You will need
- – 1 chicken;
- – salt and spices to taste.
Choose chicken small size, 1 – 1.5 kg, so it's roasted evenly. Frozen carcass be sure to fully defrost before cooking. Remove all the innards and rinse it under cold running water. If you want to cook low-calorie diet dish, then remove from the carcass the skin.
Tie wings and legs to the body, kill them with wooden toothpicks, if you want to cook the chicken entirely. She needs to take a compact oval shape. Or cut the bird into serving pieces. Then add salt and sprinkle the meat with seasonings according to your taste.
Place the prepared meat in a deep bowl for the microwave. Whole carcass lay breast down. Pour the meat with boiling water to completely cover the chicken, but the bowl was a place for boiling. Top cover dome lid for microwave ovens with a hole for steam. Place the bowl with the chicken in the microwave on high and wait until the liquid boils. On average, at a power of 1000 watts it would take about 4 minutes.
Cook a young bird at maximum capacity. If the meat from the chicken hard, then choose the mode average power that the chicken was heated and was prepared longer for the softening of meat. After 10 minutes remove the lid-the cap, flip the chicken and again place in microwave for 10-15 minutes on the same mode.
Check when the chicken is done, pierced her in several places with a wooden toothpick. The juice should be transparent, but not pink. Ready chicken remove from broth, cover with foil which keeps the heat and leave for 10 minutes to cool below the cooking process is finalized. If you pull it out of the broth still hot, it will lose moisture and the meat will be dry.
Advice 2 : How to cook chicken to the broth was transparent
The chicken broth itself is not only tasty, but also useful for the first course, it is recommended to give the people recovering after a serious illness. In addition, it is the basis of a variety of soups, giving them a seductive taste and aroma. It is therefore important not to completely spoil the broth, cook it opaque and made the dish less appetizing.
Processing of chicken carcasses before cooking
If the chicken carcass is frozen, it should first be thawed, put in the evening on the bottom shelf of the refrigerator or leaving in the morning for 2-3 hours at room temperature. Chilled or thawed chicken wash well in a bowl with cold water, especially carefully it is necessary to wash the inner part.
If the pot in which you will cook the broth, large enough that the chicken can not be cut, otherwise cut the carcass into halves or quarters and rinse again to remove small bone fragments. Fold the chicken pieces or whole carcass in a pot and fill it with cold water to cover the bird on 1-2 fingers.
How to cook chicken broth
Put the saucepan on the stove and turn it under maximum fire. Peel a small onion and a carrot. Onion cut is not necessary, carrots can be cut crosswise into 2-3 parts. Watch carefully over the stove, you should not miss the moment when the water in the pot starts to boil. Once you see that it will happen soon enough, armed with just a spoon or spoon with holes, take the saucer and start to remove the resulting foam. If you have time, fire can be slightly lower.
In chicken broth, no spices, except the Bay leaf, add is not recommended, since the taste it good enough.
By the time when the broth is going to greatly boil, foam, already all needs to be removed. The main secret of cooking, clear broth is not give the liquid to a full boil during the entire cooking process. So turn down the heat to minimum, stopping the process of churning, put in a pan onions and carrots.
Salt the broth, but not to norms, not to overdo, because in the process of cooking, it is boiled slightly under cover. Make sure that the boil was not, but it was obvious that the broth is cooked. Cover pot and leave on the stove.
To make the chicken broth a little hearty, add just before serving, dry homemade noodles or vermicelli.
Simmered chicken, intended for cooking broth, and grown on the farm, cooked for 1 hour. Homemade chicken could be cooked longer, determine her willingness according to the degree of softness of the meat, it should begin to fall off the bones. Put in a saucepan a few leaves Lavrushka, keep the broth on the stove for another 10 minutes, then remove. Your delicious, nourishing, beautiful and clear broth is ready.