Since the Japanese have an aversion to animal fats, they prefer to use lean necks and bones when they make stock with a meat base. Still, the Japanese tend to be queasy and want to leach out any residual impurities with salt and a “rinse” of boiling water before cooking the bones. The subtle chickeny infusion that results is used in a number of soups and several simmered dishes.
Rub the chicken necks and bones with
Cut away the roots and wilted pieces of the leek and scallions. Rinse the leek well to remove any grit or sand. Cut the white and green parts of the vegetables into
Pour the stock through a cloth- or paper-lined strainer or colander, discarding the solids. If you want a clear stock, clarify it. To do this, return the strained broth to the pot, making sure that the liquid fills no more than half of it and that there’s ample headroom for foam that will form. Bring the chicken stock to a rolling boil and stir in one egg white and the shell from the egg. Keep the stock boiling for 3–4 minutes. Strain the stock again and discard the solids, then allow it to cool completely before storing for future use.
Chilling will help solidify some of the remaining fat and make it easier for you to remove. This stock will stay fresh covered in the refrigerator for up to 1 week; it also freezes well for up to several months. This recipe may easily be doubled.
© 1985 Elizabeth Andoh. All rights reserved.