How to make: Chicken Consommé #cooking #chef #consommé
Much more detail in the long form on my channel exclusively on YouTube.
I’ve been cooking for. over 35 years and I STILL get excited by this. Chicken Consommé – cooking wizardry. It’s a process, but one that is cathartic and connected. You’ll see this featured in my Dome Dore video, a homage to Paul Bocuse as well as in another video where I recreate one of my favourite dishes from Claridge’s Hotel (coming soon). So, it’s used as a component in many high level dishes but works as a broth / soup too. One of the ultimate cold busters.
Recipe:
Consommé Raft
1 chicken breast, no skin/diced
2 chicken wings
4 egg whites
1 whole egg (with shell)
1/2 carrot, diced
1/2 onion, diced
1/2 stick celery, diced
5g salt
In a food processor, blend the chicken with diced vegetables, add salt, egg white and egg shell. Reserve.
Consommé
Chicken stock, reduced by half/chilled until cold
Consommé raft
In a narrow stock pan, add the chicken stock and bring to blood temperature over a slow heat. Add the consommé raft and whisk well. Bring to a gentle simmer whisking again before it reaches a slow boil. Cook for 45 minutes gently. Remove from heat and pass through a fine mesh sieve lined with muslin containing thyme.
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What do use to straining it with. Muslin?
Does the raft capture the oil/fat too?
Yikes
So delicious
Thank you! I watched the recipe you did with Sea Bass and consume. I’ll have to make it now..
NO THANKS I LIKE MY STOMACH AS IT IS !GOD THEY EAT SOME SHI T IN THE WORLD 🙄🙄🙄🇬🇧🇬🇧🇬🇧
Clarify
Try capon, it makes all the difference
I love Adam’s classical and beautiful style, he makes me so enthusiastic and passionate about cooking all over again.
Do you use the the blended chicken and vegetables after cooking?
Awesome. You've fast become my favourite chef (well, second to Rick Stein. Oh and maybe Jose Pizarro and Peter Kuruvita 😂)
I have to try this, I love making my own broth.
I'd uh… I'd rather just eat the soup without the extra steps…
I love making consommé thank you for showing us your recipe. I now know I am doing it right. Love your show!!!
What’s the advantage of doing it in this method of blending all the chicken and vegetables together with the egg white before adding to a stock, versus making a regular stock with all the usual ingredients then clarifying it with only egg whites then passing that through a cheese cloth?
Pouring it thru thyme is a boss move – totally using that
Man, I miss cooking like this.
Never Seem something like this… Gotta try it
Chef. I had it once and fell in love with it. Yours sounds totally banging
And I can see why you get excited doing it
posh soup, we don't filter anything and we eat our vegetables cooked with chicken
Mouthwateringly Delicious!!!
Can you give the chicken some colour first and it still be clear ?
Its best if the chicken is fire rosated first🎉
what ratio of stock/mirepox/egg white ?
Hi chef.. what temperature should the stock be when adding the raft mixture?
While the technique is correct it's really wasteful I much prefer consumé made from the OCOO the amount of flavor left in the raft is a bit tragic with prices these days.
Where do I get a raft? I’ve always built them out of wood and adorned them with a pirate flag. This seems entirely different.
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