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1
Bring the chicken stock to a boil and season lightly with salt and pepper.
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2
Stir in the spinach and cook until wilted, about 1 minute.
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3
Meanwhile, beat the eggs with a good grinding of black pepper until thoroughly blended.
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4
Beat in the grated cheese.
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5
Pour the egg mixture into the soup while stirring constantly to break it into little rags.
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6
Check the seasoning and serve immediately.
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7
Rinse the poultry pieces in a colander under cold running water and drain them well.
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8
Place them in an 8- to 10-quart stockpot.
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9
Pour in the cold water and bring to a boil over high heat.
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10
Boil for a minute or two and you will see foam rising to the surface.
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11
Skim off and discard the foam, lower the heat to a strong simmer, and cook 1 hour, occasionally skimming the foam and fat from the surface.
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12
Add the remaining ingredients except the salt to the pot.
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13
Bring to a boil, then adjust the heat to simmering.
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14
Cook, partially covered, 2 to 3 hours, skimming the foam and fat from the surface occasionally.
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15
Strain the broth through a very fine sieve, or a colander lined with a double thickness of cheesecloth or a clean kitchen towel.
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16
Season lightly with salt.
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17
To use the stock right away, wait a minute or two and spoon off the fat that rises to the surface.
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18
The last little traces of fat can be swept off the surface with a folded piece of paper towel.
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19
It is much easier, however, to remove the fat from chilled stockthe fat will rise to the top and solidify, where it can be easily removed.
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20
For a rich meat stock, simply substitute 3 pounds meaty veal and beef boneslike beef shin, veal shank bones, and/or short ribsfor 2 pounds of the chicken/capon bones and all the turkey bones.
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21
Continue as described above.
