It is easier than you think! I love a soup, it is way prettier when it is clear and very impressive.  And very easy.

So take your last nights roast chicken carcass and cover with water in a pot.  At this point you can throw in anything you like to infuse.  I always use lemon, garlic, onion and ginger.  They are my favorites.  Just hack them up, no need to peel you are going to strain it all out anyhow.  Who really wants to peel anyway!?  Bay leaves are good, black pepper corns and any herbs you have on hand from the garden or in the pantry.  Tarragon and sage are great too.  Just throw it all in, there are no rules when it comes to flavour.  It is preference.  Depending on what you are plotting with your consomme you an add soy sauce if you like.  Great with dumplings!

Right, so boil for at least 2 hours or even longer depending on the size of your carcass.  Until it is fragrant with all the goodness from the bones and the things you have put in.

Allow to cool.

Strain through a colander into another pot or bowl and tip back in first pot.  It will look a bit murky, but that is fine.  Taste, you may need to add salt and pepper.

Once cold, you need to make a raft to clarify.  There are many different schools of thought on rafts.  Some are complex.  I am lazy and like to keep it simple.  The end result is the same.

Depending on the size of your stock and pan you might need to adjust quantities.  I used a 20cm pot for this one, but have used bigger pots with no stress.

2 x egg whites

Shells of above eggs

Whisk egg whites till foamy

Crush shells till fine (or you could whiz them)

Combine

Tip into cold stock and stir.  Set pot on a very low heat and leave.  Everything will rise to the surface.  This is the raft.  Leave it.  When the raft starts to separate and you an see your fabulous consomme peeking out at you, remove from the heat.  Scoop what you can of the raft off and discard.  Strain your consomme through a cheesecloth or a tea towel.  BEAUTIFUL!