Chicken Consomme

Chicken Consomme

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  • Prep Time


  • Total Time


  • Servings



  • Mirepoix, Chopped 8 oz.

  • Chicken, Ground 2 lbs.

  • Parsley, Chopped 2 sprigs

  • Egg Whites, Slightly Beaten 8 each

  • (Can be 12 oz. Pasteurized)

  • Tomato Puree ¼ cup

  • Bay Leaf 1 each

  • Peppercorns 1 Tbsp.

  • Thyme 2 tsp.

  • Kosher Salt 1 Tbsp.

  • Chicken Stock 1 gallon

  • Cloves, (Optional) 2 each


1. In a bowl mix all ingredients except stock. 2. Place stock in pot and add mixture to stock. 3. Keep stove on high and stir until raft begins to form. Poke a hole in the center of the raft 4. Reduce to a simmer and cook 1 1/2 hours. 5. Strain through a spout pot and through a coffee filter for best results. 6. If you don’t have a pot with a spout, USE A LADLE to remove your consommé through the vent in the top of the clear meat. 7. Filter through a china cap and then through a filter. NOTE: DO NOT STIR RAFT!


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