Chicken consommé

Name: Chicken consommé
Prep time: 45 min
Cook time: 3 h 15 min
Total time: 4 h
Yield: Serves 4
Cuisine: French
Ingredients: 250 g (8 oz) lean minced beef; 1.25 kg (2 lb 8 oz) chicken legs; 1 small carrot, roughly chopped; 1 teaspoon oil; 1 small celery stick, roughly chopped; 1 small leek, roughly chopped; 2 cloves, stuck into the onion; 1 small onion, halved; bouquet garni; 6 peppercorns; 1 teaspoon salt; ½ small leek, white part only, cut into julienne strips (see Chef’s tips); ½ small carrot, cut into julienne strips; 2 egg whites; 10 g (¼ oz) butter; ½ celery stick, cut into julienne strips

Preparation info

Serves
4

Difficulty
Complex
Ready in
4 hr

Appears in

Chicken

By Le Cordon Bleu

Published 1997

About

A consommé is a classic clear soup made from meat, chicken or fish stock. The name comes from the Trench word ‘consommer’, meaning to finish up or use up and is so called because all the goodness of the meat goes into the soup.

Ingredients

1.25 kg (2 lb 8 oz) chicken legs
250

Europe
France
Mediterranean
Gluten-free
Soup

Method

Preheat the oven to moderately hot 200°C (400°F/Gas 6). Remove the skin from the chicken legs and discard. Scrape the meat from the bones, following the method in the Chef’s techniques, place in a food processor and proces