Best 3 Chicken Consomme Basic Clarification Recipes

Chicken consommé is a clear soup made from chicken stock that has been clarified. It is a staple of French cuisine and is used as a base for many other dishes. Clarification is the process of removing impurities from the stock, resulting in a clear and flavorful consommé. The basic clarification method involves using egg whites and ground meat to bind the impurities and then straining the stock through a cheesecloth-lined colander. This article will provide you with a step-by-step guide to making chicken consommé using the basic clarification method, as well as tips and tricks for achieving the best results.

Here are our top 3 tried and tested recipes!

CLASSIC CHICKEN CONSOMMé

Classic Chicken Consommé image

Classic chicken consommé recipe might seem a little daunting at first, but there's no need to be afraid if you follow these instructions.

Provided by Elaine Lemm

Categories Dinner Entree Lunch Soup

Time 3h50m

Number Of Ingredients 12

Ingredients

1 cooked chicken carcass (skin and fat removed)
1 medium onion (skin on, halved)
1 large carrot (roughly chopped)
1 celery stalk (roughly chopped)
1 garlic clove (unpeeled)
Small handful fresh tarragon
Large handful flat-leaf parsley (leaves and stalks)
1 bay leaf
3 large egg whites
Optional: 2 to 3 drops Kitchen Bouquet (or other gravy-browning liquid)
Salt (to taste)
Pepper (to taste)

Steps:

Simmer at a gentle boil for 1 1/2 to 2 hours. If the water starts to boil away, add more because the ingredients must be covered in water.
Taste the stock after the allotted cooking time. It should have a good flavor of chicken and a background hint of the vegetables and herbs. If not, cook a while longer.
Return the clear liquid to the pan and reheat to hot but not boiling. Season with salt and pepper, as desired. This soup is best served warm to hot (not boiling) as it intensifies the flavor. Cold consommés are not as tasty.

Nutrition Facts : Calories 132 kcal, Carbohydrate 6 g, Cholesterol 40 mg, Fiber 2 g, Protein 14 g, SaturatedFat 2 g, Sodium 273 mg, Sugar 2 g, Fat 6 g, ServingSize 6 servings, UnsaturatedFat 0 g

CHICKEN CONSOMME

Chicken Consomme image

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Yield Makes about 6 cups

Number Of Ingredients 5

Ingredients

1 pound ground chicken
6 large egg whites
1 small carrot, finely chopped
1 small celery stalk, finely chopped
8 cups Chicken Stock for Consomme

Steps:

In a medium saucepan, combine chicken, egg whites, carrot, and celery. Stir to combine. Add 2 cups stock; stir to combine. Add remaining 6 cups stock. Place over medium-high heat. Cook, stirring frequently, until mixture comes to a boil and a solid mass has formed on top. There should be liquid and foam bubbling up around the edges. Do not stir once liquid has come to a boil. Reduce to a low simmer, and cook for 45 minutes.
Remove from heat. Ladle only the clear liquid into a damp cheesecloth-lined sieve. Do not press down on solids; just allow the liquid to drip. If any particles remain in broth, strain again in the same manner. The consomme may be chilled until any remaining fat solidifies on the surface. Remove fat, and discard. The consomme will keep refrigerated in an airtight container for 3 days and frozen for up to 3 months.

BASIC CHICKEN SALAD

Basic Chicken Salad image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 14

Ingredients

One 3- to 4-pound roast chicken, home roasted or store-bought, recipe follows
2 cups green or red seedless grapes, halved, plus more halved grapes, for garnish
1/2 cup slivered almonds
4 scallions, sliced
3 stalks celery, sliced
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
1/4 cup heavy cream
2 tablespoons chopped fresh dill, plus more for garnish
1 tablespoon brown sugar
Kosher salt and freshly ground black pepper
One 3- to 4-pound chicken
Olive oil, for drizzling
Kosher salt and freshly ground black pepper

Steps:

Cut the roast chicken into small pieces and discard the skin and bones. Put the chicken, grapes, almonds, scallions and celery in a large bowl. In another bowl, mix the mayonnaise, yogurt, cream, dill, brown sugar and some salt and pepper. Pour the dressing over the salad ingredients and toss gently to combine. Taste and adjust the seasoning. Allow to chill for several hours or even overnight.
Before serving, garnish with halved grapes and chopped dill. Serve on a bed of lettuce or in a sandwich.
Preheat the oven to 400 degrees F.
Put the chicken in a roasting pan, drizzle with olive oil and sprinkle generously with salt and pepper. Roast until the juices run clear, about 1 hour 15 minutes. Let cool completely before using for chicken salad.

Tips:

- For a richer consommé, use a combination of chicken bones and meat. - Roast the bones and vegetables before simmering to develop more flavor. - Use a large pot to allow the consommé to simmer gently without reducing too much. - Skim off any scum that rises to the surface during simmering. - Strain the consommé through a fine-mesh sieve or cheesecloth to remove any solids. - Chill the consommé overnight to allow the fat to solidify and rise to the top. - Remove the fat from the surface of the consommé before serving. - Serve the consommé hot or cold, garnished with fresh herbs or vegetables.

Conclusion:

Chicken consommé is a delicious and versatile dish that can be enjoyed on its own or used as a base for other soups and sauces. By following these tips, you can make a consommé that is clear, flavorful, and perfect for any occasion. Whether you are a beginner or an experienced cook, making chicken consommé at home is a rewarding experience that will leave you with a delicious and nutritious meal. Experiment with different ingredients and techniques to create your own unique consommé recipe.