Chintan Broth

Name: Chintan Broth
Yield: 8 servings
Ingredients: 3 lb chicken carcasses; 1 lb chicken wings; 1 lb pork neck bones; 4 qt cold water; 5 qt water; 1 large yellow onion; 2 in fresh ginger; 4 stalks scallion greens; 1 piece kombu

👥 8 servings

🗣️ English (detected)

category: Soups

counters: Ramen Shop

aka: chintan, chintan broth, 清湯, clear ramen broth, torigara broth, the broth under shoyu and shio ramen, ramen stock

pairs-with: shoyu-ramen, shio-ramen, miso-ramen

slack: unforgiving — it is never allowed to boil at all, and a pot that boils once is cloudy for good with no straining it clear

washing-up: the stockpot, a colander to rinse the bones in, a fine sieve, the straining cloth, a container to chill the broth in, a jar for the chicken fat

step: strain, chill, lift the fat off and keep it

#chicken #pork #japanese #stock #ramen

From: John Chen's Tabular Recipes

🥘 Ingredients

chicken carcasses 3 lb
chicken wings 1 lb
pork neck bones 1 lb
cold water 4 qt
water 5 qt
yellow onion 1 large
fresh ginger 2 in
scallion greens 4 stalks
kombu 1 piece

🍳 Cookware

stockpot

1

Clear broth is the other half of the board.
2

Cover chicken carcasses , chicken wings and pork neck bones with cold water in a stockpot , bring up to a boil and 10 min , then drain and rinse every piece under the tap.
3

Bring @&( timer up in water , skim hard for the first twenty minutes, then hold it at a bare tremble 4 hr — one lazy bubble breaking every few seconds and no more.
4

Add yellow onion , fresh ginger , scallion greens and kombu to @&( timer for the last half hour, 30 min .
5

Strain @&( timer through a fine sieve lined with a cloth, then 4 hr until the fat sets in a firm cap on top.

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