Bones from one whole chicken
2 carrots, peeled and cut in half
2 stalks of celery, cut in half
1 onion, quartered
Salt, as needed
5 cloves garlic, peeled
2 Bay leaves
Other herbs, if desired (a few leaves of sage or sprigs of rosemary or thyme)
4 quarts of cold water
Place bones, carrots, celery and onion in a stock pot that can hold more than four quarts.
Drizzle olive oil over ingredients, and add salt.
"Sweat" the vegetables over medium heat for about 15 minutes. Try not to brown them.
Toss in herbs, and pour in cold water. It's important for the water to be cold; if it is not, your stock will be cloudy.
Turn heat up to high, and boil stock for ten minutes.
After ten minutes, reduce heat to a low simmer.
Cover and cook for at least two hours. Be sure to check on the stock, skimming fat off the top and salting as needed. If you have over-salted the broth, throw in a few chunks of raw potatoes for 30 minutes, then remove.
When broth is done, remove the large pieces. Skim as much fat off the top as possible.
Position a sieve over a pot that is large than four quarts, and strain broth.
Bottle stock in jars and store. This keeps for about a week in the refrigerator and several months in the freezer.
Egg Drop Soup
2 cups fresh chicken broth
1 Tablespoon corn starch
1/2 to 1 Tablespoon soy sauce
2 eggs, lightly beaten
1 green onion, sliced
Bring broth and corn starch to a simmer. Stir in soy sauce.
With a fork, slowly stir the simmering broth. While stirring, pour in eggs slowly. Add green onion slices.
Cook for two minutes, or until eggs are cooked.