Consommé with chicken quenelles

Name: Consommé with chicken quenelles
Prep time: 30 min
Cook time: 2 h 40 min
Total time: 3 h 10 min
Yield: Serves 4-6
Ingredients: sprig of fresh thyme; 1 small carrot, chopped; 3 egg whites, lightly beaten; 1 large carrot; 1 celery stick; 1 chicken, weighing 1.75 kg (3½ lb); 1 tomato, chopped; 1 bay leaf; 1 large onion, studded with a clove; 6 black peppercorns; 2 cloves garlic, crushed; 1 chicken Maryland (leg-quarter); ½ tablespoon brandy; 5 fresh parsley stalks; ½ celery stick, chopped; ½ leek, chopped; 2-3 sets of giblets, minus the liver (optional); sprigs of fresh chervil, to garnish; 1 egg white; 75 ml (2½ fl oz) thick (double) cream; 1 ripe tomato; small pinch of freshly grated nutmeg; 1 leek

Preparation info

Serves
4-6

Difficulty
Medium
Ready in
3 hr 30

Appears in

Winter

By Le Cordon Bleu

Published 1998

About

A consommé is a clarified meat or fish broth that should be crystal-clear and full of flavour. Here it is served with light chicken quenelles and garnished with chervil.

Ingredients

1 chicken, weighing 1.75 kg (3½ lb)
1 chicken Maryland

Starter
Soup
Gluten-free
Winter

Method

Remove the breast meat from the chicken, discarding the skin. Reserve and refrigerate for the quenelles. Bone the chicken leg-quarter, discarding all skin and fat. Chop the meat, cover and refrigerate for the clarification.
Place the remaining chicken meat and bones in a large pan with the giblets. Add enough cold water to cover and bring to the boil. Drain, ri