Chicken Consommé

Ingredients

• 3 liters water
• 1 whole hen, cut into pieces
• 1 kg veal breast
• salt
• celery
• leeks
• saffron
• turnips
• carrots
• 6 yolks egg yolks
• 1 cup consommé (caldo)
• manteca (lard)
• chicken giblets
• bread pieces

Instructions

1. In a large pot with 3 liters of water, place the hen cut into pieces, the veal breast, salt, celery, leeks, saffron, turnips, and carrots. Bring to a boil and simmer until the broth is rich and flavorful.
2. In a cup of the hot caldo (consommé), whisk together six well-beaten egg yolks. Pour this mixture into a mold greased with manteca (lard) and set it in a bain-marie (water bath) until firm. Once cooled, cut into small dice.
3. Deep-fry the chicken giblets and bread pieces until golden and crispy. Strain the consommé through a fine sieve into a tureen, discarding the fat. Add the diced egg custard, fried giblets, and fried bread pieces to the hot consommé. Serve immediately.