To be prepared the day before or in the morning for the evening
1 In a very large cocotte, add a knob of butter then sauté the onions until they are dark brown, as they are what will give your consommé its color.
2 Then add your slightly crushed poultry carcass, let it sweat covered for 5 minutes then add 3.2 qt (3 liters) of cold water.
When boiling add a pinch of thyme flowers, bay leaves, ginger, salt (little), pepper, the 2 carrots cut in half, and the juice from your roasted chicken if you had kept some.
3 Cook for 30 minutes at a gentle boil.
Regularly remove with a skimmer the fat and impurities floating on top (skim).
4 Then remove your cocotte from the heat, extract the carrots, then gently pass your consommé through a chinois (fine strainer).
Let it cool to room temperature then refrigerate.
5 Prepare your garnish, cut your raw zucchini and your cooked carrots into very small cubes (small mirepoix) and reserve in the fridge.
6 A few hours have passed, on your consommé a disc of fat will have formed, gently remove it with a spoon.
7 20 minutes before eating: Bring your consommé to a boil, adjust the seasoning and at boiling point pour your Trofiette liguri* for 10 minutes of cooking.
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