Tricks for boiling chicken bones to make clear broth without a fishy smell

foto ilustrasi: Freepik/mrsiraphol; Freepik/azerbaijan_stockers

If chicken bones are not processed properly, the broth can smell bad and reduce the enjoyment of the dish.

Chicken soup is a savory and appetizing soup dish that is easy to make. However, one of the challenges in cooking it is removing the fishy smell from the chicken stock. If the chicken bones are not processed properly, the stock can smell bad and reduce the enjoyment of the dish.

In fact, chicken bones are a nutrient-rich ingredient that contains calcium, phosphorus, and collagen, good for bone, skin, and digestive health. With the right technique, you can get clear, tasty, and fishy-free chicken broth.

So, for those of you who want to enjoy chicken soup with clean and delicious broth, here are the steps to boil chicken bones to get perfect results!

Preparation is key to ensuring a clean, fishy-free broth. First, make sure the chicken bones are washed well to remove any remaining blood or dirt. One surefire trick is to soak the chicken bones in rice water for 10 minutes. After soaking, rinse the chicken bones several times with clean water until the rinse water looks clear. This step helps remove any remaining mucus that may be causing the fishy smell. Don't forget to cut the bones into smaller pieces so that the broth juice can easily come out when cooked. Also, choose a stainless steel pot and prepare enough clean water to soak all the chicken bones.

The first step in the boiling process is to use boiling water. Boil the chicken bones for 10-15 minutes to remove fat and dirt that can cause a fishy smell. After that, discard the first boiling water and rinse the chicken bones again until clean. This step is important to remove unpleasant odors and make the broth clearer. After the first boiling water is discarded, prepare enough clean water for the next boiling.

To get a clear and flavorful broth, start boiling the chicken bones in cold or room temperature water. Do not turn on the heat before all the ingredients are in the pot. Use low heat so that the bone juice comes out slowly without making the water cloudy. The boiling process with low heat takes longer, but the results will be more optimal. The flavor of the broth will be more concentrated, while the texture of the water remains clear. Stir occasionally so that the ingredients are evenly mixed without damaging the bone structure. Add a little salt or basic spices such as bay leaves to help neutralize any remaining fishy aroma. Let the broth simmer for 1-2 hours until the bone juice is completely released.

Aromatic spices are key to removing the fishy smell and giving a richer flavor to the chicken stock. Some ingredients you can add include onions, spring onions, ginger, and pepper. Add these aromatic spices at the beginning of the second boiling process so that the essence and aroma of the spices blend with the stock. Spices such as cloves or cinnamon can also be used to provide a distinctive aroma. Use in small amounts so as not to dominate the flavor of the stock.

After the boiling process is complete, the last step is to strain the broth to separate the essence from the bones and spices. Use a fine sieve for cleaner and clearer results. If necessary, strain it twice to ensure that no bones or spices are left behind. The strained broth is ready to be used for various types of dishes, from soups, meatballs, to baby food. Store the remaining broth in an airtight container and place it in the refrigerator to make it last longer.

Q: Do chicken bones need to be washed before cooking?
A: Yes, washing chicken bones is very important to remove residual blood and dirt that can cause a fishy smell.

Q: Why do you have to boil chicken bones twice?
A: The first boil serves to clean fat and dirt, while the second boil produces a clearer and tastier broth.

Q: What spices must be added to the broth?
A: Aromatic spices such as onions, spring onions, ginger, and pepper are very effective in removing the fishy smell while enhancing the flavor.

(brl/red)