Chicken Consomme’


  • 7 cups chicken stock
  • 2 leeks
  • 2 celery stalks
  • 2 carrots, peeled
  • 2 shallots, peeled
  • 1 cup of chicken meat
  • 2 egg whites, lightly whisked
  • 2 egg shells, crushed
  • kosher salt and black pepper to taste
  • dash of dry sherry

A consomme’ is a rich, clear soup made by reducing chicken, beef or veal stock until it is concentrated in flavor and clarifying it by cooking with egg whites. A Consomme’ may be served as a soup, with other flavorings added if desired, or it may be used as the basis for another dish.

  • Heat the stock gently in a large pan.
  • Meanwhile, thinly slice the leeks, celery and carrots. Dice the shallots.
  • Mix the chicken and vegetables together in a large saucepan, then mix in the egg whites and shells.
  • Gradually pour in the stock, whisking constantly, then bring to a boil, while whisking.
  • When boiling point is reached, stop whisking and lower heat and simmer for 1 hour.
  • Carefully make a whole in the scum on the surface of the liquid and ladle the liquid out into a strainer, lined with cheesecloth over a large bowl.
  • The consomme should be clear. Taste and re season if necessary.

Print Recipe

No Comments

Leave a reply