat and wait until the water boils. During the process, a gray foam forms - there is no need to remove it, since very soon we will be draining the first broth.
4. Let the water boil for about five minutes, after which we completely drain the water, take out the chicken, wash the pan and pour cold water into it again, after putting the chicken carcass in it.
5. Now wait for the water to boil again, keeping the pan over medium heat.
6. When the water boils, turn the heat down to a minimum, add salt to our future broth, add any spices you wish and calmly cook our carcass for about two to three hours, depending on the size. We cook a chicken weighing one and a half to two kilograms for three hours, a smaller one - one and a half, and a broiler chicken will need about 45 minutes to be ready.

At the end of cooking, add fresh herbs to the broth. The broth should turn out transparent, but if this is not the case, it is better to strain the broth before adding the herbs.

That's all, now you know what secondary chicken broth is, how to properly cook it at home, which means you can prepare any tasty and healthy soup based on it. Bon appetit and successful culinary experiments!

First of all you will need chicken. Ideally, a soup hen, that is, a middle-aged laying hen. Unlike broiler, it can cook for hours, imparting flavor to the broth without turning into mush. If you do decide to use a broiler, reduce the cooking time to about 1 hour.

The classic broth recipe uses the whole chicken, but individual ones or just a soup kit from any supermarket will do. It’s not worth using just the breast: the meat may turn out tough and the broth may not be rich.

In addition to the main ingredient, chicken, onions, carrots, celery and seasonings are added to the broth. To give a richer color, vegetables can be sautéed in a small amount of oil.

• 1 kg chicken;
• 5 liters of water;
• 1 onion;
• 1 carrot;
• salt, peppercorns - to taste;
• greens for decoration.

How to cook broth

Wash the chicken and place it in a deep pan. The whole carcass does not need to be cut.

Pour water so that it covers the meat. If you want the chicken to be tasty, add salt right away. If you prefer a tasty and clear broth, add salt at the end of cooking.

Wash and peel the carrots and onions. Cut the carrots into several pieces, leave the onion whole or cut in half.

Place the pan over low heat. Make sure that the water does not boil; only small bubbles should form on the surface. This will allow the broth to remain transparent. To do this, promptly remove the resulting foam.

During the cooking process, water may boil away, so it should be added.

After 1.5 hours (if you are using broiler chicken, then after 10 minutes), add carrots, onions and peppers to the broth. Cook for another 1 hour.

When the time is up, try to separate the meat from the bones. If it doesn't work, cook some more. If the meat comes away, it is ready - remove the pan from the heat and cool slightly.

Cooked vegetables can be removed from the broth: they have already given up all their beneficial properties. Also remove the chicken. The meat can be used in soups and snacks.

The finished broth can be consumed in its pure form or used as a base for soups.

4 soups with chicken broth

Ingredients

• 150 g chicken stomachs;
• 150 g chicken hearts;
• 150 g chicken liver;
• salt, pepper - to taste;
• 1 onion;
• 1 carrot;
• 500 ml chicken broth;
• 50 g egg noodles;
• green;
• 2 quail eggs.

Preparation

Rinse the chicken giblets and remove films. Place each type in a separate pan and fill with cold water. Place on the fire, add salt and pepper and bring to a boil. After boiling, cook the liver for 20–25 minutes, hearts for 40 minutes, and stomachs for about an hour.

Finely chop the onion and carrots. Heat vegetable oil in a frying pan, add vegetables and fry them over low heat, stirring constantly. After 2-3 minutes, remove the pan from the heat and transfer its contents to a napkin to remove excess oil.

Place the prepared giblets in a saucepan with broth and bring to a boil. Add the onions and carrots, followed by the egg noodles. Add the pasta whole or break it into pieces. Season with salt and pepper.

After 3-4 minutes, add finely chopped herbs. When the noodles are soft, the soup is ready. Pour it into plates and place a boiled quail egg in each.

Ingredients

• 700 ml chicken broth;
• ½ cup rice;
• 90 g tomato paste;
• 500 g of tomatoes in their own juice;
• 100 g cream cheese;
• parsley.

Preparation

Place the broth over medium heat and bring to a boil. Add rice, tomato paste and tomatoes. Cook for 10 minutes, then add the cream cheese and bring to the boil again. Season with salt and pepper. Add finely chopped parsley and cook until the rice is done.

Serve the soup hot with croutons and herbs.

Ingredients

• 2 medium carrots;
• 1 onion;
• 1 stalk of celery;
• 1 clove of garlic;
• 3 tablespoons olive oil;
• salt, pepper - to taste;
• 2 cans of white beans in their own juice;
• 3 liters of chicken broth;
• 4 cups spinach leaves;
• 30 g grated parmesan;
• green peas and herbs for decoration.

Preparation

Finely chop the carrots, onions, celery and garlic. Heat olive oil in a thick bottomed saucepan. Add chopped vegetables, salt and pepper. Simmer for 10 minutes over medium heat, stirring occasionally.

Drain the juice from the beans, rinse and dry. Mash ½ cup of legumes with a fork, add to vegetables and simmer for 2-3 minutes over medium heat. Then add the whole beans to the pan and stir. Pour the mixture with chicken broth, bring to a boil, reduce heat and simmer, covered, for another 20 minutes.

Add spinach, rinsed in cold water, to the soup and cook for 2 minutes until the leaves are wilted. Remove the soup from the heat, pour into bowls, sprinkle with grated Parmesan, add green peas and herbs.

Serve with crispy ones.

Ingredients

• 1 onion;
• ½ tablespoon of vegetable oil;
• 2 cloves of garlic;
• 300 g of any minced meat;
• salt, pepper - to taste;
• 3 liters of chicken broth;
• 1 carrot;
• 1 potato;
• 100 g vermicelli;
• 1 bay leaf;
• green.

Preparation

Start by making the meatballs. Finely chop the onion and fry in vegetable oil. Finely chop the garlic or put it through a garlic press. Mix it with onions and minced meat, add salt and pepper and mix well. Make meatballs. The size can be any, but it is better to make the balls small, about the size of a quail egg.

Place the pan with the broth on the fire and bring to a boil. Reduce heat and add meatballs. Cook for 5-7 minutes.

Wash the carrots and potatoes and peel them. Cut the carrots into slices, and the potatoes into cubes. Place the chopped vegetables into the broth. Cook until the potatoes are done. Then add vermicelli and bay leaf. Cook for 2 minutes. Remove from heat and cover with a lid.

Pour the finished soup into bowls and sprinkle with fresh herbs.

Chicken broth soup is a classic dish that has been familiar to us since childhood. During the cold season, a fragrant, hot potion will not only satisfy your hunger, but also help you warm up. The dish, at first glance, is very simple, but experienced housewives know special secrets and subtleties. Properly cooked chicken broth is an excellent base for a variety of soups.

How to make chicken broth

The taste and concentration of the broth largely depends on the bird, so try to buy homemade soup chicken - this way the soup will bring maximum benefits. The rich liquid can be obtained from a whole bird or from a piece of meat with bones. You should not cook broth from just chicken fillet. Try to fill the bird only with cold water, and after boiling, skim off the foam and add vegetables.

Chicken Broth Recipes

After reading the recipes, you will not have a question about how to prepare chicken broth. A low-calorie dish can be included in the daily diet. Add seasonings, vegetables, grains and other additives to the broth to your liking. Before cooking, wash the chicken thoroughly under running water and, if necessary, cut into small pieces.

Chicken

• Cooking time: 65 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 36 kcal/100 g.
• Purpose: lunch.
• Cuisine: Russian.

If you don't know how to make chicken broth, try this method. The liquid can be used as a base for soup, or consumed as an independent dish. The broth has valuable nutritional properties and is rich in protein. To make the dish even healthier, the first broth is drained during the cooking process. This helps reduce the amount of purine bases.

Ingredients:

• chicken – 1.5 kg;
• salt - to taste.

Cooking method:

1. Place the whole bird in a pan and add water. Let it cook.
2. Avoid strong boiling. If foam appears, remove it with a slotted spoon.
3. Add salt, reduce heat, cover the pan and cook for about an hour.

From chicken breast

• Cooking time: 1 hour.
• Number of servings: 3 persons.
• Calorie content of the dish: 113 kcal/100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Chicken breast broth is a low-calorie first course that can be given to children on a diet. Give preference to poultry, then your dish will be richer and acquire a pleasant golden color. You can place the boiled breast in the broth when serving or serve separately. Place fresh herbs on the plate to make the first dish even tastier.

Ingredients:

• chicken breast – 200 g;
• salt – 5 g;
• dill – 5 g.

Cooking method:

1. Pour water over the chicken, add salt, and place the container over medium heat.
2. When the liquid boils, reduce the temperature and remove the foam. Cook for about an hour.
3. 10 minutes before the chicken is ready, add the greens.

From legs

• Cooking time: 95 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 129 kcal/100 g.
• Purpose: lunch.
• Cuisine: European.
• Difficulty of preparation: easy.

In the photo we often see a beautiful golden broth made from chicken legs. By following the recipe directions, you too can prepare this dish. Ham broth is an excellent base for soups. Before starting cooking, it is recommended to soak the meat in cold water for an hour. To reduce the amount of fat, remove the skin from the legs.

Ingredients:

• chicken legs – 1 kg;
• salt – 5 g.

Cooking method:

1. Place the bird in a saucepan and add water.
2. Wait until it boils, remove the foam, add salt.
3. Cook the legs over low heat for about 90 minutes.
4. Remove the pan from the heat.

Chicken drumstick

• Cooking time: 1 hour.
• Number of servings: 3 persons.
• Calorie content of the dish: 80 kcal/100 g.
• Purpose: lunch.
• Cuisine: European.
• Difficulty of preparation: easy.

Chicken drumsticks are great for making rich, golden broths. You can use the finished meat in other dishes, or divide it into small pieces and leave it in the soup. Take at least 3 legs; any less, the taste will not be strong enough. To remove excess fat and reduce calories, remove the skin before heat treatment.

Ingredients:

• chicken drumstick – 4 pcs.;
• salt – 5 g;
• bay leaf – 2 pcs.;
• allspice – 5 g.

Cooking method:

1. Fill the drumstick with water.
2. Wait for the foam to appear, remove it using a slotted spoon.
3. Salt the water and add spices.
4. Let the broth simmer for 1 hour on low.

With potatoes

• Cooking time: 1 hour 10 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 102 kcal/100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The recipe for chicken broth with potatoes allows you to prepare a first course that can replace a full meal for lunch. It is better to use starchy varieties of vegetables that cook well. How long to cook chicken for broth depends on the age and size of the bird. Even the most inexperienced housewives can cook delicious soup using this chicken broth recipe.

Ingredients:

• chicken – 1 kg;
• potatoes – 500 g;
• salt – 5 g;
• parsley – 10 g.

Cooking method:

1. Place the chicken in a saucepan, add water.
2. Bring the liquid to a boil, skim off the foam, add salt.
3. Add potatoes, cook over low heat.
4. Add parsley to the boiling broth 5 minutes before the end of cooking.

With egg

• Cooking time: 85 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 151 kcal/100 g.
• Purpose: for lunch.
• Cuisine: Russian.

The recipe will make a delicious broth that may become your favorite food. Healthy and natural ingredients will quickly satisfy your hunger. To ensure that your soup does not turn out cloudy, be sure to skim off the foam and reduce the temperature to a minimum. Opt for home-cooked chicken and eggs, especially if you're cooking for a small child.

Ingredients:

• chicken meat – 400 g;
• carrot – 1 pc.;
• egg – 1 pc.;
• onion – 1 pc.;
• potatoes – 3 pcs.;
• salt - to taste;
• dill – 10 g.

Cooking method:

1. Place meat in a saucepan with cold water.
2. After boiling, remove the foam, reduce the heat and add the whole onion.
3. After 10 minutes, add vegetables, boiled eggs, and herbs.
4. After half an hour, turn off the heat.

With vegetables

• Cooking time: 2.5 hours.
• Number of servings: 7 persons.
• Calorie content of the dish: 152 kcal/100 g.
• Purpose: lunch.
• Cuisine: European.
• Difficulty of preparation: medium.

Recipes for the first one, chicken with vegetables, have long won the hearts of many housewives, as it is a simple and very useful drug. How to cook a dish if you don't have time? – you will find the answer to this question in the recipe. Take a variety of vegetables and combine them to get the perfect taste. Depending on the time of year, you can add fresh herbs or a variety of dry seasonings.

Ingredients:

• chicken meat – 500 g;
• carrot – 1 pc.;
• onion – 1 pc.;
• celery stalks – 2 pcs.;
• salt - to taste;
• dill – 10 g.

Cooking method:

1. Fry the onion with carrots, celery until tender, add salt.
2. Rinse the meat, place it in a saucepan, add prepared vegetables and herbs.
3. Fill everything with cold water and leave over medium heat until it boils.
4. Skim off the foam, reduce the gas, and cook until done.
5. Disconnect and let sit for an hour.

Rich

• Cooking time: 75 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 181 kcal/100 g.
• Purpose: lunch.
• Cuisine: European.
• Difficulty of preparation: medium.

Rich broth is a great way to satisfy your hunger. This is a tasty, healthy food that is suitable for adults and children from a very young age. Follow the recipe instructions exactly and you will be able to cook a clear broth. Homemade noodles and cereals will be a great addition. To ensure that the soup turns out rich, do not forget to skim off the foam.

Ingredients:

• chicken – 1 pc.;
• carrot – 1 pc.;
• onion – 1 pc.;
• black pepper – 5 pcs.;
• oil – 1 teaspoon;
• garlic – 2 cloves;
• pasta - to taste;
• parsley – 1 bunch;
• bay leaf – 3 pcs.;
• salt - to taste.

Cooking method:

1. Place the whole chicken in a saucepan and simmer over low heat for about an hour.
2. Then the broth is filtered.
3. Cut the vegetables and put them in water.
4. After a couple of minutes, add small pasta and herbs.
5. After the broth boils, turn off the burner and season.

Easy

• Cooking time: 55 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 179 kcal/100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Poultry broth is a delicious meat product that perfectly satisfies hunger. Eating chicken soup is allowed even for those on a diet. The cooking process is simple and does not take much time. If you don't have any skills in cooking liquid dishes, try this method. Your family will definitely appreciate the wonderful taste and aroma of the broth.

Ingredients:

• chicken meat – 500 g;
• salt - to taste;
• parsley - to taste.

Cooking method:

1. Place the ingredients in a cooking container and add water.
2. Cook over medium heat until boiling, remove foam.
3. Add salt and herbs.
4. Cook the first one for another 40 minutes.

Video

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

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

How to cook broth for future use

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

- 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.

- Which chicken to 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?

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 a 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 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?

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 chicken soup kit

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.