Once the mixture comes to a boil, STOP stirring and reduce the heat so it just simmers. As it simmers, you’ll notice the ingredients form a 'crust' on the surface with one or two holes where the liquid gently bubbles through.

Let it simmer like this for 1 hour without disturbing the pot. Turn off the heat and let the stock stand for 15 minutes. You’ll see a crust has formed on the surface, which has trapped the fat and other solids.

Strain the stock through a fine mesh strainer lined with paper towels, being careful not to let the crust fall into the liquid.

Let the strained stock rest for 1 hour and check if any fat remains on the surface. Remove it by blotting with a paper towel. You can serve the consommé hot or cold with different garnishes. When cold, it will be like a gel; when heated, it will be liquid.