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Home Chicken California Farm Cornish Chicken Consommé for 2

California Farm Cornish Chicken Consommé for 2

Name: How to cook California Farm Cornish Chicken Consommé for 2 - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 4 cups
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Cornish Chicken Consommé for 2

A whole young, tender small cornish hen makes a great soup dinner for one, with a special flavorfull chicken broth called consommé. With these tender chickens, they are browned whole, then simmered longer and more delicately because of their tender taste, then deboned and served with soup vegetables and rice to make a Sunday delicacy. The meat, rice and jullienned vegetables are eaten with fresh handmade corn tortillas or fresh baked sour dough bread as a second course.

Ingredient

Food ration :

2 people, 4 cups

Cooking time :

Overnight

small whole cornish hens, 1 1/4 pound each

cube, Optional, chicken bouillion

2 Tbs

olive oil

2 quarts

water, 8 cups

1 cup

cooked basmati rice with 1/4 teaspoon turmeric

each celery stalk, carrot, white onion, jullienned 1/8th “ x 2 1/2”

1 Sprig

tarragon

whole bay leaf

whole piece of mace

1/4 Tsp

white pepper

2 Tbs

chopped fresh parsley leaves for garnish when serving

eggwhites to clarify broth

fresh blue corn tortillas, one cup masa, or

small baguette french bread, sour dough

Cooking instructions

* Step 1

Thaw the chickens in salted water. Flip over so both sides are well thawed. Rinse in and out.

* Step 2

Julienne the vegetables, 1/8” thick, 2 1/2 inches long.

* Step 3

Brown the whole chickens in olive oil in the dutch oven on all four sides. The browner the chicken skin, the darker the broth. Cover with 8 cups water, add vegetables, herbs, pepper, bring to slow gentle boil then turn down to a very low simmer, low flame, overnight. The simmer should bubble the broth, but barely.

* Step 4

Debone meat from carcass, pull meat into bite size pieces, set aside with the julienned vegetables. Bones go to the garden fermenter. Put broth in freezer to solidify the fat.

* Step 5

Make the consommé. Skim fat off the cooled broth. Warm the broth, do not boil, stir whisked eggwhites into cold broth, till broth becomes clear. The eggwhites attract the cloudiness in the broth. Pour broth in cheesecloth bag or through clean kitchen towel to capture eggwhites. Simmer pure clear consommé broth to condense to 4 cups from 8 starting. Takes a few hours, smells delicious. Taste. Add optional chicken bouillion cube if desired. Egg whites go to the dog and cat.

* Step 6

While consommé is simmering, bring half cup dry long rice like Basmati to hard boil in cup of water with 1/8 teaspoon turmeric, keep lid on pan, turn off heat, wait an hour. Makes one cup cooked rice.

* Step 7

Put pulled cornish hen meat, jullienne vegetables and rice in broth, warm, not too hot. Taste and add flaked seasalt and white pepper to taste. Sprinkle soup with parsley garnish. Serve soup with tortillas for dipping, or a slice of fresh baked sour dough bread. Enjoy.

* Step 8

Traditonally, After the broth has been consumed, you create a second course from the meat, rice and vegetables on your plate, with a fresh tortilla. Pour cup of boiling water over cup of masa corn flour, stir with wooden spoon, roll into ball. Rest five minutes, make eight balls. Press flat into tortillas, crisp and blister in hot dry cast iron skillet. Use as wrap around chicken rice vegetable mix.

* Step 9

The meat and vegetables and rice in the soup are also eaten as a second course with a slice of fresh baked sour dough bread, pickled cucumber, pickled boiler onions, and a condiment sauce called piccalilly. Seconds are obligatory. Enjoy.