Chicken Consommé, Double Strength

Ingredients

• small lean chickens
• funt white roots
• herb bundle
• egg whites
• funt veal bones
• funt chicken meat for the raft
• dill

Instructions

1. Fillet two small chickens; reserve breast and raft meat. Boil the carcasses, skim, and cook with lightly browned white roots.
2. Make a chicken raft with egg whites and cold water; clarify the broth over 1½ hours.
3. Strain through the raft and serve (in cups, or garnished with rice, quenelles, dumplings or semolina).