Chicken Consommé

Ingredients

• 2 L Chicken stock (preferably homemade and cold)
• 1 lb Ground chicken (lean)
• 4 Egg whites (large)
• 2 stalks Celery (roughly chopped for mirepoix)
• 2 Carrots (roughly chopped for mirepoix)
• 1 Onion (roughly chopped for mirepoix)
• 2 Tomatoes (roughly chopped; provides acidity to help clarification)
• Fresh herbs (such as parsley stems, thyme, and bay leaf for aromatics)
• 1 tsp Peppercorns (whole)

Steps

1. 1

   Roughly chop the mirepoix consisting of celery, carrots, and onions, along with the tomatoes.

2. 2

   Place the chopped vegetables, ground chicken, and egg whites into a food processor and process until they form a smooth, uniform paste.

3. 3

   In a large pot, combine the cold chicken stock with the meat and vegetable paste. Add in your aromatics like herbs and peppercorns.

4. 4

   Place the pot over low heat. Stir the mixture constantly but gently until it reaches a light simmer. This prevents the egg whites from sticking to the bottom before they can form the raft.

5. 5

   Once the mixture begins to simmer, stop stirring. Allow the top layer (the raft) to solidify and rise to the surface.

6. 6

   Using a ladle, carefully create a small hole in the center of the raft. This is known as the 'chimney'.

7. 7

   Gently ladle the simmering liquid from the chimney and pour it over the top of the raft. This process draws out proteins and impurities, which get trapped in the raft, leaving the liquid below perfectly clear.

8. 8

   Continue to simmer very gently for about one hour. Do not let it boil vigorously, as this can break the raft and cloud the soup.

9. 9

   Carefully strain the liquid through a fine-mesh chinois or a strainer lined with several layers of cheesecloth into a clean container.

Notes

Consommé is traditionally fat-free. If any fat remains on the surface after straining, you can gently drag a piece of parchment paper or a slice of bread across the surface to absorb it. This technique can be adapted for beef or even kimchi-flavored stocks.

Nutrition per serving

• soup
• french cuisine
• culinary basics
• chicken
• clear broth
• refined
• appetizer