you've added the egg.
_Most soups develop better flavor if you'll store
them, covered, in the refrigerator for a day or two. To
seal in the flavor while you're storing the soup, don't
remove the fat that's on top. When you're ready to serve
the soup you can lift the congealed fat off as a sheet. To
remove the last particles of fat, place unscented paper
towel on the surface. Draw towel to one side and remove.
_When freezing stock, allow 1/2- to 1-inch head room
in containers so soup can expand. Freeze some in quart-
sized or larger containers for use in soups. Ladle the
rest into ice cube trays or muffin cups for adding to
vegetables, sauces, or gravies. Freeze and then transfer
frozen stock cubes to a plastic bag or freezer container
and keep frozen until ready to use.
_Soup may be stored in the refrigerator two or three
days or frozen for three to four months. When reheating,
make sure to bring the broth to a boil. Soups enriched
with eggs are, unfortunately, not good candidates for
reheating; they're apt to curdle.
BASIC CHICKEN STOCK
Makes about 8 cups
If you need to, you can make the following substitutions
for the roaster: 1 stewing hen or spent fowl (5-7 pounds);
2 fresh young chickens (2-4 pounds); or 6 pounds fresh
chicken parts, preferably dark meat portions. (As I
mentioned earlier, young chickens will not provide as rich
a flavor as the older birds but the taste will still be
good.) Cooking times for meat will vary from 3 hours for
stewing hens or spent fowl, to 1-1/2 hours for 2 smaller