Makes about 8 cups
- 3 pounds chicken bones, such as back, wing tips and feet
- 1 yellow onion, quartered
- 1 shallot, halved
- 1 bulb garlic, smashed
- 1 (2-inch) knob fresh ginger, coarsely chopped
- 8 ounces shiitake mushrooms, coarsely chopped
- 1 cup white wine
- 12 cups water
- 1 tablespoon black peppercorns
- 2 star anise pods
- Fine sea salt, to serve
- Chopped green onions, to serve
- Chile flakes, to serve
Heat the oven to 425 degrees F.
Arrange the chicken bones, onion, shallot, garlic, ginger, and mushrooms on a rimmed baking sheet. Roast for 30 minutes.
Transfer the roasted bones and aromatics to a large stock pot or Dutch oven. Pour in the white wine and water, drop in the peppercorns and star anise pods, and bring to a boil over medium-high heat.
When it reaches a boil, turn the heat down to medium-low and simmer for 3 hours.
Strain the broth, discarding the solids. Adjust seasoning with salt, ladle into mugs, and serve hot with a sprinkle of chopped green onions and chile flakes.
