Bone Broth with Mini Wontons
1 1/2 lbs chicken bones, such as chicken backs and wings
2 dried shiitake mushrooms
1/2 onion, quartered
1 carrot, roughly chopped
2 celery ribs, chopped
4 cm ginger, chopped
16 bibigo™ Mini Wontons Chicken & Vegetables
salt and pepper to taste
- Preheat oven to 400 F. Rinse bones and pat dry, place on a baking sheet. Roast for 45 minutes or until golden brown.
- Place bones in a large pot and cover with water and let rest for another 30 minutes. Place pot over high heat and bring to a simmer, skimming, for an hour. Lower to a very low simmer for 12 hours, covered. Add remaining ingredients and simmer for another 12 hours, adding more water to keep bones covered.
- Strain and place back over heat. Bring to a low boil and add bibigo™ Mini Wontons Chicken & Vegetable and follow package instructions. Season with salt and pepper. Divide evenly and serve.