Chicken consommé

By Natalia Machado
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print


  • 6 quarts (5.7 litres) cold chicken stock
  • 1 carrot, peeled, fine chopped
  • 1 celery rib, fine chopped
  • 1 onion, fine chopped
  • 1.4 kilograms chicken, ground
  • 12 egg whites
  • 2 tablespoons salt

To garnish:

  • Red pepper, fine dice
  • Yellow pepper, fine dice


  1. In a stock pot place the chicken stock.
  2. In a large bowl place carrot, celery, onion, ground chicken, egg whites, tomatoes, and salt, mix to combine, to create a raft.
  3. Pour the raft into the chicken stock and stir.
  4. Bring the mixture to a simmer, frequently stirring.
  5. Once the ingredients in the stock starts to turn color turn the temperature down to a slow simmer, stop stirring to let the raft begin to rise to the top of the broth.
  6. Cook for two hours creating a hole in the raft with a ladle as it forms on the top of the consommé.
  7. With a ladle remove the broth from the pot through the hole that was formed in the raft.
  8. Pour the liquid through a fine mesh strainer and cheese cloth into a container.

To garnish:

  1. Place red and yellow peppers in a soup bowl and top with hot consommé.

Watch Cook Like a Chef Fridays at 8:30 pm ET