Bone Broth with Mini Wontons

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

salt and pepper to taste

  1. Preheat oven to 400 F. Rinse bones and pat dry, place on a baking sheet. Roast for 45 minutes or until golden brown.
  2. 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.
  3. Strain and place back over heat. Bring to a low boil and add Bibigo mini wontons and follow package instructions. Season with salt and pepper. Divide evenly and serve.

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