📝 About This Recipe
The pinnacle of French culinary refinement, Consommé de Volaille is a crystal-clear, amber-hued broth that distills the very soul of a chicken into a single spoonful. This classic 'Soupe' relies on the magic of a 'clarification'—a technique using egg whites and aromatics to filter impurities, resulting in a liquid that sparkles like a gemstone. Rich in collagen and deep umami flavor, it is the ultimate testament to a chef's patience and precision.
🥗 Ingredients
The Foundation (Stock)
- 2 liters High-quality Chicken Stock (homemade, unsalted, and chilled until cold)
The Clarification (The 'Clarif')
- 500 grams Lean Ground Chicken (must be very lean, preferably breast meat)
- 4 large Egg Whites (cold)
- 100 grams Carrots (finely brunoise or grated)
- 100 grams Leeks (white and light green parts only, finely chopped)
- 50 grams Celery (finely chopped)
- 1 medium Tomato (chopped; the acid helps coagulate the proteins)
Aromatics and Seasoning
- 6-8 pieces Black Peppercorns (crushed)
- 2 sprigs Fresh Thyme
- 1 piece Bay Leaf
- 4-5 pieces Parsley Stems
- to taste Kosher Salt (add only at the very end)
Traditional Garnish
- 1 small bunch Chives (finely snipped)
- 1 small Carrot (cut into tiny decorative stars or cubes)
👨🍳 Instructions
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1
Ensure your chicken stock is completely cold and degreased. If there is any fat on the surface, scrape it off, as fat prevents a perfect clarification.
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2
In a large, heavy-bottomed stockpot (off the heat), combine the ground chicken, egg whites, finely chopped carrots, leeks, celery, and tomato.
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3
Use a whisk to vigorously mix the ground meat and egg white mixture until it becomes slightly frothy and well combined.
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4
Slowly pour the cold chicken stock into the meat mixture, whisking constantly to ensure the 'clarif' is evenly distributed throughout the liquid.
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5
Place the pot over medium-high heat. Add the peppercorns, thyme, bay leaf, and parsley stems.
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6
Stir the mixture gently but constantly with a wooden spoon, scraping the bottom to prevent the egg whites from sticking and burning before they coagulate.
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7
As the liquid approaches a simmer, the egg whites and meat will begin to rise to the surface, forming a thick 'raft'. Stop stirring immediately once the raft begins to form.
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8
Using a ladle, gently poke a small hole (about 2 inches wide) in the center of the raft. This acts as a chimney, allowing the steam to escape and letting you see the clarity of the liquid below.
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9
Reduce the heat to the lowest possible setting. You want a very gentle simmer where bubbles just barely break the surface inside the 'chimney'. Do not let it boil vigorously, or the raft will break and cloud the soup.
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10
Simmer undisturbed for 1.5 to 2 hours. The raft will act as a filter, trapping every tiny particle from the stock.
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11
Line a fine-mesh sieve with several layers of damp cheesecloth or a clean coffee filter. Place it over a clean pot.
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12
Carefully ladle the clear liquid out through the 'chimney' and pass it through the lined sieve. Do not pour the pot, as the weight of the raft will push impurities through the filter.
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13
Once strained, season the consommé with salt to taste. The flavor should be intense and the liquid perfectly transparent.
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14
Garnish with blanched carrot shapes and snipped chives just before serving in warmed shallow bowls.
💡 Chef's Tips
Always start with cold stock; the slow rise in temperature is crucial for the egg whites to trap impurities effectively. Never stir the pot once the raft has formed, as this will cloud the consommé permanently. If the consommé isn't clear enough, you can repeat the clarification process with two fresh egg whites, though this may dilute the flavor slightly. Use a very lean meat; fat is the enemy of clarity and will create an oily sheen on your beautiful broth. For a professional touch, add a splash of dry Sherry or Madeira just before serving to enhance the aromatic profile.
🍽️ Serving Suggestions
Serve as a sophisticated first course for a formal French dinner. Pair with a glass of dry Amontillado Sherry to mirror the deep savory notes. Accompany with 'Célestine' garnish (thinly sliced savory crepes) for a traditional variation. Serve with toasted brioche points topped with a thin layer of truffle butter. Pairs beautifully with a crisp, mineral-heavy Chablis or a dry Riesling.