Ramen Broth

Tonkotsu

• 5 lbs pork femur
• 5 lbs pork neck bones
• 1 lb fatback

1. Soak bones in cold water for 6–24 hours.
2. Place bones in pot and cover with 2 inches of water.
3. Bring pot to a boil over high temperature.
4. Drop the heat to to a simmer for 10–30 minutes or until no scum rises.
5. Strain the bones and scrub away any black material, such as blood, from the bones.
6. Cover bones and fatback with water in a pot and bring it to a jostling boil.
7. Hold for 12–18 hours or until:
   • Desired consistency and color is reached,
   • Meat has completely seperated and broken down,
   • And fatback pieces have mostly melted
8. Strain broth.

Chicken

• 1 stewing hen, breast removed. Or 2 small chickens, cut into quarters
• 2–3 lbs chicken feet, toes removed
• 1 onion, cut in half
• 1 head of garlic, split open
• 1 carrot, peeled

1. Place chicken in pot and cover with 2 inches of water.
2. Heat pot to 176°F. Hold for 1 hour.
3. Bring to boil briefly and skim any scum. Hold for 5–10 minutes or until no scum rises.
4. Reduce heat back down to 176°F and add vegetables. Hold for 5–7 hours.
5. Strain broth.

Chicken Tori Paitan

• 4 lbs chicken backs. Or 1 whole chicken, cut into quarters
• 2–3 lbs chicken wings
• 2–3 lbs chicken feet, toes removed
• 1 carrot
• 1 onion
• 2 bunches of scallions, white end
• 2 inches of ginger
• 10 garlic cloves

1. Soak chicken parts in water for 2 hours.
2. Drain water. Cover chicken parts with 2 inches of water.
3. Bring to a boil over high heat. Skim until no scum rises.
4. Cover and cook on medium-high heat. Hold for 6–8 hours.
5. Add water as necessary.
6. One hour before completion, add aromatics and remove lid. Hold for 1 hour.
7. Strain broth.