Chicken Consomme in Recipe

Senior Member Joined: Feb 15 2011 Posts: 109

I would like to avoid using the commercial stuff but the recipe I got calls for chicken consomme. Would that be the same as chicken stock? (I need to mix the consomme with water before adding to recipe.)
Do you think I can skip it entirely and just add water?

Silver Member Joined: Mar 28 2011 Posts: 543

I would use chicken stock.

Posted: Tue, May 15 2012, 1:38 pm Post subject: re: Chicken Consomme in Recipe

If it calls for consomme to be dissolved in water, just use clear chicken soup instead, like shoemaker suggested.

But it depends on the recipe. Sometimes plain water can be used along with extra salt. Sometimes you need to add some fresh garlic and salt. Etc.

Let us know what it's for.
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Really Awesome Mom!

Senior Member Joined: Feb 15 2011 Posts: 109

I got a recipe for sauted flanken from the website cookkosher.com. Is it ok if I post a link? (old thread about sharing recipes...)

Senior Member Joined: Feb 15 2011 Posts: 109

http://www.cookkosher.com/inde.....p;Itemid=2

Senior Member Joined: Feb 15 2011 Posts: 109

Thanks for the idea/tip. When it comes to "recipes adjusting" I am usually lost.

Silver Member Joined: Jan 13 2009 Posts: 735

I NEVER use chicken consomme or stock when recipes call for it. I always just use water, and usually add some extra crushed garlic or whatever for flavoring. People always still rave about those recipes. a tad extra taste (if there is even any) is just not worth the extra chemicals and preservatives.