This is a simple yet delicious stock base to make for any of your Ramen recipes. If you want to try other bases for the stock you can use cracked pork bones (for a richer stock) and even shelled short-necked clams. You can also quickly sauté the clams in sesame oil for a lighter stock or mix these with the chicken to create a different tasting stock.
This is one of five recipes in the “Art of Ramen” series.
The Art of Ramen: Basic Chicken Stock For Ramen
Ingredients
- 1 chicken carcass or 7 ounces chicken wings cleaned**
- 1 Japanese leek negi, cut in half
- 1 medium-sized onion peeled and halved
- 1 medium-sized carrot peeled and halved
- 1 large knob ginger peeled and halved
- 3 to 4 egg shells***
- 7-1/2 cups water
Instructions
- Place all ingredients in a soup pot. Bring to a boil, lower heat to a high simmer, and cook, covered, for two to three hours, skimming of the scum occasionally. Strain the stock using a cheesecloth-lined colander; pressing down on the remaining ingredients with the back of a large wooden spoon to release all the flavor. If not used immediately, cool and freeze the stock until needed.
Notes
*This recipe can be easily doubled or tripled to yield enough stock for 10 to 15 servings. The stock can be frozen for later use. One serving is 1-1/4 cups.
**Cracked pork bones (for a richer stock) and even shelled short-necked clams, quickly sautéed in sesame oil (for a lighter stock) can replace or be mixed with the chicken to create a different tasting stock.
***The egg shells help to kill the smell of the carcass and/or bones, and to absorb some of the scum.
Tried this recipe?Let us know how it was!
Want More Ramen Recipes?
Check out the Art of Ramen post with the history or ramen, ramen cooking tips, and all 5 reciepes in the Art of Ramen series:
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