For Crystal Clear Chicken Broth, Use a Slow Cooker
When it comes to making basic but laborious homemade broth, we aim to save time (for example, using already fried chicken as the base for brown broth ). We just opened another shortcut: use a slow cooker to avoid skimming the fat-free chicken broth.
POPSUGAR product group editor Nicole Perry notes well: the main advantage of a multicooker is low, uniform heating – this is a real advantage in the process of preparing broth or broth. She writes:
The biggest nuisance in making bone broth is to skim off any foam that rises up while it boils. The liquid prepared in a multicooker is heated to such a low temperature that it is practically unnecessary, and the resulting broth becomes almost crystal clear.
It is true that heating slowly without a lid is the best way to restock. As food chemist Harold McGee points out in his book On Food and Cooking , both of these factors allow soluble proteins to escape from the particulate matter and coagulate more slowly, forming large scale patches that either rise to the surface or are easily removed. or sit on the sides and bottom. So if you need to film something, it should be pretty easy to do.
Although this version is made from poultry, you can apply the same slow cooking technique to other bases such as beef broth, vegetable broth, or veal broth. Then you have a rich flavor base for soups , sauces and stews. Follow the link below for a multicooker chicken broth recipe.
With this recipe, you will have no reason to buy chicken stock at the store | POTSUGAR
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