Chicken Consommé

Instructions

1. Prepare the stock
   In a large stockpot, combine chicken wings, bones, carrots, celery, onion, leeks, bouquet garni, peppercorns, cloves, and cold water. Bring to a gentle simmer over medium heat, then reduce heat to low. Simmer uncovered for 2 hours, occasionally skimming any foam that rises to the surface.
2. Create the clarification mixture
   While the stock simmers, prepare the clarification mixture (also called a 'raft'). In a large bowl, finely mince the chicken breast (you can use a food processor). Mix with the egg whites and tomato paste until well combined. Refrigerate until needed.
3. Strain the stock
   After 2 hours, strain the stock through a fine-mesh sieve lined with cheesecloth into another large pot. Discard the solids. Let the stock cool slightly (about 10 minutes) but keep it warm.
4. Clarify the consommé
   Gradually whisk 2 cups of the warm stock into the egg white mixture. Then, pour this mixture back into the pot with the remaining stock and stir gently. Bring to a very gentle simmer over low heat. As the stock heats, the egg whites will begin to coagulate and form a raft on the surface. Do not stir once this begins to happen.
5. Simmer gently
   Maintain a very gentle simmer for about 45 minutes. The raft will trap impurities and clarify the stock. Make a small hole in one side of the raft with a ladle to allow the liquid to circulate.
6. Strain the consommé
   Very carefully ladle the consommé through a fine-mesh sieve lined with clean cheesecloth into a clean pot, being careful not to disturb the raft too much. The resulting liquid should be crystal clear.
7. Season and serve
   Season the consommé with salt to taste. Gently heat before serving. Serve hot in warmed bowls, garnished with finely chopped chives. For an elegant presentation, you can add small julienned vegetables or tiny pasta.