Basic Chicken Chintan Stock
While originally for my ramen post, this basic chicken stock can be used for all sorts of dishes.
Makes about 6 bowls of ramen.
- Add chicken necks and thigh bones to a pot and add enough water to cover. Bring to a boil. After about 5 to 10 minutes scum will rise to the surface, skim it.
- Chicken Necks, 2kg
- Chicken Thigh Bones, 500g
- Water, 4L – 3L if you want to use dashi later
- After scum has been removed lower heat to about 80C - just a simmer (this is to prevent emulsification - to keep the soup clear). Let it cook for 5 hours. If you’re using dashi, this is a good time to add it. Replace water if too much evaporates or if the broth tastes too strong.
- Dashi, 1L – Optional
- Add your onion, garlic, ginger. Cook for another hour, again replacing water to taste.
- Onion, 1 – Quartered
- Garlic, 10 Cloves – Crushed
- Ginger, 2cm – Peeled