What are the 5 “secrets” of making chicken broth that professional chefs know?

1

Preparing chicken broth so that it becomes an excellent base for soup is not an easy task.

The main requirement for the dish is pleasant taste.

Details

To achieve an excellent result, use these simple secrets.

Bones

Many housewives don't know what to do with bones and unpopular parts of the chicken – the back, for example. They make a wonderful broth.

So don't rush to get rid of the bones.

Oven

Many people make the mistake of starting to cook with raw chicken bones. If you use the oven, the taste will be richer, more interesting and deeper.

You don't need to cook the bones until they are ready – cook them for half an hour at a temperature of 180 degrees.

Shades of taste

If you don't add additional ingredients to the broth, the taste will be too weak. Therefore, you can use any vegetables and root vegetables.

Also, don't forget that it's worth adding herbs and aromatic spices closer to the end of cooking.

Fire intensity

Experienced chefs never cook soups and broths over high heat. Slow cooking over low heat is preferred.

With this approach, the broth turns out to be tasty and aromatic.

Strain

If you want the soup base to remain transparent and beautiful, don't forget to strain it at the end of cooking.

Only after that can you start cooking the soup.