Fowl Au Consomme, Generally Termed Au Gros Sel
Ingredients
Directions
Prepare the fowl
Empty the fowl without making a large opening.
Singe the fowl gently and scald the legs, turning them inside the body.
Lay a thick layer of fat bacon on the fowl and fasten it tightly.
Cook and serve
Bring the consommé to a boil before adding the fowl to maintain its white color.
Cook for 1 hour and 15 minutes for a large fowl or 1 hour for a smaller one.
Drain the fowl, wipe off excess grease, and serve with a little of the cooking liquid, salt, and glace.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Fat bacon
- Lies over the fowl to baste it and keep the flesh moist during cooking.
- Consommé
- Cooks the fowl gently in seasoned liquid and supplies the broth served with it.
The step that matters
Bring the consommé to a boil before adding the fowl. Boiling the consommé first sets the surface of the fowl quickly, which helps it keep a white color. Adding it to cool liquid lets pigments and juices leach out and can dull the appearance.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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