|Nutritional Guidelines (per serving)|
A clear, deep-gold chicken consommé is delightful not only to look at but the flavor is divine.
This easy recipe uses the leftover chicken and carcass from Sunday dinner. If you don't have a carcass, then use a couple of chicken legs and wings.
- 1 cooked chicken carcass (skin and fat removed)
- 1 medium onion (skin on, halved)
- 1 large carrot (washed and roughly chopped)
- 1 celery stalk (washed and roughly chopped)
- 1 garlic clove (skin on)
- Small handful fresh tarragon
- Large handful flat-leaf parsley (leaves and stalks)
- 1 bay leaf
- 3 large egg whites
- Optional: 2 to 3 drops Kitchen Bouquet (or other gravy-browning liquid)
- Salt and pepper
In a large stock or saucepan large enough to hold the carcass and all the vegetables, place the carcass, onion, carrot, celery, garlic, tarragon, parsley, and bay leaf.
Cover with cold water and bring to a gentle, rolling boil.
Simmer at a gentle boil for 1 1/2 to 2 hours. If the water starts to boil away, add more because the ingredients must be covered in water.
Taste the stock after the allotted cooking time. It should have a good flavor of chicken and a background hint of the vegetables and herbs. If not, cook a while longer.
Strain the stock through a large colander, discarding the solids.
Return the liquid to the pan. Bring back to a boil and reduce by approximately a quarter.
Allow the liquid to cool down, then place in the refrigerator for 1 hour.
Skim any fat from the surface.
Then add the egg whites and whisk thoroughly.
Bring the liquid to a boil whisking all the time. If you want a darker consommé, then add the optional Kitchen Bouquet.
Simmer gently, without stirring, for 15 minutes until the egg whites form a crust on the surface.
Line a sieve with a piece of clean, unused muslin or a tea towel that has been washed in plain water (see note below). Gently ladle the crust into the sieve and then slowly ladle the liquid over the crust, allow time for the liquid to pass through the crust and sieve before adding any more. DO NOT PUSH THE STOCK THROUGH (it will make the consommé cloudy).
Return the clear liquid to the pan and reheat to hot but not boiling. This soup is best served warm to hot (not boiling) as it intensifies the flavor. Cold consommés are not as tasty.
If you are not serving the consommé immediately, cool the soup and refrigerate until required.
Reheat the soup to hot but not boiling and divide between six hot soup plates, garnish as desired and serve immediately.
Note: Because of the delicate flavor of this soup, muslin or a tea towel washed in detergent will pass the taste on to the consommé. Always use a new piece of muslin if you can.