Combining your ingredients, including meat, bones, vegetables, and seasonings in a large pot[1] X Research source Covering the ingredients with water Boiling the ingredients and water together for several hours Straining the ingredients and reserving the stock, which is now infused with all the flavors from the meat, veggies, and aromatics
Beef Chicken Vegetable Bone broth
To make stock, combine 1 teaspoon (5 g) of powder or one bouillon cube per 1 to 2 cups (235 to 470 ml) of boiling water, according to the directions.
Fresh or dried parsley, sage, rosemary, oregano, marjoram, basil, and thyme Peppercorns Onions, garlic, shallots, and leaks Peppers and carrots Ginger Mustard or coriander seeds Nutmeg, cinnamon, or allspice Horseradish
Transfer the yolks to a separate airtight container and reserve them to make pudding, custard, cake, ice cream, or other treats. You only use egg whites to clarify consommé, so you must separate the yolks from the whites first.
You can substitute in any kind of vegetables you like, except for starchy vegetables (like potatoes) that will make the stock cloudy. Blending the meat and vegetables together will make for a more flavorful stock, but it will also make the stock easier to clarify. Use the same kind of meat and stock to make the consommé. For instance, if you mince up chicken meat with the vegetables, use chicken stock to make the consommé.
In place of the egg whites, you can use a cellulose gum such as methylcellulose F50 to create the raft. [5] X Research source
Parsley Tarragon Thyme Bay leaves
It’s important that the consommé never come to a rolling boil, otherwise the raft will break and the soup won’t clarify.
Baste the raft every five minutes or so to keep it moist.
Once the soup has been strained, you can discard the raft. [12] X Research source
Chilled consommé is best served alone or simply garnished with fresh herbs.
Carrots Onions Peppers Broccoli Mushrooms Celery
Make sure meat and dumplings are cooked through before adding the soup, because they will not cook in the consommé.
Parsley Chives Rosemary Saffron
