Good homemade stock is the key to this rich, clear broth. Be sure to reserve 2 tbsp (25 mL) of the chicken fat from making the stock. A little garnish goes a long way in eye appeal, so see Consomme garnishes, below. Serve with sherry.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2007
Ingredients
Method
In Dutch oven, bring stock to boil.Meanwhile, in food processor, mince carrot, celery, onion and white mushrooms. Pulse in chicken fat, egg whites, salt, peppercorns and thyme. Add to hot stock and return just to boil and “raft” forms on surface, stirring occasionally to prevent egg from sticking to bottom of pot, about 10 minutes.
Make small hole in raft. Simmer gently over medium-low heat, stirring and without boiling, until broth is clear and raft begins to sink, 40 to 45 minutes. Let cool for 10 minutes.
Line sieve with damp cheesecloth; place over large heatproof glass measure. Using ladle, break raft and gently ladle (not pour) liquid through cheesecloth to make 6 cups (1.5 L), adding up to 3/4 cup (175 mL) water if necessary. Discard raft. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days or freeze for up to 1 month.)
Pour into clean saucepan; add sherry and heat through.
Nutritional facts Per serving: about
- Sodium 311 mg
- Protein 4 g
- Calories 37.0
- Total fat 1 g
- Cholesterol 1 mg
- Saturated fat trace
- Total carbohydrate 1 g
%RDI
- Iron 3.0
- Folate 2.0
- Calcium 1.0
