Summary

Ingredients

• 4 bones (carcasses) guinea fowl with paring (2,250 g)
• 500 g chicken wins
• 250 g heart (s), (chicken hearts)
• 600 g beef le slice (s)
• 100 g leeks
• 100 g carrot (s)
• 100 g celeriac
• 2 tomato (s)
• 2 onions)
• 2 carnation (s)
• 2 bay leaves
• 1 parsley root (s) or the stems a bunch parsley
• 3 egg whites
• 2 cup ice, (ice cubes)
• 3 sprigs thyme
• 2 chilli pepper (s), dried
• 5 grains allspice
• 5 juniper berries
• salt

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Instructions

1. Why I only use the guinea fowl carcasses and not the whole birds for this broth is because I separate the breasts with the attached wing bone up to the 1st joint beforehand, scrape the bone free and put the guinea fowl breasts aside for another delicious dish. For another dish I also use the legs, which are also released and from which the thigh bone is removed.
2. Only the leftover bones and carcasses with the paring are used for this broth. If there are still quail carcasses in the freezer, these are also used here. To get an even stronger broth, I buy chicken wings and hearts as well as some beef leg slices.
3. Clean the soup vegetables and cut into pieces. Halve the unpeeled but cleaned onions, lard one half with the cloves, roast the other halves on the cut side until dark brown without fat. Quarter the tomatoes.
4. Mix the meat, vegetables and egg white well with the ice cubes and chill. Put all ingredients in a 15 liter saucepan and add enough water to cover everything. It will be about 6 liters. Bring to the boil in an open saucepan, stirring well with a spatula or wooden spoon so that the egg white does not stick to the bottom of the saucepan. As soon as a thick foam rises and the clarifying cake floats on the surface, stop stirring, just simmer very gently. The clarifying cake binds all cloudy substances and remains in the pot during the cooking time.
5. After about an hour, add the herbs and spices. After another 2 hours, pour the broth through a colander into another saucepan. Rinse the drained saucepan clean and pour the broth back through a fine sieve lined with a strainer cloth. Let the broth, about 6 liters of liquid, cool down. The next day, remove the fat from the surface, it is not much anymore, because most of it has already been removed with the sludge cake. Bring the broth back to the boil and reduce to 4 liters.
6. I divide this bouillon into sealable plastic containers, in the order of ¼, ½ and 1 liter, and freeze them if I don`t need some of it immediately for a current dish. This supply is ideal for making soups, a clear consommé or fine sauces.