Broth in a saucepan

Broth in a saucepan

Category: First meal

Ingredients
chicken meat
bulb onions
Sweet pepper
celery
salt, spices

Cooking method

• Today I will cook the broth in a "thick bottom" saucepan, using the method when the food is placed in a saucepan and boiled without adding water.
• Put pieces of chicken on the bottom of the pan, then add coarsely chopped onions, celery, and sweet peppers from the freezer (without defrosting it first, so as not to drip and change its structure).
• 
• We do not add water to the pan; there is also no need to salt the food.
• We close the pan tightly with a lid, put on high heat, and wait for it to boil. This will take a few minutes. As soon as the pan is very hot and a lot of steam has formed inside, reduce the heat to very low, close the lid tightly and wait until the meat is ready.
• Now food and meat will cook themselves, due to the condensation formed inside the pan and juice, which is abundant in the food. The chicken is ready in 25-30 minutes. To check if it's done, open the lid and pierce the chicken pieces with a knife, if tender meat is done. In my case, it took 25 minutes.
• This is what meat and vegetables look like after 25 minutes of cooking.
• 
• As you can see in the photo, a lot of liquid is visible at the bottom of the pan (about 1.5 cm), the meat has not burnt, has not changed its shape, vegetables are also in pieces and not boiled.
• If you taste the meat now, it will turn out to be juicy and half salty, so in the future you will need to add less salt than usual.
• Now add water (boiling water) to the meat, as much as is required for the thickness of the broth or the purpose of using the broth - just broth for the soup, thick soup, etc.
• In this way, the number of servings and the thickness of the dish are regulated.
• Here is a broth filled with boiling water. Why boiling water and not raw water? If you add raw water (cold) to the finished hot chicken, then again you need to wait until the liquid in the pan heats up, starts to boil, while the products will boil again, the juices from them will begin to come out of them, and this is an extra time spent on the finished products when heat treatment.
• When boiling water is added, the broth boils quickly, since the products are hot and the water is hot, nothing is washed out from the products.
• You can see in the photo how transparent the broth is, even with the addition of boiling water.
• 
• Now let's give the broth time to boil. I make the heat less than average, add additional water to taste, close the lid and wait for it to boil. There is not enough time for this, you need to watch the boiling so that the broth does not boil much, but only "whispers".
• That's it, the broth is ready.
• It took only 40 minutes to cook the broth from the first boil to readiness.
• 🔗
• Please use the broth further as intended.
• It can be drained and served for dinner. Can be drained and poured into small containers, cooled and placed in the freezer. It is good to cook porridge in such broth, especially pearl barley, barley, wheat. Etc…

Very interesting and unconventional!

Admin needs an extractor hood with a built-in camera in the kitchen.

In deep childhood I read (do not throw stones at me) the magazine "Krestyanka".
It told about gypsy cuisine (a secret for us). Then it struck me that they begin to cook any broth from frying meat to a crust.

Admin thanks for the idea. I recently purchased a pan with a thick bottom (Gourmet series), the bottom is three-layer. The broth, it seems to me, is much tastier this way, I was pleasantly surprised by the appearance of the chicken broth - it reminded me of a long-forgotten taste from the distant past. You can freeze the concentrated broth in cubes, and then quickly boil the soup.It is not necessary to remove the foam, and most importantly it is completely transparent.

I agree about the taste - it is much tastier than the usual broth, where the meat is cooked in water And it doesn't take long at all

Nice to hear that you liked the idea of ​​cooking this way

Good afternoon Tatiana
The question is somewhat off topic - what do you photograph? What kind of camera? Do you additionally process photos on a computer?

Good afternoon Tatiana
The question is somewhat off topic - what do you photograph? What kind of camera? Do you additionally process photos on a computer?

Answer off topic, but to a question

I have two cameras: KASIO (old, semi-professional) with macro mode and NIKON (new) with which I am still fighting for the quality of shooting and getting used to him, and he to me
For food photography, it is desirable to have a macro mode and lens.

Sometimes you have to process photos on a computer, the shooting conditions do not always correspond to the desired ones. As a rule, these are noise, light, contrast.
The better the camera, the lenses, the less processing can be on the computer.
And of course, to shoot objects, food, you need to prepare the table, place, interior, plates, food itself, as a result, you will get 50-70 frames, of which only a few final frames will go into the topic.

Good photos to you! I hope I answered your question

With excess
Well, YOU and the WORKER ...
It takes a lot of patience to take 50-70 pictures and still cook ...
I have 3 fotik (two Canon and Pentax) and none of them immediately get normal pictures ...
Here on the e-mail one girl shoots with a 4-megapixel Olympus - you will download. I can drop the link in a personal.

If you take a few pictures of everything, then there is a chance that it will turn out badly, so you twist a plate of cabbage soup from different angles, plus light, view, and so on ...

There are people on the forum who take more pictures, especially a lot when the cooking process is filmed.

KASIO I have a semi-professional. The camera is 7 megapixel, it is already a dozen years old, but it still works efficiently, and NIKON will be stronger.

Let's link, I'll go see the pictures, it's always interesting and informative