Freeze fresh chicken before making - make chicken soup more delicious

Blanch the chicken beforehand, put it in the pot with cold water, and skim off the foam after the water boils. Not only will the fishy smell be removed, but the soup will also be much clearer. After blanching, soak it in cold water for a while. The purpose is to make the chicken firmer and prevent the meat from falling apart during the soup making process, thus avoiding the production of residue.

Freeze fresh chicken before making - make chicken soup more delicious

Make chicken soup more delicious

To make chicken soup delicious and clear, you need to master a few tips:

Prepare fresh chicken after freezing:

If you buy chilled chicken, you need to put the chicken in the freezer of the refrigerator for 3-4 hours to remove acidity. Since animals have just been slaughtered, a variety of toxins will be released in their bodies, and the freezing process is also a sterilization process;

Parts that need to be removed:

Some parts of the chicken directly affect the taste and color of the chicken soup and must be removed before cooking. (1) Toenails on chicken feet. A large number of bacteria remain in the nails, which is not conducive to the hygiene of chicken soup. (2) Remove the chicken’s internal organs and buttocks;

Soak in rice water:

Soak the washed chicken in rice water for ten minutes, which will make the chicken more tender;

Put the pot under cold water:

Let the chicken slowly release nutrients and aroma as the water temperature rises;

Secondary skimming:

Discard the water used to blanch the chicken. Use another pot of cold water. After boiling, skim off the remaining foam. This will make the chicken soup clearer. Then place it in a sealed container and simmer over low heat. Do not open the lid halfway to avoid the aroma evaporating;

Add salt at the end:

Add salt 5 minutes before turning off the heat. Adding salt too early will coagulate the protein of the chicken, making it difficult for the chicken to become tender and the aroma difficult to come out.

Blanch first and then freeze:

Blanch the chicken beforehand, put it in the pot with cold water, and skim off the foam after the water boils. Not only will the fishy smell be removed, but the soup will also be much clearer. After blanching, soak it in cold water for a while. The purpose is to make the chicken firmer and prevent the meat from falling apart during the soup making process, thus avoiding the production of residue.