- 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
- 1Preheat 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.
- 2For 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.
- 3To 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.