Broth in a Redmond slow cooker. Recipes for making broths in a Redmond multicooker

Chicken broth in a multicooker Redmond

Broth in the Redmond slow cooker, made from chicken, is considered not only tasty and aromatic, but also a very healthy dish. It can be used in the preparation of noodles and a variety of soups, and can also be eaten as an independent dish by adding some greens and crispy croutons to the plate.

To cook chicken broth in a Redmond slow cooker, you will need the following:

chicken meat – 0.8-1 kg;
water – 2 l;
onion – 1 pc.;
carrots – 1 pc.;
salt - to taste;
bay leaf – 1-2 pcs.;
black pepper and allspice peas - 5-6 pcs.

The method of preparing broth in a Redmond multicooker consists of the following steps:

First of all, prepare the meat. To do this, rinse it thoroughly, remove any remaining feathers and excess fat.
Peel the onions and carrots and wash them. Vegetables should not be chopped finely; carrots can be cut into 4 parts, and the onion can be used whole.
Place chicken meat at the bottom of the Redmond multicooker container, then immerse the vegetables, add peppercorns and bay leaves.
Fill the food with water and add salt to taste. Then lower the lid and put the Redmond multicooker in the “Stew” mode. Your broth will take approximately 1.5 hours to cook.
About 30 minutes after the start of the process, open the multicooker and remove the foam from the broth with a slotted spoon.
When the cooking time is up, let the dish cool slightly. After this, remove the bowl of broth from the Redmond multicooker, remove the meat into a separate bowl, and strain the broth itself through a sieve - this way it will turn out clean and transparent.
Separate boiled chicken from the bone - it can be used in preparing various dishes.

Chicken broth cooked in a Redmond slow cooker will be an excellent base for soup. In addition, you can cook any porridge on it. Cereals boiled not in plain water, but in aromatic broth, will be a tasty and satisfying side dish.

Classic recipe

Everyone knows what broth is. This is a rich base for preparing delicious first courses. Broths are most often prepared with chicken meat or pork or beef tenderloin. The taste is different, and such broths differ in fat content. When choosing a type of meat, you should rely solely on personal taste preferences.

Perhaps every housewife knows how to cook broth in a slow cooker. To do this, you can take any part of the chicken carcass. Soup sets are also suitable.

Chicken broth in the Redmond multicooker is prepared in the “Cooking” or “Soups” mode. Cooking time is approximately one hour. To make the broth rich, aromatic and extremely tasty, in addition to universal seasonings, vegetables are added to it. Onions and carrots become frequent companions of poultry meat.

Chicken broth in the Polaris multicooker is also easy to prepare. The recipe will not differ; the only thing you should pay attention to is the program mode and cooking duration.

On a note! Sauces are prepared based on broths. The broth can also be eaten in its pure form. Many people are convinced that this is an ideal dish for strengthening the immune system and restoring strength, especially during periods of acute respiratory illnesses and flu.

Compound:

chicken soup set;
2 liters of filtered water;
onion – 1 pc.;
carrots - 1 root vegetable;
salt and pepper mixture - to taste.

Preparation:

To prepare the broth, take a soup set or a chicken carcass frame. Defrost it, rinse thoroughly with running water and dry with paper napkins.
Pour 2 liters of filtered water into the multicooker bowl.
We send uncut poultry meat on the bones to the container.
Select the “Soups” or “Cooking” program mode. Set the timer for 70 minutes.
About 40 minutes after the start of cooking, foam will appear on the surface of the broth. Remove it with a slotted spoon or a tablespoon.
Salt to taste.
Peel the onion and cut it in half. If the onions are large, cut them into quarters.
Place the onions in a multi-cooker bowl.
Peel the carrot roots, wash them and cut them into 3-4 pieces.
Close the lid of the kitchen gadget. Cook the broth until the end of the program and the corresponding sound signal.
Pour the broth into a plate, add pieces of carrots.
For decoration, chop green onions.
Add chopped onion to the broth and serve.

Fish broth in a multicooker Redmond

If you are tired of meat soups, we suggest replacing them with fish dishes for a while. Your household will definitely like the fish soup cooked in a rich broth. Making such a broth in a Redmond multicooker is not difficult; first, stock up on the following products:

fresh fish (trout or salmon) – 600-700 g;
water – 2 l;
onion – 1 pc.;
carrots – 1 pc.;
salt - to taste;
bay leaf, white peppercorns - to taste.

Prepare fish broth in the Redmond multicooker:

Rinse the fish in cold water, remove the fins and make sure that there are no scales left anywhere.
Peel the onions and carrots, wash and cut into 2-4 pieces.
Place the prepared fish and vegetables into the Redmond multicooker container. Next add pepper and bay leaf. Pour water into the bowl and salt the dish to taste.
Place the Redmond multicooker in the “Stew” mode and cook the broth for 1.5 hours. At the end of cooking, taste the dish again for salt.
When the broth has cooled, remove the fish and strain the liquid through a fine strainer.

The fish broth turns out nice and clear, and very little foam is formed during its preparation. The broth can be used not only as a base for fish soup, but also in the preparation of various sauces. Excess broth can be frozen and stored in the refrigerator for some time.

Cooking features

To make the soup have a special taste, use unusual additives. This could be a small amount of nutmeg, asparagus, saffron, leeks, fresh or ground fennel. Give free rein to your imagination, then you will get a completely new and definitely delicious soup!

You can use batter instead of noodles. For it you need to combine one raw egg and flour, a little salt. Add enough flour so that the dough has the consistency of pancakes. Place a grater over the broth and pour the dough onto the smooth side. Rub it with a spoon, making sure to stir the soup while doing so. The dough will drip into the broth and set immediately. It turns out original! Cook for another 5-7 minutes after boiling.

How to make chicken broth in a slow cooker, watch the video below:

The broth is always tasty and rich. Prepare it with ease in a slow cooker and enjoy a truly light and satisfying result!

Ingredients:
meat with bones – 1.5 kg;
minced meat for pulling – 300 g;
roots (carrots, parsley, parsnips, celery, turnips) – 300 g;
onions - 1-2 bulbs;
greens (leeks, celery stalks, parsley, dill) - a bunch;
salt – 2 teaspoons;
black peppercorns – 5-6 peas;
allspice, cloves - two each.

In European cooking, it is very common advice to prepare meat broth in advance and use it as needed. This recommendation applies 100% to almost all domestic dishes. Even borscht, famous for the special taste of meat cooked together with vegetables, turns out impeccable in a previously prepared meat broth.

Keeping a stock of meat broth in the refrigerator (or even the freezer) is always a good idea. This method greatly simplifies and speeds up the preparation of many soups. In addition, hot beef, chicken or fish broth can easily serve as a first course - especially if you serve it with pies, croutons, and hot sandwiches.

Broth also helps in preparing second courses. Buckwheat, wheat, barley and rice porridges cooked in meat broth are much tastier than side dishes cooked in water. Sauces, gravies, and dressings for many main courses require the use of broth.

The classic broth recipe is so simple and universal that adjustments can only be made to it at the level of selecting vegetable additives or choosing a clarification method (if necessary).

The broth cooked in a slow cooker is especially good. When turned on in the “stew” mode, the smart kitchen appliance does not overheat the broth and does not allow it to boil violently. Thanks to the ability to cook slowly, a multicooker retains much more aromatic and extractive substances in the broth than a gas or electric stove.

Properly prepared broth in a slow cooker is clear, aromatic, and tasty. It stores well (up to six months in the freezer) and helps save not only time, but also money.

In some cases, culinary practice involves preparing broth in a slow cooker exclusively from meat. For example, chicken broth made from a one-year-old rooster or a rejected domestic hen is especially valuable precisely when no seasonings (except salt) were used during its cooking.

It is not difficult to spoil fish broth made from sturgeon, salmon and other delicacy fish with spices. As a rule, such a broth is thick, rich, has a delicate aroma and complex taste. Enjoying fish soup cooked in good fish broth is akin to the pleasure of solving a complex intellectual problem. “Reading” all the shades of taste, feeling all the facets of the aromatic composition of a triple fish soup is no less pleasant than looking at a picturesque masterpiece. And the pungent smells of spices can irreparably interfere with an exquisite experience...

Broth made from beef, pork, lamb, goose and other meat, as a rule, does not have an independent taste value and a rich aromatic palette. That's why classic beef broth (and even more so lamb broth) is usually improved during the cooking process. Aromatic roots and herbs do a great job!

Often the broth turns out cloudy. The degree of transparency of the meat broth depends on many factors, but the “treatment” is always the same: pulling and filtering. The most effective is a pull from chilled minced meat, shaken in a small amount of liquid, and poured into the broth shortly before the end of cooking.

The floating layer of cooked minced meat absorbs settled foam flakes and fine suspension. This minced meat is ideal for many main courses. Beef broth, clarified with minced meat, takes on new shades of taste and becomes truly clean and transparent.

Choosing meat for cooking beef broth requires a balanced approach. A sinewy shank, a chopped thigh, a tail, dorsal vertebrae, and gristly brisket - these are the best raw materials for cooking broth.

Dark beef with layers of yellow fat gives a richer flavor to the broth. You should not cook together parts of apparently different-aged carcasses: young meat will cook quickly, but while the old meat reaches its condition, the young meat will boil into fibers.

The composition of vegetables used when cooking broths is not constant, and largely depends on the personal preferences of the cook. However, the rule of the triple union of roots, onions and herbs is unshakable.

Beef broth in a Redmond slow cooker

The Redmond multicooker is an indispensable assistant in preparing such dishes as beef broth. The fact is that in the bowl of a multicooker the meat does not just boil, as in a regular saucepan, but simmers for a long time at high temperature. As a result, the beef melts in your mouth, and the broth turns out rich and very tasty.

To prepare broth in the Redmond multicooker, use the following products:

beef on the bone – 0.5 kg;
water – 2 l;
carrots – 1 pc.;
onions – 2 pcs.;
bay leaf – 1-2 pcs.;
black and allspice peas – 5-6 pcs.;
salt - to taste;
parsley root – 1 pc.;
parsley - 1/2 bunch.

To cook beef broth in a Redmond slow cooker, follow the instructions below:

Rinse the meat under running water and separate from the bone. Pour a little vegetable oil into a frying pan, heat it and fry the bone for a few minutes, then transfer it to the Redmond multicooker bowl.
Peel the vegetables and parsley root, wash and cut into several large pieces.
Place meat, onions and carrots, black and allspice, as well as parsley root and a few bay leaves into the slow cooker. Pour water and salt over all ingredients.
Place the Redmond multicooker in the “Stew” mode and cook the broth for 4-5 hours. About 1-2 minutes before the end of cooking, taste the dish for salt, add salt if necessary, and also add chopped parsley to the bowl.
Cool the finished broth, remove the meat and strain the liquid.

Hearty homemade chicken broth with thin vermicelli in a slow cooker

Ingredients

Quarters of chicken carcasses - about 1 kg + -
Large turnip onion - 1 pc. + —
Large carrots – 1 root vegetable + –
Dried laurel leaf - 2 pcs. + —
Allspice – 3 peas + –
Black pepper (coarsely ground) - 0.5 tsp. + —
Salt approximately - 1 tbsp. + —
Vermicelli “gossamer” from durum wheat - 1 tbsp. + —
Clean water - 2-2.5 l + -

How to make hearty, homemade chicken broth in a slow cooker

We wash parts of chicken carcasses and remove fat deposits on them. You don't have to remove the skin.
We put the meat in a cooking bowl, put the onion (whole “turnip”), carrots, and spices there.
Add water, add some salt, but in moderation.

Let's start the unit

Close the cartoon, select the “Extinguishing” program on the menu panel, and set the timer to 1.5 hours.
After about half an hour from the start of cooking, you will need to carefully lift the lid, remove the meat foam from the surface of the broth and lower it again.
When the program completes its cycle, you will need to pour vermicelli into the finished dish, mix the contents of the bowl and close the lid.
Find the “Heating” mode in the menu and set the time to 15 minutes. It is enough for the “cobweb” in the meat broth to reach full readiness. Pour it into plates and, if desired, flavor it with finely chopped garden herbs - cilantro, dill, basil.

It is better to serve a hot decoction of poultry meat not with bread, but with homemade crackers made from wheat bread. Now everyone who comes to Tvoy Povarenok in search of an equivalent alternative to slightly boring first courses will now know how to easily prepare rich chicken broth in a slow cooker. And if the kids stubbornly refuse soups, now you know what to prepare for dinner so that everyone is full and happy.

Subscription to the portal “Your Cook”

To receive new materials (posts, articles, free information products), enter your name and email

Pork broth in a Redmond slow cooker

Soups cooked with pork broth are very satisfying and appetizing. This broth is also good for making jellied meat. To make pork broth in a Redmond slow cooker, you will need the following ingredients:

pork on the bone – 500-600 g;
water – 2 l;
onion – 1 pc.;
salt, black pepper - to taste.

Method for preparing broth in a Redmond multicooker:

Rinse the pork thoroughly under running water and remove everything unnecessary: films, veins, excess fat.
Peel the onion and cut in half. Place the ingredients in the Redmond multicooker container and fill with water. Add salt, pepper or any other spices to your taste.
Activate the “Extinguishing” option on the device panel and set the timer for 2 hours.
After 20-30 minutes from the start of cooking, remove the foam and taste the dish for salt.
Close the multicooker lid and leave the broth to cook until the end of the program.

Ingredients

Beef on the bone
1 onion
1 carrot
Salt and pepper to taste
Bay leaf.

To begin with, it should be noted that the broth will be richer if you take the meat on the bone. Rinse the meat thoroughly with water and place it in a slow cooker. Peel the onions and carrots. Cut the onion in half. Cut the carrots into slices. Place the onions and carrots in the slow cooker with the meat. Pour in enough water. Season with spices to taste. Add bay leaf.

Close the multicooker lid. Set the “Extinguishing” mode. Beef broth in a slow cooker is usually cooked for 2 – 2.5 hours. After cooking is complete, strain the broth through a sieve. This is necessary in order to remove the onions, carrots and bay leaves from it.

Now let's look at how to make chicken broth in a slow cooker.

Mushroom broth in a Redmond slow cooker

If you decide to prepare such a broth, give preference to wild mushrooms, since they will give the dish a rich and incomparable aroma. We also note that boletus and boletus can turn the broth dark, so it is better not to use them. Porcini mushrooms are ideal, although other edible varieties are also suitable.

What you will need to prepare mushroom broth in the Redmond slow cooker:

dried mushrooms – 50 g;
carrots – 2 small pieces;
onion – 1 head;
water – 2 l;
parsley root – 1 pc.;
salt - to taste.

To cook this broth in a Redmond multicooker, follow the instructions:

Rinse dried mushrooms and soak in cold water for at least 3 hours so that they are saturated with liquid. After this time, strain the water into a separate container.
Peel the vegetables, then cut into large pieces. Rinse the parsley root thoroughly.
Place all the prepared products into the bowl of the Redmond multicooker and pour in the water in which the mushrooms were soaked. Salt the dish, set the “Stew” mode on the panel and cook the broth for 1-1.5 hours.
After the program ends, let the liquid cool, then strain it into a separate pan. Pass the boiled mushrooms through a meat grinder or chop in a blender, then add them back to the broth.

How to cook:

1 First, you should completely clean the chicken - rinse, remove any remaining feathers, etc. Can be scorched with fire for complete cleansing.

2 Place the chicken in the slow cooker.

3 Wash the carrots, peel and cut into 4 long pieces. Add to chicken.

4 Add salt and pepper to taste. Then bay leaf and pepper.

5 Pour water into the multicooker to the already prepared products.

6 Peel the onion and add to the chicken and carrots. The preparations are complete.

7 Turn on the “Stew” mode for an hour and a half, placing the bowl in the multicooker and closing it tightly with a lid.

8 After 30 minutes, foam will appear on top, it is better to remove it. In an hour the broth will be completely ready.

9 Now you should take out the bowl, strain the broth through a colander, and cut the meat. You can use it however you want - serve it with broth, use it in soup or any other type of dish.

All that remains is to figure out what to do with the bullion. It can be used to prepare aspic by adding gelatin, meat and vegetables. You can cook your favorite porridge on it. And some people drink the broth itself during cold weather, warming it up. The broth itself will also help you overcome the disease. Moreover, if you use it together with onions, garlic and other natural medicines that are familiar to us. Of course, you shouldn’t forget about hot tea with lemon.

You can make many dishes using chicken broth as a base! Stewed vegetables, potatoes, soups, pilaf, cabbage rolls. The broth is also suitable for those who want to lose weight, so you can include it in your diet menu. Many people give chicken broth to children. Some families prefer to simply heat it up and drink it, enjoying the great taste.

It would seem: what would be easier than cooking chicken broth, but no! Even in the preparation of this everyday dish there are so many nuances and subtleties that it is possible to compile a whole list of exam questions on this topic, and award the corresponding diploma to the housewives who answer it. It is somewhat easier to prepare chicken broth in a slow cooker, but only technically; you still need to know the basic theoretical points for cooking.

Useful tips

To prepare the broth, you can use any type of meat, but the most wonderful taste will have a dish cooked from meat on the bone.
To make the broth good, it is important not only to choose the right products for its preparation, but also to pay due attention to the main ingredient - water. It must be fresh and cleaned. Tap water, which contains many harmful impurities, can spoil the taste of the dish.
If you are going to cook broth and frozen meat, you should first defrost it properly. Under no circumstances should you cook it as soon as you take it out of the refrigerator; rapid defrosting in hot water will lead to a deterioration in the taste of the product. It is best to remove the meat from the freezer a few hours before preparing the broth.
Onions are always added to the pork broth - it gives the dish an appetizing aroma. And if you want to get a beautiful golden hue to the soup, add fried carrots to the dish.
Dried tomatoes will give the broth an interesting taste and a beautiful dark shade.
Once you have cooked the broth, you don’t have to use it right away. You can freeze the liquid for a while; the broth can be stored in the freezer for a couple of weeks.