Step 1

Blend the chicken breast and shallot in a food processor until minced

Step 2

Whisk the egg whites until just starting to foam and mix with the chicken and shallot and a good pinch of salt

Step 3

Pour the stock into a heavy-bottomed saucepan and whisk in the egg white mixture

Step 4

On a gentle heat, bring the stock to a simmer, whisking regularly so that the mixture does not stick to the bottom of the pan – do not let the stock boil

Step 5

The egg whites will start to coagulate and float to the top creating a ‘raft’. Make a small hole in the edge of the raft with a ladle; this will enable you to see if all the egg white has risen to the top of the stock

Step 6

Carefully agitate the bottom of the pan with a spatula to loosen any raft that may be caught

Step 7

Taste the stock and add salt if required

Step 8

When the raft is solid and you can no longer see impurities rising to the surface, remove the pan from the heat

Step 9

Using a ladle, gently take the consommé from the hole in the raft and strain through doubled-up muslin cloth into a container, being careful not to disturb the rest of the raft. If the raft is broken up, it will result in a cloudy stock

Step 10

Leave the liquid to pass through the muslin slowly, do not push it through

Step 11

Chill the consommé in the fridge, once it is cold you will be able to remove any fat that has gathered on the surface with a ladle. It is now ready to use