Tori Chintan (鶏清湯) – Clear Chicken Broth for Ramen

Prepare the ingredients:

1. Start by rinsing the chicken carcasses thoroughly under cold running water to remove blood and loose bits. This is essential for a clear broth.

Blanch the chicken:

1. Put the chicken carcasses in a large pot, cover with cold water and bring to a boil. Once the water boils, blanch the chicken for about 10 minutes. Then pour off the water and rinse the chicken thoroughly under cold water again. This step keeps the broth clear.

Cook the broth:

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

Skim:

1. During the first 30 minutes of cooking, skim off the foam and impurities that rise to the surface at regular intervals. Frequent skimming at the start is essential for a clear broth.

Simmer slowly:

1. After skimming thoroughly, let the broth simmer for 3-4 hours over very low heat. The broth must not boil hard, or it turns cloudy.

Finish:

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

Serve:

1. Use the finished Tori Chintan as a base for soups and ramen, or serve it as a clear soup on its own with light seasoning.