How to make broth transparent?

Bouillon is not only an excellent independent body-strengthening dish, but also the basis for a variety of more diverse, more original dishes. For many of them, the transparency of the broth is not important, since it does not affect anything. But if this component is fed independently or is the basis of soup or other first food, then it will certainly be necessary to make sure that it is absolutely transparent.

Next, we'll tell you how to make soup soup transparent and offer a way to fix the problem in case of unsuccessful cooking.

How to cook clear chicken broth?

Ingredients:

• chicken meat - 450 g;
• purified water - 2.5 l;
• onion bulb - 120 g;
• carrots - 160 g;
• sweet pepper in peas - 3 pcs .;
• black pepper in peas - 5 pcs .;
• leaves of laurel - 2 pcs .;
• salt is a large cookery - to taste;
• fresh greens.

Preparation

To prepare a transparent chicken broth, you can take any parts of a chicken carcass. Rinse them, if necessary cut into portions and place in a saucepan. We fill the meat with clean water and put it on the stove for the strongest fire. As soon as the first signs of boiling appear, drain the water, wash the pan, rinse the slices of meat, pour the chicken again with purified water and place it on the stove on fire. When boiling, we regularly remove foam from the broth, and when the first signs of boiling appear, we reduce the intensity of the fire to a minimum, cover the container with a lid and cook the chicken for fifteen minutes. During this time, we clean the bulb and carrots, cut the vegetables in half and dip them into a saucepan to the meat. There we throw peas of black pepper and fragrant, laurel leaves, add salt to taste and cook until ready and soft meat.

Ready broth can be served in pure form or supplement it with fresh herbs, carrot slices or boiled eggs.

Next, we will tell you how to make chicken broth transparent if it is still cloudy when cooking.

If you can not keep the transparency of the chicken broth, we will correct the situation. To do this, we collect a glass of a ready-made turbid broth and put it to cool. During this time we twist about 250-300 grams of any meat through a meat grinder and mix it with a mixture of raw egg white and a glass of selected broth. We give mass to brew for about thirty minutes, then pour into a pan with a cloudy chicken broth and again determine the fire. Boil the contents of the pan with barely noticeable signs of boiling for forty minutes. During this time mincemeat with protein curd, turn into a sediment, taking along with itself all the small particles that caused the turbidity. It remains only to strain the broth through a small metal sieve or gauze cut, folded in three or four times and you can use transparent chicken broth for the intended purpose.

Similarly, it is possible to make not only chicken, but any other murky broth transparent.