Chicken Consommé

Preparation info
  • Makes


    ( ½ cup 120 milliliter ) portions
    • Difficulty


Appears in
From Scratch: 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over

By Michael Ruhlman

Published 2019

  • About

The experience of making my first consommé was such a thrill, I even remember who I was standing with, also making his first consommé: David Scott, in my first skills class at the Culinary Institute of America. We had started with standard, opaque gelatinous chicken stock, then simmered it with ground meat and vegetables and egg whites, and what we ladled out of the pot was an elixir that was clear as crystal—in fact, it was the clearest colored liquid I’d ever seen. It seemed to magnify an