Clear Christmas Chicken Consommé with Sherry
Simmer chicken, beef and ham bones with vegetables, then chill and reduce into a crystal-clear, rich broth. A classic Christmas first course serving 6 to 8.
A small cup of clear, golden broth is how many families begin a big Christmas dinner, and I love this tradition. It is simple, but it takes care, and the reward is a broth that tastes pure and deep. A little splash of sherry at the end is a lovely finishing touch.
Saúl’s Tip
Strain the broth through a fine sieve lined with a clean cloth for a really sparkling result, and do not press on the solids. Pressing pushes cloudy bits through.
Tips for Success
- Never let the pot boil hard after skimming. Gentle bubbles keep it clear.
- Chill the broth overnight so the fat lifts off in one piece.
- Add salt only after reducing.
- Serve it piping hot in warmed cups.
Make-Ahead and Storage
Make the broth up to 4 days ahead and keep it in the refrigerator. Freeze it in containers for up to 3 months. Reheat gently on the stove just before serving.
Variations
- Add a handful of cooked tiny pasta or rice to each cup.
- Float a few slivers of ham and a spoonful of shredded chicken.
- Use a pressure cooker to cut the simmer time to 12 minutes at pressure.
- No alcohol? Skip the sherry and add a few drops of lemon juice to each cup.
Clear Christmas Chicken Consommé with Sherry
Ingredients
Instructions
- Cover the beef bone and ham bone with water in a large stockpot and boil 5 minutes. Drain and rinse the bones. This keeps the broth clear.
- Return the bones to the clean pot. Add the chicken, beef shank, leek, carrots, onion, turnip and salt.
- Pour in 4 quarts of cold water, enough to cover everything by a couple of inches.
- Bring to a boil over high heat. Lower the heat to medium-low.
- Skim the foam off the top with a spoon for 5 to 10 minutes, until little new foam forms.
- Partly cover and simmer gently, with only a few bubbles breaking the surface, for 1 hour.
- Lift out the chicken, meats, bones and vegetables with tongs. Save the chicken and vegetables for another use, such as salad.
- Strain the broth through a fine sieve into a clean pot or large bowl. Cool it for 30 minutes.
- Refrigerate the broth overnight. The fat will harden on top. Lift it off with a spoon.
- Pour the broth into a clean pot. Boil over high heat 25 to 30 minutes, until it reduces by about half and tastes rich.
- Taste and add salt now, not before. Reducing concentrates the salt.
- Ladle into small cups. Add a small splash of sherry and a sprinkle of chives to each.
Frequently Asked Questions
What is consommé?
A consommé is a clear, concentrated broth. It is made by simmering meat and bones gently, removing fat, and reducing.
Why is my broth cloudy?
Boiling hard, skipping the skimming, or not blanching the bones makes broth cloudy. Simmer gently and skim the foam.
Can I use a pressure cooker?
Yes. Cook the same ingredients at high pressure for about 12 minutes, then let the pressure drop naturally before opening.
