2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Buy a subscription this month for your chance to win one of five health retreat escapes at Golden Door valued at $35,000. Offer ends May 28.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Chicken broth with bone marrow dumplings

You'll need

  •  
  • Chicken broth
  • 1 kg
  • chicken bones
  • 500 gm
  • chicken wings
  • 2
  • onions, coarsely chopped
  • 4
  • carrots, coarsely chopped
  • 5 stalks
  • celery, coarsely chopped
  • 2 stalks
  • flat-leaf parsley
  • 2 sprigs
  • thyme
  • 1 tbsp
  • whole black peppercorns
  •  
  • Bone marrow dumplings
  • 200 gm
  • beef bone marrow, finely chopped
  • 50 gm
  • fresh breadcrumbs
  • 2 tbsp
  • finely chopped flat-leaf parsley
  • 1 tbsp
  • finely chopped rosemary leaves
  • ¼ cup
  • finely chopped chives
  • 40 gm
  • plain flour
  • 3
  • eggs, lightly whisked

Method

  • 01
  • Preheat oven to 220C. Place chicken bones and wings in a large roasting pan and roast for 30 minutes or until dark brown in colour. Combine bones and wings in a large saucepan with remaining ingredients and 4 litres of cold water. Bring to the boil, then reduce heat to medium and simmer, skimming occasionally, for 3 hours. Season to taste with sea salt. Strain through a fine sieve, reserve stock and discard solids. Makes about 3 litres.
  • 02
  • For bone marrow dumplings, combine ingredients in a bowl and season to taste with sea salt and freshly ground black pepper. Using two teaspoons, shape mixture into dumplings, dipping spoons in hot water between each dumpling to clean, and refrigerate for 30 minutes. Makes about 18 dumplings. Bring a saucepan of salted water to a simmer over medium heat, add dumplings a few at a time and simmer gently for 4-5 minutes or until they float, then remove with a slotted spoon and set aside. Repeat with remaining dumplings.
  • 03
  • To serve, bring 2 litres of chicken broth to a simmer over medium heat, add dumplings and cook until warmed through. Ladle soup and dumplings into bowls and serve.

At A Glance

  • Serves 6 people
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

You might also like...

Adriano Zumbo: Rice pudding trifle with saffron jelly and mango and mint salsa

recipes

Adriano Zumbo: Passionfruit, lychee and coconut buche de Noel

Adriano Zumbo: Cranberry-rosemary Florentine bars

recipes

Adriano Zumbo: Candy cane macarons

David Thompson: Green papaya salad (Som dtam malakor)

recipes

David Thompson: Charred rice noodles and chicken with thickened “gravy” (Raat nar gai)

David Thompson: Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.