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Full recipe: 2 gallons homeade stock chicken or beef or both chilled. One onion One carrot One small bunch parsley 10 Egg whites Two pounds of ground grass fed beef Salt and pepper One tbsp of white miso Puree everything in a food processor until well combined and very emulsified until the texture is a very runny wet mixture. Set aside Place cold stock in a tall stock pot and set on top of the stove on high. Immediately while still cold whisk in the wet Meat egg white mixture with a large whisk.