Chicken Consommé with Raft and Herb Royale

Ingredients

• 4 cups cups chicken stock
• 150 g g ground chicken
• 3 egg whites
• 1 egg
• 1/2 onion, roughly chopped
• 1 carrot, roughly chopped
• 1 celery stalk, roughly chopped
• 1 small tomato, chopped
• 2 tbsp tbsp fresh parsley, chopped
• 1 tbsp tbsp fresh chives, chopped
• 1/2 cup cup milk
• 1/2 tsp tsp salt
• 1/4 tsp tsp white pepper
• 1/4 cup cup ice water

Instructions

1. 1

   Prep (20 min): Roughly chop the onion, carrot, celery, and tomato. In a bowl, whisk the ground chicken with 2 egg whites, the chopped vegetables, tomato, and 1/4 cup cold stock until combined.

2. 2

   Make the raft (10 min): Add the chicken-vegetable mixture and the remaining cold stock to a heavy pot. Whisk constantly over medium heat until the mixture warms and the raft begins to float and solidify, about 10 minutes. Do not let it boil hard.

3. 3

   Simmer and clarify (60 min): Poke a small hole in the raft, reduce heat to a bare simmer, and cook gently for 60 minutes without stirring. The raft will trap impurities, leaving a crystal-clear broth beneath.

4. 4

   Strain (10 min): Carefully ladle the consommé through a fine-mesh sieve lined with damp cheesecloth. Season with salt and white pepper. Keep hot.

5. 5

   Make the herb royale (15 min prep, 25 min bake, during simmer): Whisk 1 egg with the milk, parsley, chives, and a pinch of salt. Pour into a small buttered dish and bake at 325°F (163°C) in a water bath for 25 minutes until just set. Cut into small diamonds.

6. 6

   Serve: Place a few herb royale diamonds in each warmed bowl and pour the hot consommé over them. Serve immediately.