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Ingredients
- 2 quart Chicken Broth, (See other recipe)
- 1 x Egg white, beaten to a froth
- 1 x Eggshell, crushed, from above egg.
Directions
- For chicken consomme' the broth must be absolutely fat-free and clear. Put the previously made Double Chicken Broth (see other recipe) back into an 4 qt pan and boil slowly till it has reduced to one half or possibly one third its original volume. To remove any lingering traces of fat, strain into a 2-1/2 qt pan through a sieve lined with cheesecloth or possibly a linen towel. To clarify the stock, add in 1 egg white, beaten to a froth, and 1 crushed eggshell. Over medium heat, beat well with a rotary beater or possibly a wire whisk till the stock comes to a boil and the egg white rises to the surface (it will have gathered together any impurities in the soup which would cloud it). Stop stirring, remove pan from the heat, and let it stand for 5 min, to settle. Then, without agitating the stock, strain it through a sieve or possibly colander lined with several thicknesses of damp cheesecloth, or possibly a linen towel which you have wrung out in cool water. This traps the impurities in the egg white and any vestige of fat which might remain is chilled by the damp cloth. The liquid should just drip through into the bowl beneath it. Do not attempt to hurry the process or possibly you will not get a perfectly clear consomme'. When it has all dripped through, pour into plastic containers, cold, and then freeze.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 968g | |
| Recipe makes 2 servings | |
| Calories 98 | |
| Calories from Fat 28 | 29% |
| Total Fat 3.13g | 4% |
| Saturated Fat 0.97g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 1526mg | 64% |
| Potassium 787mg | 22% |
| Total Carbs 3.95g | 1% |
| Dietary Fiber 3.8g | 13% |
| Sugars 0.17g | 0% |
| Protein 12.23g | 20% |
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