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Chicken Consomme - hold for service Notes...

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CULINARY Page 1 of 2 Chicken Consomme Recipe 12.3 Mise en Place: Peel and chop onions, carrots and celery for mirepoix. Seed and dice tomato. Prepare onion brulee and herb sachet. Yields: 4 qt ( 4 l ) Ingredients U.S. Metric Egg whites 10 Ground chicken 2 lb 1 kg Mirepoix 1 lb 450 g Tomatoes, seeded and diced 12 oz 340 g Chicken stock 5 qt 5 l Onions brules 2 Sachet: Bay leaves 2 Dried thyme 1/2 tsp 2 ml Peppercorns,crushed 1/2 tsp 2 ml Parsley Stems 8 Cloves, whole 2 Salt t.t. Methods 1) Whip the egg whites until slightly frothy. 2) Combine the egg whites, ground chicken, mirepoix and tomatoes in an appropriate stockpot. 3) Add the broth or stock; mix well and add the onions brules and sachet. 4) Bring the mixture to a simmer over moderate heat, stirring occasionally. Stop stirring when the raft begins to form. 5) Break a hole in the center of the raft to allow the consomme to bubble through. 6) Simmer until full flavor develops, approximately 1 1/2 hours. 7) Strain through several layers of cheesecloth, degrease and adjust the seasonings. Cool and refrigerate or
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Unformatted text preview: hold for service. Notes CULINARY ...Continued Page 2 of 2 Chicken Consomme Notes Just before the boiling point is reached the stirring is stopped. The raft is allowed to form and cannot be broken by stirring or boiling. You stir the consomme at the start to keep it from burning on the bottom of the pot. Cut the vegetables into julienne to help give structure to the raft. Sometimes the eggs are not fresh and the albumin can be stubborn about not coagulating and may need a little help from the acid of the tomatoes. As soon as the consomme begins to simmer the clarification is complete. At least at this point you can tell whether you have botched th process. After the raft formation there must be a healthy simmer, always an upward movement to bring the impurities to the top to be filtered through the raft....
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