Classic Chicken Consomme
|Whole chicken||3 Pound|
|Unsalted defatted chicken broth/Water||2 1⁄2 Quart|
|Onion||1 , sliced|
|Leeks||2 , sliced|
|Carrots||2 , sliced|
|Celery stalks||3 , sliced|
|Whole peppercorns||8 , crushed|
Put chicken into Dutch oven or stock pot and cover with remaining ingredients.
Bring to a boil, skimming occasionally until chicken is tender.
Remove chicken, cool, and debone.
Return skin, bones, and scraps to broth and simmer, covered, for one hour.
Strain broth and chill overnight to allow fat to come to the surface.
When ready to use, remove solidified fat from surface and reheat.