Consomme

Total Time:
1 hr 55 min
Prep:
10 min
Cook:
1 hr 45 min

Yield:
1 gallon

Ingredients
  • 15 egg whites
  • 1 pound ground lean chicken
  • 1 onion, small diced
  • 1/2 pound of carrots, small diced
  • 1/2 pound leeks, small diced
  • 1/2 pound celery, small diced
  • 1 cup tomato puree
  • 5 black peppercorns
  • 2 bay leaves
  • 1/2 bunch parsley stems
  • 3 fresh thyme sprigs
  • 1 gallon chicken stock, cold
  • Salt to taste
  • Hot sauce to taste
Directions

Some Traditional Garnishes: Brunoise-Consomme garnish with small cubes of carrots, turnips, leeks, celery, peas, and chervil

Cheveux d'anges-Chicken Consomme garnished with very small vermicelli and grated Parmesan cheese

In a mixing bowl, whip the egg whites slightly. Combine the lean meat, vegetables, tomato puree, herbs, and spices together. Mix in the egg whites. In a spigot stock pot, blend the cold chicken stock with the meat mixture. Place the stock pot on medium heat. Stir the liquid occasionally until the raft forms. (the liquid should reach 160 degrees F) Simmer the soup for 1 1/2 hours, making sure the raft does not break or sink. Remove the first cup of the consomme from the spigot to remove sediment and discard. Line a china cap with 5 layers of cheesecloth. Strain the liquid slowly. If the liquid is cloudy, strain the consomme again with fresh cheesecloth. Season with salt, hot sauce, and garnishes.


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    I made this recipe for the first time yesterday and I have to say it came out wonderful. I modified this a bit as I didn't need a full gallon so I used the same amount of meat but used half of the stock. I don't have a kitchen scale so I just used about 1/2 cup of each of the vegetables. The result was a very rich consomme.
     

     
    I didn't have a problem with not cooking this in a non spigot pot, I just carefully removed the raft using a large slotted spoon then strained it through cheese cloth twice. I also found that I didn't need this to be on medium heat as once the raft forms I monitored the temp as it kept boiling over so I turned it down to low
     

     
    It's really essential to have brunois carrots, turnips and celery in this consomme as well as some tiny ball pasta. Serve pipping hot as this cools off quickly. I will be making this one again.
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