Adding a dash: Chefs' secret to perfect chicken soup
On cold winter afternoons, chicken soup has a great spot on the tables. Especially when feeling weak or fighting an infection, many people reach for this home remedy. This meat-and-vegetable broth pleasantly warms and invigorates. Chefs have a certain technique to enhance the soup's flavour. It's hard to believe, but it's used in the best restaurants.
When it comes to chicken soup, the variety of preparation ideas is as vast as the number of home kitchens. Every cook has their own method to achieve the perfect taste. Every detail is crucial, and even a small addition can significantly impact the final result.
A trick from renowned restaurant chefs
Some culinary masters suggest adding a bit of vinegar to the soup. This sour component, primarily used for making homemade preserves, has the ability to dissolve the connective and cartilage tissue in the meat, which intensifies the flavour of the soup.
You can test different types of vinegar—from apple cider to white vinegar. Even with such a small amount, its taste won't be noticeable in the chicken soup. However, it will fulfil its main purpose, which is to enhance the natural aromas of the meat.
How to add vinegar to chicken soup? Practical tips
Why is it worth trying this addition? Vinegar releases more aromatic components from the meat. At the same time, it doesn't lose its own distinctive flavour. This effect can be achieved with a minimal amount of this addition—just 1 tablespoon for a large 4.5-litre pot is enough to achieve a subtle yet noticeable enrichment of the flavour.
However, it's worth remembering that in the case of vegetarian broth, this method won't work because there are no meat components for the vinegar to dissolve.
