Recipes by Rob Weland, The Garrison
Bring 6 cups of the broth made from the roast chicken carcass to a boil. In a separate bowl, whisk together 2 fresh farm eggs, 2–3 tablespoons grated Parmesan cheese and 2 tablespoons chopped basil. Reduce broth to medium heat and stir slowly with a fork while slowly pouring egg mixture into the pot for about 1 minute. If desired, add 1 cup chopped spinach or other greens of your choice. Season with salt and pepper and serve.