Everyone knows that after preparing the soup, the bay leaves should be removed from the pan. However, some types of first courses are “not at all friendly” to this spice. Avoid combining them when cooking!
Bay leaf is an essential ingredient in the preparation of first courses. True, after the soup is ready, it is customary to remove the lavrushka from the broth – so that after insisting it does not add bitterness to the dish.
Professional chefs are sure that you can literally understand that chicken broth was cooked with bay leaves from the first spoonful of soup. In this case, the taste of the broth is more “empty”. Chicken is too tender a meat, and bay leaf can almost completely drown out its taste.
The ideal restaurant recipe for chicken broth excludes the use of this spice. It is better after boiling the meat, put a carrot and an unpeeled, but well-washed onion in the pan. Root vegetables will add intensity to the color of the broth – and emphasize the delicate taste of the bird.
Read also: Simple Soup Recipes: 7 Appetizers for Every Taste
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