Chicken Consomme
User Reviews
5
Chicken Consomme
Description
This Chicken Consommé recipe involves grinding aromatic vegetables—onion, celery, carrot—and parsley finely, then mixing them with ground chicken, crushed tomatoes, and egg whites. This mixture, known as the raft, is slowly heated in unsalted chicken stock with added white wine. The egg whites coagulate and rise, forming a raft on the broth surface that traps impurities, clarifying the consomme.
The consommé is gently simmered without boiling, keeping a hole in the raft's center for steam to escape and for monitoring doneness. The cooking process typically lasts around 30 to 45 minutes until the broth is clear and well-flavored. Straining through a fine sieve or cheesecloth removes the raft, leaving a transparent soup base.
The resulting consomme offers a refined, clean chicken broth flavor, ideal for serving as a clear soup or base for other dishes. The inclusion of tomato and white wine adds mild acidity and depth. Cooking slowly and avoiding boiling are key to maintaining clarity and preventing raft breakage.
Ingredients
- 3 quarts chicken stock unsalted
- 1 pound ground chicken (see headnotes for options)
- 1 white onion chopped, or yellow onion
- 3 talks celery chopped
- 2 carrot chopped
- 1 bunch parsley chopped
- 1/2 cup crushed tomatoes
- 5 egg white
- 1 cup white wine
- salt
Instructions
- Grind or pulse the vegetables and parsley in a meat grinder or food processor. You want it to be finely ground, not a puree. Err on less ground rather than a mush.
- Mix this with the crushed tomatoes, ground chicken, and egg whites.
- Pour the stock into a large stockpot. Add the wine. Stir in the raft mixture. Turn the heat on medium.
- Let this all heat slowly. It should take about 15 to 25 minutes. As it heats, periodically use a wooden spoon, ideally with a flat end, to scrape the bottom of the pot -- thhis prevents the egg from scoring on the bottom. At some point the raft will rise to the top. You'll see the egg whites solidify.
- Poke a hole in the center of the raft and let it simmer gently for 30 to 45 minutes. Be careful! Do not let the pot boil. Keep the hole clear so you can see how the consomme is simmering, and to provide it with an outlet. If it gets too hot and breaks the raft apart, you're done for. Keep an eye on it.
- Set a strainer over a large bowl. Set a paper towel in the bowl. Turn the heat off the consomme. Ladle, from the hole in the center,, the consomme from the pot to through the strainer into the bowl. Do this until the raft hits bottom. Sometimes you can tip the pot and get a little more consomme out, but be very careful. Better to leave a little in the pot than to gunk it all up.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 86 kcal
% Daily Value*
| Calories | 86kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 9g | 18% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 22mg | 7% |
| Sodium | 98mg | 4% |
| Potassium | 375mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1444IU | 29% |
| Vitamin C | 6mg | 7% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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