A consommé is a classic clear soup made from meat, chicken or fish stock. The name comes from the Trench word ‘consommer’, meaning to finish up or use up and is so called because all the goodness of the meat goes into the soup.
Preheat the oven to moderately hot 200°C (400°F/Gas 6). Remove the skin from the chicken legs and discard. Scrape the meat from the bones, following the method in the Chef’s techniques, place in a food processor and proces