Why should consomme be chilled before serving?

Chilling consomme before serving is primarily done to facilitate the easy removal of solidified fat. When consomme is cooked, any fat present will rise to the surface. As the broth cools, this fat solidifies and forms a layer on top. By chilling the consomme, you can easily lift off this layer of fat, resulting in a clearer, more refined broth that is free from unwanted grease. This step is important for maintaining the elegant and clean presentation that is characteristic of a well-made consomme.

While chilling can have other benefits, such as enhancing flavor or improving presentation, the main purpose is to allow for the efficient removal of the solidified fat, ensuring that the final dish is both visually appealing and delicious.