This class is going to be filled with great cooking techniques that Michelin star restaurants use in their kitchen.
The first thing we will do is break down a whole chicken and then roast the bones in the oven with some mirepoix to concentrate the flavor.
While the consommé is simmering, we will make some fresh pasta dough and put together some delicious mushroom raviolis.
You will be working on your knife skills during this class by cutting a very fine julienne to garnish the consommé.

File Attachments

Ingredient list Chicken Consommé.docx

Ingredient list January 21st 2017.docx

Suggested kitchen equipment Chicken Consommé.docx

Suggested kitchen equipment January 21st 2017.docx
Chicken Consommé with Mushroom Ravioli, Poached Quail Egg, Chicken Quenelle and Vegetable Julienne
$5.00 / 30 days
$15.00 / month
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Author: Cooking Live

Chicken consommé
Mushroom ravioli
Chicken quenelle
vegetable julienne