Topic · Clear Soups Mastery
Chicken Consommé Royal
Chicken Consommé Royal
All the aroma of the chicken in a crystal clear broth, Consommé, is great for theevening and very easy to digest. This crystal clear Consommé is garnished witha delicate dice of Royale custard.
For the clarification:
- 4 oz lean ground chicken
- 1 cup yellow onion
- 0.25 cup leek
- 0.5 cup celery
- 0.5 cup carrots (peeled)
- 1 medium tomato (ripe)
- 1 tbsp fresh thyme leaves (chopped)
- 1 tbsp fresh tarragon leaves (chopped)
- 3 tbsp fresh parsley leaves (chopped)
- 3 cloves garlic (peeled)
- 1 pinch fresh ground black pepper
- 8 large egg whites (lightly beaten)
- 12 cups chicken stock (cold)
- 1 tbsp chopped chives (for garnish)
Ingredients for the Royale garnish:
- 3 large egg yolks
- 1 large whole eggs
- 0.6 cup chicken stock
- 1 pinch Salt and a pinch of nutmeg (to taste)
Prepare the ingredients:
In the meat grinder or a food processor, combine the ground meat with the onions, leeks, celery, carrots, thyme, tarragon, parsley, garlic, and black pepper. Process all at low speed, add the egg whites, and stir well to blend.
Cook the Consommé:
Place the stock in a large pot and bring to a boil, continually stirring to prevent the clarification from sticking to the bottom and the sides of the pot. (Once the stock has come to a boil, do not mix.) Reduce the heat, let it simmer, and make a hole in the center of the clarification for the stock to circulate through and clarify. Simmer for 45 minutes.
Remove from the heat. Gently poke a hole in the raft large enough to fit a ladle. With a ladle, gently scoop out the Consommé into a clean pot or bowl. Strain through a layer of cheesecloth to finish clarifying.
Make the Royale:
Whisk together the egg yolks and whole egg with the stock. Season with salt and nutmeg, strain, and fill into some small buttered ramekin molds. Then, place in a saucepan with boiling water and cook in the oven from 12 to 15 minutes. Remove from the oven and cool. When it is cold, cut in slices or in fancy shapes and serve in the Consommé.
Strain the Consommé:
Strain carefully through double cheesecloth. Remove all the fat using both sides of a square piece of paper towel.
Finish the Consommé:
Serve the Consommé hot with the desired garnish.
