C o n s o m m é.

Chicken Consomme

Consommé is meat stock which has been enriched, concentrated and clarified.

Yesterday I made the chicken stock successfully;  I made about two litres of stock.

Today I am using a litre of chicken stock into a consommé. 

Recipe to share - Consommé Brunoise

Consomme Brunoise

The Recipe:

 Consomme Brunoise

1-litre chicken stock

 Nourishing ingredients:

200 g fresh chicken fillets, chopped

 Aromatic Ingredients:

1 cup diced vegetables-leeks, carrots and celery

Clarifying element:

1 raw egg white; beat it until frothy

The addition of chicken is almost essential to giving the consommé the desired flavour.

Clarified chicken consomme

1. Put these: raw chicken, a cup diced vegetables and frothy egg white in the hot stock.
2. Bring to a simmer and cook over low heat for at least 30 minutes to an hour.
3. Strain the liquid with excellent mash strainer and lined with a cloth carefully.

You should have about eight hundred mils of consommé; it serves for four.

Garnished with cooked fresh and diced vegetables - brunoise.

- diced small celery
- diced small carrots

Step by Step How to Clarify the Stock

1. nourishment-chicken
aromatic vegetables-leek, carrots, celery

2. clarifying element

one raw egg beat it to froth

3. cooking stock, nourishing chicken,

aromatic vegetables, egg white

in a pot bring to simmer

4.  keep on stirring
until simmer

5.  up to a boiling point, reduce the heat

keep on cooking for 45 minutes

6. fine mesh strainer and muslin

to strain the stock to consomme



To Clarify The Stock

Take the clarify ingredients out and

very carefully

Strain the liquid with fine mesh strainer lined

with the muslin

The Consomme

Cut the carrots and celery
into small diced-Brunoise

cooked diced vegetables
and the consomme
Consomme Brunoise

Consomme is so precious, it takes a long process, and it needs to handle with care.
I am glad that I did this consomme, I do hope you try it too.

Happy cooking and Have fun.

Susy