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Add a photoServings: 1
Ingredients
- 4 x Onion Brule'
- 2 lb White Mire Poix
- 6 lb Grnd Chicken
- 20 x Egg Whites, beaten till slightly frothy
- 24 ounce Roma Tomato Concassee', (peeled, seeded, diced)
- 1 pkt D'epices Plus 1 clove, and 2 small allspice berries
- 2 1/2 gal Cool Chicken Stock Kosher Salt as needed
Directions
- Yield 2 Gallon
- 1. combine the onion brule', white mire poix, meat, tomato, and egg whites and mix well.
- 2. add in chicken stock and mix well.
- 3. Bring to a slow simmer, stir till a "raft" forms on top.
- 4. add in the sachet and simmer gently for 1 1/2 hrs, when it is done the raft will begin to sink a little and which means it is finished.
- 5. Ladle the consomme' out gently through a whole in the raft and strain through a cheesecloth.
- If at any time you break the raft due to rough boiling or possibly stiring it is ruined, please be careful.
- Definitions:Onion Brulee' - is a onion cut in half (stem ends of the onion should be facing left and right, cut in the middle) Place in a very warm pan till the cut sides are black. This adds color and Flavor.
- White Mire Poix - (makes 1 lb.) X 2 for this recipe.... 4 ounces onion, 4 ounces leeks, 4 ounces celery, 4 ounces parsnips, 3 ounces button mushrooms.
- small dice all and mix together.
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