This jellied consommé recipe brings together the homely flavors of chicken and leek, lightly seasoned with salt and white pepper.
Thickened with gelatin, this dish will help your tummy feel full when it is at its emptiest, without breaking your clear liquid diet regime.
This one is made from scratch, and will therefore take some time to prepare as you will first need to make the consommé and then transform it into a jelly. Alternatively, you could just skip the gelatin, and eat it as a clear liquid soup if you prefer.
Feel free to experiment and spice it up to your personal taste – tarragon and thyme in particular work very nicely with chicken and leek.
Chicken & Leek Jellied Consommé for clear liquid diet
Cooking Time: 1 hour 30 minutes + Chilling time
Servings: 4
Ingredients
- 6 cups (1.4L) chicken stock
- 8 oz. (230g) chicken mince
- 1 Tbsp vegetable oil
- 2 leeks, trimmed and sliced
- 1 small carrot, chopped
- 3 sprigs fresh parsley, chopped
- 1 tsp white peppercorns
- 2 egg whites
- Salt to taste
- 2 Tbsp unflavored gelatin powder*
- ¼ cup warm water (for gelatin)
Method
- Combine the minced chicken, egg whites, and 2 tablespoons water in a medium bowl, and mix to combine thoroughly.
- In a large pot, sauté the leek and carrot in the oil for a few minutes, until leek is translucent.
- Add the stock, chicken mixture, parsley and peppercorns to the pot.
- Increase the temperature, stirring constantly. As it heats up, the egg mixture will congeal and capture all solids and residue, rising and forming a solid ‘raft’ on the surface of the consommé.
- As soon as it begins to boil, reduce the heat to low. Within the ‘raft’ a hole will have formed; slightly enlarge it with a spoon. Gently simmer the consommé for a further 45 minutes.
- Take the pan off the heat and set aside for 5 minutes. Skim off as much egg white as possible from the surface of the consommé and discard.
- Line a sieve with a double-layer of cheesecloth. Scoop the soup into the sieve, and allow it to drain naturally. Avoid pressing it, as this will cause the consommé to become cloudy.
- Once the liquid has drained through, season and taste the consommé, adding salt to taste.
- Mix gelatin powder with warm water, and rest 5 minutes to soften. Stir gelatin into hot consommé until fully combined.
- Allow the consommé to cool until room temperature, then pour into individual serving bowls.
- Place consommé in the fridge until it has reached a custard-like consistency.
- Serve chilled.
*This quantity of gelatin will form a jellied consommé with a custard-like consistency. If you prefer a firmer texture, you can add more gelatin.
Nutritional Info: Calories: 192cal | Protein: 19g | Carbohydrates: 11g | Fat: 8g
