Chicken Consommé Recipe En Brunoise

An consummate is made by adding a mixture of ground meats or mouselin with Mirepoix, tomatoes, and egg whites into broth or broth. This is then slowly brought to a simmer and carefully held there until the desired product is achieved. The act of simmering brings impurities to the surface of the liquid, which are further drawn out due to the presence of acid from the tomatoes. Eventually, all the solids will form a raft on the surface of the liquid, which is held together by the egg protein. The resulting concoction is then a clear liquid that is a deep amber color for consummate beef or veal or a very pale yellow or consummate poultry. It is then carefully removed from the pot and passed through a filter again to ensure its purity, and then undergoes the lengthy process of skimming all visible fats from its surface. When meat is prepared for consumption, as much fat as possible should be removed. Cartilage and tendons should be included because they contain gelatin, which enhances the flavor of the soup. If beef or veal is used, shin meat is ideal because it is very low in fat, very high in cartilage, and undesirable for most other purposes. The meat is best ground very fine in muslin.

Consommés are generally served piping hot because they tend to cool faster than other soups and form a gel when they do. They are most often served with garnishes that range in complexity from a simple splash of sherry or egg yolk, sliced ​​vegetables, to shaped savory custards called royales. The consommés are ideal to whet the diner’s appetite, especially in the traditional format of a seven-course meal, since they are very rich and tasty in flavor, but they are not satiating or heavy after consumption.

Consumption tends to be expensive and difficult to do. A large amount of meat can produce a small amount of consumption. In some recipes, a single 8-ounce serving can contain up to a pound of meat. The difficulty arises from the relatively complex fining process involved in making it, which can often fail the impatient, careless or distracted cook.

Despite, or perhaps because of, these limitations, consume has maintained its place as one of the most respected and appreciated soups in the world.

The ingredients you will need for the chicken broth in brunoise: Light meat: 8 ounces ground chicken breast only

4 Ounces julienned yellow onion

2 Ounces julienned celery

2 ounces julienned carrots

4 egg white whiskeys

4 ounces chopped tomato

Consume:1 12-inch cheesecloth for the herb bag and a piece of butcher’s twine

6 cups of cold chicken broth

1 sprig of parsley, stemmed, chopped

2 thyme sprigs, stemmed, chopped

1 whole tooth

1 bay leaf

Salt and black pepper as needed or to taste

First you will beat your egg whites and mix your meat white with the frothy egg white mixture. You will then add your mirepoix, which consists of the little bag of onion, celery and carrots, tomato and herbs. To make the herb sachet, place the cheesecloth on the table and add the parsley, thyme, cloves, and bay leaf. Then tie one end of the twine and the other end to a handle on the side of the pot, if you have one. If you don’t do it right, it will float with the raft.

Second, you’ll add the cold broth to the pot and add your clear meat, and stir it, stir it just a few times until it reaches your desired temperature of 140F degrees and then stop! No more stirring after this point! You will then notice that the light meat has started to form what is called a raft. You will make a small vent hole in the raft using a spoon to create and open. Do this very carefully, you don’t want to put any particles back into the soup. You will then remove the pot from the full flame. You will leave the pot half on or half off the stove. You want the soup temperature to be about 140 F and over medium low to low heat. The soup will begin to seep through the clear meat raft. You will want to taste the salt and pepper and add to the top of the raft and it will strain and not tarnish your consumption.

When ready to serve you will take some sarrots and celery and julienne them, once julienned, brunoise them and add them to a serving bowl. You will then carefully strain the contents of the consummate through cheesecloth and then heat it for an additional 5-10 minutes or so to ensure it is very hot, if desired, and to remove any additional impurities. Then strain through cheesecloth once more. Its consumption must be very clear, light and amber in color. Add to serving bowls and serve. This is a delicious recipe, and I have made it many times. Worth the effort.

http://en.wikipedia.org/w/index.php?title=Consomm%C3%A9&oldid=209082405