Name: Chicken consomme
Prep time: 3 h
Cook time: 3 h
Yield: 8
Ingredients: A hen - 500 gram; Petiole celery - 2 PC.; Carrot - 1 PC.; Bulb onions - 1 PC.; Thyme - 0,5 Tsp; Rosemary - 0,5 Tsp; Chicken egg - 1 PC.; Salt - taste; Mix of vegetables - taste; Chicken liver - 300 gram; Chicken egg - 1 PC.; Bulb onions - 1 PC.; Breadcrumbs - 1 Art.; Salt - taste; Black pepper - taste

Ingredients for - Chicken consomme

1. Consomme A hen 500 gram

2. Consomme Petiole celery 2 PC.

3. Consomme Carrot 1 PC.

4. Consomme Bulb onions 1 PC.

5. Consomme Thyme 0,5 Tsp

6. Consomme Rosemary 0,5 Tsp

7. Consomme Chicken egg 1 PC.

8. Consomme Salt taste

9. Consomme Mix of vegetables taste

10. Meatballs Chicken liver 300 gram

11. Meatballs Chicken egg 1 PC.

12. Meatballs Bulb onions 1 PC.

13. Meatballs Breadcrumbs 1 Art.

14. Meatballs Salt taste

15. Meatballs Black pepper taste

How to cook deliciously - Chicken consomme

1 . Stage

Wash the chicken, dry it with paper towel and cut it into portions. Place the meat in a mold lined with foil, and send the meat to roast in an oven heated to 180 degrees C for 20 minutes. Brown the meat so that the broth has a nice color.

2 . Stage

Cut carrots into circles, leeks or spring onions into rings, and celery stalks into small slices.

3 . Stage

Place the roasted meat together with the liquid in a saucepan, add the chopped vegetables. Add bouquet of garni. You can not make it, but just add fresh rosemary, thyme, bay leaf. I used a tea spoon, in which I added thyme and rosemary.

1. Stage. Chicken consomme: Place the roasted meat together with the liquid in a saucepan, add the chopped vegetables. Add bouquet of garni. You can not make it, but just add fresh rosemary, thyme, bay leaf. I used a tea spoon, in which I added thyme and rosemary.

4 . Stage

Add 2 - 2.5 liters of water. Salt and pepper the broth to taste. Put the saucepan on the fire and let the broth come to a boil. At the initial stage, after boiling, foam will form, it should be carefully collected. Once the foam stops forming, cover the saucepan with a lid and simmer the broth for about 2 hours over low heat.

1. Stage. Chicken consomme: Add 2 - 2.5 liters of water. Salt and pepper the broth to taste. Put the saucepan on the fire and let the broth come to a boil. At the initial stage, after boiling, foam will form, it should be carefully collected. Once the foam stops forming, cover the saucepan with a lid and simmer the broth for about 2 hours over low heat.

5 . Stage

Pour the broth through a colander to get rid of the pieces of meat and vegetables. It's not clear enough yet!

6 . Stage

Now comes the second step of making consomme - clarification of the broth. For this we need an egg white with shells (wash the egg thoroughly!).

1. Stage. Chicken consomme: Now comes the second step of making consomme - clarification of the broth. For this we need an egg white with shells (wash the egg thoroughly!).

7 . Stage

In the strained broth add the protein and the shells. Put the broth on the fire and cook it for 30 minutes. After a while, a dirty-colored foam will form - this is the egg white collecting all the flakes from the broth when curdling and making it transparent.

1. Stage. Chicken consomme: In the strained broth add the protein and the shells. Put the broth on the fire and cook it for 30 minutes. After a while, a dirty-colored foam will form - this is the egg white collecting all the flakes from the broth when curdling and making it transparent.

8 . Stage

Carefully move aside the foam and use a ladle to select the resulting broth. The resulting broth should be strained through several (at least four!) layers of gauze.