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Chicken consommé with saffron served with tortellini in a white bowl.

Chicken Consommé with Saffron and Tortellini Recipe

Light yet flavourful, Chicken Consommé with Saffron and Tortellini brings together soft pasta and a fragrant broth in one calming, comforting bowl.

Course: Soup
Cuisine: French, Italian
Prep Time: 2 hours
Cook Time: 4 hours
Chilling and Freezing Time 1 day
Total Time: 1 day 6 hours
Servings: 4 people
Author: Recipe adapted from Peta at the Daring Cook’s Challenge

Ingredients

For the Consommé

  • 2 kg – 4 ½ lb chicken bones
  • 500 g – 1 lb chicken wings
  • 500 g – 1 lb white mirepoix (4 medium onions and 4 large celery ribs)
  • bouquet garni (parsley, bay leaves, a sprig of thyme and whole peppercorns)
  • up to 5 litres water – I used about 4 litres – 1 gallon of water
  • powdered gelatine – follow package instructions for the ratio of gelatine to liquid
  • salt
  • saffron – a pinch

For the Tortellini di Bologna

For the Dough

For the Filling

Instructions

To Make Chicken Stock

  1. Put the chicken carcasses and wings in a big pot. Add the mirepoix (peeled onions and celery stalks) and the bouquet garni. Cover with water.

    Note: A sachet d’épice made with a cheesecloth bag works better than a teaball, as it holds the herbs more effectively.

  2. Put the pot on the heat and bring it to a boil. Reduce the heat and simmer, uncovered and without stirring, for 3 to 4 hours. Skim off the fat and froth with a slotted spoon from time to time.
  3. Strain through a sieve lined with a muslin cloth or a coffee filter, then discard the bones, mirepoix, and solids. Set aside.

To Make Consommé

  1. Clarify the prepared chicken stock using the freeze gelatine filtration method.
  2. Measure the stock and enough gelatine powder to set it, following the instructions on the package for quantities, as they vary. Dissolve the gelatine powder in 240 ml – 1 cup of the stock. Then add it to the remaining hot stock and mix well until fully dissolved.
  3. Quickly cool the stock by placing the whole pot into a sink and running cold water around it. Pour it into containers and place them in the fridge.
  4. Allow the stock to set fully, then place it into the freezer to freeze solid overnight. If the stock is put into the freezer before it sets solid, it won’t separate properly when thawed.

  5. The following day, chop the frozen jelly into chunks and put them into a sieve lined with a filter cloth in the refrigerator. Allow it to thaw in the refrigerator.

    Note: This process can’t be rushed. It has to happen in the refrigerator so the gelatine and any fat solids don’t melt and run through the filter cloth. This will take at least one day.

  6. Once fully filtered, the consommé is clear and ready to use.

To Make Tortellini di Bologna

  1. Prepare the egg pasta dough.

  2. For the filling, mince the pork loin, mortadella, and prosciutto 3 times in a meat mincer. If a meat mincer isn’t available, use a mixer. The consistency will be a bit different, but the taste won’t change.
  3. Add the finely grated Parmigiano Reggiano, egg, nutmeg, and a pinch of salt. Taste before adding salt, as mortadella, prosciutto, and Parmigiano Reggiano have a high sodium content. Mix well and keep the filling in the fridge until ready to use.

  4. Roll out the dough, fill it, and shape it into tortellini. Use the smaller 4 cm tortellini for serving with the consommé.

  5. Cook the tortellini separately until al dente to avoid the consommé becoming cloudy if any filling escapes.

    Note: Cooking time will vary depending on the thickness. Fresh pasta takes a couple of minutes, while slightly dried pasta may take 10 to 12 minutes. Taste to check and focus on the thicker joints, which should remain firm.

  6. While the tortellini are cooking, warm the consommé, add salt to taste and a pinch of saffron, then mix well.
  7. Put a few tortellini in the plates and cover with the chicken and saffron consommé.
  8. Serve warm.