Chicken Stock For Consomme Recipes

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CHICKEN CONSOMME



Chicken Consomme image

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 6 cups

Number Of Ingredients 5

1 pound ground chicken
6 large egg whites
1 small carrot, finely chopped
1 small celery stalk, finely chopped
8 cups Chicken Stock for Consomme

Steps:

  • In a medium saucepan, combine chicken, egg whites, carrot, and celery. Stir to combine. Add 2 cups stock; stir to combine. Add remaining 6 cups stock. Place over medium-high heat. Cook, stirring frequently, until mixture comes to a boil and a solid mass has formed on top. There should be liquid and foam bubbling up around the edges. Do not stir once liquid has come to a boil. Reduce to a low simmer, and cook for 45 minutes.
  • Remove from heat. Ladle only the clear liquid into a damp cheesecloth-lined sieve. Do not press down on solids; just allow the liquid to drip. If any particles remain in broth, strain again in the same manner. The consomme may be chilled until any remaining fat solidifies on the surface. Remove fat, and discard. The consomme will keep refrigerated in an airtight container for 3 days and frozen for up to 3 months.

CONSOMME



Consomme image

Provided by Food Network

Categories     appetizer

Time 1h55m

Yield 1 gallon

Number Of Ingredients 14

15 egg whites
1 pound ground lean chicken
1 onion, small diced
1/2 pound of carrots, small diced
1/2 pound leeks, small diced
1/2 pound celery, small diced
1 cup tomato puree
5 black peppercorns
2 bay leaves
1/2 bunch parsley stems
3 fresh thyme sprigs
1 gallon chicken stock, cold
Salt to taste
Hot sauce to taste

Steps:

  • Some Traditional Garnishes: Brunoise-Consomme garnish with small cubes of carrots, turnips, leeks, celery, peas, and chervil
  • Cheveux d'anges-Chicken Consomme garnished with very small vermicelli and grated Parmesan cheese
  • In a mixing bowl, whip the egg whites slightly. Combine the lean meat, vegetables, tomato puree, herbs, and spices together. Mix in the egg whites. In a spigot stock pot, blend the cold chicken stock with the meat mixture. Place the stock pot on medium heat. Stir the liquid occasionally until the raft forms. (the liquid should reach 160 degrees F) Simmer the soup for 1 1/2 hours, making sure the raft does not break or sink. Remove the first cup of the consomme from the spigot to remove sediment and discard. Line a china cap with 5 layers of cheesecloth. Strain the liquid slowly. If the liquid is cloudy, strain the consomme again with fresh cheesecloth. Season with salt, hot sauce, and garnishes.

CHICKEN CONSOMME WITH SNIPPED HERBS



Chicken Consomme with Snipped Herbs image

Provided by Food Network

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 7

6 cups unsalted, homemade chicken stock or prepared chicken stock, cold
1 small leek, well washed, trimmed and minced
1 small carrot, grated
3 fresh parsley sprigs, minced
8 ounces ground chicken breast
2 egg whites
Kosher salt

Steps:

  • Put the stock in a large saucepan.
  • Stir together the leek, carrot, and parsley in bowl of a food processor. Add the ground chicken, egg whites, and 2 tablespoons water. Pulse to mix well. Stir this mixture into the stock in a saucepot.
  • Bring the stock very slowly to the boil, stirring constantly. The egg mixture will congeal and form a "raft" on the top of the stock, collecting all the impurities from the stock. As soon as it begins to boil, stop stirring and turn the heat down to low. A hole will have formed on the top of the "raft". Make it slightly larger with a spoon, and then simmer the stock very gently for 45 minutes. Remove the saucepot from the heat and let stand 5 minutes.
  • Line a sieve with a double layer of cheesecloth. Using a skimmer, lift off as much egg white from the top of the consomme as you can, and discard. Ladle the consomme into the lined strainer and let it drip through in its own good time. Don't be tempted to press it or you'll make it cloudy.
  • When it has all dripped through, season and taste the consomme. Season the consomme with salt, if needed. Serve hot or cold with the garnish of your choice.

CLASSIC CHICKEN CONSOMMé



Classic Chicken Consommé image

Classic chicken consommé recipe might seem a little daunting at first, but there's no need to be afraid if you follow these instructions.

Provided by Elaine Lemm

Categories     Dinner     Entree     Lunch     Soup

Time 3h50m

Number Of Ingredients 12

1 cooked chicken carcass (skin and fat removed)
1 medium onion (skin on, halved)
1 large carrot (roughly chopped)
1 celery stalk (roughly chopped)
1 garlic clove (unpeeled)
Small handful fresh tarragon
Large handful flat-leaf parsley (leaves and stalks)
1 bay leaf
3 large egg whites
Optional: 2 to 3 drops Kitchen Bouquet (or other gravy-browning liquid)
Salt (to taste)
Pepper (to taste)

Steps:

  • 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.
  • Taste the stock after the allotted cooking time. It should have a good flavor of chicken and a background hint of the vegetables and herbs. If not, cook a while longer.
  • 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 warm to hot (not boiling) as it intensifies the flavor. Cold consommés are not as tasty.

Nutrition Facts : Calories 132 kcal, Carbohydrate 6 g, Cholesterol 40 mg, Fiber 2 g, Protein 14 g, SaturatedFat 2 g, Sodium 273 mg, Sugar 2 g, Fat 6 g, ServingSize 6 servings, UnsaturatedFat 0 g

CREATING A CONSOMMé WITH A RAFT



Creating a Consommé with a Raft image

The principal behind a raft is that raw, denatured proteins attract cooked proteins. Egg whites, ground chicken, and the white mirepoix (the ingredients of the raft), are mixed together and then added to the cold chicken stock, and the mixture is then brought to a boil. Our instructor at the CIA called building a raft: A Test of...

Provided by Andy Anderson !

Categories     Chicken Soups

Time 2h

Number Of Ingredients 13

5 egg whites
1 1/2 lb ground chicken
1 large tomato, chopped
1 tsp kosher salt, or to taste
1 c yellow onion, chopped
1/3 c leek, chopped, white part only
1 c celery, chopped
6 parsley stems, chopped
2 bay leaves
2 sprig(s) thyme, chopped
1 clove garlic, chopped
8 peppercorns, whole black
2 1/2 qt fresh chicken stock, cold

Steps:

  • 1. Chef's Note: The ingredients chosen for the raft will add flavor to the stock. For example, the choice of chicken thighs over white meat, will deepen the flavors in the stock, but will also create a darker consommé, which may not be desirable.
  • 2. Chef's Note: You will need about 2.5 quarts of good, fresh chicken stock for this recipe. I usually make the chicken stock the day before, let cool in the refrigerator, and then build the raft the following day. My Hearty Chicken Stock recipe would be excellent for this consommé.
  • 3. Combine the ground chicken and egg whites in a food processor, fitted with an S-blade, and mix until thoroughly incorporated. Chef's Note: A food processor is not a must have... An alternate would be to use a large mixing bowl, and beat away.
  • 4. Add the chopped tomato, a good pinch of salt, and continue to beat away. Chef's Note: Why all the Beating? The agitation, plus the salt, and the acid in the tomato will denature the proteins, and that's essential to making the raft work properly.
  • 5. Add the chopped onion, leek, celery, parsley stems, bay leaf, thyme sprigs, garlic, and peppercorns. Continue to beat until fully combined. The resulting mixture should resemble a big gloppy mess. Chef's Note: If you're using a mixing bowl, you'll want to beat for another 2 minutes... If you're using a food processor, about 30 seconds.
  • 6. In a large pot, stir the mixture into the cold chicken stock, and then bring to a boil over high heat, stirring frequently. Chef's Note: This is your first test. If you don't keep the mixture active, it will stick to the bottom on the pot and burn... After it begins to boil, the mixture will float off the bottom of the pot, and you'll be safe.
  • 7. When the mixture begins to boil, stop stirring, or you'll break the raft. Move the pot slightly off center of your burner, so that it's only boiling on one side. Allow it to boil over the raft, pushing it to the far side of the pot. This leaves an area of the boiling liquid exposed to that you can see the progress of the clarification.
  • 8. Turn the heat to low, and keep the stock simmering. Chef's Note: During this time, you should taste and season. Salting at the end just makes it taste salty, salting while it's simmering makes is taste seasoned.
  • 9. Continue to simmer for forty-five minutes to an hour and a half, or until the stock is perfectly clear.
  • 10. Remove from the burner, and then strain the stock. Chef's Note: This is your second and last test... How to remove the clear liquid from the raft without breaking it. If you break it, will have to throw it away and begin the process all over.
  • 11. Chef's Note: Straining Method # 1: Take the pot off the heat and wait about 15 minutes. As the liquid cools, the raft will quietly settle to the bottom. You can then carefully ladle the consommé through a fine-mesh sieve, lined with cheesecloth.
  • 12. Chef's Note: Straining Method #2: Use the bowl of a ladle to carefully push the raft to the bottom, and then strain the golden liquid, as suggested in Method #1.
  • 13. Plate/Present A good consommé in a nice clean white bowl with a few veggies makes for an excellent starter, at any meal.
  • 14. Final Thoughts: A good four hours to make the stock, and another two hours to make the consommé... that's a lot of time, and effort. And let's not forget all the ingredients. Since the process takes so much time (but it's worth it), I usually increase the recipe to make a gallon, and freeze what I don't use. I use these ziplock containers, and it keeps for 4 months.

CHICKEN STOCK FOR CONSOMME



Chicken Stock for Consomme image

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 14 cups

Number Of Ingredients 8

5 pounds chicken backs, necks, and wings (or one 5 pound chicken)
3 stalks celery, cut into 2-inch lengths
2 medium carrots, cut into 2-inch lengths
2 medium onions, coarsely chopped
8 sprigs fresh parsley
4 sprigs fresh thyme
12 whole black peppercorns
2 dried bay leaves

Steps:

  • In a large stockpot, combine all ingredients. Add enough water to cover by 2 inches. Bring to a boil. Reduce to a simmer and cook, for 3 hours.
  • Prepare an ice bath. Strain stock through a fine sieve into a large bowl set in the ice bath. Let stand, stirring occasionally, until room temperature. Transfer to airtight containers. Will keep, refrigerated, for up to 3 days, frozen, for up to 3 months.

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