Japanese Chicken Broth
Preparation Time: 10 minutes
Cooking Time: 1 ¾ hours
Makes: 3 quarts (3 liters)
- 12 oz (350 g) uncooked chicken bones
- 2 medium negi or 6 fat scallions (spring onions), cut crosswise into 2-inch (5 cm) pieces
- 2-inch (5 cm) piece fresh ginger, scrubbed and cut crosswise into ¼-inch (6 mm) slices
Japanese stocks and broths are generally much lighter in taste than Western ones; so Japanese chicken broth is similarly subtler and less chicken-forward than typical chicken broth. Duck or turkey bones can substitute for the chicken.
- Rinse the bones under cold running water and drop into a large stockpot. Add the negi and ginger and fill with 4 quarts (4 liters) cold water. Cover and bring to an almost boil over high heat, 10–15 minutes. Watch the pot so that it does not boil since boiling will result in a cloudy broth. (That said, this broth tends to be cloudy from the negi.) Immediately reduce the heat so the broth gently simmers, uncover, and cook for about 1 ½ hours, skimming occasionally. Strain the broth (discard the bones and aromatics).