California Farm Quick or Traditional Capon Consommé

Name: California Farm Quick or Traditional Capon Consommé
Total time: 3600 s
Yield: 2 people, makes 2 cups
Cuisine: American
Ingredients: 1 capon liver, gizzard, and heart, chopped fine; 4 cups cold water; 2 shots Marsala wine, Tbs each; 2 pinches flaked seasalt; 2 pinches dried taragon leaves; 2 pinches dried lovage leaves; 2 Tsp julliened carrot; 2 Tsp julliened celery; 2 pieces mace; 1 large fresh farm egg, white only

Hobby Horseman @HobbyHorseman

California, United States

Capons are large castrated roosters. They taste more refined than chicken. Consommé is a clear broth made from any meat, including capon, eaten as appetizer before dinner. It is made clear with eggwhite that absorbs any impurities in the broth, called “rafting”. We make quick Capon consomme in one hour instead of three hours by using the gizzard, liver, and heart of the capon, not the baked carcass. And add a shot of fortified Marsala wine. The traditional consomme recipe is also listed below.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

1 hour

2 people, makes 2 cups

1capon liver, gizzard, and heart, chopped fine
4 cupscold water
2 shotsMarsala wine, Tbs each
2 pinchesflaked seasalt
2 pinchesdried taragon leaves
2 pinchesdried lovage leaves
2 Tspjulliened carrot
2 Tspjulliened celery
2 piecesmace
1large fresh farm egg, white only
Equipment: large Dutch oven
Cost: capon organs, 50 cents, Marsala wine 50 cents, egg 40 cents, other 20 cents, 80 cents per serving

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Steps

1 hour

1

For the quick version: Bring 4 cups water to boil, add all capon organs, vegetables and spices, boil half an hour. For the traditional version: use whole baked carcass and skin, deboned, do not add spices, use eight cups of water, boil three hours.
2

Filter broth through cheesecloth, kitchen towel or fine sieve. Save organs. Use leftover organs for making gravy.
3

Condense liquid down to two cups, 15 minutes. For quick version, whisk in one eggwite, bring back to boil, simmer till eggwhite floats on top. It will absorb all impurities and remove any bitter taste. For the traditional version, boil down to four cups and whip with two eggwhites.
4

Sieve broth through paper towel, put broth back in pan to heat, not boil, taste, add Marsala wine, serve.
5

To make traditional consomme, save capon carcass and skin, debone after baking and simmer three hours, make a raft of two eggwhites, then follow above recipe.

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Hobby Horseman @HobbyHorseman

on April 25, 2025 04:08

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.