Consomme

1. 1

   Place the stock in a large saucepan and turn the heat to medium-high; bring to a boil.

2. 2

   Adjust the heat so that the mixture bubbles steadily but not too rapidly.

3. 3

   Combine the chicken, onion, carrot, celery, leek, and tomato in a bowl; stir in the egg whites and add 1 cup ice cubes.

4. 4

   Add this mixture all at once to the simmering stock, along with some salt and pepper.

5. 5

   Whisk once or twice and bring back to a boil.

6. 6

   Adjust the heat so that the liquid bubbles steadily but not too rapidly; the solids will form a raft on top of the liquid.

7. 7

   Create a chimney, a hole on one edge of the raft, simply by spooning some of the solids out of the way.

8. 8

   Let it cook that way for about 10 minutes, gradually enlarging the chimney by scooping solids from the edge of the raft onto the middle.

9. 9

   Ladle the liquid (its okay if you take some of the raft with it, but try to minimize this) through a strainer lined with cheesecloth.

10. 10

    Serve (hot, in small bowls), refrigerate (you can skim off fat after the stock cools completely) and use within 3 days, or freeze for up to 2 weeks.

* Per serving · 4 servings · Values may vary.