Name: Chicken Consommé
Yield: Makes 5 cups (1.25 l); 5 first-course servings
Ingredients: ½ medium tomato, chopped; 3 cracked black peppercorns, optional; 7½ cups (1.9 l) Extra-Rich Chicken Stock; ½ cup (5 ounces; 150 g) ground chicken; 4 egg whites, plus shells from 4 eggs; 1 medium onion, cut in half; 1 medium carrot, peeled and cut into 2-inch (5-cm) lengths; 1 medium rib celery, cut into 2-inch (5-cm) lengths; 4 sprigs flat-leaf parsley; 2½ teaspoons kosher salt, or to taste

Preparation info

Makes 5 cups 1.25 l ) ;
5
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

The essence of chicken, a clear, golden yellow ambrosia that slips down the throat pleasurably, either hot or cold. It really is perfect on its own, but if a need is felt to add things, anything other than an herb should be cooked separately, so as not to cloud the consommé. Tarragon or dill would be the herb of choice.