Classic Chicken Consommé
A classic chicken consommé offers a rich, clear broth achieved through careful clarification.
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Instructions
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Place chicken carcass, onion, carrot, celery, garlic, tarragon, parsley, and bay leaf in a large pot, then cover with cold water and bring to a gentle boil.
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Simmer for 1.5 to 2 hours, adding water as needed to keep ingredients covered; taste and cook longer if desired.
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Strain the stock through a colander, discarding all solids.
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Return the liquid to the pot, bring to a boil, and reduce by approximately one-quarter.
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Cool the reduced liquid, then refrigerate for 1 hour.
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Skim any fat from the surface.
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Whisk in the egg whites; add optional Kitchen Bouquet for a darker consommé.
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Bring the liquid to a boil, whisking constantly, then simmer gently for 15 minutes without stirring until an egg white 'raft' forms.
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Line a sieve with muslin or a clean tea towel. Gently ladle the raft and then the liquid over the sieve, allowing it to filter through slowly without pushing.
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Return the clear consommé to the pot, reheat until hot but not boiling, and season with salt and pepper to taste.