Chicken Shoyu Ramen

Step 1: Start the broth

  • Ginger chicken broth

    • water
      2 parts
    • chicken carcass
      1 part
    • fresh ginger
      , peeled
      large knob3” piece

Break a whole chicken down into pieces. Remove the skin from the breast, thighs, and legs for use in the chicken oil. Remove the bones from the thighs, save the backbone, and wings for the stock. Save the thighs for the rolled chicken thigh. Use the breasts and legs for whatever you want.

  • Set a stockpot over a scale and add the thigh bones, backbones, and wings. Note the weight down and add 2x that amount in water. Ex: 900 g bones x 2 = 1800 g water. You can add less water if you would like.

Bring the pot to a on the stove top and skim the rising scum off the top.

Then, you can keep it simmering on the stove or add the pot with the lid cracked to a 190°F/87°C oven and let it / for 5 hours, that way you don’t have to babysit the broth on the stove.

  • While that goes, prep the remaining components.
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