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All about meat broth

Meat broth represents one of the fundamental culinary bases in the gastronomic tradition of many cultures.

Meat broth is an excellent base for cooking meat, which acquires a rich and enveloping flavor during cooking.

The meat cooked in the broth becomes tender and succulent, further enriching the flavor of the broth itself and giving the dishes a unique and irresistible taste.

Its nutritious characteristics and intense flavor make it an essential ingredient in numerous preparations, from soups to risottos.

The meat broth recipe

Here we are at the questions: how to make a good meat broth? The broth recipe is simple and versatile. With just a few ingredients and slow cooking, you can get a rich, flavorful broth.

To obtain a high-quality meat broth, it is important to select fresh, top-quality ingredients. Slow cooking over low heat allows you to extract all the flavors and nutrients from the ingredients, creating a full-bodied and tasty broth, perfect as a base for many culinary preparations.

Basic ingredients include bones, prime cuts of meat and even meat scraps, vegetables such as carrots, celery and onion, herbs such as parsley and bay leaves, and spices to taste.

A good meat broth includes a balanced mix of cuts of meat in order to create a full and layered flavour, for example: real cut or muscle of beef, white steak or brisket, half a free-range chicken, cotechino and in some cases also tongue of bovine.

The chicken broth recipe

Chicken broth is prized for its delicate, light flavor, suitable for a wide range of recipes.

Its preparation requires the use of fresh chicken meat, vegetables such as celery, carrot and onion and aromatics such as bay leaves and juniper, which, combined in a pot with water, must be left to cook slowly for several hours, guaranteeing a rich and enveloping broth .

In addition to using a whole chicken, the cuts of chicken meat to make a good broth tend to be: half a chicken combined with chicken thighs and drumsticks is the perfect combination.

How to make meat broth in a pressure cooker?

The pressure cooker represents a practical and quick alternative for preparing meat broth.

Thanks to the internal pressure, cooking times are significantly reduced, allowing you to obtain a tasty and full-bodied broth in less time than traditional cooking.

To prepare a meat broth in a pressure cooker, simply prepare the entire base with onions, celery, carrots, mixed meat, vegetables and herbs, put the pressure cooker on the heat, as soon as it starts to whistle, cook over a low heat for approximately 40 minutes before turning off the heat.

What to do with meat in broth?

The meats used to create a good meat broth are perfect for preparing a rich tray of boiled meats to accompany mustard or green sauce.

Mmm, the broth with the meatballs! Meatballs are a tasty way to enrich broth, giving it a fuller texture and rich flavor. Simple to prepare, the meatballs are added to the broth during the final cooking phase, absorbing the flavors and creating a complete and nutritious dish.

And with the broth? You can also make a good stock cube with the broth! Find out in our article !

How to make pressure cooker chicken broth?

Chicken broth can also be successfully prepared using the pressure cooker. The use of fresh chicken meat and aromatic vegetables, together with a reduced cooking time, allows you to obtain a broth with an intense and delicate flavour, perfect for enriching numerous dishes.

To prepare a chicken broth in a pressure cooker, simply prepare the entire base with onions, meat, vegetables and herbs, put the pressure cooker on the heat, as soon as it starts to whistle, cook on a low heat for about 30 minutes before turning off fire.

Capon broth

Capon broth is a delicious variant of chicken broth, appreciated for its robust and enveloping flavour. Obtained by slow cooking capon with vegetables and herbs, it represents a delicious base for numerous traditional and festive dishes.

What is broth with stracciatella?

Creating the famous stracciatella is a tasty way to enrich the broth, creating small strips of eggs that mix delicately with the hot liquid. This addition gives a light texture and enriched flavor, making the broth even more inviting and nutritious.

Why use a broth filter?

To obtain a clear broth free of impurities, it is advisable to filter it through a fine sieve or cheesecloth after cooking.

This process allows you to remove any solid residues, guaranteeing a clear and transparent broth, ready to be used in multiple recipes.

How long does broth last in the fridge?

The broth can be stored in the refrigerator for about 3-4 days in airtight containers. It is advisable to reheat it properly before consuming it again.

Alternatively, the broth can be frozen for longer periods, either in a single portion or in small single portions, guaranteeing its freshness and flavors for several weeks.