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Classic Consommé

Try this traditional French dish! Classic consommé is a rich chicken broth simmered a good long while with plenty of aromatics, then clarified with egg whites. It's usually served on its own, or with a garnish presented on a separate plate.

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Consomme classic
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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 50 % 6 g
Fats 42 % 5 g
Carbohydrates 8 % 1 g
74 kcal
GI: 100 / 0 / 0
    1. Rinse the chicken and pat it dry with paper towels. Remove the skin and trim the fat from the back. Put the chicken in a large pot (big enough to hold the whole bird) and cover with clean water. 2. Rinse the onion, leaving the skin on, and cut it in half. Peel the carrots, wash them, and cut into fairly large pieces. Wash the celery stalk and cut it into pieces too. Peel the garlic. Add the whole garlic clove, the onion, carrots, and celery to the pot with the chicken. Add the rinsed parsley and tarragon, then the bay leaf. 3. Set the pot over moderate heat and bring to a boil. Skim off the foam, lower the heat to a minimum, and simmer for one and a half to two hours, until the chicken is cooked. If the water gets low, top it up — the chicken should stay fully submerged. 4. When the broth is ready, strain it through a coarse sieve, keeping only the translucent liquid. 5. Return the strained broth to the pot and set it on the stove. Simmer gently until it becomes even richer and reduces by about a quarter. As it cooks, season with salt and ground black pepper. 6. Let the broth cool to room temperature, then refrigerate it for about an hour. 7. Take the chilled broth from the fridge and skim off the layer of fat on top. 8. In a bowl, whisk the egg whites, then pour them into the broth and whisk the mixture together. 9. Set the pot back on the stove and bring the liquid to a boil, stirring constantly with a whisk. Simmer the consommé over low heat for 15 minutes, until a "raft" of egg white forms on the surface. Then turn off the heat, let it cool, and strain the consommé to remove the cooked egg white. You can serve the finished consommé hot, warm, or even cold — it has a deep, robust flavor. Enjoy!

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
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Tarragon - 25  kcal/100g
  • Tarhun - 40  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Egg whites - 44  kcal/100g
  • Celery stalk - 12  kcal/100g

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