Chef's secret: Vinegar transforms chicken broth flavor

Many people love chicken broth, but when it's scorching hot, we usually swap it for cold soups. When the heat subsides, we can return to cooking it. Perhaps this time, you'll try an addition recommended by chefs. Thanks to this tip, restaurant chicken broth has a unique flavor.

There are as many chicken broth recipes as there are ways and tricks to cook it. Each person does it a little differently, and that's no surprise because every detail counts. This addition might seem small, but it significantly impacts the soup's flavor.

Many chefs recommend adding... vinegar to chicken broth. Vinegar, diluted acetic acid, is mainly used in the kitchen for preserves. However, this acid also can dissolve connective and cartilaginous tissues found in meat. That’s precisely why master chefs prefer this addition to chicken broth. If you want to try their trick, choose the highest quality vinegar. It's not about its composition, as each type contains acid that enhances the meaty aroma. You can opt for apple cider vinegar, rice vinegar, or spirit vinegar.

Why add vinegar to chicken broth? The soup becomes tastier and has a better aroma. The vinegar should be added at the beginning of cooking the broth. This way, more components that influence its aroma and consistency are released from the meat. Importantly, no more than a tablespoon per pot is needed. The vinegar becomes completely undetectable because its distinctive flavor evaporates during cooking. Lemon juice is a common substitute for vinegar; however, it won't work in this case as it can make the chicken broth too sour. This trick is unsuitable for vegetarian broths since vinegar releases a meaty taste.