Wash with cold water and remove the skin from the chicken.
| 🚻 6 Diners | 🕘 45m | 🍵 Between | 🤯 Medium |
| Ingredients to make a bird consommé for Christmas: |
| 1-2 leeks 2 dl Jerez tomillo to decorate 250 ml nata 400 g chicken breasts 2 nabos 2 celery stems 2 carries 2 clarras of egg 1500 ml water salt and pepper 2 nails 3 eggs |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make a bird consommé for Christmas:
2. Clean and cut the leeks in half.
3. Peel and chop the turnips and carrots.
4. Wash the celery. Mount the whites about to snow.
5. Put the chicken in a saucepan with the water over medium heat, salt and pepper and cover.
6. When it has been boiling 30 minutes to remove the foam that forms on the surface and add the vegetables, nails and cheroz.
7. When it breaks to boil the fire goes down and let it cook for an hour.
8. Add the whites and let them curdle for 20 minutes.
9. strain the broth to remove meat and vegetables.
10. Pass it once again through a fine cloth of fabric to remove the rest of the impurities.
11. rectify seasonal and reserve hot.
12. Preheat the oven at 180 ° C. Put the egg whites, eggs, salt and pepper with the blender.
13. pour a mold and bake until set.
14. Remove from the oven and let cool.
15. Unmold and with huts with Christmas motifs cut figurines.
16. Distribute the figures in the dishes, cover with the broth, crown with some thyme leaves and serve.
