Proper chicken parts: Ensuring a safe and savoury broth

The broth is the king of soups, inseparable from family dinners and celebrations. Every cook makes it somewhat differently—some add a tomato, others can’t imagine not adding a charred onion, and some rely only on essential ingredients. But preparing broth begins with choosing the right meat to serve as the stock base. Not every choice is reasonable and healthy, though.

Nothing warms and invigorates on chilly days like a good, homemade soup. Besides its delicious taste, soup also has many health benefits. It boosts immunity, soothes coughs and sore throats, and helps clear the respiratory system. When you have a whole chicken, it might seem like the perfect opportunity to make broth. However, not every part is suitable for consumption.

Experts point out three parts of the chicken whose consumption is risky due to potential contamination with parasites: the head, lungs, and tail. Dangerous substances can accumulate in the head, while parasites resistant to high temperatures inhabit the lungs and tail.

Instead of risky parts, it's better to focus on safe and tasty ones, such as the breasts or thighs. These allow you to enjoy a healthy and nutritious meal without health concerns, especially since broth is often served as a remedy for colds or the so-called "day-after syndrome."

Chicken is an ideal base for broth and other soups. After cooling the broth and removing the fat, it becomes stock, which is perfect for making tomato or vegetable soup.

Stock can be stored in the refrigerator or frozen in tightly sealed jars for about three months. This way, you'll always have a base for your favourite soups. Open the jar, pour it into the pot, add vegetables, and enjoy a quick lunch.