📝 About This Recipe
The pinnacle of classical French culinary technique, this chicken consommé is a shimmering, amber-hued masterpiece that distills the very soul of the bird into a liquid crystal. By utilizing a traditional 'clearmeat' clarification process, we remove every impurity to achieve a broth that is as visually stunning as it is intensely flavorful. This is not merely a soup; it is an elegant, silky experience that balances rich savory notes with a delicate aromatic finish.
🥗 Ingredients
The Foundation (Stock)
- 2 quarts High-quality Chicken Stock (Chilled and degreased; homemade is highly preferred)
The Clarification (Clearmeat)
- 1 lb Ground Chicken Breast (Lean meat is essential for a clean raft)
- 4 large Egg Whites (Whisked until slightly frothy)
- 1/2 cup Carrots (Finely minced (brunoise))
- 1/2 cup Leeks (White and light green parts only, finely minced)
- 1/2 cup Celery (Finely minced)
- 1 medium Tomato (Chopped; the acidity helps coagulate proteins)
Aromatics & Seasoning
- 6-8 pieces Black Peppercorns (Crushed)
- 3 sprigs Fresh Thyme
- 1 piece Bay Leaf (Dried)
- 4-5 pieces Parsley Stems
- to taste Kosher Salt (Add only at the very end)
Optional Garnish
- 1 tablespoon Chives (Finely snipped)
- 12-18 pieces Carrot Pearls (Scooped with a tiny melon baller and blanched)
👨🍳 Instructions
-
1
Ensure your chicken stock is cold. This is vital because the proteins in the 'clearmeat' must heat up slowly alongside the stock to form a proper filtration raft.
-
2
In a heavy-bottomed stockpot, combine the ground chicken, egg whites, minced carrots, leeks, celery, and chopped tomato. Mix them thoroughly into a paste.
-
3
Slowly pour the cold chicken stock into the pot with the meat mixture. Use a whisk to incorporate everything until the meat is suspended in the liquid.
-
4
Place the pot over medium heat. Whisk the mixture constantly and gently to prevent the solids from sticking to the bottom and scorching.
-
5
As the liquid approaches a simmer (around 120°F to 130°F), the egg whites and meat will begin to coagulate and rise to the surface. This is the formation of the 'raft'.
-
6
Stop whisking once the raft begins to solidify on top. Use a spoon to gently poke a small hole (about 2 inches wide) in the center of the raft. This acts as a 'chimney' for steam to escape and allows you to monitor the liquid's simmer.
-
7
Reduce the heat to the lowest possible setting. You want a very gentle 'smile'—just a few bubbles breaking the surface in the chimney hole. Do not let it boil vigorously, or the raft will break and cloud the soup.
-
8
Add the peppercorns, thyme, bay leaf, and parsley stems gently through the chimney hole so they submerge into the liquid.
-
9
Simmer undisturbed for 60 to 90 minutes. As the stock bubbles through the raft, the raft acts as a natural filter, trapping all impurities.
-
10
Prepare a fine-mesh strainer by lining it with several layers of damp cheesecloth or a clean coffee filter. Place it over a clean bowl or pot.
-
11
Using a small ladle, carefully remove the clear liquid from the chimney hole, passing it through the lined strainer. Do not pour the pot, as the weight of the raft will crush through and ruin the clarity.
-
12
Once strained, discard the raft. Season the clear consommé with kosher salt to taste. The salt should be added last to ensure the flavor is perfectly balanced after reduction.
-
13
Serve immediately in warmed bowls, garnished with fresh chives or blanched carrot pearls for a professional touch.
💡 Chef's Tips
Always start with cold, fat-free stock; fat is the enemy of clarity and will create a greasy mouthfeel. Never stir the pot once the raft has formed, as this will break the filter and result in a cloudy broth. If the consommé isn't perfectly clear, you can repeat the clarification process with more egg whites, though this may slightly dilute the flavor. Use a 'marmite' or a tall, narrow pot to ensure the raft has a good thickness for filtering. For a deeper amber color, you can 'onion brûlée' (char half an onion) and add it to the simmering liquid.
🍽️ Serving Suggestions
Pair with a dry, chilled Fino Sherry to complement the savory depth of the broth. Serve as a sophisticated first course for a formal French-style dinner party. Add a single poached quail egg to each bowl for a luxurious texture contrast. Accompany with delicate cheese straws or thin slices of toasted baguette. A garnish of gold leaf can be added for an ultra-luxurious, celebratory presentation.