Chicken Consomme With Snipped Herbs
Serves: 2
Hosea Feil
1 January 1970
Based on User reviews:
53
Spice
44
Sweetness
49
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 small
Carrot (grated)230 g
Ground Chicken BreastDirections:
1
Put the stock in a large saucepan
2
Stir together the leek, carrot, and parsley in bowl of a food processor
3
Add the ground chicken, egg whites, and 2 tablespoons water
4
Pulse to mix well
5
Stir this mixture into the stock in a saucepot
6
Bring the stock very slowly to the boil, stirring constantly
7
The egg mixture will congeal and form a "raft" on the top of the stock, collecting all the impurities from the stock
8
As soon as it begins to boil, stop stirring and turn the heat down to low
9
A hole will have formed on the top of the "raft"
10
Make it slightly larger with a spoon, and then simmer the stock very gently for 45 minutes
11
Remove the saucepot from the heat and let stand 5 minutes
12
Line a sieve with a double layer of cheesecloth
13
Using a skimmer, lift off as much egg white from the top of the consomme as you can, and discard
14
Ladle the consomme into the lined strainer and let it drip through in its own good time
15
Don't be tempted to press it or you'll make it cloudy
16
When it has all dripped through, season and taste the consomme
17
Season the consomme with salt, if needed
18
Serve hot or cold with the garnish of your choice