The christmas consommé It is one of the most traditional dishes to start dinner or Christmas lunch. This is a simple and comforting dish for this cold season, in addition, for these holidays very strong dishes are prepared, so starting with a rich consommé is the best.
To make a good Christmas consommé, you don’t need many things, we just need some good ingredients and time to make it delicious. In this sense, the ingredients that make up the Christmas consommé are vegetables, meat and bones, which must be fresh. Likewise, we can make a good pot to prepare enough quantity and freeze, so we can have it for more days. As for the type of pot, it can be made in a traditional pot for 2-3 hours or in a pressure cooker for 20-30 minutes. In any case, something that is important to take into account when making consommé is that the broth must be defatted to remove fat and impurities, throughout the recipe we will explain how to do it. That said, keep reading and discover in Free Recipes how to make Christmas consommé, You’ll love it!
Very low difficulty
Ingredients to make Christmas Consommé:
How to make Christmas Consomme:
Start the recipe for Christmas consommé cleaning the vegetables. So, wash them well, peel them if necessary, remove some strands and cut them only in half, although you could also leave them whole.
Prepare the meat, so that it removes the skin of the chicken, the nerves and the fat that it has around it. Wash the bones.
Put the meat in the pot and place all the vegetables on top. Remember that you can make the traditional Christmas consommé or in an express pot.
Pour cold water until everything is covered, about 3 liters. Then, put the casserole on the fire.
Heat over high heat until the broth begins to boil. At this point, lower the heat and let the consommé come to a boil.
When it begins to boil, it will form a foam on the surface that you will have to remove with a spoon, little by little, until the broth is clean. This process is known as defat the broth. Cook over medium-low heat for 2 hours. If you make the Christmas consommé in an express pot, the time will be 20-30 minutes, depending on the type of pot you have.
Once the broth is ready, take out the meat and vegetables. You can take advantage of these ingredients to make other recipes, such as croquettes with the meat or vegetable puree with the vegetables and a little broth.
When you have the consommé without the meat, strain it to finish removing any impurities it may have. Let it temper and reserve it in the fridge to be able to remove the fat that remains, or even better if you can leave it overnight.
After the rest time, remove the consommé from the fridge. You will see that all the fat on the surface has solidified, so with the help of a spoon, remove it. Once this is done, strain it again and put it on the fire to let it cook for another 30 minutes, so it will reduce a little and it will be more concentrated. This is a great trick for getting a flavorful Christmas stocking.
Salt test and rectify if you consider it necessary. Ready the Christmas stock recipe! You can serve it as is or add pieces of meat and vegetables that you reserved. Another option is to add noodles when you are heating the broth to make a soup. Anyway, the Christmas consommé is delicious.
If you liked the recipe for Christmas consommé, we suggest you enter our category of Broth Recipes.
With what to accompany the Christmas consommé
Making Christmas consommé is easy even following the traditional recipe, the only complication is that it is necessary to defat the broth and that takes time. Once ready, it is best to serve it as a starter or first course and opt for stronger second courses, like these:
Of course, you can also serve the Christmas consommé accompanied by a salad, like these: