Best Chicken Consomme Basic Clarification Recipes

Consomme image

Provided by Food Network

Time 1h55m

Yield 1 gallon

Number Of Ingredients 14

Steps:

Some Traditional Garnishes: Brunoise-Consomme garnish with small cubes of carrots, turnips, leeks, celery, peas, and chervil
Cheveux d'anges-Chicken Consomme garnished with very small vermicelli and grated Parmesan cheese
In a mixing bowl, whip the egg whites slightly. Combine the lean meat, vegetables, tomato puree, herbs, and spices together. Mix in the egg whites. In a spigot stock pot, blend the cold chicken stock with the meat mixture. Place the stock pot on medium heat. Stir the liquid occasionally until the raft forms. (the liquid should reach 160 degrees F) Simmer the soup for 1 1/2 hours, making sure the raft does not break or sink. Remove the first cup of the consomme from the spigot to remove sediment and discard. Line a china cap with 5 layers of cheesecloth. Strain the liquid slowly. If the liquid is cloudy, strain the consomme again with fresh cheesecloth. Season with salt, hot sauce, and garnishes.

Chicken Consomme with Snipped Herbs image

Provided by Food Network

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 7

6 cups unsalted, homemade chicken stock or prepared chicken stock, cold
1 small leek, well washed, trimmed and minced
1 small carrot, grated
3 fresh parsley sprigs, minced
8 ounces ground chicken breast
2 egg whites
Kosher salt

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.