Chicken Ginger Ramen Broth

🥘 Ingredients

• ginger (peeled)
  3 in
• water
  2x bone weight

🍳 Cookware

• oven

1. 1

   Break a whole chicken down into pieces.
2. 2

   Remove the skin from the breast, thighs, and legs.
3. 3

   Remove the bones from the thighs.
4. 4

   Save the backbone and wings for the stock.
5. 5

   Save the thighs for the rolled chicken thigh.
6. 6

   Use the breasts and legs for whatever you want.
7. 7

   Set a stockpot over a scale and add the thigh bones, backbones, and wings.
8. 8

   Note the weight down and add water .

   water: 2x bone weight
9. 9

   Preheat the oven to 190 F.
10. 10

    Bring the pot to a boil.
11. 11

    Skim the scum off the top.
12. 12

    Add the pot with the lid cracked to the oven .
13. 13

    Let cook for ⏱️ 5 hours .
14. 14

    Take the pot out and add ginger (peeled) .

    ginger (peeled): 3 in
15. 15

    Cook for ⏱️ 1 hour in the oven.
16. 16

    Strain the soup into a container.
17. 17

    Set in the fridge overnight.
18. 18

    Skim the fat in the morning.
19. 19

    Transfer to mason jars for 350 g serving sizes.