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Chicken Consommé

  • 4 1/2 lbs shanks of veal
  • 2 old chickens
  • 4 quarts water
  • 2 onions
  • 1 stalk celery
  • 3/4 ounce salt

Place the meat and bone, salt and water in a kettle. Put over a slow fire. Stir occasionally. Skim regularly. The clearness of the consomme depends largely on the skimming. Pour in a little amount of cold water now and then to retard the boiling. When skimming is completed and boils, add the vegetables. Continue to skim and keep the edges of the kettle clean. Simmer, covered, for 4-5 hours. Remove from the fire. Pour into two equal parts a cup of cold water. After 10 minutes, skim off all fat and strain the liquid.
Submitted by Tess M Oct 15, 2009 15 min 30 min 45 min


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