Name: Chicken consomme
Prep time: 3 h
Cook time: 3 h
Yield: 8
Ingredients: A hen - 500 gram; Petiole celery - 2 PC.; Carrot - 1 PC.; Bulb onions - 1 PC.; Thyme - 0,5 Tsp; Rosemary - 0,5 Tsp; Chicken egg - 1 PC.; Salt - taste; Mix of vegetables - taste; Chicken liver - 300 gram; Chicken egg - 1 PC.; Bulb onions - 1 PC.; Breadcrumbs - 1 Art.; Salt - taste; Black pepper - taste

Recipe information

Cooking:

3 hour

Servings per container:

Source:

More details

Ingredients for - Chicken consomme

Consomme

1. A hen 500 gram

2. Petiole celery 2 PC.

3. Carrot 1 PC.

4. Bulb onions 1 PC.

5. Thyme 0,5 Tsp

6. Rosemary 0,5 Tsp

7. Chicken egg 1 PC.

8. Salt taste

9. Mix of vegetables taste

Meatballs

1. Chicken liver 300 gram

2. Chicken egg 1 PC.

3. Bulb onions 1 PC.

4. Breadcrumbs 1 Art.

5. Salt taste

6. Black pepper taste

How to cook deliciously - Chicken consomme

1. Stage

Wash the chicken, dry it with paper towel and cut it into portions. Place the meat in a mold lined with foil, and send the meat to roast in an oven heated to 180 degrees C for 20 minutes. Brown the meat so that the broth has a nice color.

2. Stage

Cut carrots into circles, leeks or spring onions into rings, and celery stalks into small slices.

3. Stage

Place the roasted meat together with the liquid in a saucepan, add the chopped vegetables. Add bouquet of garni. You can not make it, but just add fresh rosemary, thyme, bay leaf. I used a tea spoon, in which I added thyme and rosemary.

1. Stage. Chicken consomme: Place the roasted meat together with the liquid in a saucepan, add the chopped vegetables. Add bouquet of garni. You can not make it, but just add fresh rosemary, thyme, bay leaf. I used a tea spoon, in which I added thyme and rosemary.

4. Stage

Add 2 - 2.5 liters of water. Salt and pepper the broth to taste. Put the saucepan on the fire and let the broth come to a boil. At the initial stage, after boiling, foam will form, it should be carefully collected. Once the foam stops forming, cover the saucepan with a lid and simmer the broth for about 2 hours over low heat.

1. Stage. Chicken consomme: Add 2 - 2.5 liters of water. Salt and pepper the broth to taste. Put the saucepan on the fire and let the broth come to a boil. At the initial stage, after boiling, foam will form, it should be carefully collected. Once the foam stops forming, cover the saucepan with a lid and simmer the broth for about 2 hours over low heat.

5. Stage

Pour the broth through a colander to get rid of the pieces of meat and vegetables. It's not clear enough yet!

6. Stage

Now comes the second step of making consomme - clarification of the broth. For this we need an egg white with shells (wash the egg thoroughly!).

1. Stage. Chicken consomme: Now comes the second step of making consomme - clarification of the broth. For this we need an egg white with shells (wash the egg thoroughly!).

7. Stage

In the strained broth add the protein and the shells. Put the broth on the fire and cook it for 30 minutes. After a while, a dirty-colored foam will form - this is the egg white collecting all the flakes from the broth when curdling and making it transparent.

1. Stage. Chicken consomme: In the strained broth add the protein and the shells. Put the broth on the fire and cook it for 30 minutes. After a while, a dirty-colored foam will form - this is the egg white collecting all the flakes from the broth when curdling and making it transparent.

8. Stage

Carefully move aside the foam and use a ladle to select the resulting broth. The resulting broth should be strained through several (at least four!) layers of gauze.