Chicken Consommé
Chicken Consommé - An easy chicken broth with rich garnishes
Healthy, because
Even smarter
Nutritional values
Hot chicken broth has long been considered a fantastic home remedy for sickness. This is our low-calorie and low-fat gourmet version.
If you prefer, you can replace the leek with finely diced zucchini.
(Percentage of daily recommendation)
| Calorie | 68 cal. | (3 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 211 mg | (5 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 35 mg |
Ingredients
- Ingredients
- 1 small carrot
- 1 sm stalk Leeks
- 1 lb Chicken breasts
- 2 eggs
- 1 ¼ qts cold, defatted Chicken broth
- ½ Hokkaido pumpkin (about 12 ounces)
- salt
- peppers
- Nutmeg
- 6 Tbsps Pastry flour
- 2 small Parsnips (about 150 grams)
- ¼ bunch parsley
- 4 sprigs Chervil
Kitchen utensils
Preparation steps
Peel carrot and finely chop. Finely chop the white part of the leek, rinse well and drain. Rinse chicken breast and pat dry. Cut into large pieces and grind in a meat grinder (or finely chop in a food processor).
Separate the eggs (reserve 1 yolk for another use). In a bowl, combine egg whites, chicken, diced vegetables, and 1/2 cup water. Stir to combine.
Transfer chicken mixture to a pot. Add the cold chicken stock and stir well.
Bring the mixture to a simmer over medium heat, stirring frequently. Stop stirring and cook over very low heat until the chicken mixture coagulates and floats to the top of the stock, about 2 hours. (Do not return to a boil, which will make the broth cloudy.)
To make the gnocchi, remove seeds from pumpkin and cut into wedges, about 1 1/4 inch thick. Place wedges, skin side down, on a baking sheet. Roast on the middle rack of preheated oven 400°F until tender, about 30 minutes.
Remove pumpkin slices from the oven and peel. Press pumpkin flesh through a potato ricer into a bowl. Season with salt and pepper and a pinch of freshly grated nutmeg. Add egg yolk and flour and knead into a smooth dough.
Roll out dough on a floured work surface and cut into approximately 1/2-inch pieces.
Peel parsnips and cut into very thin strips.
Cook the gnocchi in a pot of boiling salted water until they float to the top, about 3 minutes, adding parsnips after 2 minutes. Drain gnocchi and parsnips, rinse with cold water and drain well.
Line a sieve with cheesecloth or paper towels. Rinse parsley and chervil and shake dry. Reserve some chervil for garnish and place the remaining herbs in the sieve. Carefully pour the broth through the sieve into another pot. Discard the chicken-vegetable "raft" from the broth. Heat gnocchi and parsnips in the consommé over low heat. Serve in soup bowls or deep plates, garnished with chervil.
