Chicken Consomme Recipes

Steps:

• In a medium saucepan, combine chicken, egg whites, carrot, and celery. Stir to combine. Add 2 cups stock; stir to combine. Add remaining 6 cups stock. Place over medium-high heat. Cook, stirring frequently, until mixture comes to a boil and a solid mass has formed on top. There should be liquid and foam bubbling up around the edges. Do not stir once liquid has come to a boil. Reduce to a low simmer, and cook for 45 minutes.
• Remove from heat. Ladle only the clear liquid into a damp cheesecloth-lined sieve. Do not press down on solids; just allow the liquid to drip. If any particles remain in broth, strain again in the same manner. The consomme may be chilled until any remaining fat solidifies on the surface. Remove fat, and discard. The consomme will keep refrigerated in an airtight container for 3 days and frozen for up to 3 months.

Steps:

• Whip egg whites until frothy.
• Combine egg whites, beef, mirepoix, and tomatoes in a stockpot.
• Add COLD beef broth, mix well.
• Put spices, except salt, in cheesecloth, tie to seal, and put in broth.
• Add salt to taste to broth.
• Bring mixture to a simmer (DO NOT BOIL) you should see a little steam over the surface of the broth, but no bubbling, or as few bubbles rising to the surface as possible.
• Stirring occasionally.
• The beef and vegetable mixture will eventually harden and rise to the top.
• Do not stir after this has happened.
• Break a hole in the beef mixture to allow broth to bubble through.
• Simmer approximately 90 minutes.
• Strain through cheesecloth, degrease.
• Adjust seasoning.

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.

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.

Steps:

• Preheat oven to 400 degrees.
• Put bones and meat in large baking pan and roast for 1 1/2 to 2 hours, or until nicely browned.
• Put vegetables and seasonings into large stockpot. Add browned meat and bones. Rinse baking pan several times with some of water, scraping to loosen all browning, and add rinsings and remaining water to stockpot.
• Bring stock to boil slowly, reduce heat and simmer, covered, for 3 1/2 hours.
• Strain broth through double cheesecloth or bouillon strainer and refrigerate overnight. Residual meats, if combined with fresh vegetables in aggressively seasoned sauce -with, say, plenty of Madeira and Worchestershire sauce - will make quite good pot pies for freezing.
• Mix first 4 ingredients thoroughly and stir into cold stock.
• Bring stock slowly to boiling point, stirring frequently. Do not let it come to full boil; simmer very gently, uncovered, for 40 minutes. Add thyme and simmer 10 minutes more. Remove from heat, allow to settle and cool for 10 minutes and strain through double cheesecloth or bouillon strainer. (The residual solids can be used for pet food.)
• Reheat clarified consomme, check for salt, and serve piping hot in demitasses or small bouillon cups.

Steps:

• Pour consommé and one can water into a small sauce pan.
• Add chopped mushrooms.
• Bring to a boil, and simmer until mushrooms are soft.