Good Food
Consomme
Vitaly Paley and his wife, Kimberly, own Paley's Place Bistro and Bar in Portland, Oregon. In 2005 Vitaly was named Best Chef by the James Beard Foundation. In the winter, he serves consomme with shaved truffles and roasted root vegetables. Their book is The Paley's Place Cookbook: Recipes and Stories from the Pacific Northwest .
By Evan Kleiman • • 1 min readVitaly Paley and his wife, Kimberly, own Paley's Place Bistro and Bar in Portland, Oregon. In 2005 Vitaly was named Best Chef by the James Beard Foundation. In the winter, he serves consomme with shaved truffles and roasted root vegetables. Their book is The Paley's Place Cookbook: Recipes and Stories from the Pacific Northwest.
Chicken Consomme
Makes about 8 cups
12 cups Chicken Stock
2 chicken legs, bones and skinned or 1 lb lean ground chicken meat (ground without fat or skin)
1 small onion, cut into large dice
1 small carrot, peeled and sliced into rounds
5 sprigs of Italian parsley, leaves only
10 sprigs of thyme, leaves only
1 Tablespoon kosher salt, plus more for seasoning
1 Tablespoon freshly ground black pepper
Whites and crushed shells from 8 large eggs
Music break: Mahalageasca (Bucovina Dub) by Mahala Rai Banda
