Ramen Broth

By polloazul

Ingredients

• Two 3 by 6 inch pieces of Konbu
• 6 quarts water
• 2 cups dried shitakes, rinsed
• 4 pounds chicken, either a whole bird or legs
• 5 pounds meaty pork bones (Neck bones are recommended.
• 1 pound smoky bacon (I used a pound of double smoked slab bacon.)
• 1 bunch scallions
• 1 medium onion, cut in half
• 2 large carrots, peeled and roughly chopped

Preparation

Step 1

1. Rinse the konbu under running water, then combine it with the water in an 8 quart stockpot. Bring the water to a simmer over high heat and turn off the heat. Let steep for ten minutes.
2. Remove the konbu from the pot and add the shitakes. Turn the heat back up to high and bring the water to a boil, then turn the heat down so the liquid simmers gently. Simmer for 30 minutes, until the mushrooms are plumped and rehydrated and have lent the broth their color and aroma.
3. Heat the oven to 400F
4. Remove the mushrooms from the pot with a spider or slotted spoon.
5. Add the chicken to the pot. Keep the liquid at a gentle simmer. Skim and discard any froth, foam or fat that rises to the surface of the broth with the chicken is simmering and replenish the water as necessary to keep the chicken covered. After about 1 hour, test the chicken; the meat should pull away from the bones easily. If it doesn’t, simmer until that’s the case and then remove the chicken from the pot with a spider or slotted spoon.
6. While the chicken is simmering, put the pork bones on a baking sheet or in a roasting pan and slide them into the oven to brown for an hour; turn them over after about 30 minutes to ensure even browning.
7. Remove the chicken from the pot and add the roasted bones to the broth, along with the bacon. Adjust the heat as necessary to keep the broth at a steady simmer; skim the scum and replenish the water as needed. After 45 minutes, fish out the bacon and discard it. Then gently simmer the pork bones for 6 or 7 hours—as much time as your schedule allows. Stop adding water to replenish the pot after hour 5 or so.
8. Add the scallions, onion and carrots to the pot and simmer for the final 45 minutes.
9. Remove and discard the spent bones and vegetables. Strain the broth. You can use the broth at this point or if you are making it in advance freeze at this time.
10. Finish the broth by seasoning it to taste with tare.