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1
Start with a well-flavored, cold, strong chicken stock.
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2
Select a heavy stockpot, preferably 1 with a spigot at the bottom.
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3
Combine the chicken, onion, celery, carrots, egg whites, parsley, thyme, bay leaves, cloves, and peppercorns in the soup pot and mix very well.
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4
Mix the meat mixture with small amount of chicken stock to cover.
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5
Allow the mixture to set for 20 to 30 minutes.
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6
This process will allow the soup to break down valuable proteins that provide body for the consomme.
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7
Gradually add the remaining stock and mix well with the meat mixture.
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8
Set the pot over a low flame and bring to a slow simmer.
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9
On occasion, stir the contents so that the meat mixture can coagulate evenly, producing a good raft.
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10
As the temperature rises to the simmering point, no longer stir the contents for the risk of breaking the raft is too high.
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11
Move to a lower heat so that the contents maintain a simmer.
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12
Do not cover or allow to boil.
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13
Allow it to simmer for at least 1 1/2 hours.
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14
Strain the consomme through a china cap lined with several layers of cheesecloth or coffee filters.
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15
Do not force the liquid for you will push particles through.
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16
Remove all traces of the fat from the surface.
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17
Adjust seasonings, to taste.
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18
Your soup should be perfectly clear.
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19
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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20
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
