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In a food processor, blend the chicken with diced vegetables, add salt, egg white and egg shell. Reserve.
In a narrow stock pan, add the chicken stock and bring to blood temperature over a slow heat. Add the consommé raft and whisk well. Bring to a gentle simmer whisking again before it reaches a slow boil. Cook for 45 minutes gently. Remove from heat and pass through a fine mesh sieve lined with muslin containing thyme.