Ease of Preparation: Hard
Yield: 4 liters
Ingredients:
- 6 quarts (5.7 L) cold chicken stock (see recipe [1])
- 1 carrot, peeled and finely chopped
- 1 celery rib, finely chopped
- 1 onion, finely chopped
- 3 pounds (1.4 kg) ground chicken meat
- 12 egg whites
- 2 tablespoons (30 ml) salt
Garnish:
- Red sweet pepper, finely diced
- Yellow sweet pepper, finely diced
Method:
Add the cold chicken stock to a large stockpot.
In a bowl, make a raft mixture by combining carrot, celery, onion, ground chicken, egg whites, and salt. Mix well.
Pour the raft into the cold chicken stock and stir.
Place the stockpot over medium high heat and bring to a simmer, stirring frequently.
When the raft ingredients start to change colour, reduce the heat to a slow simmer, stop stirring, and allow the raft to form, rising to the top of the broth.
Simmer for two hours.
At some point in the simmer, use a ladle to make a hole in the raft.
When ready, line a fine mesh strainer with cheese cloth and set over a clean pot.
Through the hole in the raft, ladle out the broth through the lined strainer and into the pot.
The resulting consommé should be perfectly clear. Keep hot for serving. Discard the solids.
To Serve:
Place red and yellow peppers in a soup bowl and top with hot consommé.