Bone Broth with Mini Wontons

Bone Broth

with Mini Wontons

Ingredients

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.
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  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.
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  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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