Email to Harper      

Recipe Categories: Harper's HOME PAGEAPPETIZERS BBQ BESTOFTHEBEST BEVERAGES BREAD-QUICK BREAD-YEAST BREAKFAST BUDGET CAKE CANDY CASSEROLES CHEESE CHEESECAKES COMFORTFOODS COOKIES CROCKPOT DESSERTS DINNERPIES EASY EGGS ETHNIC FISHandSEAFOOD FREEZINGPRESERVING FROZENBREADDOUGH FRUIT GIFTSFROMMYKITCHEN GROUNDTURKEY HOMEMADE HOUSEHOLD ICINGFROSTING InSearchOf JAMSandJELLIES JELL-OTHINGS LOWCAL LOWFAT MARINADES MEATS MICROWAVE MISC MIXES NONFOOD PASTA PASTRIES PIE PIECRUSTS PIZZA POTATOES POULTRY RELISHES RICE RICEGRAINS SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPREADS STUFF TIPSnHINTS VEGETABLES VEGETARIAN

Trotter's Chicken Consomme

List of Ingredients




Chicken Consomme
Adapted from Gourmet Cooking for Dummies
by Charlie Trotter (IDG Books, 1998)
Yield: 1 1/2 qt.

Egg whites 6

Onion, diced 1/2 cup

Carrot, diced 1/2 cup

Celery, diced 1/3 cup

Tomato, diced 1/4 cup

Ground chicken 1 lb.

Chicken stock or chicken broth 2 qt.

Salt and pepper to taste



Recipe



1. In medium bowl, whisk together egg whites, onion, carrot, celery and tomato until slightly frothy. Mix in ground chicken.
2. Place chicken stock in medium saucepan and whisk egg white mixture into stock. Bring to slow simmer while constantly stirring in one direction with wooden spoon. Stir for about 15 minutes or until raft—a fairly solid layer on top of liquid—begins to form. Reduce to slow simmer and stop stirring.
3. After raft forms, break small hole in it to allow consomme to break through. Continue to simmer for 45 minutes or until liquid appears crystal clear.
4. Strain through fine-mesh strainer lined with cheesecloth, being careful not to break raft.
5. Discard raft and season consomme with salt and pepper

NOTE:
This is NOT stock.