Chicken Consomme: Difference between revisions
From O'Hare Recipes
Jump to navigationJump to search
(Created page with "==Yield== Makes 1 gallon. ==Ingredients== 1 lb Mirepoix, very small dice 3 lb lean ground meat 10 egg whites tomatoes 1 gal chicken broth ==Instructions== Have the ingredie...") |
No edit summary |
||
| Line 3: | Line 3: | ||
==Ingredients== | ==Ingredients== | ||
1 lb [[Mirepoix]], very small dice | *1 lb [[Mirepoix]], very small dice | ||
3 lb lean ground meat | *3 lb lean ground meat | ||
10 egg whites | *10 egg whites | ||
tomatoes | *tomatoes | ||
1 gal chicken broth | *1 gal chicken broth | ||
==Instructions== | ==Instructions== | ||
Have the ingredients very cold prior to cooking (broth doesn't need to be cold) | #Have the ingredients very cold prior to cooking (broth doesn't need to be cold) | ||
Combine all and bring to a simmer in a tall pot, stirring to prevent sticking. | #Combine all and bring to a simmer in a tall pot, stirring to prevent sticking. | ||
As it heats to 120-125F, stop stirring. Adjust heat until only small bubbles break the surface. | #As it heats to 120-125F, stop stirring. Adjust heat until only small bubbles break the surface. | ||
Add oignon brule if desired. | #Add oignon brule if desired. | ||
Simmer without stirring once the clarification ingredients cook together into a raft. | #Simmer without stirring once the clarification ingredients cook together into a raft. | ||
Cook until taste is good - 1 to 1.5 hours, basting the raft frequently. When the raft begins to sink, it is done (assuming proper temperature). | #Cook until taste is good - 1 to 1.5 hours, basting the raft frequently. When the raft begins to sink, it is done (assuming proper temperature). | ||
Strain the consomme through a coffee filter or cheesecloth. Do not pour the raft into the strainer. | #Strain the consomme through a coffee filter or cheesecloth. Do not pour the raft into the strainer. | ||
Blot the consomme with a paper towel to remove all fats | #Blot the consomme with a paper towel to remove all fats | ||
Latest revision as of 02:24, 25 December 2010
Yield[edit]
Makes 1 gallon.
Ingredients[edit]
- 1 lb Mirepoix, very small dice
- 3 lb lean ground meat
- 10 egg whites
- tomatoes
- 1 gal chicken broth
Instructions[edit]
- Have the ingredients very cold prior to cooking (broth doesn't need to be cold)
- Combine all and bring to a simmer in a tall pot, stirring to prevent sticking.
- As it heats to 120-125F, stop stirring. Adjust heat until only small bubbles break the surface.
- Add oignon brule if desired.
- Simmer without stirring once the clarification ingredients cook together into a raft.
- Cook until taste is good - 1 to 1.5 hours, basting the raft frequently. When the raft begins to sink, it is done (assuming proper temperature).
- Strain the consomme through a coffee filter or cheesecloth. Do not pour the raft into the strainer.
- Blot the consomme with a paper towel to remove all fats
