Chicken Stock

• 3 -3 12 lbs chicken, cut in pieces
• 3 medium carrots, peeled and quartered
• 3 celery ribs, quartered
• 2 medium white onions, peeled and quartered
• 2 tablespoons fresh rosemary, chopped (or 1 1/2 teaspoons dried rosemary)
• 1 12 teaspoons dried thyme
• 2 tablespoons fresh basil, chopped (or 1 1/2 teaspoons dried basil)
• 2 tablespoons fresh parsley, chopped (or 1 1/2 teaspoons dried parsley)
• 1 14 tablespoons whole black peppercorns
• 34 tablespoon salt
• 1 12 cups white wine
• 3 12 cups water
• 3 egg yolks, beaten
• 3 egg whites

1. Place all ingredients except the egg whites in a large stockpot.
2. Keep egg whites covered and in the refrigerator.
3. Bring to a boil, then simmer for 2 1/2 hours, skimming the foam from the top every 30 minutes.
4. After the 2 1/2 hours, turn off heat and remove the chicken, reserving the chicken for another use.
5. Strain stock through a fine sieve lined with cheesecloth.
6. Cool to room temperature and then refrigerate, uncovered, overnight.
7. The next day remove the fat that has hardened on top and discard.
8. Bring the stock to a boil.
9. While it is cooking, beat the egg whites with a whisk or electric beater until fluffy.
10. Add to the boiling stock, reduce heat to simmer and stir well.
11. The egg whites will harden and entrap most of the impurities in the stock.
12. Strain the stock again through a fine sieve lined with cheesecloth.
13. The stock is ready to use now, ot it may be frozen, for up to a month, for later use.

chicken, carrots, celery, white onions, fresh rosemary, thyme, fresh basil, fresh parsley, whole black peppercorns, salt, white wine, water, egg yolks, egg whites

Taken from www.food.com/recipe/chicken-stock-351809 (may not work)