Babina recipe, this soup is an antidote for the cold of our grandmothers. This 1 ingredient must contain unconditionally. Recipe for broth

• Broth is not only a tasty dish, but also a proven, grandmother a way to fight infections and colds.
• Studies confirm that broth reduces inflammation, thinns mucus and irrigates the body, soothing the symptoms of the disease.
• In order for the broth to have medicinal properties, it must be chicken – it contains carnosine and amino acids that support immunity.
• Discover the traditional recipe for homemade chicken broth that will provide you with health and warm up on cold days!

Why does broth help in the fight against infections?

It has long been considered a natural medicine for colds, and scientific studies confirm some of its beneficial properties. The broth contains substances that can reduce inflammation in the body. Inflammation is a natural response to the body to infection, but excessive inflammation can lead to unpleasant symptoms such as sore throat, stuffy nose and fever. The broth helps to alleviate these symptoms by reducing inflammation. Warm broth also helps to thin the mucus in the respiratory tract, which makes it easier to cut off and clears a clogged nose. Of course, during infection, it is important to drink a lot of fluids to prevent dehydration. Broth is an excellent source of fluids and electrolytes that are lost during the disease.

Grandma’s healing broth must contain this 1 ingredient unconditionally

However, for the broth to have healing properties, it must meet one condition. Well, it should be purely poultry. Well, poultry broth contains carnosine, a compound that can support the immune system and reduce inflammation in the body. What’s more, amino acids, such as glutamine, which are present in poultry broth, are important for intestinal health and can strengthen immunity. Healthy intestines are crucial for the proper functioning of the immune system.

Under the gallery you will find chicken broth.

Grandma’s recipe for chicken broth

It is worth emphasizing that the best chicken broth is the homemade, prepared from fresh ingredients, without the addition of artificial aromas and preservatives. Long -heat cooking allows you to extract the maximum nutritional value from the ingredients. Here is a delicious and healthy chicken broth:

Ingredients:

• 1 chicken carcass (approx. 1.5 kg) or chicken body (you can also use wings, neck and legs)
• 2 carrots
• 1 parsley
• 1/2 root celery
• 1 onion (preferably tanned over fire or in a dry pan – adds the depth of taste)
• 2-3 cloves of garlic (optional)
• Bay leaf – 2 pieces
• Allspice – 4-5 grains
• Black granular pepper – 8-10 grains
• Salt – to taste
• A bunch of parsley
• Optional: a piece of time (white part)
• Optional: lovage (fresh or dried)

Recipe for chicken broth:

1. Wash the chicken thoroughly under running water. If you use the body or other parts of the chicken, make sure that there are no remains of feathers on them.
2. Peel and wash carrots, parsley and celery. Carrots and parsley can be cut into smaller pieces (e.g. sliced) so that they give the taste easier.
3. Peel the onion from the outer layer and take care of the fire or in a dry frying pan until lightly burns. It will add depth of taste and color to the broth.
4. Peel the garlic and slightly crush with a knife.
5. Place the chicken in a large pot and pour cold water (about 3-4 liters). It is important that the water is cold, because thanks to this the nutrients and flavors are slowly released from the chicken.
6. Add all vegetables (carrots, parsley, celery, onion, garlic), bay leaves, allspice and granular pepper.
7. Boil the water and then reduce the fire to very small. The broth should boil slowly for at least 2-3 hours (and even longer – the longer, the better).
8. While cooking on the surface of the broth, scum (protein) will form. It should be regularly removed with a slotted spoon so that the broth is clear.
9. After cooking time, remove the chicken and vegetables from the broth. You can peel the chicken and use for other dishes (e.g. for croquettes, salads or pate). You can throw vegetables (they have already lost most of the taste and nutritional value) or use for another dish (e.g. for vegetable pate).
10. Put the broth through a sieve lined with gauze to make it clear.
11. Season the broth with salt to taste.
12. If you want to clarine broth even more, you can use a method with egg protein. Bress one egg protein with a little cold water and add to the warm broth. Cook on low heat until the protein is cut and gathering impurities. Then strain the broth through a sieve lined with gauze.