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Chicken Consommé

A broth as clear as a teardrop — with a clever little chef's trick! Chicken consommé is a French-cooking fundamental: a clarified broth. It can be made from any kind of meat with vegetables and spices, and these days you'll even find all-vegetable versions. Once the broth is made, it's clarified: you take ground meat from the same meat the broth was cooked on, mix it with egg whites, lower it into the broth, and simmer gently, skimming the foam the whole time. Then the broth is strained several times and reduced. Serve it on its own or with little savory pastries.

katushafinAuthor avatar
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Chicken consomme
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 48 % 16 g
Fats 48 % 16 g
Carbohydrates 3 % 1 g
210 kcal
GI: 100 / 0 / 0
  • You can absolutely make a true consommé at home, but it takes a lot of time and effort. I picked up a little trick that makes it much easier — courtesy of a well-known chef. To make chicken consommé you'll need just a few ingredients: chicken, onion, carrot, peppercorns, and bay leaf. A bouquet garni is a nice bonus if you have one, but it's fine without.
  • Pull the skin off the chicken, cover it with cold water, and set it on the heat. Bring it to a boil, then pour off this first broth, rinsing both the chicken and the pot. That's the first step toward a clear broth. Cover the chicken with cold water again and cook as usual, skimming off the foam as it appears — there'll be much less of it this time, but some still. Let the broth simmer over low heat while you prep the vegetables. Peel the onion and carrot and cut them into large pieces.
  • Now char them in a dry skillet until lightly browned, turning them so they don't burn. This little step gives the broth a wonderful aroma and a golden color. Once the vegetables are ready, drop them into the broth along with the peppercorns and bay leaf. All that's left is to season it well with salt and let it simmer over low heat for about 45 minutes.
  • If you follow all the steps, you should already have a clear broth — but for a final clarification, we'll freeze it. To thaw it: line a colander with cheesecloth, set it over a pot, and put the frozen broth in it. It melts, strains through, and comes out clear as a teardrop. All that's left is to reheat it and season it to taste if you like.

Caloric content of the products possible in the composition of the dish

  • Category I chicken - 238  kcal/100g
  • Chicken of the II category - 159  kcal/100g
  • Chicken, flesh without skin - 241  kcal/100g
  • Chickens - 140  kcal/100g
  • Onion - 41  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Salt - 0  kcal/100g

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