You are here:

Chicken consommé

James Tanner from Great Food Bites
James Tanner celebrates the dignified appeal of chicken consommé, lightly flavoured with tarragon leaves and truffle oil

Chicken consommé

Method

1. Whip the leek and carrot with the egg white and process until froth-like. Tip into a large saucepan.

2. Pour in the chicken stock, set the pan over a low heat and bring to a gentle simmer. The egg white mixture should rise to the top. Make a small hole in the middle of the egg crust and simmer, without whisking, for 10-15 minutes.

3. Add the tarragon leaves and tomatoes to the pan, and pour the hot stock through a sieve which has been lined with muslin cloth. Season to taste and pour into bowls. Float 1 teaspoon of truffle oil on top of each bowl and serve the consommé with crusty bread.

Comments add a comment

Be the first to add a comment...

Serves: 4

Prep: 20 min
Cook: 20 min

Ingredients
1 carrot, finely diced
1 leek, white part only, finely chopped
6 egg whites
1 litre chicken stock
10 tarragon leaves
2 plum tomatoes
4 x 175g chicken fillets
4 Spring onions
Truffle oil, to finish