Ramen Series: Double Stock Tori (Chicken) Chintan with Lemon Shio Ramen

Happy New Years everyone. What better way to start it off then to finally crank out my chintan video that I wanted to do for awhile. This is the final component for ramen I have yet to cover and probably the longest. If you can find the time to make this you can truly make something special.
Shio Tare:
• Ramen Series: Shio Tare
Awase Dashi:
• Awase Dashi
Double Stock Chintan
2 stewing hens
2lb chicken feet
3L water
30g kombu
30g katsuboshi
Couple stalks of scallions
1 small knob of ginger
5 cloves crushed garlic cloves
Lemon Shio Ramen
30g or 2tbsp shio tare
15g or 1tbsp aroma oil
1/2 tsp lemon zest
2 lemon slices
300g soup
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[@hats3579]

Im definitely gonna be tryin this recipe

[@wekencook]

By all means man let me know what you think! If you have a pressure cooker you can do lessen the time significantly!

[@zorosoro9380]

Great tutorial!

[@wekencook]

Glad ya liked it 🙏

[@stonedgefish]

Hi! Great video. 2 stewing hens? Can i use 2 regular chikens? What would be their combained weight?

[@wekencook]

Stewing hens are just older chickens. The reason they are called stewing hens is because normally they aren't used for their meat anymore because their older and the meat tends to be very tough. Although the meat is tough, you get a lot more chicken flavor in the meat and in the bones when making stock hence "stewing" hens. If you cannot find stewing hens its not an issue so just use regular chickens. Don't let this stop you from making it! I normally don't weigh my chickens but rather observe the water level when filling up my stock pot to ensure that all the bones/meat are covered. Hope this helps!