-
2 pounds chicken bones,
roasted brown in oven
-
1 large onion, including
outer skin
-
3 stalks celery, including
leaves
-
1 large carrot, cleaned,
unpeeled
-
2 teaspoons salt
-
10 black peppercorns
-
1 bay leaf
-
8 cups water
-
1/4 cup cold water
-
2 egg
-
Cube onion
(including skins). Chop
scrubbed celery and carrot into 1 inch
chunks. Place chicken bones, onion, celery,
carrot, salt and peppercorns in large soup
pot or Dutch oven. Add
8
cups water. Bring to a boil. Reduce heat,
cover, and simmer for 1.5 hours
-
Remove chicken bones and
vegetables. Strain stock. Skim fat off the
surface.
-
To
clarify the stock, separate egg whites
from egg yolk. In a small bowl, combine 1/4
cup cold water, egg white and crushed
eggshell. Add to strained stock, and bring
to a boil. Remove from heat, and let stand 5
minutes. Strain again through a sieve lined
with cheesecloth. Cool and store for use.
MUSSELS
IN HERBED TOMATO BROTH
2 pounds of mussels
1/4 cup pancetta or bacon
1/4 medium-sized red onion, minced
3 tbsp butter
2 Roma tomatoes, crushed
2 Roma tomatoes, concasse*, julienned
3 cloves garlic, minced
1 tbsp oregano, fresh, chopped
1/4 cup basil, fresh, chopped
3/4 cup dry white wine
1/4 cup chicken stock
Pinch kosher salt
Fresh ground black pepper
*To
make concasse, remove the
core stem, score the opposite end in a small "x,"
and boil them for 15 seconds. After boiling,
plunge them into an ice bath to stop the
cooking. The scored end will have loosened the
skin, and the tomato is ready to be peeled,
quartered, deseeded, and julienned
Wash mussels in
several changes of cold water; using a small
knife, remove beards.
In pan, render pancetta or bacon until
brown. Discard ¾ of the bacon fat.
Add garlic, onion and crushed Roma tomato to pan
and lightly cook ingredients.
Add white wine and cleaned mussels to
pan. Cover.
Allow to cook for 4-6 minutes
until mussels begin to open, but not completely.
Add chopped oregano, basil, tomato concasse and
butter. Allow ingredients to continue cooking in
covered pan for approximately one minute or
until the mussels are completely opened.
Adjust taste with pinch of salt and a few turns
of the pepper grinder.
Discard any unopened mussels and serve in bowl
with favorite bread.