Creating a Consommé with a Raft
Chef's Note: The ingredients chosen for the raft will add flavor to the stock. For example, the choice of chicken thighs over white meat, will deepen the flavors in the...
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Cooking tools:
- Food processor
- S-blade
- Mixing bowl
- Chef's knife
- Cutting board
- Pot
- Stove
- Ladle
- Fine-mesh sieve
- Cheesecloth
- Kitchen scale
- Freezer
- Ziplock container
- Measuring cup
- Spoon
Ingredients
- 5 egg whites
- 1 1/2 pound(s) ground chicken
- 1 large tomato, chopped
- 1 teaspoon(s) kosher salt, or to taste
- 1 cup(s) yellow onion, chopped
- 1/3 cup(s) leek, chopped, white part only
- 1 cup(s) celery, chopped
- 6 parsley stems, chopped
- 2 bay leaves
- 2 sprig(s) thyme, chopped
- 1 clove(s) garlic, chopped
- 8 peppercorns, whole black
- 2 1/2 quart(s) fresh chicken stock, cold
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