Homemade rooster soup

Category: First meal
Kitchen: Russian
Homemade rooster soup

Ingredients

Domestic cockerel 1 carcass
Broth vegetables 1 set
Roots and spices for broth 1 set
Well water 5 l

Cooking method

  • There is nothing completely new and unusual in this story!
  • This is just a regular soup made from homemade young cockerel broth. Very simple and very ... delicious. Believe me, check it out. If, of course, you have such a bird.
  • So.
  • That's all you need for the broth. Well, not that all ... there will be all sorts of little things.
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  • The greens are not their own, so it is worth throwing them in cold water for half an hour, and only then rinse thoroughly.
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  • White roots. Parsnips and celery. Without them, a truly fragrant and tasty broth will not work.
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  • And here is the rest ... for the broth. In addition to greens and roots, steam carrots, steam onions, peppers, bay leaves and star anise and a half stars. Well, salt, of course, is needed.
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  • Cockerel! I chopped it into pieces so as not to be smart with the pan. Dismemberment has no other goals.
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  • Cover with cold water and bring to a boil. I kept it on high heat for five minutes, waiting for the foam to appear. This was not formed. The bird is homemade, butchered, plucked, washed well. And completely fresh. In general, there was no foam.
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  • And everything that was needed for the broth, that is, it was prepared, was sent to the pan.
  • And as soon as it gurgled, immediately the fire was at a minimum, the lid was covered and let the broth languish for itself ... two hours - no less.
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  • That's how it will be. Where it is large - in about forty minutes, and by the end of the second hour - in the picture, which is smaller.
  • I note that thirty minutes before the end of the broth simmering, do not forget to add salt.
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  • The cockerel and everything else neatly took out of the pan and cut it up. Dark meat will go into soup, but white meat should not be put into soup. He doesn't belong there. So eat it or give it to the dog - it's the boss's business. But do not return to the pot. White meat in broth is not ice.
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  • The broth still does not interfere with filtering. Various peppers and rags from the greens will certainly remain. So - it is necessary to filter.
  • Do not throw carrots out of the broth. For example, I crumbled it finely and returned it to the pan.
  • And I also returned the dark meat back to the pan. It is better not to cut, but ... how about it - to break!
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  • It is best to fill the soup with the finest vermicelli. Although noodles, for example, will not spoil either. But noodles are better.
  • And just cook it. Just make sure not to boil. Precisely to cook.
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  • And that's it!
  • With such a soup, there are all sorts of sour cream, mayonnaise, etc. seasonings ... it is simply unacceptable to use. Oh, believe me. Because only spoil this wonderful aroma and taste.
  • Angela at the meal !!!
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Akvarel
And how was the rooster sent to the next world that he was with his head?
Ivanych
Why is everyone interested in physiology then? There is no Google on you!
A.lenka
Ivanychthank you inspired! I took out a petica from the freezer, tomorrow I will also cook soup.
please
Gorgeous soup
Innushka
thanks for the recipe)
Ivanych
Innushka, and what, if not a secret?
Innushka
Ivanych,
Ivanych
Innushkahow is it? And gain experience?
Innushka
Ivanych, experience is a profitable business, just everyone has their own habits and habits in cooking) Each of the members of the forum shares his experience and skill, and I just learn)
nila
How delicious homemade broth smelled
Ivanych, share a secret - why is that white meat dogs no ice in the broth? I didn't know that
I really like this broth with homemade noodles or noodles, but I also often make it with an omelet. I bake a thin omelet, cut it into stripes and with herbs ... mmm, the taste of childhood!
But maybe I'm the only one so harmful, but I always remove the eyes from my head and claws ...Well, they bother me in broth or jellied meat.
Innushka
I just wanted to say that I was just ashamed) and I also cut off the beak and the top of the ass (gland)
OlgaGera
Quote: nila
but always remove the eyes from the head and claws ..
Quote: Innushka
and I also cut off the beak and the top of the ass (gland)
Yes. You can't go to soup without a manicure ...
Ivanych
nila, Innushka, From the beak, of course, no broth, just a sight. The entire esophagus must be removed. And that was done. And the tail ... you need to clean it out, remove the intestine from the inside. Also all with all the endings. And the rest ... after singing and rinsing ... in general, you can remove, you can leave. It doesn't really change anything.
nila
Ivanych, well, there is no need to remind about the esophagus. Probably everyone knows this, although my first trigger, after marriage, was cooked just with the esophagus, but this is not surprising, I got married, only I could fry an egg and cook a vermicelli
I didn't pay attention to the beak and butt, but I also cut it out. Ass all at once leaves the cats.
But these are my cockroaches ...
You didn't make it clear to me about white meat
Ivanych
Yes it is dry. I torment the cockerel for a long time And white meat is made with paper-paper ...
Kapet
Quote: nila
I didn't pay attention to the beak and butt, but I also cut it out. Ass all at once leaves the cats.
With or without a beak - at the discretion of the hostess. Because neither the improvement in the taste of the broth, nor its deterioration depends at all on the presence or absence of a beak.
But with the ass, everything is complicated. It is possible and necessary to cut out the sex glands of a rooster. Otherwise, they can spoil the smell of the fragrant broth. But! This applies only to an adult rooster, but not to a young cockerel, as in the photo of a respected author, whose (cockerel) harmonies have not yet played enough, and the glands have not been saturated with a specific "aroma". Therefore, I do not cut out the glands in young birds, and even in older chickens, due to the complete lack of sense in this operation.

And about "Zhopka all at once leaves the cats" - here the taste and the color. In our country, for example, this is basically impossible. Since at least one other member of the family and I believe that the ass is the most delicious and tender place in a bird, and throwing such a delicacy is sacrilege, and is subject to anathema.

Recently I made this soup, almost exactly according to the recipe of a respected author. Only he took not a young cock, but a little homemade one and a half-year-old laying hen of athletic appearance, fed on grain, pebbles and worms. The broth simmered for six or seven hours, until the meat began to show signs of the possibility of its separation from the bones. And, my God, what a broth it was! Broth for all broths! Color, taste, smell! Therefore, I recommend to everyone, if possible, - take homemade, small, very elderly female athletes for soups and broths ... Or domestic cockerels, of course!
Iris
Oh .. before, chicken butts were sold separately .. or chicken ... they made such a delicious pilaf ...
Ivanych
Kapet, Iris, the tail is, I agree, a separate conversation! Making an incision and removing this very channel is worth it. The rest is due to circumstances depending on the age of the bird, etc.

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