Chicken Consomé

SOPA

When deciding if I want to clarify my stock and make it into a consomé, I usually think about what kind of soup I will be serving, the final color of my sauce, or if I want to intensify a mellow stock and make it the star of the dish. Regardless, using egg whites to clarify a broth is a cool experience that elevates flavor and presentation. A good chicken consomé with lime and ginger is infallible against a cold or a bad day.

 

Chicken Consomé

Ingredients

1 lb
chicken breast
1-2
carrots
1
garlic clove
1
yellow onion
1-2 stalks
celery
2
egg whites
5 L
chicken stock
1
fine sieve
1
cheese cloth
To taste
salt
To taste
white pepper

Instructions

  1. Peel all of your vegetables, then chop them roughly into 1 inch pieces.
  2. Add them into a food processor along with the chicken, garlic, and egg whites.
    1. If you do not have a food processor, do not use a blender instead. This will cause the chicken to be broken up too finely and it will get stuck to your whisk later. Cleaning it will be a nightmare. Instead, pound the chicken flat and use a knife to mince it finely. Then, mix with your vegetables.
  3. Warm your stock up to around 40 degrees Celsius.
  4. Add the chicken, veggie, and egg mixture and stir continuously until the stock begins to steam but not boil.
  5. Once this occurs, bring the stock to a delicate simmer. As the liquid boils, a raft (which looks like a white omelet over your stock) will begin to form. These are the impurities of the stock that you want to get rid of. Once your raft is solid, cut a small whole with a ladle and poor liquid over it to help it set.
  6. Let the stock simmer for around 20 minutes. If the temperature is too high, the boil will break the raft and reintroduce impurities to your stock.
  7. Ladle the consomé carefully into a container, through a sieve and cheese cloth.
  8. Taste and correct for salt and white pepper.
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