Chicken Brodo with Spring Vegetables and Fried Bread

Bring chicken bones and 12 cups cold water to a gentle simmer (you don’t want it to boil) in a large pot. Reduce heat to medium-low and cook at a bare simmer, skimming foam occasionally, until stock is reduced by one-third, 2 1/2–3 hours.

Add spring onions, garlic, prosciutto, and mushrooms to pot and cook another 20 minutes. Strain stock through a fine-mesh sieve into a medium bowl; discard solids (you should have about 9 cups). Pour 3 cups brodo into an airtight container; reserve for another use.

Do Ahead: Brodo can be made 3 days ahead. Cover and chill.