Meat and chicken consomme

Meat and chicken consomme
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  • 500g beef
  • 500g pork
  • 1/2 chicken (750g approximately)
  • 1 celeriac, quartered
  • 4 carrots, cut into thick slices
  • 3 onions, quartered
  • 6-7 peppercorns
  • 1 bunch herbs (celery, parsley,bay, thyme), tied with string
  • 1 lemon
  • salt


    1. In a large pot, add the chopped meat, the chicken,. cut in two pieces, the vegetables (celeriac, carrot, onions), salt, peppercorns, the herbs, and 1 1/2 liter water. 

    2. Bring to the boil, remove the foam from the surface, put the lid on the pot and simmer for 30 minutes. Remove the meat and vegetables from the stock and drain the stock through a double muslin cloth. Place the stock in a large bowl and place in the fridge to cool. 

    3. Remove the fat from the surface of the stock, add salt and pepper if needed, and serve in small bowls with a few drops of lemon. Serve the meat and vegetables separately, on a large serving dish.