Chicken broth often turns out pale and weak in flavor. The reason usually lies in the violation of basic cooking techniques.
The situation can be corrected without rare ingredients and complicated techniques. It is enough to work precisely with the ingredients to achieve a rich and expressive result from a simple set.
The foundation of flavor is the right meat. Using only fillet does not provide depth. Bones, when simmered for a long time, enrich the broth with collagen and minerals, while pre-roasting the chicken enhances the aroma and gives the broth a denser color and meaty aftertaste.
Vegetables and seasonings complete the flavor. Lightly simmering onions, carrots, and celery initiates the caramelization of sugars, making the broth thicker and warmer, while herbs and spices provide accents. Salt is added gradually, and at the end, a few drops of lemon juice are introduced to balance the flavor and allow the broth to fully unfold after steeping.
