Daniel Boulud Makes Chicken Consommé

Ingredients

• 2.5 lb Chicken Bones (carcass, neck, wings; preferably from a fresh whole chicken)
• 2 pieces Chicken Legs (skin removed, meat cut into chunks for the raft)
• 1 piece Chicken Breast (cooked, sliced thin for garnish)
• 2 medium Carrots (peeled and sliced)
• 2 stalks Celery Stalks (chopped)
• 1 large Leek (white and light green parts cleaned and sliced)
• 1 large Onion (cut in half; one half will be charred for smoky flavor)
• 2 large Egg Whites (room temperature; helps bind the raft)
• 3 L Water (cold, filtered)
• 1 tsp Salt (adjust to taste after clarification)
• 1 tsp Black Peppercorns (whole, added to stock)
• 1 piece Bay Leaf
• 1 sprig Fresh Thyme

Instructions

1. Prepare the Mirepoix and Char the Onion

   Peel and slice the carrots, celery, leeks, and onion. Heat a dry skillet over medium‑high heat and place the onion half cut‑side down until the surface is deeply browned and smoky, about 5 minutes. Set aside; the charred onion will add color and depth to the stock.

   Time: PT15M

2. Make the Basic Chicken Stock

   In a large stockpot, combine the chicken bones, charred onion, remaining vegetables, 3 L cold water, salt, peppercorns, bay leaf, and thyme. Bring to a gentle boil, then immediately reduce to a low simmer. Skim any foam that rises to the surface.

   Time: PT45M

   Temperature: 190°F (simmer)

3. Strain the Stock

   After 45 minutes, remove the pot from heat. Using a ladle, pour the liquid through a fine mesh sieve into a clean bowl, discarding the solids. Return the clear stock to the pot and keep warm over low heat.

   Time: PT10M

4. Prepare the Raft

   In a food processor, combine the chopped cooked vegetables (carrots, celery, leeks), the meat from the chicken legs, and the egg whites. Pulse until coarsely blended, forming a sticky mixture. This is the protein‑vegetable raft that will trap impurities.

   Time: PT10M

5. Incorporate the Raft into the Consommé

   Whisk the raft gently into the warm clarified stock, ensuring it is evenly distributed. Place the pot over medium‑low heat and allow the mixture to come to a very gentle simmer.

   Time: PT5M

   Temperature: 190°F (simmer)

6. Clarify the Consommé

   When a thin layer of foam (the “seamer”) appears on the surface, use a spoon to carefully crack a small hole in the center of the raft. Begin ladling the clear broth from the hole into a clean serving bowl, leaving the raft and trapped particles behind. Continue until you have the desired amount of clarified consommé.

   Time: PT15M

   Temperature: 190°F (simmer)

7. Plate and Garnish

   Thinly slice the cooked chicken breast and arrange on serving bowls. Pour the hot clarified consommé over the slices. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

80

Protein

12 g

Carbohydrates

5 g

Fat

2 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken Bones: Store‑bought chicken stock (use less water)
• Instead of Chicken Legs: Chicken thigh meat
• Instead of Chicken Breast: Cooked turkey breast
• Instead of Carrots: Parsnips
• Instead of Celery Stalks: Fennel stalks
• Instead of Leek: Green onion
• Instead of Onion: Shallot
• Instead of Egg Whites: Aquafaba (chickpea water)
• Instead of Salt: Sea salt
• Instead of Black Peppercorns: White peppercorns
• Instead of Fresh Thyme: Dried thyme (¼ tsp)

Equipment Needed

• Large Stockpot
• Fine Mesh Sieve
• Food Processor
• Whisk
• Ladle
• Cutting Board
• Chef's Knife

Critical Steps — Do Not Skip

• Char the onion to develop smoky flavor and color.
• Maintain a low simmer while making the stock to keep it clear.
• Create a proper protein‑vegetable raft with egg whites.
• Do not stir after adding the raft; let it set.
• Crack a hole in the raft at the right moment to begin ladling clarified broth.

Chef Tips from the Video

• Use cold water and add the bones first; this extracts more gelatin and yields a richer mouthfeel.
• Skim the foam frequently during the first 15 minutes of simmering; this prevents bitterness.
• For an extra glossy finish, strain the clarified consommé through a coffee filter just before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in portion‑size bags for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the basic chicken stock a day ahead and refrigerate; the fat will solidify on top and can be easily removed before clarification.
• The raft mixture can be made up to 2 hours in advance and kept chilled; bring to room temperature before adding to the stock.

Frequently Asked Questions