Tori Chintan: Clear Japanese Chicken Broth

Prepare the ingredients:

1. Rinse the chicken frames well under cold running water to remove blood and loose bits. This step matters for a clear broth.

Blanch the chicken:

1. Put the chicken frames in a large pot, cover with cold water and bring to a boil. Once the water boils, blanch the chicken for about 10 minutes. Drain, then rinse the chicken again under cold water. This helps keep the broth clear.

Cook the broth:

1. Put the blanched chicken frames in a clean pot with the onion, ginger, leeks and carrots. Add fresh cold water until everything is well covered. Bring to a boil, then lower the heat so the broth barely simmers.

Skim:

1. For the first 30 minutes, skim off the foam and scum that rise to the surface at regular intervals. Frequent skimming early on is key to a clear broth.

Simmer slowly:

1. Once you have skimmed it well, let the broth simmer over very low heat for 3-4 hours. Keep it from boiling hard, or it will turn cloudy.

Finish:

1. Strain the broth through a sieve lined with a fine cloth into a clean pot or bowl. This removes the last solids and leaves you with a completely clear broth.

Serve:

1. Use the finished tori chintan as a base for soups and ramen, or season it lightly and serve it as a clear soup on its own.