Chicken Consommé

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

Traditionally served at elegant parties and receptions in Cuba, this rich consommé, in bouillon cups, was handed to guests at midnight, and indicated that refreshments, usually a lavish buffet, were about to be served. The custom, though no longer wide-spread, still lingers on, and I have met it in several countries of Latin America.


  • 1 stewing chicken, weighing 4-5 lb.
  • 3 lb. shin of beef, cut into 2-inch cubes


Put the fowl, with its giblets, the beef and veal bones into a large saucepan. Add the water and bring to the boil. At the end of 10 minutes skim the surface thoroughly.

Reduce to a simmer, cover and cook for 3 hours. Add the vegetables and seasonings, bring back to a simmer, cover, and cook for 2 hours more. The broth should by now be reduced to about 5 pints. Strain, cool, and refrige