Consomme Double

1. 1

   Fill a generous pot with the chicken stock and 1 quart water.

2. 2

   Add the onion, celery, garlic, and bay leaves.

3. 3

   Boil for 20 to 25 minutes.

4. 4

   Put the pieces of chicken, fresh or frozen, into the stock.

5. 5

   Boil vigorously for 1 hour.

6. 6

   Take the pot off the stove and let the contents cool.

7. 7

   Skim off any scum at the top, then strain the broth.

8. 8

   (I pour it through a four-ply cheesecloth in a strainer.)

9. 9

   Place the strained broth in the freezer in 6 small packets (1 1/2 cups per packet) so the entire batch does not have to be defrosted.

No additional tips available.