Consome classic

1. Wash the chicken under water and wipe dry with paper towels. Next, remove the skin from the carcass and cut off the fat from the back. We put the chicken in a large saucepan (to fit the bird carcass) and pour clean water.

2. Onions are washed without peeling, and cut into two halves. Peel the carrots, wash them and cut them into rather large pieces. The celery stalk is also washed and cut into pieces. Garlic is peeled from the husk. Then we throw the whole clove, onion, carrot and celery into the saucepan where the chicken lies. Add pre-washed parsley and tarragon. We put the bay leaf.

3. We put a saucepan with chicken on the stove and bring it to a boil over moderate heat. Then remove the foam, reduce the heat to a minimum and cook the broth for one and a half to two hours until the chicken is cooked. If there is not enough water in the pan, then pour it. The chicken should be completely covered with broth.

4. As soon as the broth is ready, filter it through a large sieve, leaving only a translucent liquid.

5. Again pour the filtered broth into a saucepan and put it on the stove. Cook it over low heat until it becomes even more saturated and decreases in volume by a quarter. In the process, add salt and ground black pepper to the broth.

6. Let the broth cool to room temperature and put it in the refrigerator for about an hour.

7. We take the frozen broth out of the refrigerator and remove the fat layer from above.

8. In a bowl, whisk the egg whites and pour them into the broth. Beat the resulting liquid with a whisk.

9. Put the pot of broth back on the stove and bring the liquid to a boil, stirring constantly with a whisk. Cook the consomme over low heat for 15 minutes until crusts of egg whites form on the surface. After that, turn off the fire, cool and filter the consomme, excluding the cooked protein from it.

Ready-made consomme can be consumed hot, warm and even cold. It turns out with a strong rich taste.

Bon appetit!