Chicken Broth

Source: Personal recipe — from Dad

Yield: 1 batch(es) — ~2L broth

Time: ~2.5 hours

About

A clean, simple chicken broth made from stewing hens, intended as a ramen soup base. Skimming the scum is essential for a clear, mild broth.

Ingredients

• 2 whole stewing hens
• 25g ginger, sliced into 3mm rounds
• 2500ml water (or enough to fully submerge the chicken)

Instructions

1. Simmer

1. Place stewing hens and ginger in a large pot. Add water or enough to cover the chicken entirely.
2. Bring to a boil.
3. Skim off all the scum that rises to the surface.
4. Reduce to a gentle simmer and cook for 2 hours.

Storage

• Refrigerate up to 5 days, or freeze up to 3 months.
• Skim solidified fat from the surface before reheating if desired.

Tags: #recipe #japanese #chinese #soup #broth #ramen