Soups

Double Chicken Consommé

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 7 hrs
Total Time 1 hr 7 mins
Course Soup
Cuisine European
Servings (Default: 1)

Ingredients

  • 1 kg chicken (frozen chicken), or chicken carcass
  • 1 soup chicken
  • 1 pack roots
  • 1 packet soup vegetables, frozen or fresh vegetables
  • 0.5 ½ pack noodles (soup)
  • 2 tablespoon clarified butter
  • some salt and pepper
  • some stalks parsley
Double Chicken Consommé
Double Chicken Consommé

Instructions

  1. Everyone knows chicken soup as a good home remedy - it is the ideal cold medicine. But how do you cook them? My grandma did it according to a very elaborate family recipe that I have now unearthed and that probably comes from a time when housewives stood in the kitchen all day and the stove was heated anyway.
  2. Roast the chicken in the oven at 175 ° C for about 45 minutes, let it cool down and then add very cold water (the colder the water, the better the pieces give off taste and color to the broth) and heat as slowly as possible. The poultry parts should just be covered with water and cook for about three hours at the lowest possible heat. The broth should only smile and never boil bubbly! Occasionally the foam has to be skimmed off. Discard the chicken, pour off the stock, let it cool down and degrease.
  3. Roast the finely chopped roots in clarified butter, add the chicken to the pot and fry. Pour in the cold broth (if necessary, add cold water so that the chicken is just covered with water) and let everything simmer for another three hours.
  4. Remove the cooked chicken from the broth, remove the skin and bones and cut or pluck the meat into bite-sized pieces. Strain the broth (if you don`t have a strainer, a clean tea towel or simply kitchen paper is fine) and degrease again.
  5. Cook the soup vegetables and soup noodles separately until firm to the bite and drain. Heat the chicken in the broth and distribute it with the freshly cooked vegetables and pasta on soup plates or in soup bowls. Only now season the broth with salt and pepper, place on the plates and garnish the soup with a sprig of parsley.
  6. The broth can be kept in the refrigerator for a few days, but it is also ideal for boiling or freezing, even in ice cube trays.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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