Ramen chicken broth
I have another recipe that I use for making stocks for ramens (Bone Daddies Recipe Book)
1.5kg organic chicken wigs 1.5kg organic chicken thighs 10g konbu 10g dried shiitake mushrooms rinsed and tied in muslin 25g fresh ginger 100g of green leek tops or green spring onion tops
Roast the chicken wings on a tray in the oven for 1 hour at 200 degrees.
Add the chicken and other ingredients into a large pot or casserole pot and cover with 4 litres of water or enough so that it covers the ingredients and more.
Cover and simmer on the hob on a low light or in the oven at 150 degrees for 8-12 hours. Check every now and then to see if it needs a top-up of water. Strain the liquid from the meat and press through a fine-mesh sieve. The soup will be opaque.
Either drink immediately, keep in the fridge for up to 5 days or divide into portions to freeze for 4-6 months use as stocks for recipes.