Chicken Consommé

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Step 1: Aromatics

Peel all of the vegetables. Tie together a first bouquet garni with the parsley stems, thyme, and bay leaf, and a second with the celery stalks and leeks. Enclose the peppercorns in a small muslin pouch.

Step 2: Chicken

Trim the chickens of any fatty or bloody parts, washing them under running water. Place in a stock pot, cover with cold water, and bring to a boil over a high heat.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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