To prepare the ingredients for broth. Probably, for anybody not a secret that for chicken broth are great wings. But for a rich chicken broth, I suggest them not to cook, and pre-bake it and use another secret ingredient. Namely, nonfat dry milk. The fact that the result-roasting (the formation of characteristic taste, smell and Golden brown) is the result of a chemical reaction from mixing proteins and sugars product when heated. In cooking, this reaction is called Maillard reaction. In simple words - adding the dry milk to the chicken we add more protein and sugar and, therefore, strengthen the Maillard reaction. So, chicken wings, laid on a baking pan, pour 4 tablespoons of milk powder and send in a preheated 180 degree oven for 30-40 minutes until a nice Browning. ** If I'm not mistaken, the trick with the powdered milk invented or at least introduced, eminent Heston.

At this time, prepare the vegetables for the broth. Will need 1 large carrot and onion. Celery and/or parsley. Optional - a handful of mushrooms. *Since I was cooking the broth for dishes with Chinese character, I use a mixture of button mushrooms and shiitake, but simply with mushrooms - also works as it does without them.

All vegetables and coarsely chop mushrooms.

When wings are ready, remove them from the pan and degradirovali the contents of the pan by adding water (I use dry white wine). To degradirovali means to pour the liquid into a bowl, where the fried product and remained "pazarci", helping yourself with a spatula to them scrape off and dissolve in the liquid.

Put a deep heavy-bottomed pan on fire and heat 2 tbsp of vegetable oil. Instead of pots it is better to use a pressure cooker, anyone have the slow cooker is perfect. Fry the vegetables and mushrooms in hot oil about 5 minutes (optional pepper), until lightly Browning. Add to the pot of chicken wings, depositbingo the contents of the pan, cover with water, add spices and herbs (depending on your wishes - thyme/rosemary/Laurel new leaf/pepper, I use the sprigs of parsley), bring to boil, cover, reduce heat and cook for about 2 hours on low heat.

Ready broth to cool and strain through cheesecloth folded three times. You will get a thick aromatic broth rich brown color, which can already be used in the preparation of thick soups, stews and sauces. Or you can freeze it for future use.

I poured the broth in baggies for ice and freeze. As needed take out frozen cubes and use in dishes. But this broth has another secret: if you can put the cubes in a deep bowl through cheesecloth, folded three times, and allow them to melt and once again Prieditis...

... after thawing the whole suspension (fat, gelatin and excess particles) will remain in the cheesecloth and you'll get crystal-clear, transparent, fragrant and rich broth, which, on the culinary language is called consomme. The slurry can be discarded or re-freeze for fire, and this broth is where carousing.

Since the broth has a very bright and rich taste, even the most simple soups it will turn out perfect. This time I cook buckwheat soup with Chinese motifs. For it will need to prepare 1 chicken fillet, mushrooms (optional), 1 medium onion and carrot, a bunch of parsley, 150 g of buckwheat or buckwheat noodles-soba, soy sauce, black pepper and 2 tablespoons of vegetable oil.

Chicken fillet cut into arbitrarily (I prefer cubes) and marinate in a tablespoon of vegetable oil and 2 teaspoons of soy sauce, add black pepper to taste.

Chop onions, carrots cut arbitrarily, mushrooms cut into quarters (large - sliced).

Heat the pan with a spoon of vegetable oil, put the chicken and quickly fry.

Add the onion, carrots and mushrooms, fry until lightly Browning.

Pour the hot broth (because it is sufficiently rich, it can be diluted with water to taste), pour soy sauce to taste, bring to a boil. * In the above process of soup was missing salt. This is not a bug. Adding the broth in different dishes, you adjust the amount of salt to your taste, podsalivaya directly to the dish during cooking. And the resulting consomme - soy sauce sometimes and asks. It will add and salt, and even more stress and will reveal its taste and aroma.

In the boiling broth to lower the buckwheat noodles or pour the buckwheat. * To give the dish a Chinese character, I use buckwheat noodles-soba but buckwheat works fine, and perhaps even tastier. In my opinion, soy sauce is very successfully combined with buckwheat and emphasizes its taste.

Boil until cooked noodles (5 minutes) or buckwheat (10-15 minutes). * While cooking the soup, I lay the sprigs of parsley (fix the handle of the pan) and cover with a lid. It gives extra flavor.

Ready soup sprinkle with parsley and/or green onions and... enjoy the taste of real chicken broth combined with the "expanded" through the use of soy sauce, tastes of mushrooms, buckwheat, and chicken.