French Chicken Consommé
A crystal-clear chicken broth clarified using chicken bones, vegetables, and egg whites, requiring an extended resting period to clarify.
Ingredients
Chicken bones and chicken giblets
1 kg
Carrot
1
Onion (stuck with 1 clove)
1
Leek (medium-sized)
1
Celery
1
Garlic
1 cloves
Bouquet garni
1 bunch
Salt
1 tsp
Egg whites (for clarification)
2
Vegetables (for clarification) (carrots, leeks, celery finely chopped)
Cilantro
2
Peppercorns (crushed)
4
Instructions
1
Make the clarification mixture
Finely chop the vegetables, place 4 ice cubes in a bowl and crush them, add the chopped vegetables, 100 ml of water, and 2 egg whites, then whisk with a whisk until frothy.
2
Combine
Bring the chicken broth to a boil, ladle 1/3 of it into the clarification mixture, pouring while stirring to prevent the egg whites from curdling.
3
Return to pot
Pour the clarification mixture back into the pot, stir for a few minutes, and bring to a boil again.
4
Clarify
Once it boils, the broth will clarify; stop stirring and poke a small hole in the center to create a chimney. Keep at a low simmer and ladle a spoonful of broth over the surface every 5 minutes.
5
Add seasonings
Add the pepper and cilantro, then simmer on low for another 10 minutes.
6
Cool and clarify
Let the broth cool for 1-2 hours, during which it will continue to clarify and develop flavor.
7
Strain
Place a clean cloth over a fine sieve, carefully skim off the surface coagulation, and strain the broth into a bowl, taking care not to disturb the sediment at the bottom.
