Chicken Consomme

2.5 LITRES

Ingredients

Brown chicken stock                                                3 ltr

Eggs                                                                         2

Chicken                                                                   200 g

Shin of beef                                                             100 g

Tomato puree                                                           5 g

Tarragon                                                                  pinch

Bay leaves                                                               1

Sherry                                                                      25 ml

Salt

Pepper

Method

  1. Pass the beef and chicken through a coarse mincer.
  2. Place the meat and chicken in a saucepan, add the egg whites, tomato puree, bayleaf, tarragon, salt, pepper and mix thoroughly with a little cold stock.
  3. Gradually add the remainder of the stock.  Bring to the boil slowly, stirring from time to time with a metal spoon or fish slice (see notes).
  4. Once the clarification has begun to set do not stir any more.  Allow to simmer gently for approximately one and a half hours.  Do not disturb the contents of the pan during cooking.
  5. Strain through four layers of damp muslin.
  6. Remove all fat with absorbent paper.
  7. Adjust the colour and seasoning.
  8. Bring to service temperature (do not boil) and garnish as required.

Notes:

  1. The use of a metallic spoon or fish slice will prevent the transfer of flavours and grease which are often present on wooden spoons.
  2. Washing the muslin in cold water and then using it whilst still damp will remove any loose fibres and dust present and tighten up the weave.

 

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