Chicken Consommé Brunoise Recipe

What is Consommé?

Consommé is a type of clear soup made by clarifying a rich stock or broth. The process involves adding a mixture of ground meats, mirepoix (a combination of onions, celery, and carrots), tomatoes, and egg whites to the stock. This mixture, known as "clearmeat," helps to remove impurities, resulting in a crystal-clear broth.

The Clarification Process

1. Mixing Clearmeat: Combine ground chicken breast, julienned onions, celery, carrots, whisked egg whites, and chopped tomatoes.
2. Simmering: Slowly bring the mixture to a simmer. The egg whites and tomatoes help to draw out impurities, forming a "raft" on the surface.
3. Filtering: Carefully strain the broth through a cheesecloth to remove the raft and any remaining solids.
4. Skimming: Remove any visible fats from the surface to ensure a clear, pure broth.

Ingredients for Chicken Consommé Brunoise

Clearmeat

• 8 oz Ground chicken breast
• 4 oz Yellow onion, julienned
• 2 oz Celery, julienned
• 2 oz Carrot, julienned
• 4 Egg whites, whisked
• 4 oz Chopped tomato

Consommé

• 6 cups Cold chicken stock
• 1 Parsley sprig, chopped (stem removed)
• 2 Thyme sprigs, chopped (stem removed)
• 1 Whole clove
• 1 Bay leaf
• Salt and black pepper to taste
• 12-inch cheesecloth for herb sachet
• Butcher's twine

Step-by-Step Instructions

Preparing the Clearmeat

1. Whisk Egg Whites: Whisk the egg whites until frothy.
2. Combine Ingredients: Mix the ground chicken breast with the whisked egg whites, julienned onions, celery, carrots, and chopped tomatoes.

Making the Herb Sachet

1. Prepare Cheesecloth: Lay the cheesecloth flat and place the parsley, thyme, clove, and bay leaf in the center.
2. Tie Sachet: Gather the edges of the cheesecloth and tie with butcher's twine. Attach the other end of the twine to the handle of the stockpot if available.

Cooking the Consommé

1. Add Stock: Pour the cold chicken stock into the stockpot.
2. Add Clearmeat: Stir in the clearmeat mixture.
3. Heat Slowly: Gradually heat the mixture to 140°F, stirring occasionally. Once the temperature is reached, stop stirring.
4. Form Raft: Allow the clearmeat to form a raft on the surface. Gently poke a small vent hole in the raft with a spoon.
5. Simmer: Move the pot so it is half on and half off the heat source, maintaining a temperature of around 140°F. The broth will filter through the raft, clarifying itself.
6. Season: Taste and adjust seasoning with salt and pepper, adding it to the top of the raft.

Final Steps

1. Strain: Carefully strain the consommé through a cheesecloth to remove the raft and any remaining impurities.
2. Heat: Reheat the consommé for an additional 5-10 minutes if necessary.
3. Serve: Julienne and brunoise some carrots and celery, adding them to the serving bowls. Pour the hot consommé over the vegetables and serve immediately.

Interesting Facts and Stats

• Nutritional Value: Chicken consommé is low in calories but rich in protein, making it a healthy choice for a light appetizer.
• Historical Significance: Consommé has been a staple in French cuisine since the Middle Ages, often served at royal banquets.
• Culinary Challenge: The clarification process can be tricky, requiring patience and precision to achieve a perfectly clear broth.

Sources

• Wikipedia: Consommé
• The Spruce Eats: How to Make Consommé

By mastering the art of making Chicken Consommé Brunoise, you can elevate your culinary repertoire and impress your guests with this elegant and flavorful dish.