classic french recipe

It&#039;s wonderfully easy to prepare this classic French consommé recipe for a clarified beef broth that is deeply flavorful and versatile!

Easy Beef Consommé

beef stock (cold)

egg whites (about 5 eggs)

onion

tomato

celery

carrot

bay leaves

thyme

salt

Place the beef stock in the refrigerator while you are prepping the vegetables. Finely diced the onions, tomatoes, celery, and carrots.

Set a 6 to 8-quart tall soup pot on the stovetop. (Leave the heat off.) Add in the ground meat, mirepoix (diced vegetables), egg whites, bay leaves, dried thyme, and salt.

Stir to combine until the egg whites are mixed throughout all the meat and vegetables. Then gently pour the beef stock into the pot. Stir well.

Turn the heat on medium-low. Continue to stir the mixture for several minutes until the liquid is hot and the consommé is about to boil. Then STOP stirring, and do not stir the pot again. Keep the consommé at a low simmer and continue to simmer for 90-100 minutes. The egg and meat mixture will rise to the top and create a “raft” that collects debris and helps to clarify the consommé. Try not to disturb the raft. Sometimes it will stay in one whole circular piece, but sometimes it will break into several larger pieces. Just leave it alone and allow it to flavor and filter the consommé as it simmers.

Once the consommé has simmered for at least 90 minutes, place a piece of cheese cloth in a large mesh strainer. Carefully pour the consommé into the strainer to remove the raft and any other pieces that have loosened as it simmered.

Once the consommé has cooled, pour into jars and store. If you plan to freeze the consommé for later use, make sure to leave 1-inch of air space at the top of the jar to allow for expansion in the freezer.

A delicious one-pan dinner made of chicken cooked in a creamy, white wine sauce.&nbsp;

Chicken in White Wine Sauce

chicken, skin-on bone-in (any type of cut)

bacon, roughly chopped

onion, diced

garlic,

carrot, sliced

white wine

heavy cream, (180 ml)

pepper

parsley,

tbsp olive oil, (30 ml)

French bread, to serve with

Pat dry the chicken pieces, then salt and...

Pat dry the chicken pieces, then salt and pepper both sides of each piece of chicken. 

To a cast iron pan (or a dutch...

To a cast iron pan (or a dutch oven), add the chopped bacon. Cook until over medium heat until the bacon is crisp. Remove the bacon from the pan using a slotted spoon.

Add a tablespoon of olive oil to the...

Add a tablespoon of olive oil to the pan. Add the chicken to the pan, skin-side down first, cooking each side for about 4-5 minutes over medium heat or until the chicken is nicely browned and crisp. Remove the chicken from the pan. 

Add another tablespoon of oil to the pan...

Add another tablespoon of oil to the pan along with the diced onion. Sauté over medium-low heat for a few minutes, until the onion is translucent and softened. Add the garlic slices and sauté for another 30 seconds. Pour in a splash of white wine (about 1 heaping tablespoon) so that you can deglaze the pan, using a wooden spoon to scrape up any bacon bits stuck to the pan. 

Add the chicken back into the pan, along...

Add the chicken back into the pan, along with the sliced carrots, and about half a bottle of white wine. The wine should reach just up to the tops of the chicken pieces, but the chicken should not be fully submerged to the point that you can't see the top of the chicken. Place a lid on the pan and cook over medium-low heat for 35 minutes. 

Remove the lid from the pan and stir...

Remove the lid from the pan and stir in the cream. Add a pinch of salt and pepper, then give the mixture a stir. Raise the heat to medium-high and let the mixture simmer and bubble away for another 10 minutes. Spoon the sauce over the chicken a couple of times as the sauce simmers for those 10 minutes. Taste test the sauce for salt, and add more if needed.

Garnish the dish with fresh chopped parsley and...

Garnish the dish with fresh chopped parsley and serve with a side of crusty French bread. 

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Easy Beef Consommé

Chicken in White Wine Sauce

Top 2 classic french recipe recipes from across the web

The most viewed classic french recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Beef Consommé

Chicken in White Wine Sauce

The most viewed classic french recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine