CHICKEN CONSOMME
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 6 cups
Number Of Ingredients 5
Steps:
- In a medium saucepan, combine chicken, egg whites, carrot, and celery. Stir to combine. Add 2 cups stock; stir to combine. Add remaining 6 cups stock. Place over medium-high heat. Cook, stirring frequently, until mixture comes to a boil and a solid mass has formed on top. There should be liquid and foam bubbling up around the edges. Do not stir once liquid has come to a boil. Reduce to a low simmer, and cook for 45 minutes.
- Remove from heat. Ladle only the clear liquid into a damp cheesecloth-lined sieve. Do not press down on solids; just allow the liquid to drip. If any particles remain in broth, strain again in the same manner. The consomme may be chilled until any remaining fat solidifies on the surface. Remove fat, and discard. The consomme will keep refrigerated in an airtight container for 3 days and frozen for up to 3 months.
CHICKEN CONSOMME: BASIC CLARIFICATION
Steps:
- In the bowl of a food processor, combine the ground meat with the onions, leeks, celery, carrots, thyme, tarragon, parsley, garlic, and black pepper. Puree on high speed.
- In a bowl, combine the egg whites with the pureed meat mixture. Stir well to blend.
- Place the stock in a large pot and add the "raft" (the pureed meat-egg white mixture). Bring to a boil, stirring constantly to prevent the raft from sticking to the bottom and sides of the pot. (Once the stock has come to a boil, do not stir again.) Reduce to a simmer and puncture a hole in the center of the raft for the stock to circulate through and clarify. Simmer for 15 minutes. Remove from the heat. Gently poke a hole in the raft large enough to fit a ladle. With a ladle, gently scoop out the consomme into a clean pot or bowl. Strain through a layer of cheesecloth to finish clarifying.
- Serve hot with desired garnish. Alternatively, transfer consomme to a shallow bowl or roasting pan and cool to room temperature. Refrigerate until thoroughly chilled, covering with plastic wrap only when the consomme is cool enough that no condensation forms on the plastic. When the consomme is completely cooled, cut it into 1/2-inch cubes and divide between consomme cups. Garnish with sour cream, chopped chives, and a lemon slice and serve with toast points.
CLASSIC CHICKEN CONSOMMé
Steps:
- Simmer at a gentle boil for 1 1/2 to 2 hours. If the water starts to boil away, add more because the ingredients must be covered in water.
- Taste the stock after the allotted cooking time. It should have a good flavor of chicken and a background hint of the vegetables and herbs. If not, cook a while longer.
- Return the clear liquid to the pan and reheat to hot but not boiling. Season with salt and pepper, as desired. This soup is best served warm to hot (not boiling) as it intensifies the flavor. Cold consommés are not as tasty.
Nutrition Facts : Calories 132 kcal, Carbohydrate 6 g, Cholesterol 40 mg, Fiber 2 g, Protein 14 g, SaturatedFat 2 g, Sodium 273 mg, Sugar 2 g, Fat 6 g, ServingSize 6 servings, UnsaturatedFat 0 g
CHICKEN CONSOMMé
Simple chicken wings and diced vegetable browned in a saucepan are the basic building blocks for this classic consommé. The recipe was adapted from RecettesetTerroirs.com and places this recipe in the Haute-Normandie region.
Provided by TasteAtlas
Categories Soup
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a pot and brown the chicken wings for 5 minutes.
- Wash the leek, carrot, onion, and celery, peel them and cut into pieces. Add to the pot and lightly brown as well.
- Next, add tomato paste, peeled garlic, parsley sprigs, orange peel, cloves, bay leaf, and peppercorns. Season with salt and pour in 2 l water.
- Simmer gently for 1 ½ hours. Then, leave the consommé to cool completely. Strain it through a fine strainer. The consommé can be served as a starter or as a base for sauces and other dishes.
More about "classic chicken consommé recipes"
25 CLASSIC CHICKEN DISHES YOU SHOULD KNOW - RECIPES …
Chicken-Tarragon Pot Pie. Julia Moskin, Julia Child, Jacques Pépin. 1 hour 30 minutes. Editors’ Pick.
From cooking.nytimes.com
From cooking.nytimes.com
10 CLASSIC CHICKEN RECIPES | MYRECIPES
2009-10-30 Credit: Anna Williams. Garlic Roast Chicken Recipe. Get amazing flavor when you place herbs between the skin and the flesh of the bird and put garlic cloves and herbs in the chicken cavity before baking. This chicken is …
From myrecipes.com
From myrecipes.com
CHICKEN CONSOMMé RECIPE | EAT SMARTER USA
Preparation steps. 1. Peel carrot and finely chop. Finely chop the white part of the leek, rinse well and drain. Rinse chicken breast and pat dry. Cut into large pieces and grind in a meat grinder (or finely chop in a food processor). 2. Separate …
From eatsmarter.com
From eatsmarter.com
THE 18 CLASSIC CHICKEN RECIPES YOU NEED TO KNOW HOW …
From bhg.com
Estimated Reading Time 7 mins
- Chicken Parmigiana. Whipping up this Italian restaurant favorite from scratch is definitely worth the effort. And get this: Our classic chicken Parmesan recipe takes less than 60 minutes to DIY!
- Deep-Dish Chicken Pot Pie. A deeper dish means more to love! Use this classic chicken recipe to master two techniques: homemade pastry and chicken pot pie filling, all cooked to golden, bubbly perfection in one 2-quart baking dish.
- Chicken Shawarma. You might be familiar with shawarma as an item you'd order at a street cart or restaurant. This DIY version will teach you how simple it is to re-create a warmly spiced experience in your kitchen.
- Roast Chicken. A quality, dry bird and a high roasting temp make this the best homemade roast chicken recipe you'll ever cook. In addition to the three base ingredients (yep, that's all you need!)
- Chicken Cacciatore. A half cup of white wine and aromatic ingredients like oregano, onions, and garlic make these skillet-cooked chicken thighs taste like they've been slow-cooking all day.
- Indian-Inspired Butter Chicken. With a splash of heavy cream and a variety of spice cabinet staples to stack on layers of warmth, this Indian-style classic chicken dish is the epitome of comfort food.
- Chicken and Dumplings. Homemade dumplings (essentially wide and thin egg noodles) and roasted chicken are pulled together with a creamy chicken and vegetable broth.
- Chicken Tinga. This classic chicken recipe originated in Puebla, Mexico, and is often served on a tostada. Tinga is traditionally a zesty chicken stew of chicken, tomatoes, onion, garlic, chipotle, and herbs.
- Slow Cooker Coq au Vin. "The aroma, while it's cooking, makes the whole house smell fabulous, and the taste is just delicious!" raves one BH&G fan.
- Chicken and Lemon-Broccoli Alfredo. Yes, the chain restaurant version served over linguine and paired with unlimited salad and breadsticks is good.
CLASSIC CONSOMMé - RECIPE | TASTYCRAZE.COM
2021-10-29 Place the beef bone and chicken carcass into a deep pot and add the onion, leaks, carrots, garlic, celery, red pepper and tomato, and parsley stalks. Pour in the olive oil and 10 …
From tastycraze.com
From tastycraze.com
CHICKEN CONSOMMé | ALLRECIPES
Melt butter in pan. Add chicken and brown on both sides. Remove chicken from pan. Add consommé, and sour cream to the pan, and stir mixture on medium heat until it comes to a …
From allrecipes.com
From allrecipes.com
HOW TO MAKE CONSOMMé: STEP-BY-STEP CONSOMMé RECIPE
2021-09-29 Food How to Make Consommé: Step-by-Step Consommé Recipe. Written by MasterClass. Last updated: Sep 29, 2021 • 3 min read
From masterclass.com
From masterclass.com
CONSOMME CHICKEN RECIPES - FOOD NEWS
Classic Chicken Consommé Recipe. Method In a large pot, combine the chicken carcasses, carrots, celery, konbu, bay leaves, mushrooms, garlic, ginger, onion, salt, and pepper. Cover …
From foodnewsnews.com
From foodnewsnews.com
CHICKEN CONSOMME RECIPES - FOOD NEWS
How much chicken stock to make a consomme? The ingredients chosen for the raft will add flavor to the stock. For example, the choice of chicken thighs over white meat, will deepen the …
From foodnewsnews.com
From foodnewsnews.com
CLASSIC CHICKEN STOCK RECIPE - ANDRé SOLTNER - FOOD & WINE
2017-05-23 Remove all of the meat from the chicken and return the bones and skin to the pot; reserve the meat for another use. Partially cover and simmer the stock for 1 hour longer. …
From foodandwine.com
From foodandwine.com
CONSOMME RECIPE MEXICAN? - COOKINGTOM DIET
First, heat a large pot over medium heat, and add some vegetable oil. Sauté the onion and garlic, and season with salt and pepper. Then add some tomato puree. Cook the mixture for 5 …
From cookingtom.com
From cookingtom.com
CHICKEN CONSOMMé AUTHENTIC RECIPE - EASY RECIPES
6 cups unsalted, homemade chicken stock or prepared chicken stock, cold. 1 small leek, well washed, trimmed and minced. 1 small carrot, grated. 3 fresh parsley sprigs, minced. 8 ounces …
From recipegoulash.cc
From recipegoulash.cc
CHICKEN CONSOMME RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
Steps: Heat the oil in a pot and brown the chicken wings for 5 minutes. Wash the leek, carrot, onion, and celery, peel them and cut into pieces. Add to the pot and lightly brown as well. …
From stevehacks.com
From stevehacks.com
BEST CLASSIC CONSOMMé SOUP RECIPE | SALT AND VANILLA
For the consomme. Preheat oven 400 degrees. First roast your bones for 30 minutes stirring them after 15 min (if your using raw bones. Then caramelize all your vegetables in a large 3-5 …
From saltvanilla.com
From saltvanilla.com
CHICKEN M’HAMMER RECIPE - NYT COOKING
1 day ago Step 2. When ready to cook, melt the butter in a large pot over medium-low. Add the onions, cover the pan and cook, stirring occasionally, for 10 to 15 minutes, until the onions are …
From cooking.nytimes.com
From cooking.nytimes.com
CLASSIC CONSOMMé A Là ESCOFFIER AUTHENTIC RECIPE
Classic Consommé a là Escoffier. Step 1/5. Trim the meat and chop it into pieces. Wash the vegetables and cut them as well into small pieces. Step 2/5. In a stockpot, mix the meat, …
From tasteatlas.com
From tasteatlas.com
CLASSIC CHICKEN CONSOMME RECIPE BY DIET.CHEF | IFOOD.TV
Taco Style Chicken Salad / Low Carb Side Dish. By: Nickoskitchen Homemade Chicken Enchiladas with Salsa Verda
From ifood.tv
From ifood.tv
HOW TO MAKE 2 CLASSIC RECIPES FOR LEEK GALETTE AND APPLE CRISP FROM ...
2022-11-16 Blog creator Deb Perelman, a cookbook author and self-taught home cook, now has a new book with 100 recipes that make shopping easier, prep more practical and food more …
From goodmorningamerica.com
From goodmorningamerica.com
CHICKEN CONSOMME WITH SNIPPED HERBS : RECIPES - COOKING CHANNEL
Put the stock in a large saucepan. Stir together the leek, carrot, and parsley in bowl of a food processor. Add the ground chicken, egg whites, and 2 tablespoons water.
From cookingchanneltv.com
From cookingchanneltv.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search