Hot chicken broth is not a “real” soup, but it is also very tasty and rich pepper grass. You can especially top it with crackers, a hard-boiled egg and finely chopped fresh herbs. In addition, the broth can be the basis for preparing other herbs - not just soups, but risotto, stewed meat and vegetables.
A few simple rules will help you prepare a delicious chicken broth:
To prepare the broth, it is best to select different parts of the poultry carcass. Alternatively, you can cook the broth whole (for a standard kilogram chicken you need 5 liters of water, the output is 3-4 liters of chicken broth). To trim the chicken, you need to take “meat brushes” for the broth - a pair of legs, two wings, a neck, ribs. Mice broth also comes out from stegenets, cut off the curd fat from them so that when boiling the wine, you do not cover the entire surface of the broth. Chicken chicken broth - for savory and childish meals - can be cooked from the breast.
The prepared chicken pieces need to be thoroughly washed, placed in a saucepan and covered with cold water. First, over high heat, bring the chicken to a boil, then add water (and with it all the nasty words) and rinse the bones and meat with cold water. Afterwards, pour cold water over it and cook on low heat. Sometimes, while the broth is cooking, you need to skim off the foam. If the chicken pieces are not too big, it is enough to cook the broth for 30-40 minutes.
For taste and aroma, add vegetables, roots and spices to the broth. With this method, put the peelings and cibul into the “classic” chicken broth (they can be cut into large pieces or drained throughout). Add a stalk of celery or peeled root to this “couple”. Finally, you need to carefully remove the boiled vegetables - all their flavor and vitamins have already been “infused” into the broth. Among the wide range of seasonings and spices for chicken broth, black peppercorns, dried dill, fresh or dried parsley are best suited. Don’t put peppercorns and cloves in the broth, the stench can ruin the taste of the chicken.
The process of preparing chicken broth is simple and not too complicated, but not everyone has time for it. You can forgive the problem and save time with the help of a cube of Golden Broth from MAGGI®. Its renovated and renovated warehouse can accommodate even more vegetables and greens, in addition to a rich broth. The “golden” cube imparts rich relish and a pleasant aroma, and even in its recipe there are spicy dried herbs (parsley,
Description
Today it’s hardly possible to catch up with just one person, as I’ve never been able to kill the chickens and smoke. For example, the high gastronomic value and brown power of chicken broth have been familiar to people since then, as these birds have been tamed. Many kitchens around the world recognize curka herbs as not only a wonderful option for the everyday diet, but they can boast of a great arsenal of recipes for Christmas herbs.
The main advantage of chicken meat is the relatively small amount of fat that the breast is boiled for. chicken broth maggi bring to the childish sorrows that the actions of the clinging authorities still suffer. Thus, smoking broth is often called “Jewish penicillin” - for its ability to get sick people back on their feet, as well as those weakened after operations. This includes the poultry product, which has been grown without the use of modern technologies, so that it is in the fresh air and with fresh, clean feed.
In general, a broth is called a broth, which is prepared on the basis of the cartilage and brushes of the animal. During the cooking process, almost all the fat that appears on the surface is effectively removed. Varity chicken broth maggi It is recommended to cook for at least two years at a minimum heat, then add whole cibulin, which does not need to be peeled, but simply well washed, carrots, parsley root or celery, until ready. Acting gentlemen, for their readiness to puree the vegetables and add them to the country, rather than as soon as possible, especially the cook, no longer necessary.
Serve chicken broth maggi You can eat it in a bowl of self-contained herbs, moisten it with pies or croutons, or you can vary your diet by preparing aromatic and herbal soups and other first herbs on its basis. Before speaking, the calorie content of chicken broth is low and is approximately 50.7 kcal per 100 g of product.
Chicken broth: Corinthian power.
Traditional medicine hardens the bark of chicken broth for colds, which are often accompanied by an elevated temperature. It is important to note that with this life, the patient’s enchanting frame is significantly weakened.
The same effect of the power of chicken broth lies in stimulating the processes of cyst growth in fractures of varying severity. And some people would like to say that this meat product is very helpful in preventing gastrointestinal illnesses, such as infections and gastritis.
As has been said before, most people are convinced that the bark of chicken broth leaves no doubt. However, more and more often it is possible that, regardless of the great popularity of this herb, doubts about the drive of its unavailability begin to arise. So, for example, some fahivtsi insist that, in fact, meat broths are significantly cheaper than the meat itself.
Seasoning maggi Chicken broth: Shkіdlivі vlastivostі.
The bark and food about the bark and the possible harm of the chicken broth can be hardened first, but those that are important for children to finish, which they are not recommended to give, can be hardened melodiously.
Rich food concentrates based on dry stock cubes are becoming increasingly popular these days. TV advertising is intrusive, as it promises that the stench will give our herbs “a unique saturation of relish” to work their way - a rare gentleman these days, there is no dry Maggi in the kitchen cupboard. What are the stench - brown stench or evil? Let's take a short excursion into history and see how the storage of concentrated dry broth has changed, which of them are the most important, and which can cause harm to our body.
History of the development of Maggi stock cubes
Bazhanna save the yakomag broth for a long time, for vikoristanya people have been waiting for a long time. The earliest attempts to prepare dry broth date back to 1773. Until now, there is a recipe for “broth shortcakes”, as they called the analogues of the current broth cubes. Similar to the recipe, which required preparing a broth from veal, veal and lamb legs, adding sea salt and egg whites, boiling, and then drying. The author of the recipe claims that such a “broth cube” can save 4-5 pounds.
Liebich broth extract
In the 19th century, the German chemist Justus Liebich introduced his version of the dry bouillon cube. To extract the wine, simmer the cowberry mixture under pressure, then evaporate the extracted broth and add filtration. This product was launched into mass production already in 1865 under the name “Meat extract of Liebich”. Delivered to wine, the head rank of the active army and packaging of bottles in jars. And very soon this broth concentrate will also reach Russia and France. Unfortunately, the savory fruit of this broth product was deprived of its beauty. After the testimonies of the soup, the broth prepared with “Liebich’s meat extract”, even smelling of ammonia, could only be added to the new meat. It was clear that the production of such a broth was practically glutton-free.
Source of bouillon cubes from Russia
Prepare a dry bouillon cube using freshly saved oil from Russia. So, although Klechkovsky, a Pole, originally from Vilno, having stayed with those exiled in the Arkhangelsk province, he began preparing dry broth tiles, similar to those made from chicken meat. Unfortunately, its production was very expensive, and chicken meat is a rare product. Therefore, Klechkovsky’s vinakhid did not gain widespread popularity and popularity with Letu. Who understood that those entrepreneurs who were engaged in the production of “Liebich's Meat Extract” announced a final war to the unfortunate Pole. However, the bark did not bring them any benefit, since their drink production is also not small. Step by step the stench of the mushes began to permeate the vibrancy.
Maggi stock cubes
First of all, broth cubes, practically the same as we called them, appeared in 1882, near Switzerland. Julius Maggi became their vibrator. Cubes called “Golden Maggi Cubes” were prepared with a special method of cutting cowhide meat and brushes. This is not how it was developed, but it cannot be called artisanal. The corn corn was trimmed and treated with hydrochloric acid, then filtered and boiled. Until then, we added vegetable fats and vegetables. Then the milk was dried and cubes were pressed out of it.
The zoom manufacturer will be able to produce a product that is extremely cheap. And it’s all due to the fact that Maggi’s bouillon cubes have begun to be prepared not from meat and tassels, like sphincter, but from vegetable proteins. Now they could be used by people of lesser means, which is why broth cubes under the Maggi brand have become extremely popular. Initially in Europe, and in the first quarter of the 20th century, stinks conquered the whole world. In 1947, the Maggi company became part of the industrial giant Nestlé.
Bouillon cubes in the Radyansky Union
The Radyansky Union was, melodiously, one of the poorer countries that did not purchase Swiss Maggi cubes. Here they prepared wet broth cubes, and, to the honor of the producers, it is necessary to say that they were made from natural products, including natural meat. It’s a pity that the celery broth cubes themselves didn’t last long, and they didn’t gain much popularity. Meanwhile, the Radyansky Union produced other drinks, the stench was wider and wider - the Radyansk citizens, who dedicated their life to the bright communist future, had simply no time to do their homework artfulness. For those who knew the USSR, bouillon cubes made from natural meat were also available in the past.
New and unimportant products for the Russian buyer have appeared on Russian shelves. And their sales, in addition, were stimulated by aggressive television advertising. Those who are alive in the Church remember well the famous song about bouillon cubes “Galina Blanca”, like glug-glug. (Before the speech, Galina, translated from Italian, it means “trigger”. Before the Russian woman’s name, this advertisement has no relevance). Bouillon cubes were cheap and they were added to almost all hot herbs, from soups to dumplings. The advertising was impressive and beautiful, the audience was in complete awe, because the cubes were not less tasty, but also brown. Is it really true?
Bouillon cubes warehouse
Although it is written on the packaging of bouillon cubes that natural meat is included in the warehouse, in fact there is very little of it there. More precisely, it is not practical, since the amount of meat powder is small, which gives the broth a natural smell. The basis of the cubes is made up of vegetable protein extracts, which are removed during processing of corn, starch and salt. Starch creates the illusion of richness, which adds to the taste, and is created by the famous monosodium glutamate.
The fat that goes into the broth with cubes is also very similar, and the axis of the appetizing color of the broth comes from the barn fruit, usually riboflavin, vitamin, which comes to group B. I, especially in the One Maggi cube can accommodate a large number of piece additives . flavorings, oxidizing agents, etc.
Maggi broth cubes - bark and bad
- The broth that is removed from Maggi broth cubes, regardless of the presence of vitamin B, is not comparable to natural meat broth.
- When boiling meat, a large amount of brown liquid is added to the water to be placed in the new mixture. This extract stimulates etching and absorbs the most absorbed hedgehogs. Why is it rare that a hedgehog is so colorful? This bark is consumed when preparing the broth from bouillon cubes.
- The broth, prepared in cubes, can also be prepared using subdivisions of the mucous membrane of the gut and intestines - and also add a lot of salt, spices and monosodium glutamate. And although this added relish is not at all so unsafe, as it is customary to still respect bark from the poor and regularly eat hedgehogs, so taking revenge on it is not recommended.
- The amount of salt that can fit in a bouillon cube is too much for the human body. The food value of vegetable proteins for food consumption is extremely low, and artificial additives and barnacles can easily cause allergies.
- Zagalom, bark from broth cubes, for sure, there is none. Tiredness, as doctors respect, with regular treatment the pain disappears. If used frequently, Maggi broth cubes can cause gastritis, pancreatitis, viral illness and other problems with the herbal system. In addition, they are a potential cause of leaky bowel syndrome. At the same time, like other similar food additives and concentrates.
- A one-time use of broth from cubes or hedgehogs prepared for your part, more than everything, will not give you any special harm, but you won’t bring any harm. Of course, you are not allergic to the components of the bouillon cube. If you want, your regular menu will need to be based on broths made from natural meat.
- If you want the broth cubes to be barky, try these homemade recipes if you can control the product's storage.