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Poultry Consommé

A very tasty, nourishing French classic. Poultry consommé, served with a garnish of pumpkin dumplings and parsnip, is elegant, stunningly good, and deeply satisfying. French cooking is known for its refinement — even a seemingly ordinary chicken broth becomes a restaurant-worthy masterpiece. You don't need special ingredients or advanced skills to make this wonderful dish.

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Poultry 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 47 % 7 g
Fats 13 % 2 g
Carbohydrates 40 % 6 g
64 kcal
GI: 20 / 0 / 80
  • Where to begin? With the broth ingredients, of course: wash and peel the carrots and cut them into small cubes; wash the leek and finely chop the white part to match the size of the carrot cubes; rinse the chicken under running water, pat it dry with paper towels, and set it on a cutting board. Cut the poultry into large pieces, then grind it however is easiest — meat grinder, blender, or food processor. In a suitably sized bowl, combine the ground poultry, the egg whites, and 1 egg yolk (set the other yolk aside in a cup for later), along with the chopped carrots and leek. Add 125 ml of cold water and mix everything thoroughly. Transfer the mixture to a large pot and pour in the chicken broth, which must be cold. Stir well again. Set the pot over medium heat and bring it to a boil, stirring fairly often. Once it boils, lower the heat to a minimum and cook the consommé for 2 hours. During this time the broth clarifies, and the "raft" of chicken, egg, and vegetables rises to the surface. Don't stir while it cooks, and make sure it doesn't come to a hard boil, or it will turn cloudy again. Meanwhile, wash the pumpkin, remove the seeds, and cut it into wedges about 3 cm (1 inch) thick. Place the pumpkin pieces on a baking sheet greased with a little vegetable oil and bake in an oven preheated to 400°F (200°C) for 30 minutes, until soft. When it's done, take the pumpkin off the sheet, let it cool, and peel it. Transfer the roasted pumpkin flesh to a medium bowl and mash it with a potato masher. Season with salt, ground black pepper, and a pinch of ground nutmeg. Add the reserved egg yolk and the sifted flour, and knead into a dough. Turn the dough out onto an oiled work surface and roll it to about 0.8 cm (1/3 inch) thick, then cut it into small pieces. Wash and peel the parsnip, then cut it into long, thin strips. Bring a pot of salted water to a boil over high heat. Drop in the dumplings; after 1 minute, add the parsnip and cook everything together for another 2 minutes. The dumplings should float to the top. Drain in a colander and rinse with cold boiled water. Wash the fresh parsley and chervil, reserving a little chervil to garnish the finished dish, and place the rest in a sieve. Strain the finished consommé through the sieve into a clean pot. Set the strained broth over low heat, add the dumplings and parsnip, warm everything through, and check the salt. Serve in deep bowls, garnished with sprigs of chervil (you can use any other fresh herb you like in its place). Enjoy!

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

  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Pumpkin - 29  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Seed parsnip - 47  kcal/100g
  • Parsnip - 47  kcal/100g
  • Leek - 33  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Chicken breast - 113  kcal/100g
  • Chervil - 237  kcal/100g
  • Nutmeg - 556  kcal/100g
  • Chicken broth - 19  kcal/100g

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