Chicken Consomme with Snipped Herbs

TOTAL TIME: 1 hr 25 min
Prep: 20 min
Inactive Prep: 5 min
Cook: 1 hr
 
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

  • 6 cups unsalted, homemade chicken stock or prepared chicken stock, cold
  • 1 small leek, well washed, trimmed and minced
  • 1 small carrot, grated
  • 3 fresh parsley sprigs, minced
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Directions

Put the stock in a large saucepan.

Stir together the leek, carrot, and parsley in bowl of a food processor. Add the ground chicken, egg whites, and 2 tablespoons water. Pulse to mix well. Stir this mixture into the stock in a saucepot.

Bring the stock very slowly to the boil, stirring constantly. The egg mixture will congeal and form a "raft" on the top of the stock, collecting all the impurities from the stock. As soon as it begins to boil, stop stirring and turn the heat down to low. A hole will have formed on the top of the "raft". Make it slightly larger with a spoon, and then simmer the stock very gently for 45 minutes. Remove the saucepot from the heat and let stand 5 minutes.

Line a sieve with a double layer of cheesecloth. Using a skimmer, lift off as much egg white from the top of the consomme as you can, and discard. Ladle the consomme into the lined strainer and let it drip through in its own good time. Don't be tempted to press it or you'll make it cloudy.

When it has all dripped through, season and taste the consomme. Season the consomme with salt, if needed. Serve hot or cold with the garnish of your choice.

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5

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  • on December 30, 2012

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    I've never made consomme before. I've tried to clarify my chicken stock by straining and straining but this method works great! Egg whites and ground chicken, who knew! I guess you would use ground beef for beef stock? Or would that have too much fat?

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  • on January 10, 2012

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    I did this process and it really worked!!! Thank you.

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  • on January 04, 2012

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    Consomme and stocks - I've never really tried it. I caught this episode and thought - I can totally do this. I did everything from scratch. For my chicken stock - I made one from leftover roasted chicken and the bones plus added carrots, celery and onions. This recipe is amazing... its such a wonderful chicken flavor.

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