• 2 pounds chicken bones, roasted brown in oven
• 1 large onion, including outer skin
• 3 stalks celery, including  leaves
• 1 large carrot, cleaned, unpeeled
• 2  teaspoons salt
• 10 black  peppercorns
• 1 bay leaf
• 8 cups water
• 1/4 cup cold water  
• 2 egg
   
• Cube onion (including skins). Chop scrubbed celery and carrot into 1 inch chunks. Place chicken bones, onion, celery, carrot, salt and peppercorns in large soup pot or Dutch oven. Add 8 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1.5  hours
• Remove chicken bones and vegetables. Strain stock. Skim fat off the surface.
• To clarify the stock, separate egg whites from egg yolk. In a small bowl, combine 1/4 cup cold water, egg white and crushed eggshell. Add to strained stock, and bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth. Cool and store for use.

 MUSSELS IN HERBED TOMATO BROTH

2 pounds of mussels
1/4 cup pancetta or bacon
1/4 medium-sized red onion, minced
3 tbsp butter
2 Roma tomatoes, crushed
2 Roma tomatoes, concasse*, julienned
3 cloves garlic, minced
1 tbsp oregano, fresh, chopped
1/4 cup basil, fresh, chopped
3/4 cup dry white wine
1/4 cup chicken stock
Pinch kosher salt
Fresh ground black pepper

 *To make concasse, remove the core stem, score the opposite end in a small "x," and boil them for 15 seconds. After boiling, plunge them into an ice bath to stop the cooking. The scored end will have loosened the skin, and the tomato is ready to be peeled, quartered, deseeded, and julienned

Wash mussels in several changes of cold water; using a small knife, remove beards.

In pan, render pancetta or bacon until brown. Discard ¾ of the bacon fat.

Add garlic, onion and crushed Roma tomato to pan and lightly cook ingredients.

Add white wine and cleaned mussels to pan. Cover.

Allow to cook for 4-6 minutes until mussels begin to open, but not completely.

Add chopped oregano, basil, tomato concasse and butter. Allow ingredients to continue cooking in covered pan for approximately one minute or until the mussels are completely opened.

Adjust taste with pinch of salt and a few turns of the pepper grinder.

Discard any unopened mussels and serve in bowl with favorite bread.