- chicken - 1 piece (chopped)
- water - 5670 milliliters (cold)
- onion - 2 pieces (chopped)
- celery - 4 pieces (chopped)
- carrots - 4 pieces (chopped)
- garlic - 4 pieces (cloves cut into halves)
- spices for chicken - 1 piece
- salt - 1 piece
- pepper - 1 Piece
Chop the chicken. Spread the chicken pieces in water, bring to a boil and cook for 4 hours at low heat. We wrap in the cheesecloth a mixture of herbs: bay leaves, peppercorns, thyme, rosemary, cumin, greens and chervil. Add to the boiling broth. Cook for 1 hour. Add salt and pepper. Strain the broth and let it cool. We send it to the refrigerator for the night. Consommé: Ingredients: 1 onion Brule, 1 gallon of chicken stock, 1 onion (chopped), 2 leek (chopped), 4 celery stems (chopped), 4 carrots (chopped), 4 mushrooms (chopped), 4 Italian tomatoes concasse, 2 1/2 kg of chicken, 5 egg whites, Sachet spices, 1 bay leaf, crushed black pepper, salt. Chop onions in circles and fry in a pan. Boil tomatoes in boiling water for 15 seconds. Peel off the skin. We cool it under running water. Cut the tomatoes in half and remove the seeds. Roughly cut. Whisk egg whites. Add broth, mix with onions, spices, chicken and tomatoes. Change the pan to a strong fire. Stir. Add Sasha. Boil over low heat. Boil for 1 hour. Leave the liquid in a saucepan, the rest is spread on a paper towel. Ingredients: Leek, 3 parts and grated coconut, Coconut milk, 3 Mushrooms, lemon juice. Finely chop and fry mushrooms and onion in a frying pan, 5 minutes in a small amount of olive oil. Add coconut milk and fry for a few more minutes. Add the chicken broth and cook for 10 minutes. Squeeze the lemon juice into a bowl. Mix with coconut milk. Gradually pour into the leek and mushroom broth. Garnish - coriander and coconut shaving.
Servings: 5