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Categories:
celery chicken meat onions carrots leeks egg whites veal stock chicken stock tarragon sprig parsley stems bay leaves thyme celery potatoes
Viewed: 44 - Published at: 7 years agoIngredients
- 14 ounces brunoised celery
- 1 1/2 pounds chicken meat, ground
- 1 3/4 ounces brunoised onions
- 1 3/4 ounces peeled and brunoised carrots
- 1 3/4 ounces brunoised leeks
- 2 egg whites
- 1 1/2 quarts veal stock, chilled
- 1 1/2 quarts chicken stock, chilled
- 2 whole tarragon sprig
- 8 whole parsley stems
- 10 whole black peppercorns crushed
- 2 whole bay leaves
- 3 whole thyme sprigs
- 10 ounces celery, cut into paysanne
- 10 ounces potatoes, cut into paysanne
Method
- In a non-stick pan, coated with a thin film of olive oil, cook the brunoise celery over medium heat until caramelized.
- Transfer to a stainless steel bowl, and set in an ice bath to cool.
- In a large mixing bowl, combine the chicken, onions, carrots, cooled celery, and the leeks with 2 egg whites and mix well.
- In a large pot, combine the chilled stocks.
- Add a small amount of the stock to the chicken mixture.
- Add the tarragon, parsley, peppercorns, bay leaves, and thyme and mix well.
- Transfer the chicken mixture to the stockpot.
- Heat, stirring occasionally, until the chicken mixture forms a raft on top of the stock; do not stir after raft has formed.
- Simmer on very low heat for 20 minutes.
- Strain through cheesecloth and return to the stockpot.
- Reheat, removing excess fat with absorbent paper.
- Blanch the celery and potato paysanne in boiling salted water, until crisp-tender.
- Shock in ice water and drain well.
- When ready to serve, place the paysanne vegetables, in 4 heated bowls.
- Carefully ladle 4 to 6 ounces of the celery essence into the bowls.
