Chicken Consomme

🛒 Ingredients

• Filtered Water 240 g · 0 kcal
• Concentrated Chicken Broth Base 6 g · 15 kcal
• Vegetable Flavor Extract 4 g · 5 kcal

👨‍🍳 Instructions

1. First, prepare a rich chicken stock: combine 1 kg chicken bones/carcass, 1 large onion (chopped), 2 carrots (chopped), 2 celery stalks (chopped), 2 bay leaves, 1 tsp black peppercorns, and 2.5 liters of cold water in a large pot. Bring to a simmer, skim any foam, then reduce heat and simmer gently for 2-3 hours.
2. Strain the stock through a fine-mesh sieve lined with cheesecloth. Discard solids; you should have about 1 liter of clear stock. Chill completely.
3. Prepare the clarification raft: In a large bowl, combine 200g lean ground chicken, 3 egg whites, 1 finely diced carrot, 1 finely diced celery stalk, and 1 finely diced onion. Mix thoroughly.
4. Pour the chilled stock into a clean pot. Gently add the clarification raft mixture on top of the cold stock, spreading it evenly. Do NOT stir.
5. Place the pot over medium-low heat. As the raft heats, it will rise to the surface, forming a solid cap that traps impurities. Let it simmer very gently for 45-60 minutes without disturbing the raft.
6. Carefully make a small hole in the raft to allow steam to escape and for a clear liquid to appear. Continue simmering until the consomme is perfectly clear and golden.
7. Remove the pot from heat. Carefully ladle the clear consomme through the hole in the raft, straining it again through a fine-mesh sieve lined with new cheesecloth. Season with salt to taste and serve hot.