Consommé de poulet

Chicken Consommé

Serves 4

STOCK

1 kg (2 lb 4 oz) chicken carcasses, halved

200 g (7 oz) chicken legs

1 carrot, chopped

1 onion, chopped

1 celery stalk, chopped

2 sprigs of parsley

20 black peppercorns

1 bay leaf

1 sprig of thyme

CLARIFICATION MIXTURE

2 chicken legs

1 carrot, finely chopped

1 leek, finely chopped

1 celery stalk, finely chopped

2 tomatoes, chopped

10 black peppercorns

1 sprig of parsley, chopped

2 egg whites, lightly beaten

sea salt

1 small carrot, julienned

½ small leek, white part only, julienned

To make the stock, remove and discard any skin and fat from the chicken carcasses and legs. Place in a large heavy-based saucepan and add 3 litres (105 fl oz/12 cups) cold water. Bring to the boil and skim the fat that rises to the surface. Add the remaining ingredients to the pan and simmer for 1½ hours, skimming occasionally. Strain the stock to give about 1.5 litres (52 fl oz/6 cups) and return it to the clean saucepan.

To make the clarification mixture, discard the skin from the chicken legs. Remove the meat and chop it finely (you will need about 150 g/6 oz) and mix with the carrot, leek, celery, tomato, peppercorns, parsley and egg white. Add 185 ml (6 fl oz/¾ cup) of the warm stock to loosen the mixture.

Add the clarification mixture to the strained stock and whisk in well. Bring to a gentle simmer. As the mixture simmers the clarification ingredients will bind with any impurities and form a ‘raft’. As the raft rises, gently move it with a wooden spoon to one side of the saucepan away from the main movement of the simmering stock (this will make it easier to ladle out the stock later). Simmer for 1 hour, or until the stock is clear.

Ladle out the stock, taking care not to disturb the raft, and strain it through a fine sieve lined with damp muslin. Place sheets of paper towel over the top of the consommé and then quickly lift away to remove any remaining fat. Season with coarse sea salt (or use other iodine-free salt, as iodine will cloud the soup).

Just before serving, reheat the consommé. Put the julienned vegetables in a saucepan of boiling water and cook for 2 minutes, or until just tender. Drain well, spoon into warmed soup bowls and pour the consommé over the top.