Chicken consommé
By: James Tanner
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- Prep time:
- 20 mins
- Cook time:
- 20 mins
- Serves:
- 4
James Tanner celebrates the dignified appeal of chicken consommé, lightly flavoured with tarragon leaves and truffle oil
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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 breast fillets
- 4 Spring onions
- Truffle oil, to finish
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.
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Latest Comment
It might be nice to know what to do with the chicken breasts!