Consome de Pollo (Chicken Consomme)
- 2 ½ pounds of chicken parts and gizzards of your choice 2 feet, neck, liver, heart, wings, legs
- 12 cups of water
- 2 large carrots peeled and cut into pieces
- 1 medium onion peeled and cut into pieces
- 1 garlic clove crushed
- Salt and pepper
- ¼ teaspoon ground cumin
- ¼ cup cilantro
- 1 celery stick
- Lime to serve
- Place the chicken parts in a large container with ice water and soak them for about 1 hour. This will help to clean up the blood and bad stuff from the chicken parts.
- Remove the chicken parts from the ice water and discard the water. Place the chicken in a large pot and add the water. Bring to a boil, skimming off any foam from the top.
- Reduce the heat to low and add all the remaining ingredients. Cover and simmer for about 4 hours.
- Remove from the heat and remove the chicken parts that you want to eat and set them aside. Strain the broth through a fine sieve & return to the broth the chicken parts that you would like to eat. Serve the soup hot in small cups with lime juice.
- Note: This can be use as chicken broth to make other dishes and it can be stored in the refrigerator for up to 3 days or freeze up to 6 months, so make a big batch
Consome de Pollo is a traditional Colombian soup made by cooking chicken parts like the liver, wings, heart, and legs, along with vegetables. Once strained, it is served in a small cup, as a clear soup, with pieces of liver and heart.
You can find this soup in a lot of Colombian restaurants all over the world and it is a must at Colombian parties. It is often served to people at the end of a party before they go home, hot, with a squeeze lime. I guess it helps to prevent hangovers 🙂