Chicken Consomme
From O'Hare Recipes
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 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
