Shiitake-Ginger Sipping Broth

Mushrooms and aromatics add depth of flavor to this nourishing bone broth. Jennifer McGruther

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.