Chicken stock from Ramen by Heather Whinney

Name: Chicken stock from Ramen by Heather Whinney
Ingredients: bunch of spring onions/scallions, roughly chopped; 3 carrots, roughly chopped; pinch of black peppercorns; 2 leeks, roughly chopped; 1 chicken (preferably free-range), or use the bones and skin from a cooked chicken carcass

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This is a clearer and lighter stock than the pork one, and is not as rich or gelatinous, which makes it ideal for less heavy ramen dishes. It also takes less time to make than the pork stock, but i...

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Ingredients

bunch of spring onions/scallions, roughly chopped
3 carrots, roughly chopped
pinch of black peppercorns
2 leeks, roughly chopped
1 chicken (preferably free-range), or use the bones and skin from a cooked chicken carcass