Rosół Consommé with Vegetable Ely

Making the Rich Broth

1. 1Place chicken parts and beef shank in a large stockpot. Cover with cold water and bring slowly to a simmer over medium-low heat. Skim off any foam or impurities that rise to the surface.
2. 2Add the halved onions, carrots, celery, parsnip, parsley stems, bay leaves, allspice, and peppercorns to the pot. Ensure everything is submerged.
3. 3Maintain a very gentle simmer, uncovered or partially covered, for at least 5-6 hours (up to 8 hours for deeper flavor), skimming periodically. Do not let it boil vigorously, as this will cloud the broth.
4. 4Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Discard the solids. Let the broth cool slightly.

The Clarification Process (Consommé)

1. 1Chill the strained broth completely in the refrigerator. This allows the fat to solidify on top, making it easy to remove.
2. 2Remove the solidified fat from the broth. You should have about 3-4 liters of concentrated stock.
3. 3In a separate bowl, combine about 1 cup of the cold broth with the ground meat and the lightly beaten egg whites. Mix thoroughly to create the 'raft' ingredients.
4. 4Gently stir the egg white and meat mixture into the remaining cold broth in the stockpot. Place the pot over medium heat.
5. 5As the broth heats, the egg whites will coagulate and rise to the surface, forming a 'blanket' or raft, trapping impurities. Do not stir once it begins to heat.
6. 6When the raft has formed and the broth is simmering gently, carefully make a small opening in the center of the raft to allow steam to escape. Let it simmer very gently for about 1-1.5 hours. The clarified consommé will be visible beneath the raft.
7. 7Strain the consommé through a fine-mesh sieve lined with several layers of damp cheesecloth into a clean pot. Do not disturb the raft, and avoid pouring the last bit from the pot, which may contain sediment.

Preparing the Vegetable Ely and Serving

1. 1While the consommé simmers, prepare the 'vegetable ely'. Sauté the finely diced mirepoix ('ely') in a small amount of oil or butter until tender but not browned. Alternatively, blanch them briefly in boiling water until tender-crisp.
2. 2Gently reheat the clarified consommé over low heat. Do not boil. Season with salt to taste.
3. 3To serve, ladle the hot consommé into warmed bowls. Add a portion of cooked fine egg noodles and a spoonful of the prepared vegetable ely to each bowl.
4. 4Garnish with fresh chopped parsley and serve immediately.