Chicken Chintan & Paitan | One Batch, Two Stocks

Ingredients

• 4 chicken carcasses
• 1 kg chicken feet
• Water, enough to cover the chicken feet
• No seasoning is needed for the stock itself.

Instructions

1. Make the first stock, Chintan
2. Place the chicken carcasses and chicken feet into a pressure cooker.
3. Add enough water to cover the chicken feet.
4. Pressure cook for 2 hours. Once done, strain the broth into a clean pot or container. This first round is your chintan, a clear of chicken stock.
5. Don’t throw away the chicken bones and feet yet. We’re going to use them again.
6. Make the second stock, Paitan - Transfer the cooked chicken carcasses and chicken feet into a clean pot. Add water and bring it to a boil over high heat on a stove.
7. After about 10 minutes, you’ll notice the broth changing from clear to cloudy and milky as the fats, collagen and other components from the bones emulsify into the liquid.
8. Once it has turned milky, reduce the heat and let it slow simmer for another 2 to 2.5hours, add a bit of water along the way and stir occasionally.
9. Strain the broth. This second round is your paitan, a rich, milky chicken broth that works beautifully as a ramen base.
10. Chill - Transfer both the chintan and paitan into airtight containers. Let them cool and refrigerate overnight to set into a jelly like consistency once chilled.