Chicken Consommé

A classic French chicken broth with a wonderfully delicate flavor!

Recipe author

Servings:

Chicken

1.5

Onion

590

Carrots

Celery (root)

Parsley root

Parsley

Dill

Egg whites

Salt

Vegetable oil

Salt

Butter

Flour

Water

150

Eggs

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 11 g

Fats 45 % 13 g

Carbohydrates 17 % 5 g

178 kcal

GI: 60 / 0 / 40

Behind the romantic name "consommé" hides the most ordinary food — chicken broth. Not quite ordinary, though: this is a double, clarified broth, and that's the trick. The recipe is more involved than a regular chicken broth. Set aside about 300 grams of meat from the bird, and use the rest to make a regular broth. Cut the celery root, parsley root, and carrot very thinly and fry them in vegetable oil until golden. As soon as you've skimmed the foam off the broth, add the fried roots and carrot, along with the whole onion and the herbs (washed and tied in a bundle). Simmer the broth over low heat, keeping it at a gentle simmer and leaving the pot uncovered. Grind the reserved meat and mix it with the beaten egg whites. Once the meat in the soup is cooked, lower this mixture into the broth (it forms the clarifying "raft"). When the soup is done, strain it through four layers of cheesecloth. Bring it back to a boil and hold it briefly over a steam bath. Now make the profiteroles: mix the choux dough, roll it into small balls, and bake them in the oven until golden. Serve the consommé in cups, with the profiteroles floated in the broth.

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