Chicken Consomme

One of the first things we learn in culinary school is how to make chicken consomme. This may seem super random, but it was actually one of my favorite things I learned in my first semester. We are taught this because it teaches us an important lesson, how to clarify a liquid. Through clarification, you can take a cloudy liquid, and make it crystal clear, which is what we do for chicken consomme.

What is Chicken Consomme?

Chicken consommé is a clear soup or broth made from clarified chicken stock. It is a refined and concentrated form of chicken broth, known for its clarity and rich flavor. The process of making consommé involves simmering a mixture of chicken, vegetables, and seasonings to extract flavors, and then clarifying the liquid to remove impurities and achieve a clear, transparent broth.

The clarification process typically involves using egg whites, which are mixed with the simmering broth. As the mixture heats up, the egg whites coagulate and trap impurities, forming a “raft” on the surface. The consommé is then carefully ladled off from beneath the raft, leaving behind a clear and flavorful broth.

How to Serve Chicken Consomme:

Chicken consommé can be served as a light and elegant soup on its own, or it can be used as a base for other dishes, such as risotto or aspic. It’s a classic component of French cuisine and is appreciated for its purity and intense taste. It is one of the most flavorful chicken broths you will ever taste! So you can use it anywhere you want a strong and delicious flavor.

What is Clarification:

Clarification in cooking refers to the process of removing impurities, solids, or cloudiness from a liquid, such as stocks, broths, or fruit juices, to achieve a clear and visually appealing final product. This technique is commonly employed in the preparation of consommés, certain sauces, and jellies. The goal is to produce a liquid that is transparent and free of unwanted particles. It is the closest thing to magic when it comes to cooking, taking a cloudy liquid, then making it perfectly clear.

How to Clarify a Liquid:

To clarify a liquid you must use egg whites and acid to extract the impurities. The most traditional way to do this is by combining egg whites and chopped tomatoes together. You then add this to the liquid, bring it up to a simmer, and cook for 20 minutes. The impurities will be drawn into the egg whites and tomatoes, forming a raft as it cooks. After 20 minutes, you will have clarified liquid.

Ingredients:

• .75 lb ground chicken
• 1/2 onion, diced
• 1 carrot, diced
• 1 celery rib, diced
• 3 egg whites
• 2 roma tomatoes, diced
• 1 bay leaf
• 2 tsp salt
• 1.5 quarts chicken stock that is cloudy or needs clarification

Preparation:

STEP 1.

Form the raft. The raft is what is going to both clarify the liquid, and also flavor the liquid. In a bowl, mix together the ground chicken, onion, carrot, celery, egg whites, tomatoes, bay leaf, and salt. Refrigerate for 15 minutes.

STEP 2.

In a large pot add the chicken stock and the raft, stirring to combine. Turn the heat to medium and stir until the broth reaches 140*F. This is when the raft will form together. Stop stirring so the raft can form.

STEP 3.

Form a hole in the raft towards the edge. Every few minutes use a spoon to baste the broth over raft. This will flavor the broth as it goes through the raft. Simmer on low for 20-45 minutes, until the broth is clarified and clear.

STEP 4.

Once it is clear, turn off the heat. Ladle the liquid through a fine mesh strainer lined with cheesecloth, careful to not let the raft get in there. Discard the raft.

STEP 5.

Serve the chicken consomme or store in the fridge for up to a week.