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EatSmarter exclusive recipe

Chicken Consommé

with Pumpkin Gnocchi and Parsnips

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Chicken Consommé
68
calories
Calories

Chicken Consommé - An easy chicken broth with rich garnishes

0
Print
moderate
Difficulty
1 hr 20 min.
Preparation
ready in 2 h. 30 min.
Ready in
Nutritions
1 serving contains
Fat1 g
Saturated Fat Acids0.4 g
Protein2 g
Roughage1.5 g
Sugar added0 g
Calorie68
Carbohydrates/g10
Bread exchange unit1
Cholesterol/mg35
Uric acid/mg18
Vitamin A/mg0.1
Vitamin D/μg0.1
Vitamin E/mg0.5
Vitamin B₁/mg0.1
Vitamin B₂/mg0.1
Niacin/mg1.4
Vitamin B₆/mg0.1
Folate/μg15
Pantothenic acid/mg0.3
Biotin/μg1.6
Vitamin B₁₂/μg0.1
Vitamin C/mg7
Potassium/mg211
Calcium/mg41
Magnesium/mg17
Iron/mg0.9
Iodine/μg2
Zinc/mg0.4
Recipe development: EAT SMARTER
Ingredients
Preparation

Ingredients

for 8 servings
1
small Carrot (about 80 grams)
1 small stalk
Leek (about 150 grams)
1 pound
2
1 ¼ quarts
cold, defatted Chicken broth
½
Hokkaido pumpkin (about 350 grams)
6 tablespoons
2
small Parsnips (about 150 grams)
¼ bunch
4 sprigs
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Product recommendation

Preparation

Kitchen utensils

3 Pots, 1 Baking sheet, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Slotted spoon, 1 Whisk, 1 Potato ricer, 1 Meat grinder (or food processor), 1 Cheesecloth (or paper towels), 1 Fine-mesh sieve

Preparation steps

Step 1/10
Chicken Consommé preparation step 1

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).

Step 2/10
Chicken Consommé preparation step 2

Separate the eggs (reserve 1 yolk for another use). In a bowl, combine egg whites, chicken, diced vegetables and 125 ml (approximately 1/2 cup) water. Stir to combine.

Step 3/10
Chicken Consommé preparation step 3

Transfer chicken mixture to a pot. Add the cold chicken stock and stir well.

Step 4/10
Chicken Consommé preparation step 4

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.)

Step 5/10
Chicken Consommé preparation step 5

To make the gnocchi, remove seeds from pumpkin and cut into wedges, about 3 cm (approximately 1 1/4 inch) thick. Place wedges, skin side down, on a baking sheet. Roast on the middle rack of preheated oven at 200°C (fan 180°C, gas: mark 3) approximately 400°F) until tender, about 30 minutes.

Step 6/10
Chicken Consommé preparation step 6

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.

Step 7/10
Chicken Consommé preparation step 7

Roll out dough on a floured work surface and cut into 1 cm (approximately 1/2-inch) pieces.

Step 8/10
Chicken Consommé preparation step 8

Peel parsnips and cut into very thin strips.

Step 9/10
Chicken Consommé preparation step 9

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.

Step 10/10
Chicken Consommé preparation step 10

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. 

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