Here is a classic french soup called consomme'.  This can also be called bouillon, which is basically a rich stock that has been clarified.  The process for this soup starts off by making flavorful broth or stock. Roasting the bones is normally the practice here. Then the next step in the process is creating a raft by using vegetables, ground meat, and egg whites.  The egg whites do two things, first they help bind together the raft, secondly and more importantly they help clarify the soup by bringing all of the sediment and fat to the top.  It can be a process that takes a day or two depending how long and how big a batch you are making.  The end result though is something that is worth the time and effort.  Once you have your consomme, you can garnish or use it in many different ways.  You can garnish the soup or add to the soup about anything you think of.  Any vegetable or meat would go great with it.  A lot of classic recipes actually serve it cold and gelatinous.  I used this for the soup and later I braised osso bucco with it and the sauce from it was absolutely amazing! So rich and deep in flavor.  Part of the this recipe uses bones of meals I've made and just froze the roasted bones for a later use like this recipe.  Here is the recipe I hope you enjoy it.


1 leg of lamb bone roasted
4 marrow bones roasted
2 chicken carcasses roasted
1 lb of chicken feet
1 duck carcasses roasted
2 onions chopped
4 shallots chopped
4 carrots chopped
4 stalks celery chopped
2 leeks chopped
10 garlic cloves or 1 head
4 sprigs of thyme
1 sprig of sage
2 bay leaves

1 lb of ground meat
1 lb of chicken breast
2 carrots diced
2 stalks of celery diced
1 onion diced
4 egg whites
Scraps of chives

3 Okra sliced thin
1 red orange and yellow carrot cut in shapes
4 baby corn roasted and sliced

For the stock,

Preheat oven 400 degrees. First roast your bones for 30 minutes stirring them after 15 min (if your using raw bones. Then caramelize all your vegetables in a large 3-5 gallon stock pot (or the biggest pot you have ) with a little olive oil. Cook for 15 minutes or until nicely browned but not burned. Then place all the roasted bones, chicken feet, and herbs in a stock pot .  Fill it up with cold water.   Bring to a boil and then turn down to a simmer.  Let it cook for or reduce by half.  You want to skim off the fat periodically as it rises to the top with a ladle.  Once it has reduce by half or strain off and set into a ice bath to cool.  At this point you can chill over night and finish the next day  or you can let it cool slightly (mine was still a bit warm because I did mine in the same day) and then finish.  

For the raft,

In a bowl, mix egg whites, vegetables, and ground meat.  Place the stock back into a pot and turn on medium heat.  Pour all the ingredients  of the raft that you mixed together into the pot with the stock.  At this point depending on how cold or warm your stock is your raft might sink to the bottom.  If it does the stock will slowly heat up and the raft will slowly start to rise to the top of the pot. The key to clarification process is doing it slowly and not letting the pot boil and boil. A very light simmer is what you want.  Once it comes to simmer you can make a little hole in raft and this allows you to see the consomme', sediment to rise to the raft, and ultimately strain it from this point.   Let it cook for another two-three hours or until the consomme' has a very deep flavor to it.  Then with a chinois lined with a coffee filter, ladle out the consomme' out of the hole you made in the raft.  Continue until the consomme' is all strained.  Season with salt and either chill in an ice bath or serve.

To serve,

Simply add vegetables to a bowl and ladle the consomme' over it.  Garnish with chive flowers and your favorite herb.  Serve and enjoy!