This is the basic and versatile chicken stock I use for my ramen recipes, and it is flavored with Japanese ingredients. You can prepare a big batch and store any extra in the freezer.
Recipe information
Yield
makes 4 quarts
Ingredients
4 quarts water
4 pounds chicken bones
1 3/4 cups peeled and chopped carrots
1 1/2 cups chopped celery
1 cup chopped leek, white part only
1/4 green cabbage
1/2 head garlic, halved horizontally
1 (1-inch) piece ginger, smashed
1 piece kombu, wiped with a damp cloth
1/2 cup sake
Preparation
Step 1
Combine the water and chicken bones in a large, 10-quart stockpot. Set it over high heat and bring the water to a boil. Skim the surface well to remove any impurities.
Step 2
Add the carrots, celery, negi, cabbage, garlic, ginger, kombu, and sake. Decrease the heat to low and simmer for 2 hours. Add more water as needed to keep the liquid at the same level.
Step 3
Strain the stock well through a fine-mesh sieve.
