Method
Cut carrot, onion and celery into 2cm pieces.
Roast chopped chicken carcasses until golden. Cover with chicken
stock, add chopped carrot, onion, celery and lemon thyme, cook for
1½ hours. Strain the stock.
Blitz the chicken breast with the egg whites.
Bring the stock back to a simmer, whisk in the chicken breast mix.
This will form a raft. Allow to simmer for 5 minutes. Using a
ladle, gently ladle the stock out of the pot and pass through a
coffee filter and serve.