Recipe: Roasted Poultry Consommé

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 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.

8- Then add your fresh (or frozen) peas and your diced carrots and zucchini for 2 additional minutes of cooking.
Serve immediately in a tureen (to appreciate the textures).
And frankly, tell me if after this you won't give an interested look every time you see a beautiful poultry carcass (smiles) and then if you really want to be fancy nothing prevents you from adding some