Emma Miller
A rich, clear broth can warm you up better than any plaid. However, not all housewives know how to boil it correctly to accentuate the flavors and retain its golden color.
The broth is the base of almost all soups. In addition, many of us like it with vermicelli, or dumplings. However, the broth is most loved for its rich golden color and rich flavor.
How to prepare a clear broth?
Most often broth is made from poultry, particularly chicken or turkey. Experienced hostesses know how to make transparent broth from chicken. First of all, remember that this dish does not tolerate haste.
A few tips:
- cook broth only from thawed to room temperature meat, so that there is no scale, which will make it cloudy;
- Rinse the meat thoroughly, pour it with cold water, and add your favorite spices, vegetables, and an unpeeled onion – it will provide a golden color, and rich flavor, and remove excess turbidity;
- cook for at least an hour over moderate heat.
Sometimes hostesses follow all the advice, but they still have the question of why chicken broth is cloudy. Chances are, the piece of meat you chose had too much protein in it, which affected the color, or the dish was overcooked.
Sometimes the situation can be salvaged. There are several options for what to do if the meat broth is cloudy.
Top 3 ways to save a cloudy broth:
- toss a few ice cubes into the cloudy broth;
- if the first method doesn’t work, then use egg white cleaning: cool the broth to 60-70 °C, pour the protein into it, bring it to a boil, and then strain it through a loose cloth;
- a few diced tomatoes can also clear the cloudy broth and give it an original flavor and color.
