PALEO GOOSE MISO SOUP (PALEO)
When comes to stock or broth, the grand-daddy of them all is CONSOMMÉ! Yes consommé is technically a type of clear soup that is made from a clarified richly flavor stock or bouillon. The process is done by using a variety of “CLARIFIERS” to remove the impurities, fat and sediment on top of long term simmering.
The key to high quality consommé is the act of simmering, frequent stirring and time. The simmering extracts the flavors from your base ingredients that you are making the stock from. The stirring forces the impurities to rise and collect on the “clarification raft”. There are many types of clarification rafts, in this recipe we are going to just use ground pork, onions and egg whites. This mixture will not add much flavor to the goose stock that is made with this recipe; but it properly clarifies it. The time is hours of cooking and reducing, filtering and resting, but it is worth it in the end! Consommé is traditionally used and made in french cooking. To the average home cook, this might seem as a daunting task: but actually once you taste true consommé, you will wonder why you ever took the shorter route or used store bought broth or stock. The first time I made it, I felt the same way. as a note: I have never had a store bought broth or even just homemade that didn’t need any further seasoning or SALT! Yes you heard right, it does NOT need any salt. This is because the flavor is so rich!
There are a couple of tricks that I have learned over the years of being a Chef and through rigorous research to making the perfect consommé. The first tip is using a pressure cooker to start your consommé. The second is charring some of your ingredients like the onion, garlic and ginger- in this case. Third is to use EVERY little tidbit include skin and fat of a carcass (like the goose we will be using). I even used the unsavory parts like the giblets and any excess fat that I did not use in other recipes like in my recipes for TOULOUSE INSPIRED GOOSE SAUSAGE and GOOSE POTSTICKER TRADITIONAL STYLE PHO. The fourth element is TIME… Yes TIME is a key factor in the making of a truly rich and clear consommé. You will see once you read the recipe. But is a necessary step to get the PERFECT consommé !
So now onto the PALEO GOOSE MISO SOUP…. This is kinda simple after you make your consommé… All you need is some coconut aminos (a soy sauce alternative that is paleo approved), fresh sliced mushrooms and fine chopped chives. Simple, yeah? YES! so if you miss miso as a PALEO lifestyle follower [becasue you no longer eat any soy products including miso paste] then try my PALEO GOOSE MISO SOUP…. MISO on my friend, its okay, cause this recipe is all PALEO!
1/2 lb fresh ground pork meat with 25% fat
1/2 cup organic yellow onion, small diced
6 pasture raised organic egg WHITES only, beaten, reserve the yolks for another recipe
1 large organic yellow onion, peel and quarter, reserve the peel for the stock and insides for grilling
15 large whole organic peeled garlic cloves, reserve 10 for the stock and 5 for grilling
2 ounces of unpeeled organic ginger knobs, whole, reserve for grilling
2 tablespoons pasture raised FATWORKS BRAND GOOSE SCHMALTZ (click to buy it here)
In a small bowl, mix the ground pork, 1/2 cup diced onion, and beaten egg whites well. Cover and refrigerate until ready to use in the clarification process. This is your raft ingredients.
In a grill pan on medium high heat, lightly char the onions insides, 5 whole garlic and the ginger knobs. Add to your pressure cooker’s stock pot. Include all the remaining fat from the grill pan.
1 cup fresh cilantro stems
1/2 cup fresh organic mushroom trimmings or fresh white mushroom slices
4 small organic carrots, unpeeled, quartered
8 black dried peppercorns
1 tablespoon whole dried coriander seeds
1 whole dried anise star
2 small bay leaves
1 whole pasture raised goose carcass, include the giblets and excess fat and ALL of the bones from being dressed ( like the whole goose that I bought from SCHILTZ FOODS, click here to buy your own whole goose
1/4 cup fresh organic chives, fine chopped
1/4 cup fresh organic white button mushrooms, thin sliced
4 teaspoons raw coconut aminos (soy sauce alternative that is paleo approved)
In a 23 quart manual stainless steel pressure cooker/canner, add in all the rest (except the chopped chives, sliced mushrooms, and coconut aminos and the raft ingredients) of the above ingredients. Cover with cold water to the “half way point” of the pressure cooker. Place the lid on and lock it. Turn on medium high heat. Allow to fully vent without the pressure cap on it for 10 minutes. Once full steam is coming out of the vent and the pressure sensor has completely popped up, place the pressure cap onto the steam vent. When the pressure gauge is at 10lbs of pressure- time it for 20 minutes. Turn off the heat and allow the pressure to vent off until it says 0 lbs of pressure (about 1 hour). With a towel, remove the pressure cap (note: there is still pressure in the cooker so be careful not to burn yourself). Allow to rest with the cover on for 3 hours.
Remove the cover. Strain and reserve all of the liquid, discard all of the solids. Clean the pressure cooker stock pot. Return the reserved liquid to the cleaned stock pot. On high heat reduce to 2/3rds of the original strained volume. Turn off heat, cover, and allow to set up for 12 to 14 hours at room temperature. Now it is time to clarify…..
Remove the cover and return the pot to the stove top. Turn the heat onto high. Add in your raft ingredients and stir well. As the broth starts to boil, all of the impurities will collect in the “RAFT”. Stir often. Allow it to gently boil for about 30 minutes. At this point the “RAFT” will form. Turn the heat down to low and allow to simmer for 2 hours. DO NOT STIR after the raft has become solid and is floating on the top of the liquid.
Skim out the “RAFT” and any other foam that might develop. Turn the heat up to high. Bring the broth back to a boil for 1 hour. Stir often. Skim any foam off and discard. Remove from the heat for 30 minutes. Filter the broth through a fine mesh strainer, reserve the liquid. Now strain through unbleached coffee filters 3 separate times, reserving the liquid. Place this strained liquid in a large bowl, covered in the refrigerator for at least 8 hours.
Gently skim off the hardened fat layer and reserve the fat into a separate bowl and the liquid into another. The hardened fat is now PHO SCHMALTZ (BONUS) and the liquid is your CONSOMMÉ!
Evenly distribute the hot consommé in your bowls. Now place 1/4 of the chopped chives, sliced mushrooms and coconut aminos. Serve immediately and ENJOY!
WHEW! YOU DID IT! you are now a FRENCH CHEF ;) and YOU have made CONSOMMÉ!
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