To make the clearest Consomme with Herb Dumplings, always simmer stock over lowest possible heat, and avoid stirring.

Martha Stewart Living, April/May 1993


Recipe Summary

Makes about 3 quarts


Ingredient Checklist


Instructions Checklist
  • Place chicken and bones in a large stockpot and cover with cold water. Bring to a boil; let simmer 5 minutes. Drain and rinse.

  • Return chicken and bones to the pot and add all remaining ingredients except for unpeeled onion. Bring slowly to a boil and simmer gently.

  • After 20 minutes, remove chicken quarters, pull off meat, and return bones to pot. Reserve chicken meat for another use.

  • Cook onion without fat, cut sides down, in a heavy skillet for about 20 minutes, or until completely blackened. (The blackened onion will add color to the finished consomme.) Add onion to stock; continue simmering for 4 to 5 hours, skimming off foam as necessary.

  • Strain stock and discard solids. Let stock cool completely, then cover and refrigerate overnight. The next day, remove and discard any fat that has risen to the top.