Bouillon chicken

According to a funny legend, the delicate base for light transparent soups arose during the meeting of the Egyptian pharaohs. Scientists told a funny story about the mysterious hieroglyphs found on the walls of the temple. According to their description, a brave slave stole a chicken from his master. In an attempt to remain unnoticed, a thief is accidentally discovered, which is exposed and will be punished seriously. Then he decided to get rid of the stolen carcass as soon as possible and threw it into a cauldron of boiling water. Nevertheless, I had to confess to a bad deed, the poor fellow. At the moment the pharaoh appeared, an incredibly inviting smell came from the cauldron. By that time, the bouillon was already ready, and the ill-fated theft turned out to be the reason for the appetizing aroma. The ruler tasted the culinary miracle and, having received an incredible gastronomic pleasure, immediately forgave his enterprising slave. Since then, the slightly yellowish and very tasty liquid has entered the main list of the first dishes of the imperial cuisine with dignity and confidence.

Since ancient times, strong bird’s fat has been considered a healing agent with high general strengthening properties. The ancient Greek military doctor Dioscorides, the Persian scientist and doctor Avicenna, the Jewish philosopher and doctor Maimonides spoke about its useful qualities. Belief in the power of nutrient fluid has gradually moved into Western culinary traditions. The famous product received special recognition in folk Jewish cuisine. Thanks to its unique qualities, the inhabitants of Israel began to call the medicinal drug “Jewish penicillin.”

✅ Modern scientific research confirms the soothing and anti-inflammatory effect of the universal remedy. A hot drink restores strength and vitality with reduced immunity, relieves pain and irritation in the throat during colds, thins viscous sputum in acute and chronic respiratory diseases, alleviates the general condition with infectious lesions of the trachea and bronchi, helps to remove accumulated toxins from the body during seasonal colds.

✅ After abdominal surgery, animal protein is actively involved in the construction of new cells, contributes to the rapid restoration of the gastrointestinal tract, stimulates appetite. A hot dish normalizes the acidity of gastric juice, stimulates the duodenum, eliminates the symptoms of gastritis, provokes the production of digestive juices.

✅ Nutrient fluid is easily absorbed by the body, is an important supplier of glycine, lysine, proline, hydroxyproline, hydroxylysine – food amino acids, nutritional supplements for collagen synthesis. Glycine calms the nervous system, improves sleep, increased peace of mind, refracts age-related defects in connective tissue cells, and improves aging. Collagen improves the condition of hair, strengthens nails, rejuvenates the skin, restores damaged joints. With good quality meat, a concentrated soup base saturates the body with the necessary volume of fluid and supplies L-carnitine, a substance that transports fatty acids to vital organs, from which the latter begin to work more efficiently, produce energy more actively and absorb nutrients faster.

✅ In case of fractures, the fragrant golden liquid has a positive effect on the condition of the connective, cartilage and bone tissue. Its medicinal properties are perfectly described in Boris Polevoy’s book “The Tale of a Real Man”. To save the dying pilot from frostbite and exhaustion, the old woman sacrificed the only laying hen in the village and brewed a healing potion from it. A culinary treasure known since ancient times, it contains chondroitin and glucosamine, materials from cartilage and tendons. Today, these natural substances are sold in the form of expensive dietary supplements that relieve arthritis and joint pain.

✅ With proper preparation of the soup base, natural gelatin is released from the bones. Researchers in France have found that this therapeutic agent is useful for peptic ulcers, diabetes, consumption, jaundice, and cancer. The American scientist Francis Pottenger proved that the hydrophilic colloid attracts digestive juices to the intestines, which greatly facilitates the process of digestion. In combination with amino acids, gelatin helps to eliminate autoimmune conditions, dementia praecox and autism. We can say that homemade chicken broth, combined with spices and vegetables, is an ideal example of natural biological nutrition.

Controversy lingers on the benefits and harms of meat broth. Spontaneous changes suggest that the healing fluid can increase the amount of medicines, others bring to the fore its negative qualities. recognition accepted both the first and second opinions. A decoction of meat and really heads both to heal and provoke negative reactions.

It should be remembered that a village bird raised by a caring hostess and its fast-growing analogue from a supermarket are completely different things. Unfortunately, unscrupulous producers can use antibiotics and hormones on farms. It is recommended to boil such meat in two or three waters, and eat the last broth for food. True, with the first liquid, not only toxic additives go away, but also a significant part of the nutrients.

❌ Chicken concoctions are categorically contraindicated for gout and urolithiasis. Against the background of taking liquid meat dishes, such pathological conditions are aggravated by the deposition of pointed crystals of uric acid salts in organs and tissues.

❌ With great care, the nutrient is used for possible allergies to poultry and severe diseases of the gastrointestinal tract. A concentrated decoction is categorically contraindicated in infants under eight months of age.

❌ According to some nutritionists, a saturated product can harm the liver if the filtration organ does not have time to cope with the incoming volume of food. The negative process will also affect the intestines. He will have to face food that has not been sufficiently purified. Proponents of this theory pay close attention to dangerous cholesterol. The existing point of view has a sufficient number of justifications. In any case, each person has the right to independently weigh the pros and cons of such controversial food.

The taste characteristics of the soup base depend on the quality of the selected bird and the additionally introduced ingredients.

• A pure meaty taste is given by a whole chicken or a special soup set. In this case, roots are not used.
• A slight sweetness is characteristic of a yellow broth prepared with raw vegetables and herbs. This distinctive feature is enhanced by preliminary frying of peeled roots in vegetable oil.
• The spicy taste is provided by black pepper, bay leaf, fresh basil, thyme, dill or parsley.
• Mild taste has a brown version of the dish. For its preparation, pieces of meat are fried in butter before immersion in water. Pre-heat treatment prevents the appearance of a large amount of scale, which has a positive effect on the final result.

It should be remembered that roots and spices can interrupt the taste of the main product, which means that they must be used selectively and in small quantities.

?Ready-made broth is served as an independent food, used as a nutritional component of a balanced diet. Thick sauces and light transparent soups are cooked on its basis. As a remedy for colds, a hot drink is consumed several times a day. Each cup of healing potion helps to restore physical strength and recover faster.

?To get the most healthy dish, soup types of poultry are purchased. When cooking broilers, a second decoction is used. To do this, the chicken is immersed in cold water and boiled over low heat for 15-20 minutes. The resulting liquid is drained, clean water is added and the process continues. A less fatty dish is obtained from breast without skin.

?With a little imagination and improvisation, a slightly boring base is turned into a wonderful soup with potatoes, noodles or cereals. Serve a fragrant dish with fresh herbs and spicy or garlic croutons.

?To obtain “Jewish penicillin” the bird is boiled for three hours. Then all ingredients are removed. To get rid of fat, the resulting broth is filtered through two layers of gauze.

The finished product is quickly cooled and placed in a glass or ceramic dish with a tight lid. At room temperature, it does not lose its freshness for 1️⃣8️⃣ hours. The shelf life of the broth in the refrigerator is up to four days. Two days later, boil again.

In the freezer the chilled broth can be kept for three months. During this time, it retains all organoleptic properties. A convenient way of storage ensures the constant availability of the finished base for cooking first courses. Before deep freezing, visible fat is removed from the chilled product and additional ingredients are extracted. Strained meat broth is poured into containers or special bags.

The collected material reveals the high quality of fairly simple food, which a person has included in his daily diet for several centuries.