Chicken broth with bone marrow dumplings

INGREDIENTS

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

1. 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.

2. 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.

3. 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.


See Gourmet Traveller.com for this and other wonderful recipes. Recipe by Rodney Dunn and photo by William Meppem.