Chicken Consomme Basic Clarification Recipes

CARAMELIZED ESSENCE OF CELERY CONSOMME

Steps:

• In a non-stick pan, coated with a thin film of olive oil, cook the brunoise celery over medium heat until caramelized.
• Transfer to a stainless steel bowl, and set in an ice bath to cool.
• In a large mixing bowl, combine the chicken, onions, carrots, cooled celery, and the leeks with 2 egg whites and mix well.
• In a large pot, combine the chilled stocks. Add a small amount of the stock to the chicken mixture. Add the tarragon, parsley, peppercorns, bay leaves, and thyme and mix well.
• Transfer the chicken mixture to the stockpot. Heat, stirring occasionally, until the chicken mixture forms a raft on top of the stock; do not stir after raft has formed. Simmer on very low heat for 20 minutes.
• Strain through cheesecloth and return to the stockpot. Reheat, removing excess fat with absorbent paper.
• Blanch the celery and potato paysanne in boiling salted water, until crisp-tender. Shock in ice water and drain well. When ready to serve, place the paysanne vegetables, in 4 heated bowls. Carefully ladle 4 to 6 ounces of the celery essence into the bowls.

CHICKEN CONSOMMé

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.

CLASSIC CHICKEN CONSOMMé

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.