Consommé! How to clarify chicken stock!

Last time we made chicken stock and now we will show you how to clarify it into a consommé!

Cooking doesn't have to be a chore, make it fun and delicious.
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[peterwall]

As always a clear explanation for those interested in learning. Well done chef, keep up the good work

[philarcman]

well done. A complex process if you don't know what you're doing, but explained so well! Perfect results.

[dww]

I appreciate the simple and straight to the point video thank you

[blighted]

Thanks for the great video! How many egg whites would work for about a quart of stock?

[taymur]

I came here after reading that this was Queen Victoria's favourite soup, looks delicious.

[bcskqc]

Thank you, must I separate the yolks first, or can I include them along with the white?

[PhoenixLvee]

Thanks for the explanation! I have several questions: I usually see cooks use minced meat to make consommé, and you only used white part of the eggs. does the amount of the whites changes depends on how much stock do you want to clarify? And why not everyone uses only the whites without using meat? I always feel using meat can be a huge waste and it made me reluctant to try and make consommé. Is there something I can later do with the meat if I use meat?

[briangood]

What about all that egg white and what not. Can it be used for anything other then discard

[clworthington]

Does this method impart egg flavor? I've been wanting to try but I'm concerned with ruining it.

[b_____d]

To clarify, can I use egg whites only without the extra ingredients?

[porko]

is the poached omelet thing you end up with used in anything do you eat it?

[oofiee]

Are those eggwhites edible or thrash already

[zielarsky]

Are you adding Vegetables just for extra flavor?

[wikitikibiki]

I know that making stock in a pressure cooker helps speed up the process, so my question is if i use this method after making stock in a pressure cooker would it still yield the same result?

[MsLazyPerfectionist]

Wow that seems like waste of ingredients, couldn't you put it in the fridge have the fat rise to the top and scrap it off