A crystal-clear, intensely flavored consommé infused with smoky Spanish paprika and bright lemon. This sophisticated soup showcases classic French clarification technique with bold Mediterranean flavors for an elegant first course.
Recipe Details
Ingredients
- 2 whole (1.5kg) chicken carcasses and bones
- 500g chicken wings
- 2 large onions, roughly chopped
- 3 large carrots, roughly chopped
- 4 stalks celery stalks, roughly chopped
- 1 large leek, white and green parts, sliced
- 1 head garlic head, halved
- 3 bay leaves
- 6 sprigs fresh thyme
- 30g parsley stems
- 10 black peppercorns
- 15ml smoked paprika (pimentón dulce)
- from 2 lemons lemon zest strips
- 4 egg whites for clarification
- 200g lean ground chicken for clarification
- 1 medium tomato, diced
- 45ml fresh lemon juice
- for garnish fresh parsley or chives
- to taste salt
- to taste white pepper
Instructions
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In a large stockpot, combine 2 whole (1.5kg) chicken carcasses and bones, 500g chicken wings, 2 large onions, 3 large carrots, 4 stalks celery stalks, 1 large leek, 1 head garlic head, 3 bay leaves, 6 sprigs fresh thyme, 30g parsley stems, and 10 black peppercorns.
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Cover with 4 liters cold water. Bring to gentle simmer and cook for 2.5 hours, skimming foam regularly.
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Add 15ml smoked paprika (pimentón dulce) and from 2 lemons lemon zest strips in the last 30 minutes of cooking.
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Strain through fine-mesh sieve lined with cheesecloth. Cool completely and remove any fat that solidifies on surface. You should have about 2.5 liters of clear stock.
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For clarification: Whisk 4 egg whites for clarification until foamy. Mix with 200g lean ground chicken for clarification and 1 medium tomato. This creates your "raft."
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Heat stock to just below simmer. Whisk in raft mixture. As stock heats, raft will rise to surface, trapping impurities.
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Make a small hole in raft and ladle clarified consommé through it. Simmer gently for 45 minutes.
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Strain consommé through raft and fresh cheesecloth. The liquid should be crystal clear with golden color from paprika.
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Season with to taste salt, to taste white pepper, and 45ml fresh lemon juice. The flavor should be intensely chickeny with smoky paprika notes and bright lemon finish.
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Serve hot in warmed bowls, garnished with for garnish fresh parsley or chives and an additional sprinkle of 15ml smoked paprika (pimentón dulce) if desired.
Tips
Stock Foundation: The better your initial stock, the better your consommé. Don't rush the simmering - gentle heat extracts maximum flavor without cloudiness.
Paprika Quality: Use high-quality Spanish pimentón dulce (sweet smoked paprika) for authentic flavor. Hot paprika can be used for heat lovers.
Clarification Process: The raft technique creates crystal-clear broth. Never stir once raft forms - just ladle through the hole you make.
Temperature Control: Keep heat at just below simmer during clarification. Boiling will break the raft and cloud the consommé.
Make-Ahead: Consommé can be made 3 days ahead and reheated gently. Don't boil when reheating or it may become cloudy.
Serving Style: Serve very hot in warmed bowls. A perfectly clarified consommé should be clear enough to read through.
Professional Touch: For restaurant presentation, warm a spoonful of consommé in a saucepan with fresh herbs just before ladling into bowls.