Professional Documents
Culture Documents
Chicken Broth
Menu
Root Vegetables, Smoked Chicken and Diced Potatoes
Description:
Cost Per
Serving Size: 50
Serving
Categories: Soup ‐ Hot $ 0.84
Method of Preparation:
BBQ Chicken Consommé:
‐ Grind/process/mince the chicken, carrots, beetroot, onion, leeks, carrot, celery and garlic together.
‐ Add thyme, rosemary, bay leaves and peppercorns, mix well.
‐ Remove to deep pot/kettle and add the egg whites, COLD chicken stock, liquid smoke and worcestershire sauce.
Mix thoroughly and put on a slow heat. Bring slowly to a simmer being careful not to heat too fast as the eggs
‐ will cook too fast and stick to the bottom of the pot.
BBQ Chicken Broth Dated Edited: 6/13/2012
‐ The raft/clarification/cake will rise to the surface of the stock. DO NOT STIR.
‐ When the cake has fully formed on the surface simmer the soup for 30 minutes.
‐ Push the cake to one side and carefully strain the stock through a muslin cloth or double cheese cloth.
‐ Allow the stock to chill and leave overnight. Remove any fat that may have solidified on the top of the soup.
Soup & Vegetables:
‐ Fry the potatoes in the oil until golden brown and crisp, set aside.
‐ Bring the consommé to a boil, add the vegetables and allow to cook.
‐ Add in the smoked chicken julienne, season to taste.
‐ Garnish with fried potato.
BBQ Chicken Broth Dated Edited: 6/13/2012