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Chicken Consomme: Basic Clarification

Courses: Soup

Recipe Ingredients

4 oz 113gLean ground beef
1 cup 62g / 2.2ozFinely-chopped yellow onion
1/4 cup 59mlFinely-sliced leek
1/2 cup 55g / 1.9ozFinely-chopped celery
1/2 cup 55g / 1.9ozFinely-chopped peeled carrots
1/4 cup 10g / 0.4ozChopped fresh thyme - (stems and leaves)
1/4 cup 10g / 0.4ozChopped fresh tarragon - (stems and leaves)
1/4 cup 10g / 0.4ozChopped fresh parsley - (stems and leaves)
3   Garlic cloves - peeled, smashed
  Freshly-ground black pepper - to taste
8   Egg whites - lightly beaten (large)
8 cups 1896mlChicken stock - defatted
  Optional Garnishes
  Sour cream
  Chopped chives
  Lemon slices
  Toast points
  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

Recipe Instructions

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.)

This recipe yields 2 quarts.

ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B26) - from the - TV FOOD NETWORK


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