Ramen Broth and Stock Basics

Hello everyone. This week we are covering the mixed ramen broth of pork and chicken. The basics used in this broth will transfer over into all other stocks as well from duck to veal to pork to brown chicken.

Ingredients:

• 2 medium sized carrots
• 3 stalks celery
• 2 heads garlic
• 2 medium white onions
• 1/2 bunch thyme or about 12 sprigs
• piece of fresh ginger about twice the size of your thumb

chop all your veggies into large chunks like so:

• 2 pounds chicken wings
• 2 pounds pork ribs or feet

first using a heavy cleaver chop you wings and ribs into small 2" pieces and place in a heavy bottomed stock pot that can hold 5 qts and cover with cold water


turn the heat on high and bring to a simmer. when the water reaches the boiling point the blood, coagulants and impurities in the bones that will make your stock cloudy will be drawn out.


once a boil is achieved immediately strain the bones and rinse the remaining coagulants off of the pieces of meat. Place the blanched bones back into the cleaned stock pot, add the chopped vegetables and thyme (if making a normal stock at this point you can also add black pepper corn and bay leaves) and cover with 1" of cold water. Bring the water to a very slow simmer and allow to cook for 16 to 18 hours. When making a stock with only chicken bones you can reduce the cooking time to 8 hours or when making a stock with something heartier like veal bones you can increase the cooking time to as much as 20 hours.


I like to use a crock pot because i can let it run unattended for long periods of time without fear of burning the house down. Now while your stock simmers remember to come back every so ofter to check on it. Skim any foam that has risen to the top and add water as needed. I do this every 30 minutes for the first 3 hours of cooking and once again right at the end of the cooking process. After your stock has simmered long enough it should have a strong flavor, a slightly tacky feel on your fingers from all the gelatin simmered out of the bones and a good golden color.


now you need to strain the liquid into a large vessel when i do this i pour the entire contents into a large strainer and allow to sit for up to 30 minutes to make sure gravity has pulled all the moisture out of the meat and veggies with out having to press on them. Pressing the solid matter can cause excess impurities from the meat to be pushed into the clean stock below.


after this process you should be left with around 6 cups of nice strong ramen broth or stock!