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

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