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  Recipe Home » Soups » Chicken Consomme' Soup By James Beard~ Chef
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  Chicken Consomme' Soup By James Beard~ Chef
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 204
Ingredients:

MMMMMINGREDIENTS PREVIOUSLY MADE

2 qt Chicken Broth, (See other recipe)

MMMMMADDITIONAL INGREDIENTS

1 each Egg white, beaten to a froth
1 each Eggshell, crushed; from above egg.
Instructions:
For chicken consomme' the broth must be absolutely fat-free and
clear. Put the previously made Double Chicken Broth (see other
recipe) back into an 4 quart pan and boil slowly until it has reduced
to one half or one third its original volume. To remove any lingering
traces of fat, strain into a 2-1/2 quart pan through a sieve lined
with cheesecloth or a linen towel. To clarify the stock, add 1 egg
white, beaten to a froth, and 1 crushed eggshell. Over medium heat,
beat well with a rotary beater or a wire whisk until the stock comes
to a boil and the egg white rises to the surface (it will have
gathered together any impurities in the soup that would cloud it).
Stop stirring, remove pan from the heat, and let it stand for 5
minutes, to settle. Then, without agitating the stock, strain it
through a sieve or colander lined with several thicknesses of damp
cheesecloth, or a linen towel that you have wrung out in cold water.
This traps the impurities in the egg white and any vestige of fat
that might remain is chilled by the damp cloth. The liquid should
just drip through into the bowl beneath it. Don't attempt to hurry
the process or you won't get a perfectly clear consomme'. When it has
all dripped through, pour into plastic containers, cool, and then
freeze.
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