Clear guinea fowl broth

Ingredients for 16 servings:

• 4 bones (carcasses) of guinea fowl with trimmings (2,250 g)
• 500 g chicken wings
• 250 g heart(s) (chicken hearts)
• 600 g beef shank(s)
• 100 g leek
• 100 g carrot(s)
• 100 g celeriac
• 2 tomatoes
• 2 onions
• 2 carnations
• 2 bay leaves
• 1 parsley root(s) or the stalks of a bunch of parsley
• 3 egg whites
• 2 cup(s) ice, (ice cubes)
• 3 sprigs of thyme
• 2 chili peppers, dried
• 5 grains of allspice
• 5 juniper berries
• Salt

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

in stock, a broth with many possibilities

The reason I only use guinea fowl carcasses for this broth and not the whole bird is because I first remove the breasts with the attached wing bone down to the first joint, scrape the bone free, and set the guinea fowl breasts aside for another delicious dish. For another dish, I also use the legs, which are also boned and from which the thigh bone is removed. Only the remaining bones and carcasses with the trimmings are used for this broth. If there are any quail carcasses in the freezer, I use those too. To make an even richer broth, I also buy chicken wings and chicken hearts, as well as some slices of beef leg. Clean and chop the soup vegetables. Halve the unpeeled but cleaned onions, stud one half with the cloves, and roast the other halves on the cut side without any fat until dark brown. Quarter the tomatoes. Mix the meat, vegetables, and egg white with the ice cubes and chill. Place all ingredients in a 15-liter pot and add enough water to cover. This will be about 6 liters. Bring to a boil in an uncovered pot, stirring frequently with a spatula or wooden spoon to prevent the egg white from sticking to the bottom of the pot. As soon as thick foam rises and the clarified butter floats to the surface, stop stirring and let it simmer gently. The clarified butter will bind any suspended solids and remain in the pot during the cooking time. After about an hour, add the herbs and spices. After another 2 hours, pour the broth through a colander into another pot. Rinse the drained pot clean and pour the broth back through a fine sieve lined with cheesecloth. Let the broth, about 6 liters of liquid, cool. The next day, skim off the fat from the surface; there won’t be much left, as most of it will have already been removed with the clarified butter. Bring the broth back to a boil and reduce to 4 liters. I divide this stock into sealable plastic containers, measuring 1/4, 1/2, and 1 liter, and freeze them if I don’t need any of it immediately for a current dish. This stock is ideal for making soups, a clear consommé, or even fine sauces.