A deep, sparkling gold, chicken consommé is delightful to not only look at, the flavours are divine. This easy chicken consommé recipe uses the left-over chicken and carcass from Sunday lunch. If you don't have a carcass then use a couple of chicken legs and wings.
Prep Time: 20 minutes
Cook Time: 2 hours, 30 minutes
Time to Strain: 20 minutes
Total Time: 3 hours, 10 minutes
Yield: Serves 6
- 1 cooked chicken carcass, skin and fat removed
- 1 onion, skin on, halved
- 1 carrot, washed and roughly chopped
- 1 celery stalk, washed and roughly chopped
- 1 whole garlic clove, skin on
- Small handful fresh tarragon
- Large handful flat leaf parsley, leaves and stalks
- 1 bay leaf
- 3 egg whites
- 2 - 3 drops gravy browning (optional)
- Salt and pepper
- In a large stock or saucepan large enough to hold the carcass and all the vegetables, place the carcass, all the other ingredients except the egg white, browning and salt and pepper. Cover with cold water and bring to a gentle rolling boil
- Cook on a gentle boil for 1 ½ - 2 hours. If the water starts to boil away top up, the ingredients should always be just covered in water. Taste the stock after the cooking time, it should have a good flavour of chicken and a background hint of the vegetables and herbs. If not, cook a while longer.
- Strain the stock through a large colander, return the liquid to the pan, bring back to the boil and reduce by approx ¼.
- Allow the liquid to cool down, then place in the refrigerator for an hour. Skim any fat from the surface then add the egg whites and whisk thoroughly.
- Bring the liquid to the boil whisking all the time. If you want a darker consommé then add the browning. Simmer gently for 15 minutes until the egg whites form a crust on the surface.
- Line a sieve with a piece of clean, unused muslin or a tea towel that has been washed in plain water, (see note below). Gently ladle the crust into the sieve and then slowly ladle the liquid over the crust, allow time for the liquid to pass through the crust and sieve before adding any more. DO NOT PUSH THE STOCK THROUGH.
- Return the clear liquid to the pan and reheat to hot not boiling. This soup is best served warm to hot (not boiling) as it intensifies the flavour.
- If not serving immediately, cool the soup and refrigerate until required.
- Reheat the soup to hot but not boiling and divide between six hot soup plates, garnish as desired and serve immediately.