Chicken consomme. Traditionally, consommé is made by adding coagulated egg white proteins to the liquid and simmering to create a "raft" of solids that are then removed to. A clear, deep-gold chicken consommé is delightful not only to look at but the flavor is divine. This easy recipe uses the leftover chicken and carcass from Sunday dinner.

Consommé has three English pronunciations: traditionally in the UK, the stress is on the middle syllable. A product of classic French cuisine, consommé is a clarified broth made from either chicken, beef, or veal stock. You can find consommé on the menus of traditional French restaurants. You can have Chicken consomme using 6 ingredients and 8 steps. Here is how you cook it.

Ingredients of Chicken consomme

You need 1 litre of chicken stock.
You need 1 of leek.
You need 1 of celery.
It's 1 of carrot.
You need 200 g of chicken diced into small pieces or minced.
You need 2 of eggwhites.

Consommé starts with a stock or bone broth made with plenty of collagen-packed bones and connective Consommé is sometimes served with something floating in it: chicken or fish quenelles. The Chicken Consommé recipe out of our category Consomme! Chicken Consommé. with Pumpkin Gnocchi and Parsnips. Cooking Channel serves up this Chicken Consomme with Snipped Herbs recipe from Laura Calder plus many other recipes at CookingChannelTV.com.

Chicken consomme step by step

Put your egg whites in a bowl and whisk lightly.
Cut all your vegetables into smaller pieces.
For the chicken mash it in your pestle or mince in your food processor if you have one.
Mix all your vegetables and chicken in the eggwhites.
Put your chicken stock in a sufuria.
Add the egg mixture stir till it starts to boil.
Let it simmer for atleast one hour.
Then sieve it into your bowl and enjoy.

The main feature of consome is transparency! At its core, consomme is a twice-cooked rich, beautiful-colored broth. Consomme is made from both chicken. Blend the chicken breast and shallot in a food processor until minced. Consommé is a type of clear soup that's made by clarifying and straining a hearty and flavorful broth.