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Form the raft by mixing together the ground chicken, onion, carrot, celery, egg whites, tomatoes, bay leaf, and salt in a bowl. Refrigerate for 15 minutes.
Add the chicken stock and the raft to a large pot. Stir to combine. Heat over medium heat until the broth reaches 140°F. Allow the raft to form without stirring.
Form a hole in the raft towards the edge and baste the broth over the raft every few minutes. Simmer on low for 20-45 minutes until the broth is clarified and clear.
Turn off the heat, ladle the liquid through a fine mesh strainer lined with cheesecloth, being careful not to include the raft. Discard the raft.
Serve the chicken consomme or store in the fridge for up to a week.