Chintan Broth

also called chintan · chintan broth · 清湯 · clear ramen broth · torigara broth · the broth under shoyu and shio ramen · ramen stock

The table

Tonkotsu is boiled hard on purpose; this one is never allowed to boil at all, and that is what you can see in the bowl.
3 lb(1.35 kg; backs and frames, wing tips left on)chicken carcassesparboil 10 min, rinse every pieceskim, then hold at a tremble 4 hrstir the aromatics and kombu in, last 30 minstrain, chill, lift the fat off and keep it
1 lb(450 g)chicken wings
1 lb(450 g)pork neck bones
4 qt(3.8 L)cold water
5 qt(4.7 L)water
1 large(halved)yellow onion
2 in(sliced)fresh ginger
4 stalksscallion greens
1 piece(4 in)kombu
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.

Pans and tools

Before anything else

2parboil 10 min, rinse every piece

3skim, then hold at a tremble 4 hr

goes in with what step 2 made

4stir the aromatics and kombu in, last 30 min

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
8 hr 40 mintwo waits that overlap count once
Needs you
10 minthe rest you can walk away from

Nothing here says whether you can walk away, so all 10 min of it is counted as time you are standing over it. The recipe itself says 5 hr 30 min.

  1. parboil 10 min, rinse every piece

    10 minneeds you(assumed)from the start

  2. skim, then hold at a tremble 4 hr

    4 hrwalk away10 min in

  3. stir the aromatics and kombu in, last 30 min

    30 minwalk away4 hr 10 min in

  4. strain, chill, lift the fat off and keep it

    4 hrwalk away4 hr 40 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need stockpot

Goes with

See how it is written
>> title: Chintan Broth
>> category: Soups
>> tags: chicken, pork, japanese, stock, ramen
>> counters: Ramen Shop
>> aka: chintan, chintan broth, 清湯, clear ramen broth, torigara broth, the broth under shoyu and shio ramen, ramen stock
>> pairs-with: shoyu-ramen, shio-ramen, miso-ramen
>> servings: 8
>> time: 5 hr 30 min
>> step.1: Tonkotsu is boiled hard on purpose; this one is never allowed to boil at all, and that is what you can see in the bowl.
>> step.2: parboil 10 min, rinse every piece
>> step.3: skim, then hold at a tremble 4 hr
>> step.4: stir the aromatics and kombu in, last 30 min
>> step.5: strain, chill, lift the fat off and keep it

Clear broth is the other half of the board. Tonkotsu is boiled hard on purpose; this one is never allowed to boil at all, and that single difference is what you can see in the bowl.

Cover @chicken carcasses{3%lb}(1.35 kg; backs and frames, wing tips left on), @chicken wings{1%lb}(450 g) and @pork neck bones{1%lb}(450 g) with @cold water{4%qt}(3.8 L) in a #stockpot{}, bring up to a boil and ~parboil{10%min}, then drain and rinse every piece under the tap.

Bring @&(~1)rinsed bones{} up in @water{5%qt}(4.7 L), skim hard for the first twenty minutes, then hold it at a bare tremble ~simmer{4%hr} — one lazy bubble breaking every few seconds and no more. A boil here emulsifies the fat and clouds the pot, which is the one thing this broth is not allowed to do.

Add @yellow onion{1%large}(halved), @fresh ginger{2%in}(sliced), @scallion greens{4%stalks} and @kombu{1%piece}(4 in) to @&(~1)broth{} for the last half hour, ~simmer{30%min}. The kombu goes in last and comes out with everything else; long heat makes it slippery.

Strain @&(~1)broth{} through a fine sieve lined with a cloth, then ~chill{4%hr} until the fat sets in a firm cap on top. Lift that cap off in one piece and keep it — that is the chicken fat the shoyu and shio bowls float on, and buying schmaltz to do a job your own broth already did is a waste of a good pot.