Description
Today you can hardly meet at least one person who has never tried chicken and chicken dishes. For example, high gastronomic qualities and beneficial properties chicken broth have been known to mankind ever since this bird was domesticated. Many cuisines around the world recognize chicken dishes as not only an excellent option for the everyday diet, but also boast a huge arsenal of recipes for holiday dishes.
The main advantage chicken meat is considered to have a relatively low fat content, due to which boiled breast and chicken broth maggi refer to dietary dishes, which also have some healing properties. Thus, chicken broth often has a second name - “Jewish penicillin” - for its ability to raise sick people, as well as those who are weakened after operations, to their feet. But this applies exclusively to poultry products that were raised without the use of modern technologies, that is, in the fresh air and using clean food.
In general, broth is a decoction that is prepared from the cartilage and bones of an animal. During the cooking process, almost all fat that appears on the surface is carefully removed. Boil chicken broth maggi It is usually recommended to use low heat for about two hours, while half an hour before readiness add a whole onion, which you don’t need to peel, but simply rinse thoroughly, carrots, parsley or celery root. Some housewives, when the dish is ready, turn the vegetables into puree and add them to the liquid, but this is more a personal desire of the cook than a necessity.
Serve chicken broth maggi You can use it as an independent dish, flavoring it with pies or crackers, or you can diversify your diet by preparing aromatic and nutritious soups and other first courses based on it. By the way, the calorie content of chicken broth is low and is approximately 50.7 kcal per 100 grams of product.
Maggi seasoning Chicken broth: Useful properties.
Traditional medicine claims the benefits of chicken broth for colds, which are often accompanied by fever. It is believed that when it is used, the patient's general condition improves significantly.
Also, the beneficial properties of chicken broth include stimulating the processes of bone healing in fractures of varying severity. Also, some sources state that this meat product has a healing effect on the course of gastrointestinal diseases, such as ulcers or gastritis.
As mentioned above, most people believe that the benefits of chicken broth are beyond doubt. However, recently one can increasingly hear that despite the enormous popularity of this dish, doubts are beginning to arise about its harmlessness. For example, some experts argue that in fact, meat broths are much more harmful than the same meat.
Seasoning maggi Chicken broth: Harmful properties.
In general, the question of the benefits and possible harm of chicken broth is quite controversial, but the fact that for children it is a rather heavy food that is not recommended to be given to them can be said for sure.
Nestlé Russia has launched an updated product - MAGGI bouillon cube, enriched with iron. Now each serving of a dish prepared with cubes of GOLDEN Chicken, Beef ON THE BONE, broth with FOREST MUSHROOMS and Stewed Chicken - in addition to iodized salt, contains at least 15% of the recommended daily human requirement for iron.
Enriched with iron, the MAGGI cube will become a useful assistant for every modern housewife. The importance of iron for the body can hardly be overestimated - it is part of hemoglobin, a vital molecule responsible for the delivery of oxygen to the blood and the removal of carbon dioxide. That is why it is necessary to monitor the iron balance in your daily diet.
MAGGI bouillon cubes, enriched with iron, are indispensable in preparing various dishes, because each broth recipe harmoniously combines meat and vegetable flavors, salt and a carefully selected bouquet of herbs and spices. MAGGI cubes not only add a rich taste and aroma, but also make the dish more balanced. Thus, a 500 ml volume of broth made from a MAGGI cube, which can be shared between two, contains 30% of the daily requirement for iron microelements.
It is important that MAGGI cubes are produced without the addition of artificial preservatives and dyes, and contain iodized salt. With MAGGIE, homemade lunch becomes not only very tasty, but also more healthy.
Sofia Bryantseva, nutritionist: « All year round, and especially in winter, it is important to provide not only tasty and varied, but also balanced nutrition. Therefore, it is important to enrich the diet with foods high in vitamins and minerals. One of the main microelements for the human body is iron. Its importance was known to the ancient Greeks. On average, our body contains 3-5 g of iron and almost all of it is part of hemoglobin, a complex molecule responsible for the delivery of oxygen by blood and the removal of carbon dioxide. Sometimes we notice fatigue, weakness, increased fatigue, especially in winter. However, these symptoms may not just be the result of a lack of heat and sun, but also a signal of iron deficiency. The World Health Organization ranks iron deficiency as the number one dietary disorder in the world. Up to 80% of people in the world may not be getting enough iron in their diet!”
It is important to remember that replenishing iron deficiency in the body is a complex task. However, one of the first steps available to everyone is nutritional correction - enriching the diet with iron.
Irina Slutskaya , Ambassador of the Sochi 2014 Olympic Games, Russian figure skater, Olympic medalist, two-time world champion and the first ever seven-time European figure skating champion, the world's only single figure skater, four-time winner of the World Grand Prix Figure Skating Series Finals and mother of two children :“As a modern woman, as a mother, as a professional athlete, I know how important it is to eat properly, efficiently and in a balanced manner. What we eat affects how we feel and look. Proper nutrition– the key to good health, energy, good mood, and, therefore, high achievements, both in sports and career, and in family life. As a mother, I understand the importance of a balanced diet, so despite my busy schedule, I often cook for my family myself. It’s very difficult for a modern woman to do everything, so it’s good that we have such “golden” culinary assistants!”
Every housewife rightfully deserves an award for her achievements. With the “Golden MAGGIE Cube” it has become easier to take care of a balanced diet for your loved ones!
Brand information
MAGGI is the leader of the Russian culinary products market with a market share of more than 42%* in monetary terms. The MAGGI brand enjoys the well-deserved love and trust of Russian consumers, which allowed it to become a repeated winner of the prestigious national awards “People’s Brand” and “Product of the Year”. MAGGI products are made only from high quality ingredients, which mainly include salt, pepper, dried vegetables, herbs and spices. Every day MAGGIE inspires new ideas and invites your whole family to an exciting culinary adventure! Find out more about how to eat tasty and healthy at MAGGI’s “Kitchen of Ideas” on the Odnoklassniki social network and in the “Nestlé Healthy Choice” group on social networks Odnoklassniki and VKontakte.
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RISOTTO WITH MUSHROOMS
Rice for making risotto - 1.5 cups
Butter- 150 g
Grated Parmesan - 50 g
Onions - 1 pc.
Dried mushrooms- 50 g
Olive oil - 4 tbsp. spoons
Parsley - 1/4 bunch
Garlic - 4 cloves
Cooking method:
Prepare 1 liter of MAGGY® GOLDEN CHICKEN BROTH.
Dried mushrooms for 30 min. pour 250 ml of hot water, then cut them in large pieces(save the water!).
Cut fresh mushrooms into 4 parts and fry in a frying pan in heated olive oil (3 tablespoons) for 3 minutes.
Chop the garlic, add half of it to the mushrooms and continue to fry until tender, 10 minutes, until the liquid has evaporated.
In another frying pan, heat 100 g butter and 1 tbsp. spoon of olive oil. Fry the finely chopped onion and the second half of the chopped garlic for 3 minutes. Add soaked mushrooms (without water) and fry for 2 minutes.
Add rice to the pan and stir. Gradually, in portions, pour in the hot broth, stirring constantly and waiting until the rice absorbs each portion of the broth. Then add the liquid in which the dried mushrooms were soaked to enhance the mushroom flavor of the risotto.
Cook, stirring, 20 minutes. Once the rice is ready, add the fried mushrooms, remaining butter, grated cheese and finely chopped parsley. Mix everything and serve.
CHICKEN RAGU WITH VEGETABLES
MAGGI® GOLDEN CHICKEN BROTH - 2 cubes
Chicken thighs - 500 g
Zucchini - 1 pc.
Water - 250 ml
Red bell pepper- 1 pc.
Yellow bell pepper - 1 pc.
Olives - 100 g
Onions - 1 pc.
Vegetable oil - 2 tbsp. spoons
Garlic - 2 cloves
Cooking method:
Separate the chicken thighs from the bone, cut into small pieces and fry on both sides in heated vegetable oil in a deep saucepan for 5 minutes.
Peel the onion and garlic, cut the onion into cubes, chop the garlic. Add to the saucepan with the chicken and fry for 3 minutes. Then add the diced peppers and fry for 5 minutes.
Cut the zucchini into large cubes, add to the saucepan and fry for 5 minutes.
Then pour in water, add cubes of MAGGY ® GOLDEN CHICKEN BROTH. Bring to a boil, add olives and cook over medium heat for 10 minutes.
TUSCANY BEAN SOUP
MAGGI® GOLDEN CHICKEN BROTH - 2 cubes
Canned white beans- 800 g
Water - 500 ml
Rye bread- 4 slices
Cream 20% - 100 ml
Olive oil - 2 tbsp. spoons
Oregano - 1 tbsp. spoon
Garlic - 2 cloves
Ground pepper - 1/4 teaspoon
Total cooking time: 40 min.
Cooking method:
In a large saucepan with 1 tbsp. Fry the chopped garlic with a spoon of heated olive oil for 2-3 minutes. Add the beans along with the liquid, MAGGY® GOLDEN CHICKEN BROTH cubes and water to the pan. Bring to a boil and cook for 10-15 minutes.
Then pour in the cream, add oregano and black pepper, and heat for another 2 minutes. Grind the entire contents of the pan with a blender until smooth.
Cut the rye bread into small cubes, mix with the remaining olive oil and put it in a warm place
up to 200°C oven for 10 minutes.
Serve soup with croutons.
FISH IN NUT-LEMON SAUCE
Main dish ingredients:
Pike perch fillet - 800 g
Peeled new potatoes - 600 g
Wheat flour - 5 tbsp. spoons
Vegetable oil - 3 tbsp. spoons
Salt - 1/2 teaspoon
Method for preparing the main dish:
Boil the peeled young potatoes in salted water until tender. Cut the pike perch fillet in half and roll in flour mixed with salt.
In a frying pan with heated vegetable oil fry the fish fillet for 5 minutes. on each side. Place the fish on a plate.
In a saucepan with melted butter, fry chopped garlic and nuts for 1-2 minutes. Add pepper and flour, stirring continuously, fry for 1 minute.
Pour in lemon juice, water and add MAGGY® GOLDEN CHICKEN BROTH. Stir, bring to a boil and cook for 5 minutes. Add chopped parsley. Serve fish with potatoes and sauce.
Sauce ingredients:
MAGGI® GOLDEN CHICKEN BROTH - 1 cube
Butter - 150 g
Eggs - 3 pcs.
Dill - 1 tbsp. spoon
Lemon juice - 1 tbsp. Spoon
Total sauce preparation time: 20 minutes.
Method for preparing the sauce:
Boil the eggs, peel and cut into small cubes.
Melt the butter in a saucepan, add MAGGI® GOLDEN CHICKEN BROTH, stir. Add eggs.
Add chopped dill and lemon juice to the finished mixture and mix.
All kinds of food concentrates, such as dry bouillon cubes, are becoming increasingly popular today. Intrusive television advertising promising that they will give our dishes a “unique rich taste” is doing its job - it’s rare that a housewife these days doesn’t have dry Maggi in her kitchen cupboard. What are they - are they useful or harmful? Let's take a short excursion into history and see how the composition of concentrated dry broth has changed, which of them are the most useful, and which can harm our body.
People have had the desire to preserve broth for as long as possible, for use when necessary, for quite some time. In any case, the first attempts to make dry broth date back to 1773. It was from this time that the surviving recipe for “broth cakes,” as the analogues of modern bouillon cubes were then called, dates back to this time. In accordance with the recipe, for this it was necessary to prepare a broth from beef, veal and lamb legs, add to it sea salt And egg white, boil and then dry. The author of the recipe claims that such a “broth cube” could be stored for 4-5 years.
Liebig's broth extract
In the mid-19th century, the German chemist Justus Liebig proposed his own version of a dry bouillon cube. To obtain it, he pressure-cooked lean beef, then evaporated the resulting broth and filtered it. This product was put into mass production already in 1865, under the name “Liebig Meat Extract”. It was supplied mainly to the active army and was packaged in glass jars. But very soon this broth concentrate also came to Russia and France. Unfortunately, the taste of this broth product left much to be desired. According to contemporaries, the broth made from “Liebig’s meat extract” smelled very strongly of ammonia; it could only be eaten if fresh meat was added to it. It is clear that this made the production of such a broth almost pointless.
Use of bouillon cubes in Russia
Make a dry bouillon cube long-term storage They tried it in Russia too. Thus, a certain Klechkovsky, a Pole, originally from Vilna, when he was in exile in the Arkhangelsk province, began to make dry broth slabs, which he prepared from partridge meat. Unfortunately, their production was too expensive, and partridge meat is a rare product. Therefore, Klechkovsky’s invention did not gain wide popularity and sank into oblivion. This was greatly facilitated by the fact that those entrepreneurs who were involved in the production of “Liebig Meat Extract” declared real war on the unfortunate Pole. True, this did not bring them any benefit, since their products were also not in demand. Gradually they were forced to stop producing it.
Maggi bouillon cubes
For the first time, bouillon cubes, almost the same as we are used to seeing them now, appeared in 1882, in Switzerland. Their manufacturer was Julius Maggi. Cubes called "Golden Maggi Cubes" were made from specially processed beef meat and bones. It was a rather complex production, which could not be called artisanal. The initial raw materials were crushed and treated with hydrochloric acid, then filtered and boiled. Vegetable fats and vegetables were added to it. Then the raw material was dried and cubes were pressed from it.
Subsequently, the manufacturer managed to make the product extremely cheap. And all thanks to the fact that Maggi bouillon cubes began to be made not from meat and bones, as was the case in the beginning, but from vegetable proteins. Now even people of the smallest income could purchase them, thanks to which bouillon cubes under the Maggi brand became extremely popular. First in Europe, and in the first quarter of the 20th century they conquered the whole world. In 1947, the Maggi company became part of the industrial giant Nestlé.
Bouillon cubes in the Soviet Union
The Soviet Union was probably one of the few countries that did not purchase Swiss Maggi cubes. Here they produced their own bouillon cubes, and, to the credit of the producers, it must be said that they were made exclusively from natural products, including natural meat. Unfortunately, it was precisely because of this that Soviet bouillon cubes were not stored for very long, and therefore did not gain much popularity. However, other semi-finished products were also produced in the Soviet Union, they were very widely distributed - Soviet citizens who devoted their lives to building a bright communist future simply had no time to do housework. With the disappearance of the USSR, bouillon cubes made from natural meat also became a thing of the past.
New and unusual products for Soviet buyers appeared on Russian shelves. And their sales, moreover, were stimulated by aggressive television advertising. Those who lived during these years remember well the famous song about bouillon cubes “Galina Blanca”, which is glug-glug. (By the way, Galina, translated from Italian, means “chicken”. This advertisement has nothing to do with a Russian female name). Bouillon cubes were cheap and were added to almost all hot dishes, from soups to dumplings. The advertising was convincing and beautiful, the audience was fully confident that the cubes were not only tasty, but also healthy. But is this really so?
Although the packaging of bouillon cubes says that they contain natural meat, in fact there is very, very little of it. Or rather, practically none, only a small amount of meat powder, which gives the broth a natural smell. The cubes are based on plant protein extracts obtained from corn processing, starch and salt. Starch creates the illusion of richness, but as for taste, it is created by the famous monosodium glutamate.
The fat contained in the broth cubes is also of plant origin, but the appetizing color of the broth is achieved through dyes, usually riboflavin, a vitamin belonging to group B. And, of course, the Maggi broth cube contains a large number of artificial additives - flavorings, oxidizing agents, etc.
Description
Today you can hardly meet at least one person who has never tried chicken and chicken dishes. For example, the high gastronomic qualities and beneficial properties of chicken broth have been known to mankind ever since this bird was domesticated. Many cuisines around the world recognize chicken dishes as not only an excellent option for the everyday diet, but also boast a huge arsenal of recipes for holiday dishes.
The main advantage of chicken meat is considered to be its relatively low fat content, due to which boiled breast and chicken golden broth maggi They are classified as dietary dishes, which also have some healing properties. Thus, chicken broth often has a second name - “Jewish penicillin” - for its ability to raise sick people, as well as those who are weakened after operations, to their feet. But this applies exclusively to poultry products that were raised without the use of modern technologies, that is, in the fresh air and using clean feed.
In general, broth is a decoction that is prepared from the cartilage and bones of an animal. During the cooking process, almost all fat that appears on the surface is carefully removed. Boil chicken broth golden maggi It is usually recommended to use low heat for about two hours, while half an hour before readiness add a whole onion, which you don’t need to peel, but simply rinse thoroughly, carrots, parsley or celery root. Some housewives, when the dish is ready, turn the vegetables into puree and add them to the liquid, but this is more a personal desire of the cook than a necessity.
Serve chicken broth golden maggi You can use it as an independent dish, flavoring it with pies or crackers, or you can diversify your diet by preparing aromatic and nutritious soups and other first courses based on it. By the way, the calorie content of chicken broth is low and is approximately 50.7 kcal per 100 grams of product.
Seasoning maggi Chicken broth Golden: Useful properties.
Traditional medicine claims the benefits of chicken broth for colds, which are often accompanied by fever. It is believed that when it is used, the patient's general condition improves significantly.
Also, the beneficial properties of chicken broth include stimulating the processes of bone healing in fractures of varying severity. Also, some sources claim that this meat product has a healing effect on the course of gastrointestinal diseases, such as ulcers or gastritis.
As mentioned above, most people believe that the benefits of chicken broth are beyond doubt. However, recently one can increasingly hear that despite the enormous popularity of this dish, doubts are beginning to arise about its harmlessness. For example, some experts argue that in fact, meat broths are much more harmful than the same meat.
Seasoning maggi Chicken broth Golden: Harmful properties.
In general, the question of the benefits and possible harm of chicken broth is quite controversial, but the fact that for children it is a rather heavy food that is not recommended to be given to them can be said for sure.
Hot chicken broth - although not a “full” soup, it is also very tasty and hearty first course dish. Especially if you supplement it with crackers, a boiled egg and finely chopped fresh herbs. In addition, the broth can serve as a basis for preparing other dishes - not only soups, but also risotto, stews and vegetables.
A few simple rules will help you cook delicious chicken broth:
To prepare the broth, it is better to choose different parts of the bird carcass. But you can cook the broth from a whole one (a standard kilogram chicken will require 5 liters of water, the output will be 3-4 liters of chicken broth). If you cut up a chicken, you need to take “meat bones” for the broth - a couple of legs, two wings, a neck, ribs. A strong broth is also obtained from the legs, but excess fat should be cut off from them so that during cooking it does not cover the entire surface of the broth. Dietary chicken broth - for medicinal and dietary nutrition- can be cooked from the breast.
Prepared chicken pieces should be washed thoroughly, placed in a pan and covered with cold water. You should first bring the chicken to a boil over high heat, then drain the water (and with it all harmful substances) and rinse the bones and meat with cold water. After this, add cold water again and cook over low heat. From time to time, while the broth is boiling, it is necessary to remove the foam. If the chicken pieces are not too large, then it is enough to cook the broth for 30-40 minutes.
For taste and aroma, you should add vegetables, roots and spices to the broth. For this purpose, peeled and onions are placed in the “classic” chicken broth (they can be cut into large slices or left whole). Some people add a stalk of celery or peeled root to this “couple”. At the end of cooking, the vegetables must be carefully removed - they have already “gave” all their taste and vitamins to the broth. From the large “assortment” of seasonings and spices for chicken broth, black peppercorns, dried dill seeds, and fresh or dried parsley are the best. You should not put allspice and cloves in the broth - they can interrupt the taste of the chicken.
The process of preparing chicken broth is quite simple and not too troublesome, but not everyone has free time for it. You can simplify the task and save time with the help of a Golden Broth cube from MAGGI®. Its updated and improved composition contains even more vegetables and herbs, and the broth is enriched with iron. The “golden” cube gives the dish a rich taste and pleasant aroma, because its recipe contains spicy dried herbs (parsley,
