Meat is the main ingredient of broth. Most often, poultry and beef are combined in a 2:1 ratio. We can therefore choose young chickens, a farm hen or a duck and add a piece of brisket.
Before preparing the broth, it is worth checking what water to put the meat in. Should it be warm, cold or maybe boiling? You will find the answer to this question in this article, and at the same time you will learn what else is important in making this decoction.
The meat for broth should be placed in cold waterbecause it then cooks slowly. Thanks to this, it gradually releases flavor, but also collagen and nutritional values into the broth. As a result, the broth becomes more aromatic, aromatic and healthier.
In addition, winter water allows for better release of proteins, which create characteristic “scum” during cooking. Then the broth gains the depth typical of a traditional stock.
Many people throw meat into boiling water, which we consider a mistake. This closes the pores of poultry and beef, thus retaining the flavors inside. As a result, we obtain a decoction without deep flavor.
That’s why we start preparing the broth by adding 1.5 kg of chicken and 0.5 kg of brisket. Only later do we add specific vegetables and spices.
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We already know how much meat is needed for the broth and what water it should be put into. To make an aromatic decoction, you must include fresh vegetables, i.e. 2 celery tubers, 1 leek, 3 parsley roots, 3 carrots and 2 tanned onions. To enhance the taste, add 3 white cabbage leaves and 1 parsnip root. Cut the vegetables into pieces. However, we avoid chopping them.
Of course, the broth must include salt and pepper. Parsley is also perfect. If we are preparing the stock as a base for another soup, e.g. tomato soup, we can use bay leaf, allspice, anise, cloves or even sweet pepper.
Water temperature also matters for vegetables and spices. Put the vegetables in hot water, but not boiling waterusually 30 minutes after cooking the meat. Thanks to this, it will retain more flavor and aroma.
In turn, it is worth putting the spices in the pot together with the vegetables. The exception is salt – here we use .
To sum up, when preparing broth, you should even pay attention to the water temperature. Only then will we obtain a perfect, balanced decoction.
