Chicken Tortellini in Broth

Cook Time 30 minutes plus simmering time

Serves 4

Ingredients

500g chicken tortellini 

1 chicken carcass 

6 chicken wings, segmented

1 tbsp olive oil

1 carrot, roughly chopped

2 stalks of celery, roughly chopped

1 onion, quartered

1 tsp black peppercorns

2 tbsp apple cider vinegar

Pinch of salt

Method

Preheat the oven to 220°C.

Place the chicken carcass and wings on a roasting tray. Drizzle with the olive oil and roast for 35–40 minutes, turning once, until deeply golden. 

Transfer the roasted bones to a large stockpot along with the carrot, celery, and onion. Pour in a little hot water, scrape up any browned bits from the roasting tray, and add them to the pot.

Add the peppercorns and apple cider vinegar, then cover everything with cold water.

Bring to a gentle simmer over medium heat. Reduce the heat to low and cook uncovered for 3–4 hours, occasionally skimming off any foam that rises to the surface.

Strain the broth through a fine sieve into a clean pot, discarding the solids. Season generously with salt and bring to the boil. Add the tortellini to the broth and cook as per the packet instructions.

Serve in shallow bowls.