Best Chicken Consomme With Snipped Herbs Recipes

Chicken Consomme: Basic Clarification image

Provided by Food Network

Time 50m

Yield 2 quarts

Number Of Ingredients 24

4 ounces lean ground beef
1 cup finely chopped yellow onion
1/4 cup finely sliced leek
1/2 cup finely chopped celery
1/4 cup chopped fresh thyme (stems and leaves)
1/4 cup chopped fresh tarragon (stems and leaves)
1/4 cup chopped fresh parsley (stems and leaves)
3 cloves garlic, peeled and smashed
Fresh ground black pepper
8 large egg whites, lightly beaten
8 cups chicken stock, defatted
Optional Garnishes:
Sour cream, for garnish
Chopped chives, for garnish
Lemon slices, for garnish
Toast points, for garnish
1/2 cup peeled, finely chopped carrots
Diced seeded tomato and finely shredded basil leaves
Thinly sliced mushrooms and minced fresh parsley or chervil
Small, thin bread rounds topped with finely shredded Parmesan and toasted
Diced carrots and fresh peas
Finely shredded savory crepes
Lettuce/chervil chiffonade
Shredded leeks lightly Sauteed in butter

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.

Consomme image

Provided by Food Network

Categories appetizer

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.