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1
Rinse the chicken carcasses in water.
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2
Fill a pot with water and bring to a boil.
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3
Add the chicken carcasses and boil for 1 minute.
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4
Place the carcasses in cold water right away, and wash off any remaining offal bits or blood cleanly.
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5
It should look like this after removing the insides and bloody parts.
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6
Make sure it looks as clean as this.
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7
Cut the carcasses into pieces with a knife.
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8
Cutting it up releases the umami from the bones, so make sure to do this.
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9
Fill a pot with 4 liters of water and put in the chicken.
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10
Make sure to put the chicken in and then boil the water.
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11
Use strong heat until the water boils, and then turn the heat down to low once it's come to a boil.
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12
When the water comes to a boil, skim off the scum diligently.
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13
Make sure it's not boiling rapidly.
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14
It should just be gently simmering.
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15
Once it has been simmering for 30 minutes and almost no scum is coming out anymore, add the green leek parts, ginger, and garlic.
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16
Simmer over low heat for 1 hour.
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17
Don't let it come to a rolling boil at this point either.
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18
The ginger tastes better with the skin on.
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19
Crush the garlic with the side of a knife.
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20
Take out the green leek parts, and strain the bones, garlic, and ginger through a sieve.
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21
It's finished.
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22
If using it for okonomiyaki or takoyaki, make sure it is completely cooled before use.
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23
You can use this in so many different recipes!
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24
In Okonomiyaki!
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25
In Egg Soup!
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26
In a Chinese style fried egg and crab dish!
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27
In Takoyaki!
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28
In Akashiyaki (round egg omelets)!
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29
In Crab Omelet on Rice!
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30
In Vegetable, Offal, and Miso Hot Pot!
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31
In Chinese Rice Bowl!
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32
In Ramen with Char Siu Pork!
