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Print Recipe
 Consomme of Chicken Recipe
Consomme-surprisingly delicious broth! The main feature of consome is transparency! The broth is cooked over a low heat. At its core, consomme is a twice-cooked rich, beautiful-colored broth. Consomme is made from both chicken and beef. This is a universal dish, in my opinion. The broth can be varied with various additives (meat products, vegetables, small pasta, etc.), frozen for future use, and added to other dishes.
Course Children's Food, Diet Food Dishes, First Course, Hot Dishes, Pregnant and Nursing Food Dishes, Separate Food Diet, Special Food Dishes, Vegetarian Food and Diet
Cuisine Polish
Keyword Easy, For Beginners
Cook Time 180 minutes
Servings
Ingredients
Consomme:
Meatballs:
Course Children's Food, Diet Food Dishes, First Course, Hot Dishes, Pregnant and Nursing Food Dishes, Separate Food Diet, Special Food Dishes, Vegetarian Food and Diet
Cuisine Polish
Keyword Easy, For Beginners
Cook Time 180 minutes
Servings
Ingredients
Consomme:
Meatballs:
Instructions
  1. Wash the chicken, dry it with a paper towel and cut it into portions. Put the meat in a form lined with foil, and send the meat to roast in the oven, preheated to 180 degrees C, for 20 minutes. Brown the meat so that the broth is a beautiful color.
    Wash the chicken, dry it with a paper towel and cut it into portions. Put the meat in a form lined with foil, and send the meat to roast in the oven, preheated to 180 degrees C, for 20 minutes. Brown the meat so that the broth is a beautiful color.
  2. Cut the carrot into circles, leek or regular onion rings, and cut the celery stalks into small cubes.
    Cut the carrot into circles, leek or regular onion rings, and cut the celery stalks into small cubes.
  3. Put the fried meat together with the released liquid in a saucepan, add the chopped vegetables. Add a bouquet of garnishes. You can not do it, but just add fresh rosemary, thyme, Bay leaf. I used a teaspoon to make tea, which I added thyme and rosemary.
    Put the fried meat together with the released liquid in a saucepan, add the chopped vegetables. Add a bouquet of garnishes. You can not do it, but just add fresh rosemary, thyme, Bay leaf. I used a teaspoon to make tea, which I added thyme and rosemary.
  4. Add 2-2.5 liters of water. Salt and pepper the broth to taste. Put a saucepan on the fire and let the broth boil. At the initial stage, after boiling, foam will form, it should be carefully collected. As soon as the foam stops forming, cover the saucepan with a lid and cook the broth for about 2 hours over low heat.
    Add 2-2.5 liters of water. Salt and pepper the broth to taste. Put a saucepan on the fire and let the broth boil. At the initial stage, after boiling, foam will form, it should be carefully collected. As soon as the foam stops forming, cover the saucepan with a lid and cook the broth for about 2 hours over low heat.
  5. Pour the ready-made broth through a colander to get rid of the pieces of meat and vegetables. It's not transparent enough yet!
    Pour the ready-made broth through a colander to get rid of the pieces of meat and vegetables. It's not transparent enough yet!
  6. Now comes the second stage of cooking consomme-clarification of the broth. To do this, we need an egg white with a shell (wash the egg thoroughly!).
    Now comes the second stage of cooking consomme-clarification of the broth. To do this, we need an egg white with a shell (wash the egg thoroughly!).
  7. Add the protein and shell to the strained broth. Put the broth on the fire and cook it for 30 minutes. After a while, a dirty-colored foam is formed - this egg white collects all the flakes from the broth when it is rolled up and makes it transparent.
    Add the protein and shell to the strained broth. Put the broth on the fire and cook it for 30 minutes. After a while, a dirty-colored foam is formed - this egg white collects all the flakes from the broth when it is rolled up and makes it transparent.
  8. Gently push aside the foam and use a ladle to select the resulting broth. The resulting broth should be strained after a few (at least four!) layers of gauze.
    Gently push aside the foam and use a ladle to select the resulting broth. The resulting broth should be strained after a few (at least four!) layers of gauze.
  9. To cook meatballs from chicken liver. Add fried onion and egg to the washed and ground liver.
    To cook meatballs from chicken liver. Add fried onion and egg to the washed and ground liver.
  10. Salt the minced meat to taste, add pepper, breadcrumbs. Add as many crackers as possible to form balls of minced meat. Add gradually!
    Salt the minced meat to taste, add pepper, breadcrumbs. Add as many crackers as possible to form balls of minced meat. Add gradually!
  11. Roll the minced meat balls in flour and fry in vegetable oil for about 5 minutes.
    Roll the minced meat balls in flour and fry in vegetable oil for about 5 minutes.
  12. I also decided to add an assortment of vegetables to the broth, which I had previously boiled.
    I also decided to add an assortment of vegetables to the broth, which I had previously boiled.
  13. When serving, put 4 meatballs, vegetables and fill with broth. Ready-made consomme broth served with fresh bread, the French like to serve consomme with profiteroles. You can add pieces of meat, vegetables, and fish to the consomme.
    When serving, put 4 meatballs, vegetables and fill with broth. Ready-made consomme broth served with fresh bread, the French like to serve consomme with profiteroles. You can add pieces of meat, vegetables, and fish to the consomme.

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