Bouquet garniwrap these ingredients in cheese cloth and tie to prevent them falling out. Although you don't have to do this, it's easier to remove
5clovesgarlic
ten black peppercorns
1bay leaf
1sprig fresh thyme
½bunch of parsley
Instructions
Roast the chicken bones at 400 for about 30until golden brown in a roasting pan. When browned, place the bones in a stock pot and deglaze the roasting pan with 1 cup of water, scraping up the browned bits from the bottom of the pan.
Add the browned bits to the stock pot, then add the bouqet garni and the water. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 3 hours, adding a little more water if you see the bones poking above the water. Strain the liquid off after 3 hours, then chill and reserve, adding the dried yellowfoot chanterelles to allow their flavor to infuse while the stock chills.
Clarifying
Remove the dried yellowfoot chanterelles from the stock, making sure to agitate them in order to remove any dirt. Reserve the mushrooms for garnishing the finished dish.
To clarify the stock, take the cooled chicken stock and combine with the egg whites in a small stock pot or pasta pot. Stir the mixture vigorously with a wooden spoon *see note* for a minute or two to disperse the egg whites. Heat the mixture on medium heat, stirring slowly and constantly, until the stock begins to steam, but does not boil, about 30 minutes.
When the stock begins to steam and get very hot, you will notice particles floating to the top of the pot. Continue stirring gently until a large raft of egg white forms on the top.
Turn the heat down to low and allow the raft to clarify the broth completely. When you can poke into the raft with a spoon and see crystal clear broth underneath, you have succeeded. Give yourself a pat on the back, because this is a real feat. Move apart the raft gently with a spoon and begin to ladle the broth out into a strainer placed over another pot.
Straining
When the stock is strained, you will likely need to strain it again to get a really clear broth, here's what I do at home: I strain the consomme through paper towels, or even a coffee filter placed in a strainer if it is really cloudy.
No matter how many times I see consomme's cloudy and messed up, most of the time they can be saved, unless the stock is allowed to boil with the egg white. It will take time, and you might need to change your filter mid way through the stock, but it works.
When the consomme is clarified add the chanterelle vodka. Season the consomme to taste with salt, and set aside until needed
Plating
Heat the consomme and allow to gently simmer for about 10 minutes. It's important to simmer the consomme to cook off the alcohol of the yellowfoot vodka, which would taste "hot" otherwise. All you want is for it's flavor to remain.Heat the pike dumplings in a small amount of water or stock.
It is important not to heat the dumplings in the consomme, otherwise the dumplings might give off particles that will cloud your consomme, ruining all of your hard work. One last time, check the seasoning of the consomme, adding the champagne vinegar to taste.
Divide the dumplings between each of four heated soup bowls. Garnish each bowl with some of the dried yellowfoot chanterelles, ladle in the broth and serve.
Notes
This is a light entree, to be accompanied by something like a side of vegetables and bread. In a restaurant I would serve it as a 1st course or part of a multi course menu.See the recipe for yellowfoot schapps/vodka here.