She Strengthens

The Art of Crafting a Crystal-Clear Consommé

The Key to Clarity: Egg Whites and Raft

When it comes to creating a crystal-clear consommé, egg whites play a crucial role in trapping and filtering impurities. By mixing egg whites with ground meat and mirepoix (sautéed carrot, celery, and onion), a delicate “raft” forms, which floats on the surface of the pot, clarifying the stock. To add depth and flavor, a bouquet garni (a tied bundle of parsley, thyme, and bay leaf) is simmered with the stock.

Special Equipment and Ingredients

To make this recipe, you’ll need butcher’s twine and a standard paper coffee filter. While it’s recommended to make your own stock from scratch, you can substitute with high-quality, low-sodium chicken broth if needed.

Game Plan and Time-Saving Tips

The stock can be made up to a week in advance, and the crêpe batter can be refrigerated for a day. This recipe only uses two crêpes for garnish, but you can use the leftover batter to make ricotta-cheese-filled crêpes for a delicious breakfast.

Yield and Difficulty

This recipe yields 6 to 8 servings and has a medium level of difficulty. The total preparation and cooking time is approximately 4 hours and 35 minutes.

Stock Ingredients

• 1 roasted chicken carcass
• 1 tablespoon olive oil
• 3 quarts (12 cups) water
• 1 medium carrot, peeled and coarsely chopped
• 1 medium celery stalk, coarsely chopped
• 1/2 medium yellow onion, coarsely chopped
• 2 fresh thyme sprigs
• 1 bay leaf
• 1/2 teaspoon whole black peppercorns

Crêpe Ingredients

• 1/2 cup all-purpose flour
• 3/4 cup whole milk
• 1 large egg
• 1/4 teaspoon kosher salt
• 2 tablespoons finely chopped fresh herbs (such as parsley, chives, tarragon, and chervil)
• 1 tablespoon unsalted butter, cut into 6 pieces, for cooking the crêpes

Consommé Ingredients

• 1 pound cold ground chicken
• 6 large egg whites, chilled
• 1 medium yellow onion, small dice (about 2 cups)
• 1 medium carrot, peeled and small dice (about 3/4 cup)
• 1 medium celery stalk, small dice (about 1/3 cup)
• 4 fresh Italian parsley sprigs
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons kosher salt, plus more as needed

Instructions

Stock Preparation

Break up the chicken carcass into smaller pieces and brown them in oil. Add the remaining ingredients and simmer for 1 1/2 hours. Strain the stock and discard the solids. Let it cool and refrigerate until chilled.

Crêpe Batter

Blend flour, milk, egg, and salt in a blender. Add herbs and pulse to combine. Refrigerate the mixture for at least 30 minutes or overnight.

Consommé Preparation

Mix ground chicken, egg whites, onion, carrot, and celery in a bowl. Refrigerate until cold. Stir in lemon juice and salt, then add the chilled stock. Simmer the mixture, creating a “raft” that rises to the surface. Stop stirring and reduce the heat to low. Baste the raft with liquid every 10 minutes until the consommé is clear and flavorful.

Cooking the Crêpes

Melt butter in a nonstick skillet or crêpe pan over medium heat. Pour in the batter and swirl to coat the pan. Cook until the crêpe is set, then flip and cook the other side. Repeat with the remaining batter.

Assembling the Consommé

Line a fine-mesh strainer with a paper coffee filter and ladle the consommé into it. Discard the raft and blot the surface of the consommé with parchment paper to remove grease. Season with salt as needed. Cut the crêpes into strips and divide them among soup cups. Top with the consommé and serve immediately.