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Chicken bouillon
Chicken broth will be more aromatic if you add herbs, such as parsley, and garlic to it. The broth can be frozen for 2-3 months and used as needed.
How to cook Chicken bouillon
Step 1
If chicken bones or chicken are not boiled, they should be browned in the oven over medium heat.
Step 2
Put the bones in 2 liters of clean, fresh water, bring to a boil.
Step 3
Add onions, carrots, garlic, salt and other root vegetables (whole or chopped), reduce heat to low. Boil for 2-3 hours, removing foam as it appears. Cool the broth, strain through a colander.
Step 4
To prepare fish broth, you need to replace the chicken with 1 kg of fish bones, heads and tails. The instructions are the same, but the cooking time is 45 minutes.
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