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
Arrange the chicken bones, onion, shallot, garlic, ginger, and mushrooms on a rimmed baking sheet. Roast for 30 minutes.