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Consomme of Poultry, or Chicken Stock

A clear poultry consommé made with ham, veal, fowl, stock, mushrooms, parsley, and green onions.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Parsley and onion are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 25,843 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Consomme of Poultry, or Chicken Stock

Ingredients

Directions

  1. Lay slices of ham in a stew pan with veal.

  2. Add backs and trimmings of fowl on top of the veal.

  3. Moisten with veal stock and heat through.

  4. Cover with more veal stock, then add mushrooms, parsley, and green onions.

  5. Fill up and skim the stock as needed.

  6. Strain the stock through a silk sieve for use.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Mushroom + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Mushroom + parsleytop 11% of all pairs
    Smell alikemoderate
    Cooked together6,132 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Veal + mushroomtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,446 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Ham + mushroomtop 15% of all pairs
    Smell alikemoderate
    Cooked together1,486 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal
Provides gelatin and body, giving the finished consommé a fuller mouthfeel.
Backs and trimmings of fowl
Adds chicken flavour and savoury depth to the stock.
Slices of ham
Contributes savoury, salty flavour to the stock.
Mushrooms
Adds earthy aroma and savoury umami to the stock.

The step that matters

Skim the stock as needed. Skimming removes fat and coagulated proteins that rise to the surface. Leaving them in clouds the stock and dulls the clear, clean flavour a consommé needs.

Swap the parsley

How well each one fits the dish's main ingredients (ham, veal, mushroom, onion):

  1. Garlicfits better
  2. Thymefits better
  3. Celeryfits about as well
  4. Parsleythe original

Fit is the average pairing score against ham, veal, mushroom, onion. Candidates are from the same food group and used in at least 100 recipes.

“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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