Ingredients
- 2 lbs (900g) chicken bones (backs, necks, or wings) or 1 whole chicken carcass
- 2 chicken thighs (bone-in, skin-on)
- 1 large onion, halved and unpeeled
- 1 knob ginger (about 3 inches), sliced in half lengthwise
- 6 cloves garlic, smashed
- 2 stalks green onion, white parts only (save greens for garnish)
- 1 tbsp (15ml) vegetable oil
- 8 cups (2 liters) cold water
- 1 piece kombu (dried kelp), about 4×4 inches (optional, for umami)
Instructions
- In a large stockpot, add the chicken bones and cover with cold water. Bring to a rapid boil for 5 minutes, then drain and rinse the bones. This step (“blanching”) removes impurities for a clearer, cleaner-tasting broth.
- Return the cleaned bones to the pot. Add the roasted aromatics, green onion whites, and the 8 cups of fresh cold water. If using kombu, add it now.
- Bring to a bare simmer over medium heat, then immediately reduce to low. Skim off any foam that rises in the first 30 minutes. Partially cover and simmer gently for 2 hours.
- Add the chicken thighs to the pot and continue to simmer for another 30-45 minutes, until the thighs are cooked through and tender.
- Remove the chicken thighs and set aside. Strain the entire broth through a fine-mesh sieve into a clean pot. Discard the solids. You should have about 5-6 cups of concentrated broth.
Notes
For a clearer broth, simmer gently; a rolling boil will make it cloudy. Skim off any foam/scum that rises to the top for a cleaner flavor. The optional kombu adds a deep umami base; do not boil it to avoid bitterness. The soft-boiled eggs are best marinated in a mix of soy sauce, mirin, and water for 2-4 hours. Customize your bowl with toppings like corn, bamboo shoots, or narutomaki.
- Prep Time: 30
- Cook Time: 4
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 47
- Sugar: 3
- Sodium: 71
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 1
- Protein: 2
- Cholesterol: 4