Classic Chicken Ramen Broth

• •2 lb chicken carcasses or assorted chicken bones (wings, backs)
• •1 lb chicken feet or necks
• •4 quart water
• •1 piece kombu (dried kelp), approx. 6 inches long
• •5 large dried shiitake mushrooms
• •4 inch fresh ginger, unpeeled and sliced
• •1 whole garlic head, halved horizontally
• •4 stalk green onions, white and light green parts, roughly chopped
• •0.3 cup sake (optional)
• •0.3 cup mirin (optional)
• • to taste salt

Instructions

1. 1

   Blanch the chicken: Place chicken bones and feet in a large stockpot. Cover with cold water and bring to a rolling boil over high heat for 5 minutes. This step helps remove impurities and ensures a clear broth. Drain the chicken, rinse thoroughly under cold water, and clean the pot.

2. 2

   Prepare kombu and shiitake: Gently wipe the kombu with a damp cloth (do not rinse off the white powdery substance, as it contains umami). Place the wiped kombu and dried shiitake mushrooms into the cleaned stockpot. Add 4 quarts of fresh cold water and let them soak for at least 30 minutes, or up to an hour.

3. 3

   Combine ingredients: Add the blanched chicken bones/feet, sliced ginger, halved garlic head, and roughly chopped green onions to the pot with the kombu and shiitake.

4. 4

   Begin simmering: Place the pot over medium-low heat and slowly bring the water to a very gentle simmer. It is crucial not to let it come to a rapid boil.

5. 5

   Skim impurities: As the broth heats and begins to simmer, foam and scum will rise to the surface. Use a ladle or a fine-mesh skimmer to regularly remove these impurities for the first hour of simmering. This is essential for a clean and clear broth.

6. 6

   Remove kombu: Once the broth just reaches a simmer (or after about 30 minutes of simmering), carefully remove the kombu from the pot. Leaving it in too long can make the broth bitter.

7. 7

   Long simmer: Reduce the heat to the lowest setting, so the broth is barely bubbling. Partially cover the pot (leaving a small gap for steam to escape) and let it simmer gently for 5-6 hours. The longer, slower simmer extracts maximum flavor and collagen.

8. 8

   Strain the broth: After 5-6 hours, remove all solid ingredients from the pot using a slotted spoon and discard them. Carefully strain the broth through a fine-mesh sieve lined with cheesecloth into another clean pot or a large heatproof container. Press gently on the solids in the sieve to extract any remaining liquid, but avoid mashing them vigorously, which can make the broth cloudy.

9. 9

   Season: Season the strained broth with salt to taste. If using, stir in the sake and mirin. These additions can enhance the depth and complexity of the broth.

10. 10

    Serve or store: Your classic chicken ramen broth is now ready to be used as a rich base for ramen, other noodle soups, or stored for future use.

Chef's Tips

• 💡Maintain a Gentle Simmer: A rapid boil will emulsify fats and proteins, leading to a cloudy broth. Always aim for a gentle simmer with minimal bubbling to ensure a clear and beautiful broth.
• 💡Don't Skip Blanching and Skimming: These steps are critical for removing impurities and creating a clean-tasting, clear broth. Dedicate time to regular skimming during the initial stages.
• 💡Kombu Removal is Key: Remove the kombu shortly after the broth comes to a simmer. Overcooking kombu can release bitter flavors into your delicate broth.
• 💡Storage: Allow the broth to cool completely before transferring it to airtight containers. It can be refrigerated for up to 3-4 days or frozen for up to 3 months. Skim off any solidified fat layer from the top for a lighter broth, or leave it for extra richness.
• 💡Versatility: This broth is an excellent foundation for various ramen styles (shio, shoyu, miso) and can also be used for other Japanese soups or hot pots.