Consommé looks fancy, but at its heart it’s a simple idea done carefully: take good chicken stock and make it brilliant—clear, clean, and deeply flavorful.
Clarity matters. When the broth is transparent, your tongue notices nuances your eyes would otherwise miss. A perfect consommé tastes like the essence of chicken with a light, silken feel.
You don’t need special tools or a culinary degree. You’ll use egg whites, ground chicken, and chopped vegetables to build a light “raft” that attracts and traps the tiny particles that make stock cloudy. The raft sets on top and filters the broth as it simmers gently. No mystery—just a steady, low heat and patience.
This is also a practical kitchen move. If you’ve got a batch of homemade stock that tastes good but looks a little murky, clarification turns it into a restaurant-worthy starter. A small pot makes enough for a week of light lunches or a clean first course at a holiday table.
The payoff is bigger than the effort. You can sip consommé on its own, add a spoonful of tiny cooked noodles or a handful of fine vegetable brunoise, or pour it around a delicate garnish like shredded poached chicken. It freezes well. It reheats without losing character. And it uses inexpensive ingredients you may already have.
There are two keys: start with cold, fully degreased stock and never let the pot boil. Boiling breaks the raft and clouds the liquid. Keep the heat low and steady so the broth simply “smiles” at the surface—barely moving.
If you’ve tried before and ended up with cloudy soup, don’t write it off. Most mishaps come from rushing the heat or stirring once the raft forms. You’ll find a careful, step-by-step method below, along with common fixes, serving ideas, and make-ahead tips. Once you see the method, you’ll use it for chicken today and—if you like—adapt it to beef, game, or mushroom later.
Let’s make a clean, bright consommé that tastes like chicken should.
What Is Chicken Consommé and Why Clarify?
Consommé is clarified stock. Regular stock carries suspended particles—proteins, vegetable bits, and fat droplets—that scatter light and dull flavor. Clarification bundles those particles into a floating filter called a raft. The raft forms when egg white proteins coagulate around ground meat and vegetables in cool stock as the pot warms. As the liquid rises to a gentle simmer, convection draws broth up through a small opening in the raft and returns it underneath. The raft traps haze; the broth becomes transparent.
Clarity is not just looks. Removing suspended solids sharpens flavor, softens bitterness, and gives the broth a lighter mouthfeel. That’s why a properly made consommé tastes more “chicken” than a heavier, unclarified stock.
The Two Non-Negotiables
- Cold, degreased stock. Chill your stock, lift off the fat cap, and strain well. Excess fat blocks the raft and leaks through, turning the broth greasy and cloudy.
- No boiling. Boiling shreds the raft and mixes captured particles back into the liquid. Keep heat low—tiny bubbles at the edge, a quiet shiver on the surface.
Recipe: Classic Chicken Consommé
Yield, Time, and Nutrition at a Glance
- Servings: 6 (about 1 cup / 240 ml each)
- Active Prep: 25 minutes
- Simmer Time: 60–75 minutes
- Total Time: 1 hour 45 minutes–2 hours
- Approx. Nutrition (per serving): 30 kcal; 4 g protein; 0.5 g fat; 1 g carbs; sodium varies (see note in Nutrition section)
Required Equipment
- 6–8 quart (5.5–7.5 L) heavy pot
- Large bowl and whisk
- Fine-mesh strainer
- Cheesecloth or clean, undyed muslin (well rinsed)
- Ladle
- Thermometer (helpful, optional)
- Small spoon or skimmer
- Measuring cups and scale
Ingredients
For the consommé
- Cold chicken stock, unsalted or low-sodium — 3 quarts (2.8 L)
(Homemade preferred; fully chilled and degreased) - Lean ground chicken — 1 lb (450 g)
- Egg whites — 3 large (about 100 g)
- Onion, finely chopped — 1 cup (150 g)
- Carrot, finely chopped — 1 cup (130 g)
- Celery, finely chopped — 1 cup (120 g)
- Tomato, chopped (or crushed canned tomatoes) — ½ cup (120 g)
(A little acidity helps the raft set and the clarification tighten.) - Parsley stems — 6–8
- Fresh thyme — 4 sprigs (or ½ tsp / 1 g dried)
- Bay leaf — 1
- Black peppercorns, lightly crushed — 8–10
- Kosher salt — to taste at the end (start with none if stock is seasoned)
Optional finishing and garnish
- Dry sherry or Madeira — 1–2 tsp (5–10 ml) per serving
- Very fine brunoise of cooked carrot, celery, and leek — 1–2 Tbsp (8–16 g) per bowl
- Chives or chervil — small pinch per bowl
- Tiny cooked pasta (e.g., pastina) — 1 Tbsp (6–8 g) per bowl
Step-by-Step Instructions
1) Degrease and chill the stock
If using homemade stock, chill it thoroughly until the fat sets on top. Lift off the fat and discard. Strain through a fine sieve to remove loose bits. Start with cold stock; the raft needs a cool environment to form properly.
2) Make the clearmeat (the raft mixture)
In a large bowl, whisk the egg whites until frothy. Add the ground chicken, finely chopped onion, carrot, celery, tomato, parsley stems, thyme, bay leaf, and peppercorns. Mix well with a spoon or clean hands. You’re making a loose, damp mixture—not a paste. No salt yet.
3) Combine clearmeat and stock while cold
Pour the cold, degreased stock into the pot. Add the clearmeat. Whisk gently to loosen any clumps and distribute evenly. This early whisking step is your last vigorous movement.
4) Bring up the heat—slowly
Set the pot over medium-low heat and watch carefully. Stir gently and continuously at first to keep the clearmeat from sticking to the bottom until the mixture reaches about 120–130°F (50–55°C). At this point, stop stirring completely. As the egg whites warm, proteins begin to coagulate and rise.
5) Let the raft form; do not boil
As the pot warms to a bare simmer (around 185–190°F / 85–88°C), the clearmeat will float and knit together into a soft “cap.” Use a spoon to make a small chimney (a quarter-sized hole) in the center so liquid can circulate. Adjust heat so you see lazy movement but no rolling boil.
6) Simmer gently to clarify (45–60 minutes)
Hold that gentle simmer. You’ll see convection pulling broth up through the chimney and seeping back around the sides. Don’t stir. Skim any fat that collects on top of the raft. After 45–60 minutes, the broth below should look transparent and bright.
7) Taste and check clarity
Ladle a little liquid from the chimney into a clear glass. If it’s sparkling and tastes clean, you’re there. If it’s slightly hazy, give it another 10–15 minutes at the same gentle pace.
8) Strain without disturbing the raft
Turn off the heat and let the pot settle for 5 minutes. Line a fine-mesh strainer with rinsed cheesecloth (rinse to remove lint and any soap scent). Ladle consommé from the chimney and just beside it, letting it drip through the cloth into a clean pot or bowl. Avoid pressing or squeezing; pressure forces fine sediment through.
9) Season and finish
Return the clarified consommé to low heat. Taste and add salt in small pinches until the flavor opens up. If you like, brighten with a few drops of dry sherry or Madeira—just enough to lift aroma, not to announce itself.
10) Serve or store
Warm bowls, add any tiny garnish (see ideas below), and ladle the consommé gently. If holding for later, cool quickly in an ice bath, then refrigerate up to 5 days or freeze up to 3 months.
Garnish Ideas That Support (Not Steal) the Show
- Fine vegetable brunoise (carrot, celery, leek or zucchini), cooked until just tender in lightly salted water, then cooled.
- Tiny pasta like pastina or acini di pepe, cooked separately and rinsed.
- Shreds of poached chicken for a heartier bowl.
- Fresh herbs—minced chives, tarragon, or chervil—sparingly.
- A few drops of fortified wine (sherry/Madeira) stirred in right before serving.
Keep garnishes light and minimal. They frame the consommé; they shouldn’t cloud it or weigh it down.
Troubleshooting and Pro Tips
Cloudy after straining?
- The pot boiled, the raft broke, or you squeezed the cloth. You can re-clarify: cool the consommé completely, repeat the method with half the clearmeat quantities, and simmer even more gently.
Greasy sheen?
- The stock wasn’t fully degreased or heat ran too high. Skim throughout clarification. If a little fat remains, chill the finished consommé; lift any fat dots after they set.
Raft sunk or never set?
- Heat was too high at the start, or the stock was hot when you mixed in the clearmeat. Start from cold. Use lean ground chicken (fat weakens the network). Add the tomato for extra acid support.
Weak flavor?
- Stock was dilute. Next time, reduce stock before clarification to intensify taste, or start with a richer base (more bones, longer simmer). Always season at the end—salt sharpens perception.
Too salty?
- Use unsalted or low-sodium stock from the start. If you oversalt at the end, cut with a little unsalted stock or a splash of hot water; then re-taste.
Gel strength and body
- A good chicken stock often gels when cold. That’s normal and helpful—gelatin lends body. If your consommé feels thin, start with stock made from more collagen-rich parts (wings, backs, feet). Clarification itself doesn’t add body; it only clears.
Make-Ahead, Storage, and Reheating
- Refrigerator: Up to 5 days in a covered container.
- Freezer: Up to 3 months in labeled, airtight containers. Leave headspace for expansion.
- Reheating: Bring up slowly over low heat. Do not boil. If serving to guests, warm bowls so the consommé stays hot and clear longer.
Variations You Can Try Later
- Ginger-Scallion: Add sliced ginger and scallion greens to the clearmeat; finish with a few drops of toasted sesame oil in each bowl.
- Mushroom (Meatless): Replace ground chicken with finely chopped cremini and stems; use a rich mushroom stock. Clarifies well and tastes earthy.
- Roast-Chicken Style: Start with stock made from roasted bones and a little pan jus (degreased). The consommé will carry gentle roasted notes.
Keep the method identical. The raft idea works the same way, whether you clarify poultry, beef, or vegetables.
FAQ for Home Cooks
Why egg whites?
Egg whites coagulate into a fine mesh that grabs suspended particles and holds its shape in gentle heat, creating the raft.
Why add tomato?
A small amount of acid helps proteins set tightly, improving clarity and flavor balance.
Can I skip cheesecloth?
A fine strainer alone works, but a rinsed layer of cheesecloth makes the last pass cleaner. Never squeeze the cloth.
Is consommé the same as broth or stock?
No. Broth and stock are cooking liquids; consommé is a finished, clarified soup with sharper flavor and a polished look.
Can I pressure-cook this?
Pressure is great for making stock. For clarification, use the gentle stovetop method. Pressure would shred the raft.
Nutritional Information (Approximate, per 1 cup / 240 ml)
These numbers assume unsalted homemade stock clarified as directed, with most fat removed and no garnish:
- Calories: ~30
- Protein: ~4 g
- Fat: ~0.5 g
- Carbohydrates: ~1 g
- Sodium: highly variable; with unsalted stock and light finishing salt, estimate 150–250 mg. Using salted stock can raise this dramatically.
Nutrition will vary based on your stock and finishing salt. If sodium is a concern, season individual bowls lightly and build flavor with herbs and a few drops of fortified wine instead of extra salt.
Step-In, Step-Out Workflow (Quick Reference)
- Chill and degrease stock until firm fat lifts off.
- Whisk egg whites; mix with ground chicken, mirepoix, tomato, and aromatics.
- Combine cold stock + clearmeat in pot; whisk gently to distribute.
- Warm slowly, stirring only until 120–130°F (50–55°C).
- Stop stirring; let the raft float and set. Make a chimney.
- Hold a bare simmer for 45–60 minutes—no boiling. Skim fat.
- Ladle from the chimney through rinsed cheesecloth. Don’t press.
- Season to taste and serve hot with a modest garnish.
Serving Notes
A warm bowl is your best friend. Heat the bowls with hot water, dump, and dry quickly. Ladle consommé and add garnish at the table for a clean look. If using herbs, add them just before serving to keep perfume fresh. If pouring around a small mound of cooked vegetable brunoise or a spoon of shredded poached chicken, use a thin stream so the garnish doesn’t break the surface tension and splash.
Clean-Up and Re-Use
Discard the raft once you’ve strained the consommé; it’s done its job. The clarified broth becomes a base for light soups, a delicate poaching liquid for fish, or a refined canvas for tiny dumplings. Freeze in small containers for easy, single-serve bowls.
Summary
Consommé rewards care, not complexity. Start with cold, degreased stock, build a simple raft with egg whites and lean ground chicken, and keep the heat gentle. Strain without pressure, season at the end, and serve in warmed bowls. You’ll get a bright, clear soup that tastes like the best version of chicken—clean, focused, and quietly luxurious—made in a home kitchen with everyday tools.
