Place Whole Chicken, Onion, Carrots, Celery, Leek, Garlic, Thyme, and Bay Leaf in a large pot. Cover with Water and bring to a boil. Reduce heat and simmer gently for 3-4 hours, skimming off any foam that rises to the surface.
Strain the broth through a fine-mesh sieve lined with cheesecloth. Discard solids. Return the broth to the pot and season with Salt and White Pepper.
To clarify the consommé, whisk 1 egg white with 1/4 cup of cold broth. Slowly pour the egg white mixture into the hot broth, stirring gently. Bring to a simmer and cook for 15-20 minutes, until the egg white forms a raft. Carefully ladle the clarified consommé from under the raft.
To make the pasta, combine Flour and Eggs in a bowl. Knead until a smooth dough forms. Roll out thinly and cut into delicate strands.
Bring the clarified consommé to a simmer. Add the handmade noodles and cook for 2-3 minutes, or until tender.
Stir in Sherry. Garnish with Fresh Chives and serve immediately.
Ingredients
4
2 lb900 gWhole Chicken
11 mediumYellow Onion-roughly chopped
22 mediumCarrots-roughly chopped
22 mediumCelery Stalks-roughly chopped
1 leek1 leekLeek-white and light green parts only, sliced
2 cloves2 clovesGarlic-smashed
10 cups2.4 LWater
1/4 cup60 mLDry Sherry
2 cups240 g00 Flour
22 largeEggs
1 sprig1 sprigFresh Thyme
1 bay leaf1 bay leafBay Leaf
SaltTo tasteSea
White PepperTo taste
1 tbsp15 mLFresh Chives-finely chopped
Equipment
Large Pot
Fine-Mesh Sieve
Cheesecloth
Rolling Pin
Pasta Cutter
Instructions
Place Whole Chicken, Onion, Carrots, Celery, Leek, Garlic, Thyme, and Bay Leaf in a large pot. Cover with Water and bring to a boil. Reduce heat and simmer gently for 3-4 hours, skimming off any foam that rises to the surface.
Strain the broth through a fine-mesh sieve lined with cheesecloth. Discard solids. Return the broth to the pot and season with Salt and White Pepper.
To clarify the consommé, whisk 1 egg white with 1/4 cup of cold broth. Slowly pour the egg white mixture into the hot broth, stirring gently. Bring to a simmer and cook for 15-20 minutes, until the egg white forms a raft. Carefully ladle the clarified consommé from under the raft.
To make the pasta, combine Flour and Eggs in a bowl. Knead until a smooth dough forms. Roll out thinly and cut into delicate strands.
Bring the clarified consommé to a simmer. Add the handmade noodles and cook for 2-3 minutes, or until tender.
Stir in Sherry. Garnish with Fresh Chives and serve immediately.
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