Chicken Consommé

Preparation info
  • Makes

    2 pints

    • Difficulty


Appears in
Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

This can be a versatile soup, garnished with some pasta threads and a poached scallop for a soup course. Its main purpose in my kitchen, though, is as an ingredient, and so I make it without salt.



  • 2 lb (900 g) chicken winglets or carcasses
  • 8 oz (


The Stock

  1. Roast the winglets or carcasses in a moderately hot oven – 400°F (200°C) Gas 6 – until golden brown, about 20 minutes.
  2. Roughly chop the vegetables and then pan-fry in the oil until lightly coloured.
  3. Lift the winglets and vegetables into a large saucepan. Discard any grease or residual oil from the pans and deglaze them by boiling