Chicken Consomme' Soup By James Beard Chef
Ingredients
INGREDIENTS PREVIOUSLY MADE
2 qt chicken broth, (see other recipe)
ADDITIONAL INGREDIENTS
1 each egg white, beaten to a froth
1 each eggshell, crushed; from above egg.
Preparation
For chicken consomme' the broth must be absolutely fat-free and
clear. Put the previously made Double Chicken Broth (see other
recipe) back into an 4 quart pan and boil slowly until it has reduced
to one half or one third its original volume. To remove any lingering
traces of fat, strain into a 2-1/2 quart pan through a sieve lined
with cheesecloth or a linen towel. To clarify the stock, add 1 egg
white, beaten to a froth, and 1 crushed eggshell. Over medium heat,
beat well with a rotary beater or a wire whisk until the stock comes
to a boil and the egg white rises to the surface (it will have
gathered together any impurities in the soup that would cloud it).
Stop stirring, remove pan from the heat, and let it stand for 5
minutes, to settle. Then, without agitating the stock, strain it
through a sieve or colander lined with several thicknesses of damp
cheesecloth, or a linen towel that you have wrung out in cold water.
This traps the impurities in the egg white and any vestige of fat
that might remain is chilled by the damp cloth. The liquid should
just drip through into the bowl beneath it. Don't attempt to hurry
the process or you won't get a perfectly clear consomme'. When it has
all dripped through, pour into plastic containers, cool, and then
freeze.
Servings: 2
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Our Chicken Recipes section offers something for everyone, from chicken soup to roast chicken.
“That fellow Béchameil has all the luck! I was serving breast of chicken á la crème more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce.”
Duke of Escars, 17th century
“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious chicken dish on the buffet table at some fance dress ball?”
X. Marcel Boulestin, chef.
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