Do you know what goes into a good chicken broth? What about beef? Even the parts that you would rather not see are suitable for the best broth.
Broth like from grandma!
Are you not one of the great connoisseurs of butchery concepts of animal anatomy, so when you hear words like klíčka, plecko or roštenec, you only guess that it is beef? With poultry, it is a little easier, and broth is not normally prepared from pigs. What to reach for when you want to prepare a delicious broth from poultry or beef?
For example, check out this recipe from Mr. Zucchini. You can prepare his luxurious chicken broth according to the instructions from the following video post, which comes from the Cuketka.cz YouTube channel.
Source: Youtube
Poultry stock: Do you like toothpicks?
Although it may shock your delicate, ignorant soul, talons were also added to poultry soups precisely for collagen. Of course, it didn’t look very nice. In any case, by slow, long cooking, which is necessary for the preparation of tasty broths, even chicken or chicken legs release desirable nutrients and substances into the soup, which makes the broth not only more nutritious but also tastier.
Although chicken stock is more common these days, you’ve probably heard that chicken or even rooster is much better. That’s right. Although the tough chicken had to be cooked for considerably longer than the tender and tender chicken, the broth from the chicken had a beautiful amber color and the right strength as well. Although mainly skeletons are used for broth, poultry can be boiled whole in the broth. Someone, on the other hand, chooses only poultry necks and backs.
Bones must not be missing in the beef broth
If you have ever tried to cook a broth from very lean meat, then you probably know that the result will be a non-greasy, unsalted and only very slightly beef-tasting soup, in which even dried pieces of meat float, which also lose their taste. That’s not exactly what we want.
Save the lean meat for something else and remove the bones and trimmings for the soup. If you would also like some nice piece of meat, choose beef ribs, tail or brisket. The high content of collagen is also suitable for ice cream. It is collagen and bones that give the broth its typically gelatinous character after cooling, but also the intense flavor that is desirable in soup.
Roasting the bones also adds a particularly intense taste to the broth. The taste is more intense thanks to baking and the broth also acquires a darker golden brown color. Thanks to the use of roasted bones, it is also possible to easily reduce the sludge of such a broth, as well as the fat, which although some must remain in the soup, but there is no need for a thick layer of boiled or baked fat to float on the surface.
Sources: vitalia.cz, fresh.iprima.cz
