Poultry Consommé Recipe for Christmas

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:

1. Rinse with cold water and remove the skin from the chicken.
2. Clean and cut the leeks in half.
3. Peel and chop the turnips and carrots.
4. Wash the celery. Mount the egg whites until stiff.
5. Put the chicken in a saucepan with the water over medium heat, season with salt and pepper and cover.
6. 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.
7. When it starts to boil, lower the heat and let it cook for an hour.
8. Add the egg whites and let them set for 20 minutes.
9. Strain the broth to remove the meat and vegetables.
10. Pass it once more through a fine cloth strainer to remove the rest of the impurities.
11. Rectify the seasoning and reserve hot.
12. Preheat the oven to 180 °C. Put the whites, eggs, salt and pepper in a container and mix with the blender.
13. Pour a mold and bake until set.
14. Remove from the oven and let cool.
15. Unmold and with a cookie cutter with Christmas motifs cut figures.
16. Distribute the figures on the plates, cover with the broth, crown with some thyme leaves and serve.