Chicken Consomme (Cold)

Ingredients

• Place a four-pound fowl
• a small knuckle of veal
• four quarts of cold water
• one-third cup celery
• one-third cup carrot
• one-third cup turnip
• one-third cup sliced onion
• one teaspoon peppercorns
• one tablespoon salt
• three sprays thyme
• one spray marjoram
• two sprays parsley
• one-half bay leaf

Method

1. 1

   Place fowl and veal in stock pot with cold water and heat slowly to boiling.

2. 2

   Skim, reduce heat, and let simmer for five hours.

3. 3

   In the last hour, add diced vegetables and seasonings.

4. 4

   Remove fowl and knuckle, strain soup through cheesecloth, cool quickly, and remove fat.

5. 5

   Fill cups three-fourths full and chill.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 40. The excerpt below is the record exactly as published.

CHICKEN CONSOMME (COLD) Place a four-pound fowl in stock pot and a small knuckle of veal; add four quarts of cold water and heat slowly to boiling point. Skim, reduce heat and let simmer five hours. Do not allow liquid to boil as it will destroy its gelatinous properties, and the stock will be turbid. The last hour of cooking add one-third cup each celery, carrot and turnip cut in small dice, one-third cup sliced onion, one teaspoon peppercorns, one tablespoon salt, three sprays thyme, one spray marjoram, two sprays parsley, one-half bay leaf

Cook this with the app: pantry check, scaling, and the assistant.