Indulge in the Culinary Delights of Chicken Consommé: A Journey Through Exquisite Recipes
Chicken consommé, a culinary masterpiece, captivates taste buds with its refined simplicity and exquisite flavors. This classic French broth forms the foundation of many culinary creations, adding a layer of sophistication to soups, sauces, and risottos. Join us on a delightful journey as we present a collection of tantalizing chicken consommé recipes that showcase its versatility. From the classic Consommé en Tasse, served in elegant teacups, to the hearty Chicken Consommé with Vegetables, each recipe unveils a unique dimension of this culinary treasure. Experience the delicate balance of flavors in our aromatic Consommé Madrilène, infused with the essence of tomatoes and bell peppers. Discover the richness of Chicken Consommé with Sherry, where a touch of Spanish elegance enhances the broth's depth. As you embark on this culinary adventure, you'll not only master the art of crafting the perfect chicken consommé but also uncover a world of culinary possibilities.
CHICKEN CONSOMME
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
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.
STUFFED CHICKEN BREASTS POACHED IN TOMATO CONSOMME
Provided by Molly O'Neill
Categories dinner, project, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine lemon juice, vinegar, salt and pepper in a glass or ceramic bowl. Add the rice, 2 tablespoons of the celery leaves and 2 tablespoons of the hazelnuts. Toss and set aside.
- Put each chicken breast in a large plastic bag or between two sheets of plastic wrap and gently pound with a rolling pin until each piece is 1/4 inch thick. Lay the paillard skin side down, season with salt and pepper and spread with 3 tablespoons of the rice mixture. Cover with a thin sheet of prosciutto. Carefully roll the breast like a jellyroll. Tuck in the ends and tie with string in 4 or 5 places so that the breast will stay intact during poaching.
- Heat the tomato broth to a boil and skim. Slide the chicken rolls into the broth. Lower heat and cook gently for 10 minutes, turning frequently. Make sure that the chicken remains covered with liquid. Remove the chicken and set aside. Add the Port and continue cooking the tomato broth until it is thick and measures about 2 cups, about 5 minutes.
- Use a knife to remove the ties from the chicken. Carefully slice each breast into pieces 1 1/2 inches thick. Fan each in a circle on a plate. Ladle 1/2 cup of reduced tomato broth over each, sprinkle with the remaining celery leaves and hazelnuts and serve.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 3 grams, Sodium 604 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN STOCK FOR CONSOMME
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 14 cups
Number Of Ingredients 8
Steps:
- In a large stockpot, combine all ingredients. Add enough water to cover by 2 inches. Bring to a boil. Reduce to a simmer and cook, for 3 hours.
- Prepare an ice bath. Strain stock through a fine sieve into a large bowl set in the ice bath. Let stand, stirring occasionally, until room temperature. Transfer to airtight containers. Will keep, refrigerated, for up to 3 days, frozen, for up to 3 months.
CHICKEN CONSOMME: BASIC CLARIFICATION
Steps:
- In the bowl of a food processor, combine the ground meat with the onions, leeks, celery, carrots, thyme, tarragon, parsley, garlic, and black pepper. Puree on high speed.
- In a bowl, combine the egg whites with the pureed meat mixture. Stir well to blend.
- Place the stock in a large pot and add the "raft" (the pureed meat-egg white mixture). Bring to a boil, stirring constantly to prevent the raft from sticking to the bottom and sides of the pot. (Once the stock has come to a boil, do not stir again.) Reduce to a simmer and puncture a hole in the center of the raft for the stock to circulate through and clarify. Simmer for 15 minutes. Remove from the heat. Gently poke a hole in the raft large enough to fit a ladle. With a ladle, gently scoop out the consomme into a clean pot or bowl. Strain through a layer of cheesecloth to finish clarifying.
- Serve hot with desired garnish. Alternatively, transfer consomme to a shallow bowl or roasting pan and cool to room temperature. Refrigerate until thoroughly chilled, covering with plastic wrap only when the consomme is cool enough that no condensation forms on the plastic. When the consomme is completely cooled, cut it into 1/2-inch cubes and divide between consomme cups. Garnish with sour cream, chopped chives, and a lemon slice and serve with toast points.
Tips:
- Use high-quality chicken. Free-range or organic chicken will yield a more flavorful consommé.
- Roast the chicken bones before simmering them. This will add a rich, golden color and depth of flavor to the consommé.
- Use a variety of vegetables. The mirepoix (a mixture of carrots, celery, and onions) is a classic addition to consommé, but you can also add other vegetables such as leeks, fennel, or turnips.
- Simmer the consommé for a long time. The longer you simmer it, the more flavor will be extracted from the chicken bones and vegetables.
- Strain the consommé carefully. Use a fine-mesh strainer to remove any solids.
- Season the consommé to taste. Add salt, pepper, and other seasonings as desired.
- Serve the consommé hot or cold. Consommé can be served as a soup course or as a base for other dishes such as sauces or stews.
Conclusion:
Consommé is a delicious and versatile dish that can be enjoyed in many different ways. With a little time and effort, you can make a consommé that is sure to impress your family and friends.
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