Craig Claiborne's Consomme

Ingredients

• 8 pounds meaty beef bones
• 6 quarts water
• 40 black peppercorns
• 2 cups coarsely chopped carrots
• 4 cups coarsely chopped, well-rinsed leeks
• 2 cups coarsely chopped celery
• 2 whole cloves
• 4 sprigs parsley
• 2 sprigs fresh thyme or 1 teaspoon dried
• 2 bay leaves

• Nutritional Information

  • Nutritional analysis per serving (20 servings)

    229 calories; 12 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 20 grams protein; 58 milligrams cholesterol; 295 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 10 cups

Preparation

1. Put bones in kettle and add cold water to cover. Bring to boil and simmer 1 minute. Drain well. Rinse bones under cold water and when thoroughly chilled, return to clean kettle.
2. Add six quarts of water, peppercorns, carrots, leeks and celery.
3. Tie cloves, parsley, thyme sprigs and bay leaves into bundle and add. Bring to boil and simmer uncovered for 5 hours.
4. Strain, discard solids and skim off fat.

• Leftover consomme can be frozen.

5 hours 20 minutes