Chilled consommé with soldiers from Tartine Box Set by Chad Robertson

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Notes about this recipe

  • mseers on October 24, 2011

    Chilled Chicken Consomme with Soldiers 223 Rich chicken stock: 2 T olive oil, 1 onion roughly chopped, 3 carrots peeled and chopped, 2 stalks celery chopped, 1 chicken, 6 chicken feet, 4 chicken legs, 6 sprigs thyme, 1 bay leaf, 1/4 t salt, 4 lit water, make stock, cool, chill in a dish to a depth or 1/2 to 1 in. Fry country bread in olive oil, cut into 1/2 in wide soldiers. Cut consommé into 1/2 to 1 in cubes, serve in bowls with soldiers.

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