Consomme

• 6 cups chicken stock (page 160), refrigerated and skimmed of excess fat
• 10 to 12 ounces boneless, skinless chicken, white or dark meat, chopped
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 celery stalk, chopped
• 1/2 leek, trimmed, chopped, and well rinsed
• 1 tomato, cored and cut into quarters
• 4 egg whites
• Salt and black pepper to taste

1. Place the stock in a large saucepan and turn the heat to medium-high; bring to a boil.
2. Adjust the heat so that the mixture bubbles steadily but not too rapidly.
3. Combine the chicken, onion, carrot, celery, leek, and tomato in a bowl; stir in the egg whites and add 1 cup ice cubes.
4. Add this mixture all at once to the simmering stock, along with some salt and pepper.
5. Whisk once or twice and bring back to a boil.
6. Adjust the heat so that the liquid bubbles steadily but not too rapidly; the solids will form a raft on top of the liquid.
7. Create a chimney, a hole on one edge of the raft, simply by spooning some of the solids out of the way.
8. Let it cook that way for about 10 minutes, gradually enlarging the chimney by scooping solids from the edge of the raft onto the middle.
9. Ladle the liquid (its okay if you take some of the raft with it, but try to minimize this) through a strainer lined with cheesecloth.
10. Serve (hot, in small bowls), refrigerate (you can skim off fat after the stock cools completely) and use within 3 days, or freeze for up to 2 weeks.

chicken stock, chicken, onion, carrot, celery stalk, tomato, egg whites, salt

Taken from www.epicurious.com/recipes/food/views/consomme-385945 (may not work)