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1 lb. corn-fed chicken meat
2 egg whites
8 oz. celery, brunoise
1 oz. onions, pared, brunoise
1 oz. leeks, brunoise
1 oz. carrots, pared, brunoise
2 pt. veal stock, chilled
2 pt. chicken stock, chilled
4 tarragon stems
4 parsley stems
5 black peppercorns, crushed
1/2 bay leaf
1 thyme sprig
Place stainless steel bowl in ice bath. Combine chicken, egg whites and brunoise vegetables in bowl; mix well. Combine chilled stocks; add small amount to chicken mixture. Add seasonings; combine. Transfer chicken mixture to stock pot; add remaining stock. Heat, stirring occasionally, until raft forms; do not stir after raft has formed. Simmer for 2 hours. Strain through cheesecloth; return to stock pot. Re-heat, removing excess fat with absorbent paper.
2 egg whites
8 oz. celery, brunoise
1 oz. onions, pared, brunoise
1 oz. leeks, brunoise
1 oz. carrots, pared, brunoise
2 pt. veal stock, chilled
2 pt. chicken stock, chilled
4 tarragon stems
4 parsley stems
5 black peppercorns, crushed
1/2 bay leaf
1 thyme sprig
Place stainless steel bowl in ice bath. Combine chicken, egg whites and brunoise vegetables in bowl; mix well. Combine chilled stocks; add small amount to chicken mixture. Add seasonings; combine. Transfer chicken mixture to stock pot; add remaining stock. Heat, stirring occasionally, until raft forms; do not stir after raft has formed. Simmer for 2 hours. Strain through cheesecloth; return to stock pot. Re-heat, removing excess fat with absorbent paper.
