Recipe courtesy of Laura Calder
Episode: Sunday Lunch
Chicken Consomme with Snipped Herbs
Total:
1 hr 25 min
Prep:
20 min
Inactive:
5 min
Cook:
1 hr
Yield:
4 to 6 servings
Level:
Intermediate
Total:
1 hr 25 min
Prep:
20 min
Inactive:
5 min
Cook:
1 hr
Yield:
4 to 6 servings
Level:
Intermediate
Total:
1 hr 25 min
Prep:
20 min
Inactive:
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
  • 8 ounces ground chicken breast
  • 2 egg whites
  • Kosher salt

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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