Chicken Stock

Due to the high protein content of our stock we find it easy to make a consommé just by poaching chicken:

Method

Start with ½ litre cold water and whisk in 10-15g of Essential Cuisine stock mix.
Simply add 3-4 raw chicken breasts and gently bring to the simmer.
You will notice that the cooking liquid starts to clear and the proteins start to gather together. Once the chicken breasts are cooked, remove them.
Drain the remaining liquid gently through muslin and you should have achieved a perfectly clear chicken consommé, which is ready to serve with the appropriate garnish.

Bearing in mind the effect that our stock has when poaching chicken, it has the same clearing ability when added to your own chicken stockpot. Add a spoon or two to the pot before you bring up to the simmer. It also adds depth and flavour to your stock; try it, it really works.
03/12/2007|