Boil in a fast pot, water, chickpeas, chicken, bone, meat and coriander branches.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to consume the queen: |
| For 4 people :: 200 gr. of chickpeas ½ chicken 200 gr. DE MORCILLO 200 gr. from the veal rib 1 knee bone 4 slices of bread 4 egg yolks 2 carries 1 onion 1 cup of Jerez 2 tablespoons of cream water water virgin extra hojiblanca salt pimient perejil cilantro |
| ADDITIONAL CHARACTERISTICS: Popular in autumn-winter, ideal accompany with red wine |
Ingredients to consume the queen:
2. Boil after a few minutes, despuma with the help of a cacillo, close the pot and cook for 10 minutes.
3. Uncover the pot and remove the cooked ingredients.
4. Clean the grasite meat you may have and pic it.
5. Remove the sprigs of coriander and reserve the broth.
6. Pica the onion and carrots and put them to poach in a pan with oil and a little salt.
7. TEESTING THE PAN SOLARS IN THE OVEN.
8. Add the minced meat to the poach in the pan.
9. Next, add the chickpeas and heat everything over low heat.
10. Place everything in a source.
11. Strain the broth we have reserved.
12. At the time of serving, place a yolk in each bowl.
13. Add a droplet of Jerez on each yolk and then pour the consommé gently.
14. accompanies each bowl with a slice of toasted bread.
15. The consommé serves along with the font of meat, vegetables and chickpeas.
16. Once the cooking of the chickpeas begins, cold water or any other element (sausage, salt, etc.) should never be added to descend the temperature, since if they will not be tough.
