How to make soup with chicken bones, and what to make soup with chicken bones

The meat brings the flavor of the bone broth. Bone and cartilage show concentration values. Fruits and vegetables enhance the sweetness.

Other foods (e.g. garlic, tomatoes, thyme, pepper) can be used to enhance the depth of the bone broth. Sharp meat or bones are best blanched or grilled before being used to make large bone broth. When boiling the water for the first time, remove the floating sludge Styrofoam.

The beef and bones should be boiled at a high enough temperature, but not until the soup boils significantly, at about 82 (180), for a few hours (the river should be quiet, but the temperature of the cauldron is still hot). Eventually, add vegetables, fruits, and thyme (they just need to cook together in a delicious soup for an hour or so). In order to make the bone broth have the brightest practical effect when it is completed, you have to use a kitchen cotton cloth to worry about the bone broth.

The soup is cooled and frozen to remove the solidified vegetable oil from the surface.

4 cups (960ml) of simple chicken bone broth

If you don't want to use a roasted chicken thigh frame to make a large bone broth, you can use a whole boiled chicken or roasted chicken, and do the same. But the most reasonable and economical way is to make a small amount of bone broth from the leftovers from the previous meal. When you've roasted the chicken, you'll have the ingredients for the meal, and if you add a shallot, keep the soup hot for a few hours, you'll have a delicious bone broth.

Smash the chicken skeleton, put the chicken and leftovers into a sauce pot about a liter, make sure that the cauldron can be placed in an electric oven, and then put the water over the food, about 6 cups (liters) of water.

If you are cooking soup on the stove and the cauldron is cooked at an ultra-low temperature for several hours, remember not to cover the cauldron with a lid. The surface of the nourishing soup must be still, but the temperature of the pot is still hot. If you use an electric oven to cook bone broth, put the pot in an electric oven with a heating temperature of 82 -95 (180 200) and cook for at least 4 hours, and at most 12 hours (I just put the big pot in the electric oven and let the bone broth cook overnight).

Add other ingredients and cook the bone broth again until high heat, then bring to a simmer or put the pot in an electric oven and cook for another 1 hour. Use a fine mesh filter device to worry about the bone broth, or preferably a cotton cloth, sand cloth or kitchen cotton cloth. Then put the soup in the refrigerator, store it for nearly 1 week, and put it in the quick-frozen freezer for 3 months.

Chicken is the most normal way to make soup, and many people like it. But when it comes to the meat after a soup, basically no one will like it. The key is that some people are reluctant to throw it away if they don't eat it, and if they eat it reluctantly, they will really be afraid of eating.

The soup always has to be cooked, and I have been worried about this scum for a long time. Later, I thought about it, why not take out the chicken meat and use it for other purposes, and only use the skeleton to make the soup, so that even if you don't like to eat the meat in the soup, it doesn't matter, a handful of bones, throw it away! How refreshing!

The soup is still so delicious, and I don't have to worry about it anymore.

Materials. Chicken one.

Figs 50 grams.

Codonopsis 10 grams.

10 grams of sea cucumber.

Polygonatum japonicum 10 grams.

Red dates 10 grams.

Goji berries to taste.

Ginger to taste.

Steps. 1. The ingredients for this soup are, a chicken skeleton, 50 grams of figs, 10 grams of jade bamboo, 10 grams of codonopsis, 10 grams of sand cucumber, 10 grams of red dates, an appropriate amount of wolfberry, and a little ginger.

2. Wash a bare chicken, remove the meat, legs, and wings, and leave the skeleton.

3. Cut the red dates, cut the chicken skeleton slightly, boil some boiling water, pour about 10 ml of cooking wine, put the chicken skeleton down to blanch the blood, and scoop it up.

4. Put the chicken skeleton and other ingredients into the rice cooker and pour 1000-1200ml of water. Then put the rice cooker liner back into the rice cooker.

5. Cook with the soup function for one and a half hours.

6. After the soup is ready, add an appropriate amount of salt to taste, there is a chicken soup flavor, with the fresh sweetness of figs, and the sweetness of ginseng, the taste is very good.

The practice of chicken rack soup teaches you how to make soup step by step, and it is so delicious to make it sweet and moisturizing the lungs.

Ingredients: 350 grams of chicken bones and 400 grams of yams.

Excipients: Appropriate amount of salt, appropriate amount of chicken essence.

1.Wash the yam, peel and cut into sections.

2.Wash and drain half of the chicken.

3.Boil water in a pot, add green onions, ginger, cooking wine, and put the chicken to cook.

4.Remove and cool.

5.Place the chicken slices under the cold bowl.

6.Chicken head, chicken feet, chicken neck, chicken bones into the chicken broth. Bring to a boil over high heat and simmer for 20 minutes.

7.Put down the yams.

8.Bring to a boil over high heat, cook over medium heat until the yam is cooked, add salt, chicken essence, and you can do it.

Ingredients: 3 chicken thighs (bones) and 3 shiitake mushrooms.

Seasoning: salt, appropriate amount of ginger, 3 slices, 2 shallots.

1.Add 2 large bowls of water to the casserole, add the ginger slices and green onions.

2.Rinse the chicken bones and put them in a casserole.

3.Bring to a boil over medium heat, skim off the foam, change to low heat, cover and simmer for about 20 minutes. Then add the shiitake mushrooms.

4.Add the shiitake mushrooms and cook for another 15 minutes. Remove from the pan and season with salt.

1.Wash the pork ribs, pig's trotters, and chicken bones with warm water, put them in a pot, add water to boil, and skim off the foam;

2.Add green onions, ginger, cooking wine, and Sichuan peppercorns, and cook continuously for 2 to 3 hours over rapid heat;

3.until the soup is milky white and fragrant;

4.Put the soaked sea rice into the pot where the broth is boiled;

5.Blanch the cabbage in boiling water and cut into long pieces;

6.The cabbage is also put in a pot, boiled over high heat, and MSG is added.

1 chicken skeleton.

Half a green onion (green and white).

Ginger piece. Cooking wine to taste.

Onion quarters.

Basic broth] The chicken skeleton can also be boiled into a fragrant chicken soup.

Step 1: Cook the chicken skeleton in a pot under cold water for 3 minutes, remove the chicken skeleton and rinse it with running water.

Step 2space

To prepare plain milk shredded toast Step 1

Wash the chicken skeleton in a hot pot, add green onions, ginger cubes, and an appropriate amount of cooking wine, simmer for half an hour in a pressure cooker, or bring to a boil over high heat, turn to low heat, and simmer for 2 hours. At this time, the soup base is clear, and it is good to drink it directly as chicken soup.

Step 3space

To prepare plain milk shredded toast Step 1

After 2 hours, remove the chicken skeleton, cut it into small pieces with kitchen scissors, and put it back in the pot and continue to simmer for half an hour. In the case of a pressure cooker, the chicken skeleton can be broken up directly with a spoon.

Step 4space

To prepare plain milk shredded toast Step 1

After simmering for half an hour, the chicken broth gradually becomes more intense, add the onion and continue to simmer for half an hour.

During the slow simmer, you can use a spatula to press the chicken bones again.

After simmering for an hour, the soup base turns white and the chicken bones are almost broken, and then the final juice can be collected.

Bring to a boil directly on a high heat When the water level drops to two-thirds, add an appropriate amount of hot water.

Boiling is one of the reasons why the chicken broth is white, and you can turn off the heat after boiling two-thirds of the way around, and if you want to make it more fragrant, you can add water to boil again.

Strain the chicken bones and onion segments and other ingredients, and remember to press the chicken bones at the end.

The thick, whitish chicken stock is stewed. Add some small green vegetables and rice and salt to make chicken soup and rice, which is delicious.

Peel off the fat from the chicken bones and wash the ribs into pieces. Blanch the ribs and chicken bones in boiling water. Slice the ham.

Put all the ingredients together with 4 slices of ginger in a large tile support, add water to boil, then change to low heat and simmer for 2 hours, and the love soup is ready. (Note: Fill the water at one time, do not add water in the middle, and do not add salt.)

Preservation of the soup: Filter out all impurities, divide the clear soup into several parts, pack it in a 2-layer fresh-keeping bag, tie it tightly in the mouth, and put it in the freezer layer of the refrigerator to freeze it into ice cubes, which can be used for a week. When eating, just thaw the ice cubes, add vegetables, tofu, and add salt to cook.

The chicken skeleton can be served with some seasonings, and then the soup is made with shiitake mushrooms, and the taste will be even better.

Boil the bones with the chicken bones.

Ingredients for refining broth: chicken bones and stick bones, and this time I bought chicken leg racks and cavity (ridge) bones.

Steps: 1. After making boiling water, boil the fire, put in the bones and cook for two or three minutes to boil the blood powder. Then remove the bones and rinse thoroughly.

2. Re-connect the water, put in the bones, in order to maintain the original flavor, I only put two slices of ginger to remove the fish. After boiling over medium heat, then sweep off the floating powder, then turn to low heat and simmer for two to two and a half hours, then turn to medium-low heat and keep the soup boiling slightly for 20 minutes, so that the soup will be whiter.

3. After the soup is completely cool, remove the bones.

4. Put a fresh-keeping bag on a bowl or plastic box.

5. Strain the soup.

6. After filtering out the meat scraps and impurities, put the soup into a bowl of crisper bags, and pour just the amount you need in each bag every time you make soup. Buckle the bag.

7. Put it in the refrigerator with the bowl and freeze it. This ensures that the bag will not be deformed by the soup and will not be forced to break.

8. When using, take out the broth ice, put it directly into the pot and boil it to melt and use it.

Refined dashi: Dashi is a soup that becomes a paste when frozen. "Soup stock is an essential thing for cooking, and it is probably a place where water can be used, but if you use stock instead, the dish will be much more delicious. No matter what you do, the soup stock will bring out the umami, which is called "hanging freshness".

The production of soup stock varies among the folk, and the best may be the old chicken and soft-shelled turtle stewedWorse, stew with chicken shells and meat bones. The most unfortunate, and also the most used in folk restaurants, is to use pig water and pig blood mixed stew, it is said that the taste is quite fresh, but I always think that the fresh method is "the freshness of the tiger and wolf", just like the extremely weak people with extremely tonic medicine, for the law does not take.

When stewing the broth, you should use cold water to cover the ingredients inside, add wine to remove the fishy smell of the meat, but do not put onions and ginger and other things, in case the dish takes away the flavor, after the water is boiled, skim off the foam, and then use low heat to boil, until the bones are crispy and the meat is rotten. Be sure to simmer over low heat. When the stew is ready, the soup should be drained out, and then the impurities should be filtered with a cloth, and after cooling, the upper layer of frozen oil should be scraped off.

Then bring the soup to a boil, put in the beaten egg whites, and when pouring in the egg whites, stir the soup while pouring in, so that the egg whites will wrap the cloudy things in the soup, and wait until the egg whites are old, pick up and discard. This is the result of a refreshing broth, which can be used as water.

First of all, you should choose the barrel bone because it has bone marrow and is high in protein and fat, and then add a chicken rack for the purpose of freshness and deliciousness, and below we will discuss the method in detail.

Ingredients: Barrel bones, chicken rack, chives, ginger, salt.

Specific production steps:

1. Rinse the chicken rack and barrel bones, then soak them in cold water for a few minutes, take them out, and rinse them with cold water. Start another pot, add enough water, break the big bones, then put the chicken rack down, put a few pieces of dried ginger, boil directly on high heat, if there is foam, please skim it out in time.

2. Cook on high heat for about 30 minutes, then continue to cook over medium-low heat, remembering to bring the pot to a boil. If there is enough water, you can cover and cook over high heat. The soup takes about 2-3 hours and is very white and delicious.

Remember not to use low heat, if the low heat does not allow the fat and protein to settle smoothly, the soup will be lighter.

Cooking skills: 1. When cooking barrel bone chicken soup, you must add enough water at one time, and then put it on high heat to boil, and then turn to medium-low heat to keep the soup boiling in the pot, and you must not add water halfway. Don't put ginger in the soup, but you can put dried ginger.

2. Don't put salt when cooking the soup, because the salt will coagulate the protein, shrink the fat, and the soup will not turn white. Everyone should note that the mutton soup pot in the winter restaurant is generally not salted, and it is seasoned with salt after it is out of the pot.

3. As an auxiliary method, you can cook some pork rind with chicken feet, and finally add some pure milk, the color of the soup will be very beautiful, and the taste will be particularly delicious.

Chicken soup is a kind of broth, the bones can be boiled to bring out the essence, calcium and collagen content are very high, very nutritious. In addition, chicken soup can also play a role in improving the body's immune function and relieving cold symptoms, although chicken soup is not the best cold medicine, but chicken soup can effectively inhibit inflammation and excessive mucus production in the human body, help reduce nasal blockage and throat pain, and the number of coughs will be relatively reduced.

The soup made from the chicken rack is fresh but not greasy, and can be eaten by the general public.

Eating method: 1. After washing the chicken rack, chop it evenly into small pieces of 4-5 cm, blanch it with boiling water for 5 minutes to fully blanch the blood, and remove it for later use.

2. Add an appropriate amount of water to the pot, put in the blanched chicken rack, spare green onions, ginger slices, garlic cloves, star anise, and simmer for about 30 minutes after boiling.

3. Add salt to taste 15 minutes before turning off the heat.

Because onions, ginger and garlic have the effect of preventing and relieving colds since ancient times, adding chicken racks to make soup together will have a more prominent effect on preventing colds and relieving cold symptoms.