Roasted chicken and beef broth. Essential, aromatic and delicious

Broth has long occupied a unique place in Polish cuisine remains one of the most recognizable soups. In many families, it appears regularly during Sunday dinners, holiday gatherings and more important celebrations, which means that over time it has become a symbol of traditional home cooking. Its importance results not only from the attention to taste, but also from the simplicity of the ingredients and preparation technique, which is based on slow cooking of meat, bones and vegetables. This creates a clear broth with a distinct aroma, which is also a soup on its own base for many other dishes.

At the same time, the traditional nature of the broth does not mean that the recipe remains unchanged. In many homes, the stock is prepared from various types of meat, most often poultry or a combination of it with another species, which allows for a more complex taste. It is also used more and more often advance baking techniquewhich enhances the aroma and gives the soup a deeper color. Under the influence of high temperature, the ingredients brown slightly, and the resulting flavor compounds are later transferred to the broth during long cooking. The broth prepared in this way retains all the features of a classic soup, but is distinguished by a more intense flavor and a more pronounced meat aroma.

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Ingredients:

• chicken (approx. 1.6-1.8 kg) or 4 large legs and 2 wings,
• approx. 800 g of beef with bone, e.g. brisket or brisket,
• 4 carrots,
• 2 parsley,
• a piece of celery (approx. 200 g),
• large leek,
• 2 onions,
• 3-4 cloves of garlic,
• 2 tablespoons of oil or a tablespoon of clarified butter,
• 3 bay leaves,
• 5-6 grains of allspice,
• approx. 10 black peppercorns,
• a teaspoon of salt (the rest for seasoning at the end),
• a teaspoon of dried lovage or a few fresh twigs,
• A few sprigs of parsley,
• 3.5-4 liters of hot water.

Optional ingredients:

• 3-4 white cabbage leaves,
• 2 dried mushrooms,
• a small piece of fresh ginger,
• a pinch of saffron for a more intense color,
• a teaspoon of light soy sauce to deepen the flavor,
• tanned onion for a darker broth,
• roasted garlic head for a stronger aroma.

Preparation method:

1. The chicken is divided into larger pieces, the beef is dried and placed on a baking tray together with the poultry. The meat is lightly rubbed with oil, seasoned with salt and pepper, and then baked for about 45-50 minutes in an oven preheated to 200°C, until the surface is visibly brown.
2. Carrots, parsley, celery, leeks and onions are cut into large pieces. Vegetables can be added to the oven for the last 30 minutes of baking so that they give more flavor to the broth later.
3. Place the baked meat and vegetables in a large pot. It is worth pouring a little hot water over the baking tray and collecting the browned juices, which are then poured into the remaining ingredients.
4. The whole thing is poured with hot water, bay leaves, allspice, pepper, lovage and parsley are added. At this point you can also add optional mushrooms, cabbage or ginger. The decoction is brought to a very gentle boil.
5. The broth should simmer over minimal heat for about 3-4 hours. Remember that too intense cooking weakens the clarity. During this process you can remove some of the scum and excess fat.
6. At the end, taste the broth and season with salt. The finished soup is strained through a sieve, and the carrots can be left for serving. Before pouring the soup into plates, it is a good idea to set the soup aside for a few minutes and then sprinkle it with fresh parsley.

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The most frequently chosen addition to broth is pasta, and it is difficult to find a more established combination in Polish cuisine. Thin threads, small egg versions or poured noodles work best because they do not dominate the flavor of the soup they help keep the broth light. In the case of broth prepared with roasted meat, such an addition is particularly important because the broth is usually more intense and aromatic than the classic version cooked with raw ingredients. Delicate noodles organize the structure of the dish and make the soup more filling, while still remaining clear and light. It is worth remembering that it is best to cook it separately and only add it to the plate because it can be stored in the soup for a long time causes fluid absorption and impairs transparency.

Broth prepared with roasted meat also goes well with other additions, especially when the soup is to serve as a a more elaborate first course. In this version, instead of pasta, you can serve small dumplings stuffed with meat, delicate dumplings, semolina dumplings or thinly sliced ​​pancakes that create light pasta-like strips on the plate. Some variants also include small pelmeni or small dumplings that go well with the essential broth. The flavor of the broth can be further enhanced with fresh parsley, dill or a small amount of ground pepper. added directly on the plate.

Source: Terazgotuje.pl