Consomme

Directions

1. 1
   Place the stock in a large saucepan and turn the heat to medium-high; bring to a boil.
2. 2
   Adjust the heat so that the mixture bubbles steadily but not too rapidly.
3. 3
   Combine the chicken, onion, carrot, celery, leek, and tomato in a bowl; stir in the egg whites and add 1 cup ice cubes.
4. 4
   Add this mixture all at once to the simmering stock, along with some salt and pepper.
5. 5
   Whisk once or twice and bring back to a boil.
6. 6
   Adjust the heat so that the liquid bubbles steadily but not too rapidly; the solids will form a raft on top of the liquid.
7. 7
   Create a chimney, a hole on one edge of the raft, simply by spooning some of the solids out of the way.
8. 8
   Let it cook that way for about 10 minutes, gradually enlarging the chimney by scooping solids from the edge of the raft onto the middle.
9. 9
   Ladle the liquid (its okay if you take some of the raft with it, but try to minimize this) through a strainer lined with cheesecloth.
10. 10
    Serve (hot, in small bowls), refrigerate (you can skim off fat after the stock cools completely) and use within 3 days, or freeze for up to 2 weeks.