Chicken Consommé with Mini Choux Puffs
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Chicken Consommé with Mini Choux Puffs
Photography by Yvonne Duivenvorden
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per serving without garnish: about | - |
| cal | 73 |
| pro | 6 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 3 g |
| fibre | 0 |
| chol | 19 mg |
| sodium | 392 mg |
| potassium | 208 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 5 |
| vit A | 2 |
| folate | 5 |
An elegant, rich and dark consommé is perfect for holiday entertaining. For a dairy-free version, replace the mini puff garnish with sliced chives.
Ingredients
- 1 carrot, (unpeeled), chopped
- 1 celery rib, (unpeeled), chopped
- 1 onion, (unpeeled), chopped
- 4 cloves garlic, smashed
- 1/3 cup fresh parsley leaves, and stems
- 1-1/2 tsp salt
- 1-1/2 tsp peppercorns
- 8 oz ground chicken
- 8 egg whites
- 10 cups chilled Roast Chicken Stock recipe
- 3 tbsp brandy or dry sherry
- 60 Mini Choux Puffs recipe
Preparation
In food processor, mince carrot, celery, onion, garlic, parsley, salt and peppercorns. Pulse in chicken and egg whites until blended.
Pour stock into Dutch oven. Stir in “raft” (egg-white mixture). Bring to boil over medium-high heat, stirring often to prevent raft from sticking to bottom of pot. Once boiling, do not stir again.
Poke ladle-size hole in raft to allow stock to circulate and clarify. Simmer gently over medium-low heat, reopening hole as necessary, until stock is clear and raft has solidified on surface, about 30 minutes. Remove from heat. Line sieve with double layer of cheesecloth; place over clean pot. Using ladle, gently scoop out (do not pour) liquid through hole in raft and strain through cheesecloth. Discard raft. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours.)
Add brandy and heat through. Serve with choux puffs.
Pour stock into Dutch oven. Stir in “raft” (egg-white mixture). Bring to boil over medium-high heat, stirring often to prevent raft from sticking to bottom of pot. Once boiling, do not stir again.
Poke ladle-size hole in raft to allow stock to circulate and clarify. Simmer gently over medium-low heat, reopening hole as necessary, until stock is clear and raft has solidified on surface, about 30 minutes. Remove from heat. Line sieve with double layer of cheesecloth; place over clean pot. Using ladle, gently scoop out (do not pour) liquid through hole in raft and strain through cheesecloth. Discard raft. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours.)
Add brandy and heat through. Serve with choux puffs.
Source : Canadian Living Magazine: December 2009
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