Chicken Consomme with Marrow Dumplings – Lost Recipes Found (2024)

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Ingredients

1. Chicken Stock Ingredients
2. 1 chicken
3. 2 large carrots, peeled and roughly chopped
4. 1 small bunch parsley
5. 1 bay leaf
6. 1 tsp peppercorns
7. 1 turnip, peeled and roughly chopped
8. 1 parsley root, peeled and roughly chopped
9. 2 ribs celery, roughly chopped
10. 2 small onions, peeled
11. Chicken Consomme Ingredients
12. 1 carrot, finely chopped
13. 1 celery rib finely chopped
14. 1 leek, finely chopped
15. 1/2 lb minced chicken thigh meet
16. 6 egg whites, beaten until frothy
17. 2 sprigs thyme, several sprigs parsley, a few leaves of sage, a tsp of rosemary
18. 6 to 8 cups chicken stock (use all of the stock you just made–it should measure between 6 and 8 cups)
19. Marrow Dumpling Ingredients
20. 4, 5- or 6- inch long marrow bones, roasted
21. 5 cups egg bread crumbs
22. marrow from the roasted marrow bones
23. 3 Tbsp finely chopped parsley
24. 3 eggs, separated
25. Fresh ground nutmeg, about 1 tsp
26. salt and pepper

Instructions

1. Make stock: Wash chicken and place in large stock pot. Cover to an inch above the chicken with water. Add all of the vegetables and seasonings. Simmer for 5 to 6 hours at very low heat until vegetables are very tender and chicken meat is coming off bones. Strain broth away from vegetables and chicken. Place broth in refrigerator to chill for several hours. Save chicken and vegetables for something else.
2. Make dumplings: Roast marrow bones at 400 degrees for 20 to 30 minutes until marrow is no longer pink. Scoop marrow into a bowl and cool slightly. Grind egg bread to make 5 cups of fine crumbs, using a food processor. Place in a large bowl. Stir in 1 cup of milk. Stir in marrow. Mix in egg yolks, parsley and a few grinds of fresh pepper and salt. Grate nutmeg over all. Whip egg whites until they hold peaks. Fold into the mixture. Chill while you make the consomme.
3. Make consomme: Skim fat and discard from the surface of the chicken stock. Measure 8 cups of stock into clean stock pot. Mix together all of the remaining consomme ingredients and add to pot. Stirring frequently to keep this mixture from sticking to the pot, slowly heat the broth until it begins to boil. Immediately turn heat down to simmer. The vegetables and meat and egg will have formed a raft on top of the broth. This will gradually clarify the broth to make it very clear. Allow pot of broth with “raft” on top to simmer for one hour. Carefully remove the “raft” and discard. Place cheesecloth inside a fine strainer and pour the broth through the cheesecloth and strainer. Set broth aside, keeping hot.
4. Make dumplings: In a separate stock pot, heat 4 cups of water to boiling; salt water to taste. Form dumplings into very small balls and drop about four or five at a time into the boiling water. These will fluff up. Simmer for 5 minutes and remove with a slotted spoon, three to each small serving dish of soup. Gently ladle consomme over the balls and garnish with a few snips of parsley.

Notes

1. For best flavor? Roast the marrow bones for a short while, just until the marrow is no longer pink. Then scoop the marrow into a dish and chill briefly. And do make your chicken stock from scratch to ensure it’s as fresh and flavorful as possible–it’s what you’ll then use to make your consomme.