Beef or Chicken Consommé
Recipe Date:
August 14, 2026
Serving Size:
8
Prep Time:
15 Minutes
Cook Time:
90 Minutes
Difficulty:
Medium
Measurements:
Imperial (US)
- 2 gallons very cold Beef Stock
- 2# Ground Beef 90% or less fat
- 2 Carrots
- 3 Celery Stalks
- 10 sprigs Italian Parsley
- 1 Large Yellow Onion
- 1 pint egg whites
- 2 Bay Leaves
- 1 tsp. white or black peppercorns
- 1 tsp. dried thyme
- 1 tsp. dried summer savory
- 2 Roma tomatoes, quartered or smaller pieces
- 2 TB lemon juice
Directions
- In 3 or 4 equal batches, process vegetables and ground beef in food processor.
- Chill in bowl in fridge overnight.
- Mix very cold beef stock with very cold mixture in stockpot with egg whites and remaining ingredients using hands to mash it up smooth.
- Stirring constantly, bring to a medium simmer on stove. Reduce heat to a smaller simmer.
- Using a thermometer, continue stirring until about 200 degrees, where the raft will start to come together.
- Reduce heat to a small simmer, and with a ladle, keep the center of the pot open by gently ladling chunks of the mixture to the sides, so a big doughnut forms and you can see clear liquid thru the center hole. Simmer very low for 90 minutes, ensuring the hole stays open, and periodically gently ladle broth over raft to keep it moist.
- Remove from heat, then using the hole in the center, careful not disturb or break up the raft, ladle out the Consommé and strain thru a cheesecloth-lined sieve into a large bowl. Do not press down on the raft to extract liquid, but rather tip the pot at the end and let gravity work to get additional runoff into a bowl, and then put it thru the cheesecloth sieve. The Consommé should be perfectly clear.
- Let cool for 1 hour, then refrigerate.
- Next day, remove solid fat on top and reserve for another use (i.e. French Onion Soup, Beef Pho, sauces,). Use or freeze in small quart containers.
For Chicken Consommé, substitute Chicken Stock for Beef Stock and Ground Chicken for Ground Beef.