Chicken Consomme Recipes

CHICKEN CONSOMME

Steps:

• In a medium saucepan, combine chicken, egg whites, carrot, and celery. Stir to combine. Add 2 cups stock; stir to combine. Add remaining 6 cups stock. Place over medium-high heat. Cook, stirring frequently, until mixture comes to a boil and a solid mass has formed on top. There should be liquid and foam bubbling up around the edges. Do not stir once liquid has come to a boil. Reduce to a low simmer, and cook for 45 minutes.
• Remove from heat. Ladle only the clear liquid into a damp cheesecloth-lined sieve. Do not press down on solids; just allow the liquid to drip. If any particles remain in broth, strain again in the same manner. The consomme may be chilled until any remaining fat solidifies on the surface. Remove fat, and discard. The consomme will keep refrigerated in an airtight container for 3 days and frozen for up to 3 months.

CHICKEN CONSOMMé

Steps:

• Peel carrot and finely chop. Finely chop the white part of the leek, rinse well and drain. Rinse chicken breast and pat dry. Cut into large pieces and grind in a meat grinder (or finely chop in a food processor).
• Separate the eggs (reserve 1 yolk for another use). In a bowl, combine egg whites, chicken, diced vegetables, and 1/2 cup water. Stir to combine.
• Transfer chicken mixture to a pot. Add the cold chicken stock and stir well.
• Bring the mixture to a simmer over medium heat, stirring frequently. Stop stirring and cook over very low heat until the chicken mixture coagulates and floats to the top of the stock, about 2 hours. (Do not return to a boil, which will make the broth cloudy.)
• To make the gnocchi, remove seeds from pumpkin and cut into wedges, about 1 1/4 inch thick. Place wedges, skin side down, on a baking sheet. Roast on the middle rack of preheated oven 400°F until tender, about 30 minutes.
• Remove pumpkin slices from the oven and peel. Press pumpkin flesh through a potato ricer into a bowl. Season with salt and pepper and a pinch of freshly grated nutmeg. Add egg yolk and flour and knead into a smooth dough.
• Roll out dough on a floured work surface and cut into approximately 1/2-inch pieces.
• Peel parsnips and cut into very thin strips.
• Cook the gnocchi in a pot of boiling salted water until they float to the top, about 3 minutes, adding parsnips after 2 minutes. Drain gnocchi and parsnips, rinse with cold water and drain well.
• Line a sieve with cheesecloth or paper towels. Rinse parsley and chervil and shake dry. Reserve some chervil for garnish and place the remaining herbs in the sieve. Carefully pour the broth through the sieve into another pot. Discard the chicken-vegetable "raft" from the broth. Heat gnocchi and parsnips in the consommé over low heat. Serve in soup bowls or deep plates, garnished with chervil.

CHICKEN CONSOMMé

Steps:

• Heat the oil in a pot and brown the chicken wings for 5 minutes.
• Wash the leek, carrot, onion, and celery, peel them and cut into pieces. Add to the pot and lightly brown as well.
• Next, add tomato paste, peeled garlic, parsley sprigs, orange peel, cloves, bay leaf, and peppercorns. Season with salt and pour in 2 l water.
• Simmer gently for 1 ½ hours. Then, leave the consommé to cool completely. Strain it through a fine strainer. The consommé can be served as a starter or as a base for sauces and other dishes.

CHICKEN CONSOMME WITH SNIPPED HERBS

Steps:

• 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.

CLASSIC CHICKEN CONSOMMé

Steps:

• Simmer at a gentle boil for 1 1/2 to 2 hours. If the water starts to boil away, add more because the ingredients must be covered in water.
• Taste the stock after the allotted cooking time. It should have a good flavor of chicken and a background hint of the vegetables and herbs. If not, cook a while longer.
• Return the clear liquid to the pan and reheat to hot but not boiling. Season with salt and pepper, as desired. This soup is best served warm to hot (not boiling) as it intensifies the flavor. Cold consommés are not as tasty.

CHICKEN CONSOMME: BASIC CLARIFICATION

Steps:

• In the bowl of a food processor, combine the ground meat with the onions, leeks, celery, carrots, thyme, tarragon, parsley, garlic, and black pepper. Puree on high speed.
• In a bowl, combine the egg whites with the pureed meat mixture. Stir well to blend.
• Place the stock in a large pot and add the "raft" (the pureed meat-egg white mixture). Bring to a boil, stirring constantly to prevent the raft from sticking to the bottom and sides of the pot. (Once the stock has come to a boil, do not stir again.) Reduce to a simmer and puncture a hole in the center of the raft for the stock to circulate through and clarify. Simmer for 15 minutes. Remove from the heat. Gently poke a hole in the raft large enough to fit a ladle. With a ladle, gently scoop out the consomme into a clean pot or bowl. Strain through a layer of cheesecloth to finish clarifying.
• Serve hot with desired garnish. Alternatively, transfer consomme to a shallow bowl or roasting pan and cool to room temperature. Refrigerate until thoroughly chilled, covering with plastic wrap only when the consomme is cool enough that no condensation forms on the plastic. When the consomme is completely cooled, cut it into 1/2-inch cubes and divide between consomme cups. Garnish with sour cream, chopped chives, and a lemon slice and serve with toast points.

BEEF CONSOMME

Steps:

• Whip egg whites until frothy.
• Combine egg whites, beef, mirepoix, and tomatoes in a stockpot.
• Add COLD beef broth, mix well.
• Put spices, except salt, in cheesecloth, tie to seal, and put in broth.
• Add salt to taste to broth.
• Bring mixture to a simmer (DO NOT BOIL) you should see a little steam over the surface of the broth, but no bubbling, or as few bubbles rising to the surface as possible.
• Stirring occasionally.
• The beef and vegetable mixture will eventually harden and rise to the top.
• Do not stir after this has happened.
• Break a hole in the beef mixture to allow broth to bubble through.
• Simmer approximately 90 minutes.
• Strain through cheesecloth, degrease.
• Adjust seasoning.