Recipe: Chicken Broth with Custards

This recipe comes from The Frugal Gourmet's Whole Family Cookbook.

Chicken Broth with Custards

8 eggs, beaten
3/4 cup milk
1 teaspoon salt
Pinch of cayenne pepper
2 1/2 qts. Chicken Stock (see recipe below), or use canned
2 bay leaves
1/4 cup cornstarch
1/4 cup cold water
2 teaspoons Worcestershire sauce
Salt and freshly ground white pepper to taste
2 carrots, peeled and julienned
2 stalks celery, julienned
1 medium yellow onion, peeled and julienned
Chopped parsley for garnish

Preheat oven to 375 degrees F.

In a mixing bowl, combine the beaten eggs with the milk, salt and cayenne pepper. Pour the mixture into a greased 8x8-inch baking dish and cover with aluminum foil. Bake for 20 to 25 minutes, or until set. Set aside to cool.

In a 6-qt. pot, heat the chicken stock and the bay leaves. Mix together the cornstarch and the water until smooth. Stir the cornstarch mixture into the pot and bring it all to a boil. Simmer for 5 minutes, stirring until smooth and lump free. Add the Worcestershire sauce, salt and white pepper. Stir in the carrots, celery, and onion and simmer, covered, for 20 minutes. Remove the bay leaves.

Remove the cooked egg mixture from the baking dish. Cut into fancy shapes with a small animal cookie cutter or cut into squares with a knife. Add to the soup and heat for a minute or two. Serve with parsley garnish.

Chicken Stock:
3 pounds of chicken necks and backs
4 stalks celery, chopped into large pieces
6 carrots, peeled and chopped into large pieces
2 large yellow onions, peeled and chopped into large pieces
Salt and freshly ground black pepper to taste

Rinse the chicken parts in hot water and then drain them for a moment. In a large pot, place the chicken necks and backs in water to cover. Bring to a boil, uncovered. Add the celery, carrots and onions. Add salt and pepper to taste. Reduce heat and simmer, uncovered, for 2 hours. Strain and refrigerate.