Consomme
Classic French consommé: a gallon of cold chicken stock clarified with a ground chicken-egg white raft enriched with mirepoix, tomato, and aromatic herbs, strained crystal-clear through cheesecloth.
Ingredients
- 15 each egg whites
- 1 lb ground lean chicken
- 1 each small onion, small diced
- 0.5 lb carrots, small diced
- 0.5 lb leeks, small diced
- 0.5 lb celery, small diced
- 1 cup tomato puree
- 5 each black peppercorns
- 2 each bay leaves
- 0.5 bunch parsley stems
- 3 sprig fresh thyme
- 1 gallon cold chicken stock
Instructions
- 1
In a large mixing bowl, lightly whip the egg whites. Combine lean chicken, vegetables, tomato purée, herbs, and spices. Mix in the egg whites.
- 2
In a large stockpot, blend the cold chicken stock with the meat-egg white mixture.
- 3
Place on medium heat. Stir occasionally until the raft forms and the liquid reaches 160°F. Simmer for 1.5 hours without breaking or sinking the raft.
- 4
Remove the first cup of consommé from the spigot to discard sediment.
- 5
Line a china cap with 5 layers of cheesecloth. Strain the liquid slowly. If cloudy, strain again with fresh cheesecloth.
- 6
Season with salt and hot sauce. Serve with traditional garnishes such as brunoise vegetables or thin pasta. Yields 1 gallon.