Chicken consommé

 · Chicken consommé

 

Ingredients

1 cooked chicken carcass, skin and fat removed

1 medium onion, skin on, halved

1 large carrot, roughly chopped

1 stalk celery, roughly chopped

1 clove garlic, unpeeled

2 sprigs fresh tarragon

5 sprigs flat-leaf parsley, leaves and stalks

1 bay leaf

8 cups cold water or as required

3 large egg whites

 Salt, to taste

 ground black pepper, to taste

Method:

In a large stock or saucepan large enough to hold the carcass and all the vegetables, place the carcass, onion, carrot, celery, garlic, tarragon, parsley, and bay leaf.Cover with cold water and bring to a gentle, rolling boil.

Simmer at a gentle boil for 1 1/2 to 2 hours. If the water starts to boil away, add more because the ingredients must be covered in water.Strain the stock through a large colander, discarding the solids.Allow the liquid to cool down, then refrigerate for 1 hour.Then add the egg whites and whisk thoroughly.Bring the liquid to a boil, whisking all the time.

Simmer gently, without stirring, for 15 minutes until the egg whites form a crust on the surface, called a "raft."Line a sieve with a piece of clean, unused muslin or a tea towel that has been washed in plain water (see tip below). Gently ladle the crust into the sieve and then slowly ladle the liquid over the crust, allowing time for the liquid to pass through the crust and sieve before adding any more. Do not push the stock through, or it will make the consommé cloudy.Return the clear liquid to the pan and reheat to hot but not boiling. Season with salt and pepper, as desired. This soup is best served hot.

 

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