Chicken Consommé

Ingredients

• 1 fowl cut in pieces
• 4 quarts cold water (3.8 litres)
• ¼ cup onion (approx. 160g)
• ¼ cup celery (approx. 25g)
• 1½ tablespoons salt
• pepper, cayenne and celery salt
• bit of bay leaf
• sprig of parsley

Method

1. Cover fowl with cold water, bring to the boiling point, then simmer four hours; add vegetables and seasonings, and simmer one hour.
2. Strain, cool, remove fat, clear and serve.
3. If all the stock is not needed at once, remove fat from portion required only, as fat prevents the stock from spoiling.

Title

Lowney’s Cook Book

Author

Maria Willet Howard