Best 7 Chicken Stock For Consomme Recipes

CHICKEN 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.

CHICKEN CONSOMME: BASIC CLARIFICATION

Steps:

• In the bowl of a food processor, combine the ground meat with the onions, leeks, celery, carrots, thyme, tarragon, parsley, garlic, and black pepper. Puree on high speed.
• In a bowl, combine the egg whites with the pureed meat mixture. Stir well to blend.
• Place the stock in a large pot and add the "raft" (the pureed meat-egg white mixture). Bring to a boil, stirring constantly to prevent the raft from sticking to the bottom and sides of the pot. (Once the stock has come to a boil, do not stir again.) Reduce to a simmer and puncture a hole in the center of the raft for the stock to circulate through and clarify. Simmer for 15 minutes. Remove from the heat. Gently poke a hole in the raft large enough to fit a ladle. With a ladle, gently scoop out the consomme into a clean pot or bowl. Strain through a layer of cheesecloth to finish clarifying.
• Serve hot with desired garnish. Alternatively, transfer consomme to a shallow bowl or roasting pan and cool to room temperature. Refrigerate until thoroughly chilled, covering with plastic wrap only when the consomme is cool enough that no condensation forms on the plastic. When the consomme is completely cooled, cut it into 1/2-inch cubes and divide between consomme cups. Garnish with sour cream, chopped chives, and a lemon slice and serve with toast points.

CONSOMME

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.

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.

CREATING A CONSOMMé WITH A RAFT

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

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.

CHICKEN STOCK

Steps:

• Put everything but the vinegar in a large stockpot. Bring the stock to a boil over high heat, then turn down to a simmer.
• Skim off any foam that rises to the surface. Add the vinegar. (It helps draw out nutrients and minerals from the bones into the stock.)
• Simmer the stock for 6 to 8 hours, covered, keeping an eye on it to make sure it stays at a simmer.
• Strain the stock through a fine-meshed sieve. Let cool.
• Scrape the fat that rises to the top. (Save it in the fridge or freezer for matzoh ball soup.) Refrigerate for up to 5 days, or freeze for up to 3 months.