Chicken consomme'

Yield: 1 Servings

Measure Ingredient
4 \N Onion Brule'
2 pounds White Mire Poix
6 pounds Ground Chicken
20 \N Egg Whites; beaten until slightly frothy
24 ounces Roma Tomato Concassee'; (peeled, seeded, diced)
1 \N Sachet D'epices Plus 1 clove; and 2 small allspice berries
2½ gallon Cold Chicken Stock
\N \N Kosher Salt as needed

Yield 2 Gallon

1. combine the onion brule', white mire poix, meat, tomato, and egg whites and mix well.

2. add chicken stock and mix well.

3. Bring to a slow simmer, stir until a "raft" forms on top.

4. add the sachet and simmer gently for 1½ hours, when it is done the raft will begin to sink a little and that means it is finished.

5. Ladle the consomme' out gently through a whole in the raft and strain through a cheesecloth.

If at any time you break the raft due to rough boiling or stiring it is ruined, please be careful.


Onion Brulee' - is a onion cut in half (stem ends of the onion should be facing left and right, cut in the middle) Place in a very hot pan until the cut sides are black. This adds color and Flavor.

White Mire Poix - (makes 1 pound) X 2 for this recipe.... 4 ounces onion, 4 ounces leeks, 4 ounces celery, 4 ounces parsnips, 3 ounces button mushrooms.

small dice all and mix together.

Posted to recipelu-digest Volume 01 Number 441 by CuisineArt <CuisineArt@...> on Jan 3, 1998

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