Chicken meatball stock

Rinse the processed chicken carcass well and separate the meat from the bones and skins. Lower the bones, giblets, skin and neck into a pan of cold water, quickly bring to a boil, remove the foam and cook for 1-
1. 5 hours. Put the bay leaf, peppercorns and salt 5-10 minutes before you're ready. Strain the ready-made broth. Make meatballs. Pass the chicken meat along with the peeled onion through the meat grinder. Add egg whites, well-washed rice, salt, ground pepper to the resulting mince and mix thoroughly. Form small balls from this mass, lower into a saucepan with a little boiling broth and cook for 7-10 minutes. Remove the ready-made meatballs with a spoon, fold into a soup bowl, pour hot broth, sprinkle with herbs and serve.