Place Whole Chicken in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 1.5-2 hours, or until chicken is very tender.
Remove chicken from pot and let cool. Reserve the broth. Shred the chicken and set aside.
To make the consommé, combine the chicken carcass, Yellow Onion, Carrots, Celery Stalks, Garlic Cloves, Thyme, Parsley Stems, and Black Peppercorns with the reserved broth in a large pot. Bring to a boil, then reduce heat and simmer for 3 hours, skimming off any impurities that rise to the surface.
Strain the broth through a fine-mesh sieve lined with cheesecloth. Return the clarified broth to the pot. Gently whisk in the Egg White and bring to a simmer. The egg white will coagulate and trap any remaining impurities. Strain the consommé again through a clean cheesecloth-lined sieve.
To make the noodles, combine Flour, Eggs, Olive Oil, and Salt in a bowl. Knead until a smooth dough forms. Roll out the dough thinly and cut into desired noodle shapes. Let dry for 30 minutes.
Bring the consommé to a simmer. Add the Handmade Noodles and cook for 2-3 minutes, or until tender.
Stir in the shredded chicken and heat through. Finish with Truffle Oil and garnish with Fresh Chives before serving.
Ingredients
4
2 lbs907 gWhole Chicken
11Yellow Onion-roughly chopped
22Carrots-roughly chopped
22Celery Stalks-roughly chopped
44Garlic Cloves-smashed
1 bunch1 bunchThyme-tied with kitchen twine
1 bunch1 bunchParsley Stems-tied with kitchen twine
1010Black Peppercorns
11Egg White-lightly beaten
2 cups240 gAll-Purpose Flour
22Large Eggs
1 tbsp15 mLOlive Oil
1/4 tsp1.25 mLSalt
2 tbsp30 mLFresh Chives-finely chopped
1 tsp5 mLTruffle Oil
Equipment
Large pot
Fine-mesh sieve
Cheesecloth
Rolling pin
Cutting board
Knife
Instructions
Place Whole Chicken in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 1.5-2 hours, or until chicken is very tender.
Remove chicken from pot and let cool. Reserve the broth. Shred the chicken and set aside.
To make the consommé, combine the chicken carcass, Yellow Onion, Carrots, Celery Stalks, Garlic Cloves, Thyme, Parsley Stems, and Black Peppercorns with the reserved broth in a large pot. Bring to a boil, then reduce heat and simmer for 3 hours, skimming off any impurities that rise to the surface.
Strain the broth through a fine-mesh sieve lined with cheesecloth. Return the clarified broth to the pot. Gently whisk in the Egg White and bring to a simmer. The egg white will coagulate and trap any remaining impurities. Strain the consommé again through a clean cheesecloth-lined sieve.
To make the noodles, combine Flour, Eggs, Olive Oil, and Salt in a bowl. Knead until a smooth dough forms. Roll out the dough thinly and cut into desired noodle shapes. Let dry for 30 minutes.
Bring the consommé to a simmer. Add the Handmade Noodles and cook for 2-3 minutes, or until tender.
Stir in the shredded chicken and heat through. Finish with Truffle Oil and garnish with Fresh Chives before serving.
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