Chicken Consomme

Cuisine: American

Category: poultry

Servings: 6


1 lb. chicken leg meat, ground, chilled
8 oz. mirepoix
3 oz. plum tomatoes, peeled, seeded
4 oz. mushroom stems and trim
5 egg whites, lightly beaten
20 oz. chicken stock
20 oz. vegetable stock
1 tsp. thyme leaves


Place chicken meat, mirepoix, tomato and mushrooms in blender or food processor; pulse-process until combined. Place mixture in marmite or stock pot; fold in egg whites. Add stocks; stir to combine. Heat to simmering, stirring until raft forms. Add thyme; simmer until desired flavor is achieved. Strain through cheesecloth.

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