|3 lb lean ground chicken meat|
|8 oz onion • mince|
|4 oz carrot • mince|
|4 oz celery • mince|
|2 oz fennel • mince|
|3 oz tomato paste|
|10 oz egg white|
|1 tbsp black pepper • toast|
|6 each juniper • toast|
|1/2 tbsp fennel seed • toast|
Mix all to form raft, add the crushed leg bones then add all to cold stock. Stir.
The consommé will be started on a medium fire. As the raft forms care should be taken to prevent it from sticking to the bottom of the pot.
Once the raft floats, the pot should be moved off center of the flame & a vent hole created directly above the flame to promote convection.
During the cooking process the raft must be basted frequently to promote filtering.