flipClear Chicken Broth with Dill (Kuriny Boullon)
Clear Chicken Broth with Dill (Kuriny Boullon)
Why this dish? Pavlova followed a frugal diet to preserve her stage lightness: broths, cooked vegetables, chicken. This clear consommé, which was never left unattended in Russian kitchens, is exactly the kind of light dish she ate without fear of feeling heavy before going on stage.
A poultry broth as clear as spring water, perfumed with dill and parsley root, served piping hot in a cup. Nourishing without weighing you down, it is the ideal meal in the hours before a performance.
Before I appear, I eat almost nothing — a little of this golden broth, and nothing else. My cook would let it simmer for hours without ever letting it boil: a broth that boils becomes cloudy, and I want it clear as crystal. A handful of dill is thrown in at the very end, never before. Believe me, a body that must take flight does not feed on heavy meats: it feeds on warmth and light.
- •Stewing hen — one, whole (base of broth)
- •Parsley root and parsnip — a few roots (flavor)
- •Onion — one, whole (sweetness)
- •Fresh dill (ukrop) — a large bunch (aromatic signature)
- •Salt — to taste (seasoning)
Clear Chicken Broth with Dill (Kuriny Boullon)
A poultry broth as clear as spring water, perfumed with dill and parsley root, served piping hot in a cup. Nourishing without weighing you down, it is the ideal meal in the hours before a performance.
Why this dish? Pavlova followed a frugal diet to preserve her stage lightness: broths, cooked vegetables, chicken. This clear consommé, which was never left unattended in Russian kitchens, is exactly the kind of light dish she ate without fear of feeling heavy before going on stage.
Before I appear, I eat almost nothing — a little of this golden broth, and nothing else. My cook would let it simmer for hours without ever letting it boil: a broth that boils becomes cloudy, and I want it clear as crystal. A handful of dill is thrown in at the very end, never before. Believe me, a body that must take flight does not feed on heavy meats: it feeds on warmth and light.
Ingredients (period version)
- Stewing hen — one, whole (base of broth)
- Parsley root and parsnip — a few roots (flavor)
- Onion — one, whole (sweetness)
- Fresh dill (ukrop) — a large bunch (aromatic signature)
- Salt — to taste (seasoning)
Ingredients
- Chicken thighs and carcass — 1 kg (base of broth)
- Carrot — 1 (sweetness)
- Onion — 1, halved (flavor)
- Parsley root (or celery stalks) — 2 roots / 2 stalks (aromatic base)
- Fresh dill — 1 bunch (signature)
- Salt, peppercorns — to taste (seasoning)
Method
- Cover the chicken with cold water, bring slowly to a simmer, and patiently skim off the gray foam that rises.
- Add onion, carrot, and roots, season lightly with salt, and let simmer at a very low boil for 2 to 3 hours, never letting it boil vigorously.
- Strain through cheesecloth to obtain a perfectly clear liquid.
- Adjust salt, add chopped dill off the heat, and serve very hot in cups or bowls.
How it was made : In Russian homes, clear broth was an art: it was skimmed with a ladle for hours, and some cooks even clarified it with egg whites. Served with a pirozhok or simply on its own, it opened the meal and remained the universal remedy for the sick and convalescent.
The contemporary twist : Serve it in a pretty tea cup with a poached quail egg floating in the center — a nod to the lightness dear to the dancer.
Anna Pavlova · Charactorium
