Time 3h50m Number Of Ingredients 12 Steps:
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. Return the clear liquid to the pan and reheat to hot but not boiling. Season with salt and pepper, as desired. This soup is best served warm to hot (not boiling) as it intensifies the flavor. Cold consommés are not as tasty.
Yield Makes about 6 cups Number Of Ingredients 5 Steps:
In a medium saucepan, combine chicken, egg whites, carrot, and celery. Stir to combine. Add 2 cups stock; stir to combine. Add remaining 6 cups stock. Place over medium-high heat. Cook, stirring frequently, until mixture comes to a boil and a solid mass has formed on top. There should be liquid and foam bubbling up around the edges. Do not stir once liquid has come to a boil. Reduce to a low simmer, and cook for 45 minutes. Remove from heat. Ladle only the clear liquid into a damp cheesecloth-lined sieve. Do not press down on solids; just allow the liquid to drip. If any particles remain in broth, strain again in the same manner. The consomme may be chilled until any remaining fat solidifies on the surface. Remove fat, and discard. The consomme will keep refrigerated in an airtight container for 3 days and frozen for up to 3 months.
More about “chicken consomme basic clarification recipes”
Time 3h15m Yield 6 servings Number Of Ingredients 14 Steps:
Cut the roast chicken into small pieces and discard the skin and bones. Put the chicken, grapes, almonds, scallions and celery in a large bowl. In another bowl, mix the mayonnaise, yogurt, cream, dill, brown sugar and some salt and pepper. Pour the dressing over the salad ingredients and toss gently to combine. Taste and adjust the seasoning. Allow to chill for several hours or even overnight. Before serving, garnish with halved grapes and chopped dill. Serve on a bed of lettuce or in a sandwich. Preheat the oven to 400 degrees F. Put the chicken in a roasting pan, drizzle with olive oil and sprinkle generously with salt and pepper. Roast until the juices run clear, about 1 hour 15 minutes. Let cool completely before using for chicken salad.
