Consomme Julienne
A French classic, but simple recipe made from basic inexpensive ingredients available at home. Consomme julienne is rich, elegant and delicious.
Ingredients required:
• Chicken carcass 1 kilograms
• Carrot 1 medium size chopped
• Turnip 1 small size chopped
• Celery stalk 1 medium size
• Leek 1 nos
• Crushed garlic 5 cloves
• Cabbage 2 leaves shredded
• French beans 3 nos cut in pieces
• Onion 1 medium size sliced
• Butter 1 tbsp
• Kosher salt as per taste
• Crushed black pepper 1tsp
• Fresh parsley 3 sprigs
• Star Anise 2 nos
• Bay leaf 1 nos
• Eggs 2 nos (only egg white required)
In a large stockpot, put the chicken bones and skin from the carcass. Add carrot, turnip celery, leek, parsley, cabbage, French beans, onion bay leaf, star anise crushed pepper. Pour required quantity of water to cover the ingredients in stock pot.
Bring to a boil and then reduce the flame and let it simmer for about 30 minutes.
Discard the bones ,vegetables and other items from the stock.
Return the stock pot on flame. Add required salt and allow to simmer under reduced flame. To clarifying the stock, pour in the egg white (do not whisk) all through the surface of stock. Cover the stock pot and let it be on flame for another 5 minutes. Switch of the flame and let it rest for a while.
Strain it by using a muslin cloth.
Suggest to repeat the process once again with a fresh muslin to get refined clarity.
Heat a sauce pan over low flame. Add butter. Once the butter is melted, add juliennes of - carrot, celery, leek, potato and turnip saute till the vegetables are soft. Switch off the flame.
Add these vegetable juliennes in consomme. If required, you may add seasonings or any herbs.
Happy Cooking!
