又名
Chicken stock (though there is a slight difference).
What is it?
To make chicken broth, you simmer fresh chicken meat (and sometimes bones), carrots, onions, celery, and a few aromatics, such as parsley, thyme, and peppercorns. A few cloves of garlic and bay leaf might also be added. Once strained, this flavorful liquid can then be used to make soup and much more.
Chicken broth is used in sauces, braises, gravies, and to cook rice. A little can deglaze a pan or moisten pasta. Homemade broth is usually preferred, but the store-bought variety is more convenient for most people.
Broth and stock are often used interchangeably, but they aren’t exactly the same; stock makes greater use of bones. Though broth is sometimes made with meat still on the bone, broth’s distinguishing flavor comes from the meat itself. Compared with stock, it has a lighter body and a more distinctly meaty (or vegetal) flavor. Broth is more or less ready to eat while stock usually needs more enhancement.
没有吗？
Substitute chicken stock; vegetable broth, and, in some cases, water. A reconstituted bouillon cube can work in a pinch, too.
How to choose:
选择商店购买的鸡肉汤的最佳选择是品尝一些品种。寻找正宗的鸡肉味，微妙的植物味和圆形的稠度。如果可用，请选择一个低盐选项，这使您可以更好地控制成品的咸味。
How to prep:
如果使用自制汤，请品尝汤；如果您希望它的味道更加浓缩，请将其煮至您想要的那么美味。根据您的使用方式，您可能想在这一点上用更多的盐调味。如果肉汤非常脂肪，请冷却，然后用开槽的勺子去除固化脂肪。大多数商店购买的汤都可以从包装中使用。减少商店购买的汤时要小心；它将变得更加集中，但咸味也会变得更加浓郁。
如何存储：
未打开的肉汤至少将在一个凉爽干燥的地方保存一年。打开后，它将持续到冰箱中的5天。日期打开包。汤将保存数月的冻结。最好以不同的量冻结它，这样您就可以解散所需的东西。
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