Chicken Consomme

5 from 6 votes

This recipe assumes you've already make a stock. I strongly urge you to start with unsalted homemade chicken stock, or stock from another light-meat animal like pheasants or rabbit or quail or turkey.

Prep Time20

Cook Time1

Total Time1 20

Course: Soup

Cuisine: French

Diet: Gluten Free

Servings: servings

Author: Hank Shaw

Ingredients

3 quarts unsalted chicken stock
1 pound ground chicken (see headnotes for options)
1 white or yellow onion, chopped
3 stalks celery, chopped
2 carrots, chopped
1 bunch parsley, chopped
1/2 cup crushed tomatoes
5 egg whites
1 cup white wine
Salt

Instructions

Grind or pulse the vegetables and parsley in a meat grinder or food processor. You want it to be finely ground, not a puree. Err on less ground rather than a mush.
Mix this with the crushed tomatoes, ground chicken, and egg whites.
Pour the stock into a large stockpot. Add the wine. Stir in the raft mixture. Turn the heat on medium.
Let this all heat slowly. It should take about 15 to 25 minutes. As it heats, periodically use a wooden spoon, ideally with a flat end, to scrape the bottom of the pot -- thhis prevents the egg from scoring on the bottom. At some point the raft will rise to the top. You'll see the egg whites solidify.
Poke a hole in the center of the raft and let it simmer gently for 30 to 45 minutes. Be careful! Do not let the pot boil. Keep the hole clear so you can see how the consomme is simmering, and to provide it with an outlet. If it gets too hot and breaks the raft apart, you're done for. Keep an eye on it.
Set a strainer over a large bowl. Set a paper towel in the bowl. Turn the heat off the consomme. Ladle, from the hole in the center,, the consomme from the pot to through the strainer into the bowl. Do this until the raft hits bottom. Sometimes you can tip the pot and get a little more consomme out, but be very careful. Better to leave a little in the pot than to gunk it all up.

Nutrition