Roast Bones: Preheat your oven to 425 degrees. Toss chicken bones and wings with olive oil. Roast on a large sheet pan for 25 to 30 minutes or until the bones are golden brown.
Recipe
Author
Chef Elizabeth, The Braided Apron
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Description
A great soup starts with a great homemade broth. Chef Elizabeth takes this broth to a whole new level by making her own bone broth from scratch. She then takes it over-the-top with her Italian Zuppa Di Pavese Nuovo Soup.
Click to watch Chef Elizabeth make her Bone Broth and Zuppa Di Pavese Nuovo Soup in her Bone Broth and Soup episode.
To get even more recipes from Chef Elizabeth, go to HSTV.com.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| Roasted Chicken Bones | ||
| 3 Chicken Carcasses | ||
| 2 lbs. raw chicken wings | ||
| 1 tbsp. Gustare Vita extra virgin olive oil | ||
| 2 tbsp. Hy-Vee tomato paste | ||
| 4 c. hot water | ||
| Chicken Bone Broth | ||
| 2 tbsp. chicken fat, reserved from roasting | ||
| 2 c. yellow onion, chopped | ||
| 2 c. carrot, peeled and chopped | ||
| 2 c. celery, chopped | ||
| 8 stems parsley | ||
| 1 Hy-Vee dried bay leaf | ||
| 8 black peppercorns | ||
| 1 tsp. kosher salt | ||
| 1 gal. water | ||
| Zuppa Di Pavese Nuovo Soup | ||
| 4 slice(s) (1-inch each) Hy-Vee Bakery baguette bread | ||
| 4 oz. Parmigiano Reggiano cheese, grated | ||
| 4 soft poached eggs | ||
| ¾ c. fennel, shaved, plus fronds for garnish | ||
| ¾ c. red bell pepper, finely chopped | ||
| ½ c. green onions, sliced | ||
| ¼ c. fresh basil, sliced | ||
| 2 qt. Chicken Bone Broth , hot | ||
Things To Grab
- Large sheet pan
- Silicone pastry brush
- Large stockpot
- Colander
- Large container with tight fitting lid
- 4 serving bowls
Directions
Remove from oven and brush with tomato paste. Roast for an additional 10 minutes.
Remove from oven, reserving 2 tablespoons chicken fat. Add hot water to the roasting pan and scrape brown bits off pan.
Make Bone Broth: In a large stockpot, heat reserved chicken fat over medium-high heat. Stir in onions, carrots, and celery and sauté until softened, about 3 to 5 minutes. Add roasted chicken bones and wings to stockpot along with parsley stems, thyme, bay leaf, peppercorns, kosher salt, and water. Bring to a boil. Reduce heat and simmer, covered, for 3-1/2 hours or until concentrated.
Hyvee Culinary Expert Tip
Don’t skimp on the boiling time! The collagen in the joints and proteins in the bones need time to melt and create a deep and rich flavor and a protein-rich broth.
Strain broth and season, to taste with salt and pepper. Discard chicken bones and wings, vegetables, and spices. Place broth in a large container with a tight fitting lid and chill until ready to use. (Makes about 3 quarts bone broth).
For Soup: Place a baguette slice in the bottom of 4 serving bowls. Top with Parmigiano, and poached egg. Place raw fennel, bell pepper, green onion, and basil around the baguette slice. Top with poached egg and garnish with fennel fronds. Just before serving, top with hot broth.
Nutrition facts
Servings
470 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 235mg
- Sodium: 1250mg
- Total Carbohydrates: 48g
- Protein: 34g
Daily Values
0%
Iron 20%
0%
Calcium 35%
0%
Vitamin D 6%
0%
Potassium 15%