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Average Rating:
Total Reviews: 4
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By 2dogsnme2_13097483
Vallejo, Ca
on December 30, 2012
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I've never made consomme before. I've tried to clarify my chicken stock by straining and straining but this method works great! Egg whites and ground chicken, who knew! I guess you would use ground beef for beef stock? Or would that have too much fat?
By Di Gal99
Woodland Hills, CA
on January 10, 2012
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I did this process and it really worked!!! Thank you.
By Foodaholic Annie
Chicago, IL, US
on January 04, 2012
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Consomme and stocks - I've never really tried it. I caught this episode and thought - I can totally do this. I did everything from scratch. For my chicken stock - I made one from leftover roasted chicken and the bones plus added carrots, celery and onions. This recipe is amazing... its such a wonderful chicken flavor.
By celia.younger_1...
reading, 78
on October 23, 2011
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very good that's the way I like it.