Consommé

Yield: 1 gallon

Ingredients:

  • 15 egg whites
  • 1 pound chicken breast, boneless, skinless and ground
  • 1 onion, fine julienne
  • 1/2 pound carrot, fine julienne
  • 1/2 pound leeks, fine julienne
  • 1/2 pound celery, fine julienned
  • 1 cup tomato puree
  • 5 black peppercorns
  • 2 bay leaves
  • 1/2 bunch parsley stems
  • 3 sprigs thyme
  • 1 gallon chicken broth, cold
  • coarse salt
  • white pepper

Directions:

  1. In a mixing bowl, whisk egg whites slightly.
  2. Combine the lean meat, vegetables, tomato puree, herbs, and spices together. Fold in the egg whites.
  3. In a heavy-bottom 12-quart stock pot, add the cold chicken broth and stir in the meat mixture (clearmeat) over medium heat.
  4. Stir the liquid frequently until the raft forms.  Stirring the clearmeat prevents it from settling to the bottom and possibly scorching.  Once the raft has  formed and all the clearmeat is floating in the raft, scorching is less likely. DO NOT allow the liquid to come to a boil.  Stop stirring when the liquid reaches about 165˚F and the raft begins to form.
  5. Simmer the soup for 1 1/2 hours, making sure the raft does not break or sink.
  6. Line a chinois with 6 layers of cheesecloth and carefully strain the liquid. If the liquid is cloudy, strain the consommé again with fresh cheesecloth.
  7. Season with salt, white pepper, and garnishes.