1 pound chicken, diced
8 ounces onion, chopped
4 ounces celery, chopped
4 ounces carrots, chopped
8 ounces egg whites
6 to 8 parsley stems
1 pinch thyme
1 to 2 bay leaves
1/2 teaspoon peppercorns
8 cups chicken stock, degreased
Start with a well-flavored, cold, strong chicken stock. Select a heavy stockpot, preferably 1 with a spigot at the bottom. Combine the chicken, onion, celery, carrots, egg whites, parsley, thyme, bay leaves, cloves, and peppercorns in the soup pot and mix very well. Mix the meat mixture with small amount of chicken stock to cover. Allow the mixture to set for 20 to 30 minutes. This process will allow the soup to break down valuable proteins that provide body for the consomme.
Gradually add the remaining stock and mix well with the meat mixture. Set the pot over a low flame and bring to a slow simmer. On occasion, stir the contents so that the meat mixture can coagulate evenly, producing a good raft. As the temperature rises to the simmering point, no longer stir the contents for the risk of breaking the raft is too high. Move to a lower heat so that the contents maintain a simmer. Do not cover or allow to boil.
Allow it to simmer for at least 1 1/2 hours. Strain the consomme through a china cap lined with several layers of cheesecloth or coffee filters. Do not force the liquid for you will push particles through. Remove all traces of the fat from the surface. Adjust seasonings, to taste. Your soup should be perfectly clear.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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