Ingredients to make Poultry Consommé for Christmas:
- 1-2 leeks
- 2 dl sherry
- thyme to decorate
- 250 ml cream
- 400 g chicken breasts
- 2 turnips
- 2 stalks of celery
- 2 carrots
- 2 egg whites
- 1500ml water
- salt and pepper
- 2 nails
- 3 eggs
How to make Poultry Consommé for Christmas:
- Rinse with cold water and remove the skin from the chicken.
- Clean and cut the leeks in half.
- Peel and chop the turnips and carrots.
- Wash the celery. Mount the egg whites until stiff.
- Put the chicken in a saucepan with the water over medium heat, season with salt and pepper and cover.
- When it has been boiling for 30 minutes, remove the foam that forms on the surface and add the vegetables, the cloves and the sherry.
- When it starts to boil, lower the heat and let it cook for an hour.
- Add the egg whites and let them set for 20 minutes.
- Strain the broth to remove the meat and vegetables.
- Pass it once more through a fine cloth strainer to remove the rest of the impurities.
- Rectify the seasoning and reserve hot.
- Preheat the oven to 180 °C. Put the whites, eggs, salt and pepper in a container and mix with the blender.
- Pour a mold and bake until set.
- Remove from the oven and let cool.
- Unmold and with a cookie cutter with Christmas motifs cut figures.
- Distribute the figures on the plates, cover with the broth, crown with some thyme leaves and serve.
