- 8
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Ingredients
- 8 cups chicken stock
- 1/4 cup rendered duck fat
- 10 garlic cloves, thinly sliced
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper
- 3 egg whites (about 1/2 cup)
- 1 small loaf country white bread, sliced
Preparation
Step 1
1. In a medium saucepot set over high heat, warm the chicken stock until it reaches a simmer. Keep warm.
2. In a large stockpot set over low heat, combine the duck fat and garlic. Cook, stirring often, until the garlic is a light golden color, about 5 to 7 minutes.
3. Whisk in the flour and cook, whisking continuously, for 10 minutes.
4. Add the warm chicken stock and stir well. Bring the mixture to a boil carefully and cook for 15 minutes, stirring frequently. Season with salt and pepper.
5. Stir in the egg whites and cook over medium heat for 2 minutes, stirring continuously, until the egg whites have turned from translucent to white.
6. Serve hot with slices of country bread.