How To Make a Rich and Flavorful Chicken Broth for Homemade Ramen
Makes 8 cups
- 6 to 6 1/2 pounds
medium carrots (about 8 ounces), cut into 1/2-inch pieces
small bunches scallions (about 12 to 18), bottoms trimmed
- 10 cups
- 1 head
garlic, bottom trimmed, cut in half horizontally, skin left on
(2-inch) piece of ginger, peeled and cut into 1/4-inch-thick slices
dried shiitake mushrooms (about 2 ounces)
(6-inch) sheet dried kombu
- 1/4 cup
tamari or soy sauce
Measuring cups and spoons
Stovetop-safe roasting pan or large stovetop-safe casserole dish
Strainer or slotted spoon (for skimming)
Roast the chicken wings: Arrange a rack in the middle of the oven and heat to 425°F. Place the chicken wings in a stovetop-safe roasting pan or casserole dish and roast until well-browned, about 30 minutes. Reduce the heat to 375°F. Add the carrots and scallions and mix well, then roast for another 20 minutes.
Deglaze the roasting pan: Transfer the chicken and vegetables from the roasting pan to a large stockpot. Place the now-empty roasting pan on the stovetop over high heat. Add 2 cups of the water and, stirring and scraping vigorously with a wooden spoon, scrape up all the flavorful browned bits from the bottom of the pan. Bring to a boil, then carefully pour everything into the stockpot.
Add the aromatics and water: Add the garlic, ginger, shiitakes, kombu, and remaining 8 cups of water and mix well. Bring the mixture just to a simmer (a few bubbles around the edges) over high heat.
Simmer the broth: Reduce the heat as low as your stove will allow, add the tamari or soy sauce, and simmer, occasionally skimming the fat and scum that accumulates on the surface, until the chicken has fallen completely off the bone and the wing bones come apart easily, 3 to 3 1/2 hours.
Strain the broth: Pour the broth through a fine-mesh strainer into a large bowl and discard the solids. Refrigerate the broth overnight. Before using, skim the solidified fat off the surface and discard.
Storage: The broth can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 4 months.