Consomme of Chicken Recipe
Consomme is an amazingly delicious broth! The main feature of consom is transparency! The broth is cooked over low heat. At its core, consomme is a twice-cooked rich broth of a beautiful color. Consomme is made from both chicken and beef. In my opinion, this is a universal dish. The broth can be varied with various additives (meat products, vegetables, small pasta, etc.), frozen for the future and added to other dishes.
Servings
8
Cook Time
180minutes
Servings
8
Cook Time
180minutes
Ingredients
Consomme:
Meatballs:
Instructions
  1. Wash the chicken, dry it with a paper towel and cut it into portions. Put the meat in a foil-lined form and send it to bake in an oven preheated to 180 degrees Celsius for 20 minutes. Fry the meat so that the broth acquires a beautiful color.
  2. Cut carrots into circles, leeks or ordinary onions into rings, and 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 side dishes. You can not do this, but just add fresh rosemary, thyme, bay leaf. To make tea, I used a teaspoon, to which I added thyme and rosemary.
  4. Add 2-2.5 liters of water. Season the broth with salt and pepper to taste. Put the pan on the fire and let the broth boil. At the initial stage, after boiling, foam forms, it should be carefully collected. As soon as the foam stops forming, cover the pan with a lid and cook the broth for about 2 hours on low heat.
  5. Strain the finished broth through a colander to get rid of pieces of meat and vegetables. It’s not transparent enough yet!
  6. Now comes the second stage of cooking consomme – clarification of broth. To do this, we will need egg white with a shell (wash the egg thoroughly!).
  7. Add the protein and the shell to the strained broth. Put the broth on the fire and cook it for 30 minutes. After a while, a dirty-colored foam forms – this egg white collects all the flakes from the broth when folded and makes it transparent.
  8. Gently push aside the foam and use a ladle to select the resulting broth. The resulting broth should be filtered after a few (at least four!) layers of gauze.
  9. Cook meatballs from chicken liver. Add the fried onion and egg to the washed and chopped 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!
  11. Roll the minced meat balls in flour and fry in vegetable oil for about 5 minutes.
  12. I also decided to add a variety of vegetables to the broth that I had previously cooked.
  13. When serving, put 4 meatballs, vegetables and pour the broth. Ready-made broth for consomme is 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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