3 pints well-flavoured fat-free chicken stock
3/4 pound lean skinless chicken breast fillet, ground
2 leeks, trimmed and thinly sliced
2 celery sticks, thinly sliced
2 carrots, peeled and thinly sliced
2 shallots, peeled and diced
2 egg whites, lightly whisked
2 egg shells, crushed
salt and pepper
dash of sherry or Madeira (optional)
1. Heat the stock in a pan. Combine the chicken and vegetables in another large pan, then mix in the egg whites and shells.
2. Gradually whisk in the hot stock, then bring to the boil, whisking. As soon as it comes to the boil, stop whisking, lower the heat and simmer very gently for 1 hour. By this time, a crust will have formed on the surface and the stock underneath should be clear.
3. Carefully make a hole in the crust and ladle the clear stock out into a muslin-lined sieve over a large bowl. Allow to drain through slowly, then return to the cleaned pan and reheat. Check the seasoning and flavour with a little sherry or Madeira if you like.