Over a white wine sauce, a roasted chicken breast is encased in savory Margherita® Capicola, fontina cheese, and plump Portobello mushrooms.
| Prep Time: | 15 mins |
| Cook Time: | 4 hrs 30 mins |
| Total Time: | 4 hrs 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- aluminum foil
- 1 leftover chicken carcass, broken into pieces
- 1 onion, roughly chopped
- 6 cups water, or as needed to cover
- 2 tablespoons apple cider vinegar
- 1 tablespoon salt
- ½ tablespoon ground black pepper
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Place chicken bones onto the prepared baking sheet.
- Place baking sheet in the preheated oven and roast bones for 30 minutes.
- Gently transfer bones from the baking sheet into a large and heavy stockpot. Add onion and enough water to cover the bones by 2 inches. Add vinegar, salt, and pepper and bring to a boil over high heat. Reduce heat to medium-low and simmer, partially covered, leaving enough space for steam to escape, for 4 to 5 hours. Check occasionally for froth or foam that develops on top of the water, removing it with a large spoon.
- Remove from the heat and let cool. Strain broth through a fine mesh strainer into a clean pot. Let cool completely. Store in the refrigerator and use within 5 days or freeze until ready to use.
Nutrition Facts
| Calories | 129 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 3 g |
| Sodium | 1214 mg |
| Sugars | 1 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I never knew I needed to cook bones first. ButI am trying it for the first time. I notice the fat doesn’t rise as much like not roasting them. I prefer adding more spices and garlic instead of onion. But this is a good starter broth.
Used crock pot. High for hour. Then low for few hours. Delicious!