CHICKEN CONSOMME RECIPES
CHICKEN CONSOMME | MARTHA STEWART
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.
CHICKEN CONSOMMÉ AUTHENTIC RECIPE | TASTEATLAS
Simple chicken wings and diced vegetable browned in a saucepan are the basic building blocks for this classic consommé. The recipe was adapted from RecettesetTerroirs.com and places this recipe in the Haute-Normandie region.
Provided by TasteAtlas
Prep Time 10 minutes
Cook Time 1 hours 40 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a pot and brown the chicken wings for 5 minutes.
- Wash the leek, carrot, onion, and celery, peel them and cut into pieces. Add to the pot and lightly brown as well.
- Next, add tomato paste, peeled garlic, parsley sprigs, orange peel, cloves, bay leaf, and peppercorns. Season with salt and pour in 2 l water.
- Simmer gently for 1 ½ hours. Then, leave the consommé to cool completely. Strain it through a fine strainer. The consommé can be served as a starter or as a base for sauces and other dishes.
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- 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.
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FISH CONSOMMÉ AUTHENTIC RECIPE | TASTEATLAS
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Reviews 3.8
Cuisine French
- Strain through a kitchen cloth and serve.
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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 Bravery. You take a chicken stock that you took four hours making and then create a raft... and if you burn the raft, or break it at the end, you have to start all over again.
Building a raft was one of the first things we had to master... I broke my first one.
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Reviews 5
Category Chicken Soups
Cuisine French
From justapinch.com
Reviews 5
Category Chicken Soups
Cuisine French
- 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.
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