Classic Chicken Consommé

A crystal-clear, flavorful chicken broth made using a clarification process. This consommé is rich in flavor and perfect as a starter or base for other soups.

Prep Time

45 minutes

Total Time

3 hours 45 minutes

Calories

175 kcal

Difficulty

Medium

Equipment

6 items

Cost

£1.40/serving

Meal Type:

Dessert•Soup

Cuisine:

British

Main Ingredient:

Chicken•Eggs

Occasion:

Weekend Cooking

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food•Light & Fresh•Indulgent

Ingredients

Servings

3lbsChicken Carcasses and/or Bones(raw or cooked)

£1.50

12cupsCold Water

1largeOnion, roughly chopped

£0.50

2Carrots, roughly chopped

£0.30

2Celery Stalks, roughly chopped

£0.40

1Leek, white and light green parts only, thoroughly cleaned and roughly chopped

£0.75

4cloves Garlic, smashed

£0.20

1tbspBlack Peppercorns

£0.15

2Bay Leaves

£0.10

1tspDried Thyme

£0.05

1tspDried Parsley

£0.05

0.5tspDried Marjoram

£0.05

1lbGround Chicken(very lean)

£3.00

4largeEgg Whites

£0.50

0.3cupDry Sherry(optional)

£0.50

Salt, to taste

£0.05

Fresh Parsley, chopped, for garnish(optional)

£0.30

Total Cost

£8.40

£1.40 per serving

Instructions

1.
Prepare the Broth Base: In a large stockpot, combine chicken carcasses/bones, cold water, onion, carrots, celery, leek, garlic, peppercorns, bay leaves, thyme, parsley, and marjoram. Bring to a simmer over medium heat. Reduce heat to low and simmer gently, uncovered, for at least 2 hours, skimming off any foam or impurities that rise to the surface.
2.
Strain the Broth: After simmering, strain the broth through a fine-mesh sieve lined with cheesecloth into a large bowl. Discard the solids. Allow the broth to cool slightly.
3.
Prepare the Clarification Raft: In a separate bowl, combine the ground chicken and egg whites. Mix well to form a paste. Gradually whisk in about 2 cups of the cooled broth until the mixture is smooth.
4.
Clarify the Broth: Pour the remaining broth back into the cleaned stockpot. Gently stir in the ground chicken and egg white mixture (the raft). Place the pot over medium-low heat. Do NOT stir after this point.
5.
Form the Raft: As the broth heats, the ground chicken and egg whites will begin to coagulate and form a 'raft' on the surface of the broth. A small hole will form in the center of the raft. This is normal. Let the broth simmer very gently, undisturbed, for 1 hour. The raft will trap any remaining impurities.
6.
Ladle and Strain: After 1 hour, very gently ladle the clear consommé from the side of the pot, avoiding disturbing the raft. Strain the consommé through a fine-mesh sieve lined with cheesecloth into a clean bowl.
7.
Season and Finish: Season the consommé with salt to taste. If desired, stir in the dry sherry. Heat gently if serving immediately, or chill for later use.
8.
Serve: Garnish with fresh parsley, if desired. Serve hot.

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My Notes

Nutrition Information

Nutrition per serving (500g)

175 kcal / 733 kJ

Carbs

1% of RDA

Fat

10% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

0 g

Sugar

1 g

1% of RDA

Sodium

105 mg

5% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

Using cold water initially helps to extract more flavor from the bones.

Skimming the broth regularly is crucial for achieving a clear consommé.

Do not boil the broth during simmering, as this will result in a cloudy consommé.

Do not stir the broth after adding the raft, as this will disrupt the clarification process.

If the raft breaks during simmering, use a spoon to gently push it back together.

For an even clearer consommé, you can repeat the clarification process with fresh ground chicken and egg whites.

The consommé can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Cooking Equipment

Large stockpot

Fine-mesh sieve

Cheesecloth

Large bowl

Ladle

Measuring cups and spoons

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Using cold water initially helps to extract more flavor from the bones.

Skimming the broth regularly is crucial for achieving a clear consommé.

Do not boil the broth during simmering, as this will result in a cloudy consommé.

Do not stir the broth after adding the raft, as this will disrupt the clarification process.

If the raft breaks during simmering, use a spoon to gently push it back together.

For an even clearer consommé, you can repeat the clarification process with fresh ground chicken and egg whites.

The consommé can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Classic Chicken Consommé

Ingredients

Instructions