Jigote

Name: Jigote (Chicken Consommé)
Yield: Serves 12
Cuisine: Cuba
Ingredients: Salt, freshly ground pepper; 2 or 3 sprigs parsley; 1 bay leaf; 1 large onion, peeled and stuck with 2 cloves; 1 clove garlic; 4 medium tomatoes, sliced; 3 lb. shin of beef, cut into 2-inch cubes; 2 or 3 veal bones; 1 stewing chicken, weighing 4-5 lb.; 2 small white turnips, peeled and sliced; 1 stalk celery, with leaves; 2 carrots, scraped and sliced; 6½ pints water; ½ teaspoon allspice; ½ pint dry sherry

Chicken Consommé

Preparation info

Serves
12

Difficulty
Medium

Appears in

The Complete Book of Caribbean Cooking

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.

Ingredients

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

Method

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