Golden Assari Chicken Chintan Stock
Josh Reisner's ramen stock is packed with flavor—umami from dried shiitake mushrooms and Parmesan rinds, a touch of sweetness from Napa cabbage, and smoky notes from the charred leek and katsuobushi. Simmering chicken feet in the stock gives it a silky texture. The recipe calls for 2 fresh chicken carcasses with the wings. If you are unable to purchase from a butcher, buy 2 chickens, cut the whole legs and the breasts from the carcasses—leaving the skin from the breasts and the wings attached to the carcass—and reserve the legs and breasts for another use. The stock can be made in a very large pot or divided between 2 large pots. Once finished, it is the perfect base for ramen and other soups.