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.
