Recipe - Chicken Consomme

4 Onion Brule'
2 pound White Mire Poix
6 pound Ground Chicken
20 Egg Whites; beaten until
slightly frothy
24 ounce Roma Tomato Concassee';
(peeled, seeded, minced )
1 Sachet D'epices Plus 1
clove; and 2 small allspice
berries
2 One half ga Cold Chicken Stock
Kosher Salt as needed

Yield 2 Gallon

1. combine the onion brule', white mire poix, meat, tomato, and egg whites
and mix well.

2. add chicken stock and mix well.

3. Bring to a slow simmer, stir until a "raft" forms on top.

4. add the sachet and simmer gently for 1 One half hours, when it is done the
raft will begin to sink a little and that means it is finished.

5. Ladle the consomme' out gently through a whole in the raft and strain
through a cheesecloth.

If at any time you break the raft due to rough boiling or stiring it is
ruined, please be careful.

Definitions:

Onion Brulee' is a onion cut in half (stem ends of the onion should be
facing left and right, cut in the middle) Place in a very hot pan until the
cut sides are black. This adds color and Flavor.

White Mire Poix (makes 1 pound) X 2 for this recipe.... 4 ounces onion, 4
ounces leeks, 4 ounces celery, 4 ounces parsnips, 3 ounces button
mushrooms.

small dice all and mix together.

Posted to recipeludigest Volume 01 Number 441 by CuisineArt
CuisineArt@aol.com on Jan 3, 1998