Chicken Consomme

Name: Chicken Consomme (Consommé de Volaille)
Yield: Serves 6 to 8
Cuisine: France
Ingredients: 1 teaspoon salt (omit if using canned stock); ⅛ teaspoon freshly ground pepper; 2 tablespoons Chicken Glaze (optional); 1 pound ground skinless, boneless chicken breast; 4 envelopes unflavored gelatin, softened in ¾ cup cold water; 1 carrot, finely chopped; 1 onion, chopped; 1 leek (white part only), washed and chopped; 2 celery ribs, with leaves if possible, chopped; 10 sprigs parsley, chopped; 1 large tomato, chopped; 20 sprigs fresh chervil or 2 teaspoons dried (optional); 3 sprigs fresh tarragon or 2 teaspoons dried; 2 quarts double-strength chicken stock, homemade (see Note), or canned (see chart); 2 egg whites, well whisked

Consommé de Volaille

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

French Classics Made Easy

By Richard Grausman

Published 2011

About

ONE OF THE TRUE TESTS of a good chef is his ability to make an excellent consommé. It should be crystal clear, full of flavor, yet not too salty, and it should have a lovely color ranging from light gold to deep amber. The process for making consommés is long and tedious, and it is rare to find them on restaurant menus today. If you do find one, you can be sure the chef is proud of it.

A classic consommé is made with a double-strength veal, beef, or chicken stock. This stock is furt

Ingredients

Europe
France
Starter
Gluten-free
Soup
Mediterranean

Ingredients

Method