How to cook chicken broth so the meat stays juicy

3 min read

Chef Bakay Amanbaev shares a secret that changes the approach to cooking broth forever.

The main mistake most people make is cooking the chicken whole.
Chicken breasts cook quickly, and become dry and tasteless if cooked for a long time, while bones and dark meat need significantly more time to release all the flavor and nutrients. The solution is to cut the chicken into parts before cooking.

So: cut the chicken into wings, breasts (on the bones), back and legs. Bring the water to a boil, salt it lightly - but not too much, the water will reduce and the concentration of salt will grow. Put all parts in the boiling water and skim off the foam. As soon as the breasts and legs are cooked, remove them from water, remove the meat from the bones, and set aside. Put the bones back in the broth and simmer from 6 to 12 hours. Strain, adjust the seasoning and return the meat to the cooked rich broth.

As a result - deep, concentrated broth and tender, juicy meat without any hint of dryness.

author:

Bakay Amanbaev

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