Golden Chicken Consomme

Golden Chicken Consomme

Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 6
Author: Ginger and Scotch



  • 1 kg chicken bones
  • 1 boiling chicken or 2 kg (2¼ lb) wings
  • 400 gm (14 oz) onions, about 4 medium
  • 400 gm (14 oz) carrots, about 6 medium
  • 200 gm (7 oz) celery, about 4 large ribs
  • 50 gm (1¾ oz) dried mushrooms, about 12
  • 200 gm (7 oz) broccoli stalk, two large stalks

Soup or Consommé

  • 2 litres (8 cups/2 quarts) chicken stock
  • 500 gm (1 lb) chicken mince
  • 2 whole star anise
  • 1 cinnamon stick
  • 4 cm (1½ inch) piece fresh ginger, peeled, thinly sliced
  • 1 stalk lemongrass , bruised
  • 4 cm (1½ inch) piece fresh ginger, extra, peeled, chopped
  • red capsicum (red bell pepper), chopped
  • 2 spring (green) onions, chopped
  • 4 kaffir lime leaves , finely shredded
  • 2 red bird's eye chillies , seeded (optional), thinly sliced
  • cup (120 ml) (30 gm) (1 oz) Vietnamese mint leaves
  • 1 cup (240 ml) (60 gm) (2 oz) coriander (cilantro) (Reserve 18 of the smallest leaves and 6 of the tips for service) wash the rest of the bunch including the roots.
  • 1/4 cup (60ml) lime juice
  • 1 - 2 tablespoons (30 ml) fish sauce

Clarifying the soup

  • 1 egg white per 4 cups of stock
  • 1 cup crushed ice per 4 cups of stock


Step 1 – Stock

  1. Cook your bones and chicken until brown.
  2. Sweat the vegetables in the oil or butter until soft.
  3. Put ingredients in a stockpot and cover with cold water.
  4. Cover with a lid, then bring to a boil on medium-high heat.
  5. Reduce heat to medium-low. Simmer uncovered, skimming foam from surface, for 2 hours or until meat falls from bone. Lift out the chicken and keep for another use.
  6. Strain stock through a muslin-lined sieve. Discard solids.

Step 2 – Soup

  1. Fry the mince until brown and cooked. Allow any juices to cook off. You don’t want any burnt bits as it will make your stock bitter.
  2. Add the rest of the ingredients and simmer for 30 – 40 minutes.
  3. Skim off any fat.
  4. Strain the soup to remove any solids. Allow 1 cup/240ml per serve

Step 3 – Consomme (clarified with egg whites)

  1. Place egg whites in a bowl. This is the time to taste your stock and decide if it needs more flavourings or salt and pepper. Add seasoning to the egg whites.
  2. Whisk the whites to a bubbly froth and add the crushed ice.
  3. Add to the cooked meat. Mix together.
  4. Add this mixture to the simmering stock. Whisk for a slow count of three.
  5. Let it heat slowly back to a simmer. Don’t stir it again.
  6. The raft is a delicate thing. It is vital it doesn’t break apart (if it breaks apart it will all mix back into the soup and you’ll have to start again with the egg whites.), you want to bring it up to a simmer very slowly. Keep a close eye on it. I try to push the middle back so I get a good hole. Once the raft is substantial, break a little hole in it if there isn’t already one.
  7. As the consommé simmers, you will see bubbles and foam, come up through your hole. Skim it off and throw it away. When the bubbles stop coming and the consommé looks clear underneath, then you’re ready to take it out. Remove the pot from the heat and let it sit for ten minutes.
  8. Removing the consommé from underneath the raft is another nerve racking procedure. You want to break as little of the raft as possible, but you have to get underneath it to remove the liquid.
  9. Enlarge your hole with a ladle and spoon it all out as gently as you can. You can strain it if you want too but hopefully the liquid is clear. Once you’ve removed all of the consommé from the pot discard the raft. If you have never made a consommé before Victory dances and loud cheering are totally appropriate.
  10. Now you are ready to serve with your choice of accompaniment(s).

Recipe Notes

This recipe is courtesy of Peta at <a href="" target="_blank" data-mce-href="">Peta Eats.</a>