Fragrant chicken broth can also be prepared from ordinary chicken legs, but it is advisable to drain the first broth, since it will contain all unnecessary components: antibiotics, medicines, etc. The second broth will turn out to be no less tasty and rich, it can be used to prepare main courses, soups, cereals, etc.
Appointment: For lunch / Whip up
Main Ingredient: Poultry / Chicken / Chicken Legs
Dish: Soups / Broths
- Leg Leg - 400 Grams
- Water - 800 Milliliters
- Bay leaf - 3-4 pieces
- Salt - 0.5 Teaspoons
- Onion - 1 Piece
How to make Chicken Leg Stock
Prepare the indicated ingredients. Peel the onions and rinse in water.
Rinse the chicken leg in water and place it in a saucepan. Cut the onions into two or four pieces and add there along with the bay leaves. You don't need to chop the onion finely - it will make the broth cloudy, but you just need it to give the dish its aroma.
Pour in cold water and place the container on the stove. Remember, to get a tasty broth, pour the legs with cold water, for tasty meat - hot. If you are preparing chicken broth for children, cover the leg with water and bring the liquid to a boil, drain along with the foam, as the first broth will have a high antibiotic content, etc. Then fill it with cold water again and boil a second time.
As soon as the liquid in the pan boils, be sure to remove the resulting foam.
This can be done with a slotted spoon or a tablespoon. Try not to remove the circles of fat on the surface of the broth along with the foam.
Boil the leg for about 25-30 minutes, pierce it with a knife and check that blood does not come out of it. Remove the legs onto a plate and strain the broth through a small mesh strainer or double layer of cheesecloth.
Pour the hot broth into deep bowls or bowls, serve with bread, croutons, garlic croutons, etc.