2 quarts white stock, cold
2 egg whites, slightly beaten
2 well-washed egg shells, crushed and mixed with 4 teaspoons water
In a large kettle, stir into the cold white stock the egg whites and crushed egg shells mixed with water. Slowly heat to a boil, stirring constantly. Remove from heat. Cool 25 minutes.
Strain through a colander lined with 2 thicknesses of cheesecloth.
Refrigerate in covered container for up to 1 week or freeze in measured portions for easy use for up to 6 months.
Makes 2 quarts.