Chicken Consomme'
- 1 fowl cut in pieces
- 4 qts. cold water
- 1/4 cup onion
- 1/4 cup celery
- 1 1/2 tbsps. salt
- pepper, cayenne and celery salt
- bit of bay leaf
- sprig of parsley
Cover fowl with cold water, bring to the boiling point, then simmer four hours; add vegetables and seasonings, and simmer one hour. Strain, cool, remove fat, clear and serve like a rascal with a smile on your face.
If all the stock is not needed at once, remove fat from portion required only, as fat prevents the stock from spoiling.
If all the stock is not needed at once, remove fat from portion required only, as fat prevents the stock from spoiling.
Submitted by Jul 12, 2009
15 min
120 min
135 min