People like to pick old chickens when making soup, but in fact, young chickens are more suitable for making soup. Broiler meat contains more protein and less elastic connective tissue, which is more easily absorbed by human body. Secondly, the best chicken for chicken stew soup is hen, and the soup stewed by hen is more tonic, which is suitable for people who have recovered from a serious illness. Stewed chicken in chicken soup tastes tasteless, but it can be used for cold salad.

2. Freeze the chicken before killing it.

Needless to say, buying live chickens is mainly to ensure the delicious meat. After fresh chicken is bought back, it should be frozen in the freezer for about 3 hours before it can be taken out and thawed to make soup. Doing so is the same as discharging sour meat. This kind of chicken is the best, and the soup will taste more delicious.

Step 3 soak in rice washing water

Before cooking chicken soup, you can soak the washed chicken in rice-washing water for more than ten minutes. This will remove the fishy smell from the chicken skin and make the chicken more tender. With the simplest and most accessible materials, we can get extraordinary results.

4, flying water

The so-called flying water is the process of putting chicken, cold water and ginger slices on the stove and igniting them until they boil. Flying water can not only remove the raw smell of chicken, but also be a thorough cleaning process, which can also make the soup clear and not turbid, fresh and fragrant.

5. Cold water setting

Chickens that have been treated by flying water should be quickly fished out and washed under cold water. On the one hand, it can wash away some floating foam attached to the chicken when it flies, on the other hand, it can make the chicken soup not rot easily during cooking and maintain the integrity of skin and meat.

6. Delete the attachment

This step can be said to be the key. Removing some auxiliary materials from chicken is the key to making delicious chicken soup. These auxiliary materials that affect the color and taste of soup include: red internal organs of chicken, such as liver, gizzard, lung, heart and so on. (You can save it for other dishes), but you must remove it when making chicken soup. Cut off the nails on the chicken feet. There are many bacteria in nails, and cooking soup will be harmful to health. Chicken's nose. It is the distance from the top of the chicken mouth to the eyes. If it is not removed, the chicken soup will smell. Chicken ass. This part can be cut more. Pay special attention not to keep it when cooking chicken soup.

7. It is best to use a casserole for the pot of chicken soup.

You should cook chicken soup in a casserole instead of an iron pot. Because the iron pot will bring the rust smell into the chicken soup, it is not as good as the casserole to gather the umami flavor and increase the delicious taste.

8. Water is "raw" and hot

Chicken soup should be cooked in cold water, and the water should be added all at once. Do not add water at will. Generally speaking, a chicken weighing about 3 kg needs to put about 6 kg of water. Let the raw materials fully release nutrition and fragrance with the slow increase of water temperature. Stew the chicken soup on low heat 10 minutes. Open the lid and skim off the floating foam on the surface when boiling, so that the chicken soup will be white and clear without any impurities. After skimming the foam, turn to slow fire, and then don't just uncover it. "Breathless" soup will lose its original flavor.

9, the temperature should be appropriate

The secret of simmering soup is to cook with strong fire and simmer slowly with small fire. In this way, fresh and fragrant substances such as protein extract can be dissolved to the maximum extent, and the soup is fresh, mellow and delicious. Only by slow stewing with low fire for a long time can the extract be dissolved more, clearer and more alcohol. You can add some oil-absorbing foods such as melon and mushrooms to cook together, which can reduce the absorption of cholesterol.

10, and finally put salt.

In a sense, the time of putting salt can dominate the taste of chicken soup. Whether someone says that salt should be put in the pot or when it is half cooked, it is wrong. When the salt is cooked for a long time, it will react with the chicken and lock the protein in the chicken, so that the soup is light and the meat is not rotten. After the chicken soup is stewed, you must put seasonings such as salt. After adding salt, turn to high heat 10 minutes, then cease fire, without uncovering the cover halfway, not only the taste is all there, but also the chicken soup is more delicious. Be careful not to stir the salt after putting it in, it will leave the smell of raw salt.