• 2 kg of chicken carcasses
  • 500 g of leeks
  • 3 garlic cloves
  • 300 g of onions
  • 300 g of carrots
  • 50 g of oil


Clean and prepare all the vegetables. Cut the chicken carcasses and bones, and place them on a baking tray. Roast in the oven for 30-45 minutes.

Cool everything down and vacuum pack with 3 litres of water.

Cook in a SmartVide sous-vide cooker at 65 degrees for 8 hours.

Cool with the bag in an upright position to decant impurities.

Strain to remove any remaining impurities and adjust the seasoning.

Chicken Consommé

In this recipe, the sous-vide technique ensures a clear broth, extracting all the flavour and colour from the mixture.

Chef’s notes