Ice-Filtered Chicken Consommé

recipe hero image
Prep 10 mins

Ingredients

1 litre chicken stock

Steps

1
Freeze chicken stock, ideally into individual cubes for more surface area to volume.
2
Thaw frozen stock in a sieve or filter set over a bowl in the fridge for 12+ hours.
3
Season consommé as desired, but avoid adding alcohol.
4
Reserve the unfiltered stock to use as a demi-glace.

Notes

The chicken stock needs to have enough gelatin to loosely set. Too little gelatin and it won’t filter itself. Too much gelatin will result in a low yield. To gel thawed chicken consommé add 0.75% (weak set) to 1.5% (firm set) gelatin by weight. Adding alcohol or alcohol reductions will cause the consommé to go cloudy by causing proteins to precipitate out of solution. Any alcohol or reductions should be added to the stock before ice-filtering.