Recipe: White chicken broth

Home Cooking Recipe: White chicken broth



  1. Wash the bones of the chicken into the pot, inject cold water into the chicken bones, and slowly cook until it boils. When a large amount of floating foam appears on the surface, it means that it has already boiled. At this time, immediately pour off the boiling water and use the chicken bones with water. Rinse clean

  2. Put the washed chicken bones back into the cleaned pot, add the rest of the vegetables and spices, then add the water without the material, and heat again to boiling

  3. After boiling, remove all the foam and turn to a small fire. Cook for 2-3 hours.

  4. After cooking, use a piece of gauze to cover all the solid matter on the filter screen to get the cooked chicken stock. This ratio of ingredients can get about 1 liter of chicken stock

  5. Boil the bovine bone into a block of the right size

  6. All vegetables cut into pieces

  7. Place the beef bones in the baking tray, preheat the oven to 220 degrees, and place the beef bones in the oven until browned.

  8. Sprinkle all the vegetables except the tomatoes into the dish, then sprinkle the garlic and spices on the bones, then return the baking tray to the oven and bake for another 15-20 minutes.

  9. Pour all the ingredients in the baking dish together with the baked broth into the pot, add the tomato and tomato sauce, then add the water and heat the ingredients until it boils. Immediately after boiling, remove the floating foam and cook for about 3 hours with a small fire.

  10. When the amount of the broth becomes half of the initial amount, re-add some water and cook for about 2 hours.

  11. Filter the broth with a strainer and squeeze the solid to filter out all the broth. This can probably make 1 liter of brown broth


Spice bunch: Use the leaves of leeks to bundle the thyme, bay leaf, the stem of parsley, and a piece of celery into a bundle of seasonings, so that it can be scented and cleaned. However, because I can't buy leek, I ended up replacing it with green onions. 1. Constantly removing the floating foam is the secret to make the soup clear 2. The chicken bones that are shaved when you cook chicken chops or fried chicken, sometimes the spine bones cut by the roast chicken, the wing tips that are not used, etc. The remaining bones can be preserved and frozen. Will become the raw material of pheasant soup 1. When the beef bone soup was brewed, the bookstore classmates who watched the fire were lazy. After the first three hours passed, he filled the water, and then covered the lid and smashed it on the electric stove for a night. Considering that brown soup has relatively low requirements for clarity, and there are few floating foams when cooking for 3 hours, this may be a good way to be lazy o(* ̄▽ ̄*)ゞ 2. If the filtered soup feels a lot of oil, don't worry too much. Let the soup cool and put it in the refrigerator to refrigerate, so that the surface oil will solidify, then filter once again, and a small amount of residual oil remains. You can use the kitchen paper to quickly shake the soup to remove it. Now that the room temperature is very low, the broth rich in a lot of gelatin will become frozen at room temperature.

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