Chicken Consomme

Name: Chicken Consomme
Yield: Serves 4
Ingredients: 2 tomatoes, chopped; 2 egg whites, lightly beaten; 1 parsley sprig, chopped; 1 carrot, chopped; 10 black peppercorns; 1 kg (2 lb 4 oz) chicken carcasses, halved; 1 celery stalk, finely chopped; sea salt; 185 g (6½ oz) chicken legs; 1 leek, finely chopped; 1 carrot, finely chopped; 2 chicken drumsticks; 1 thyme sprig; 1 bay leaf; 20 black peppercorns; 2 parsley sprigs; 1 celery stalk, chopped; 1 onion, chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

Stock

1 kg (2 lb 4 oz) chicken carcasses, halved
185

Soup
Starter
Gluten-free

Method

To make the stock, remove any skin and fat from the chicken carcasses and legs, and put the carcasses in a large heavy-based saucepan with 3 litres (12 cups) cold wate