Name: Chicken stock
Cuisine: Japanese
Ingredients: pinch of black peppercorns; bunch of spring onions/scallions, roughly chopped; 2 leeks, roughly chopped; 3 carrots, roughly chopped; 1 chicken (preferably free-range), or use the bones and skin from a cooked chicken carcass

Preparation info

Difficulty
Easy

Appears in

Ramen

By Heather Whinney

Published 2018

About

This is a clearer and lighter stock than the pork one, and is not as rich or gelatinous, which makes it ideal for less heavy ramen dishes. It also takes less time to make than the pork stock, but it is still worth cooking it the day before so that it can cool. The chicken meat can be stripped from the carcass and served or stored separately.