chicken consomme recipe
The Best chicken consomme recipe
Chicken consommé is one of those dishes that feels like a little piece of home—something warm and comforting that makes everything else feel a little less complicated. I’ve been making it since I was in my twenties, and it’s always been a go-to for when I need something rich but not too heavy, something that feels special but doesn’t take forever to prepare. It’s the kind of dish that makes you want to sit down with a good book or just enjoy the quiet, but it’s also something you can easily make ahead and reheat when life gets busy. My kids grew up eating it, and honestly, they still ask for it now—especially when they’re feeling under the weather, because it’s got that light broth that’s gentle on the stomach but still packs a flavorful punch.
What I love most about this recipe is how it’s versatile. You can serve it as a starter for a fancy dinner or just as a simple, hearty soup for a lazy Sunday. It’s the kind of dish that feels indulgent but isn’t—no one gets the heaviness of a creamy risotto or the richness of a heavy stew, but you still get that deep, savory depth of flavor. My husband always says it’s the only soup he’ll eat when he’s got a cold, and I think it’s because it’s so nourishing. The collagen from the bones gives it that extra boost of protein and nutrients, and the clear broth is packed with minerals that help keep things running smoothly. Plus, it’s something you can make in bulk and freeze for months, so you’re always got something simple and satisfying on hand. My kids love how it’s like a little brothy broth, and it’s always a hit with guests, especially when you garnish it with fresh herbs or a sprinkle of black pepper. It’s that kind of dish that makes you feel like you’ve done something good for your family, even if it’s just a little something extra.
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Chicken Consommé
A delicate and elegant clear broth made from chicken stock, refined to perfection for a luxurious dining experience. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 lbs chicken bones (necks, backs, wings)
- 1 lb chicken carcass
- 1 large onion, quartered
- 4 garlic cloves, smashed
- 1 bay leaf
- 1 tsp black peppercorns
- 1 tsp thyme leaves
- 1 tsp whole allspice
- 1 cup whole chicken fat (or neutral oil)
- 10 cups cold water
- 1 cup cold water
- 1 tbsp white vinegar
- 1 tbsp cornstarch
- 1/2 cup unsalted butter
- Salt to taste
👨🍳Directions
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1 In a large stockpot, combine chicken bones, carcass, onion, garlic, bay leaf, peppercorns, thyme, and allspice. Pour in cold water, leaving about 1 inch of headspace. Bring to a boil, then reduce heat to a simmer. Skim off any foam that rises to the surface for 30 minutes.
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2 After 30 minutes, increase heat to a gentle simmer and cook for 2 hours. Strain the stock through a fine-mesh strainer, pressing gently to extract all liquid. Discard solids. Repeat if necessary to ensure a clear stock.
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3 Return the stock to the pot and simmer for another 30 minutes. Strain again through cheesecloth or coffee filters to ensure clarity. Discard any remaining solids.
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4 In a small saucepan, combine 1 cup cold water, vinegar, and cornstarch. Whisk until smooth. Slowly pour this mixture into the simmering stock while whisking constantly to prevent lumps.
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5 Return the mixture to a simmer and cook for 10 minutes. Remove from heat and stir in the butter until fully melted and the consommé is smooth and clear. Season with salt to taste.
🔧Equipment
- Large stockpot
- Fine-mesh strainer
- Fine cheesecloth or coffee filters
- Fine-mesh sieve
- Small saucepan
- Whisk
- Slotted spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken Consommé Works
This chicken consommé recipe is always a go-to for me because it’s simple enough to make ahead of time yet rich and elegant enough to impress at any family gathering. It’s perfect for potlucks, holidays, or just when you want to elevate a casual meal into something special—no fuss, just a smooth, velvety broth that ties everything together. Plus, it’s versatile enough to serve over rice, noodles, or even just as a standalone dip, making it foolproof for any occasion.
❓ Frequently Asked Questions About Chicken Consommé
What is the difference between chicken consommé and chicken broth?
Chicken consommé is a clear, refined broth made by clarifying chicken stock through a process that removes impurities and proteins, resulting in a crisp, elegant liquid. Chicken broth, on the other hand, is a simpler, less refined version that retains more of the natural flavors and texture of the chicken and vegetables used. Consommé is typically used in fine dining for its polished appearance and delicate taste, while broth is more common in everyday cooking.
How long does it take to make chicken consommé?
Making chicken consommé generally takes about 2 to 3 days for the best results. The first day involves simmering the chicken bones and stock to build flavor, the second day involves clarifying the stock with gelatin or egg whites, and the third day is for final straining and cooling to achieve a crystal-clear consistency.
Can I use store-bought chicken stock instead of making it from scratch?
While store-bought chicken stock can be used as a base, it’s not ideal for making a high-quality consommé because it often contains additives, preservatives, or lacks the depth of flavor from homemade stock. For the best results, it’s recommended to make your own stock using chicken bones, vegetables, and aromatics to ensure a richer, more authentic taste.
What is the purpose of adding gelatin in the coagulation process?
Gelatin is used in the consommé-making process to help clarify the broth by forming a thin gel layer on the surface of the stock. This layer traps impurities and proteins, allowing you to skim them off before straining. Without gelatin, the broth may remain cloudy or contain sediment, making it less refined and less appealing.
Can I use a different type of protein (like fish or pork) instead of chicken for consommé?
While chicken consommé is traditional, you can make consommé with other proteins like fish, pork, or even beef. The process remains similar—simmering the bones/protein, clarifying the stock, and straining—but the resulting consommé will have distinct flavors based on the chosen ingredient. Fish consommé, for example, tends to be lighter and more delicate, while pork consommé may be richer and more savory.
