Bird consomme

Where do we start? Of course, with the preparation of products for broth, namely:

- wash and peel the carrots, and then finely cut them into cubes;

- my leek and finely chop its white part in proportion to the cubes of carrots;

- I wash chicken meat under running water, dry it a little with paper towels and put it on a cutting board. We cut the bird into large pieces, then chop it in any convenient way (using a meat grinder, blender or food processor).

In a bowl of a suitable size, combine the minced poultry, egg whites and 1 chicken yolk (we leave another one in a cup for other purposes), chopped carrots and leeks. Add 125 ml of cold water and mix everything thoroughly. Next, we put the resulting mixture into a large saucepan, pour chicken broth into it, which must necessarily be cold. We thoroughly mix everything again.

Put the pan with the resulting mixture on medium heat and bring the contents of the pan to a boil. Do not forget to stir the mixture quite often. When the liquid boils, reduce the heat to a minimum and cook the consomme for 2 hours. During this time, the broth will thicken, and a mixture of chicken, eggs and vegetables will float to its surface. It is not necessary to stir the mixture during cooking. It is also necessary to make sure that the broth does not boil, otherwise it will become cloudy again.

Wash the pumpkin, remove the seeds, and then cut it into slices about 3 cm thick. Put the pumpkin pieces on a baking sheet greased with a small amount of vegetable oil. we put the baking sheet in a preheated oven to 200 degrees Celsius for 30 minutes (until the pumpkin is ready, soft).

After this time has passed, we remove the pumpkin from the baking sheet, wait for it to cool down and peel it off. We transfer the baked pumpkin pulp into a medium-sized bowl, we knead it with a pestle for mashed potatoes. Sprinkle with salt, ground black pepper, a pinch of ground nutmeg. Add the egg yolk left for later, as well as the sifted wheat flour. Knead the dough.

We spread the finished dough on a greased work surface and roll it out into a layer about 0.8 cm thick. Cut the dough into small pieces.

Wash and peel the parsnips, then cut them into long and thin strips. Put a saucepan with salted water on a high heat and bring it to a boil. We throw the dumplings into the boiling water, after 1 minute we spread the parsnips to the dumplings, cook everything together for another 2 minutes. Dumplings should float up. We throw everything into a colander and rinse with cold boiled water.

My fresh parsley and chervil. The latter is left a little to decorate the finished dish, the rest of the herbs are placed in a sieve. Through a sieve, filter the finished consomme into another, clean pan.

Put the strained broth on a low heat, add dumplings and parsnips to it, warm everything up, taste for salt. We serve it to the table in deep serving plates. Consomme is decorated with sprigs of chervil. Chervil can be replaced with any other greens to your own taste.

Bon appetit!