Chintan (Clear Chicken Broth)

Fact-checked on paper only. This recipe has not been cooked or tested yet.

Why this works

Chintan is clear stock. The word comes from the Chinese qingtang, meaning clear soup, and the broth is made by simmering and skimming off foam and scum often [Wikipedia, Ramen]. Keeping the pot below a boil leaves fat apart from the water, so the broth stays clear. We use it as the light base for shoyu and shio bowls, which is our pairing choice rather than a rule.

Yield: 2 liters (about 2 quarts) Times: prep PT20M, cook PT3H, total PT3H20M (ISO 8601)

Equipment

• 8 quart stockpot with lid
• Fine-mesh strainer lined with cheesecloth
• Instant-read thermometer
• Ladle

Ingredients

• 1200 g (2.6 lb) chicken backs or whole carcasses
• 3 L (3 qt) cold water
• 30 g (2 stalks) scallion whites
• 20 g (3/4 oz) fresh ginger, sliced
• 10 g (3 cloves) garlic, smashed
• 10 g (0.35 oz, one 10 cm piece) dried kombu

Steps

1. Put the chicken in the pot and cover with the cold water.
2. Bring just to a boil, then lower the heat at once to a bare simmer, about 185 F (85 C). Bubbles should barely break the surface.
3. Skim foam and scum often for the first 30 minutes.
4. Add the scallion whites, ginger and garlic after the skimming.
5. Partly cover and simmer 2.5 to 3 hours without stirring.
6. Add the kombu for the last 30 minutes. Do not let it boil.
7. Strain through the cheesecloth-lined strainer without pressing the solids.
8. Chill and store as described in the storage section.

What to watch for

• A boil clouds the broth. Turn it down.
• Stirring mixes fat into the liquid. Leave it alone.
• Kombu that boils turns bitter and slimy.

Storage

• Chill fast. USDA's rule for any cooked food is to refrigerate within 2 hours (1 hour above 90 F) and to divide a big pot into shallow containers so it cools quickly [USDA FSIS, Keep Food Safe].
• For reference, USDA's plant guideline is 130 F to 80 F within 1.5 hours, then 80 F to 40 F within 5 hours. A home kitchen cannot measure that well, so use an ice bath and shallow pans [USDA FSIS Directive 7110.3].
• Refrigerate at 40 F (4 C) or below and use within 3 to 4 days. Freeze for best quality within 2 to 3 months [USDA FSIS, Leftovers and Food Safety].
• Reheat to 165 F (74 C) and bring soups to a rolling boil before serving [USDA FSIS, Leftovers and Food Safety]. Frozen broth can be reheated straight from the freezer.

Allergens: None inherent. Check the tare for soy, wheat and fish.

Pairs with

Shoyu tare for a Tokyo-style bowl, or shio tare. Works with thin or medium noodles, chashu, menma and nori.

Sources

1. Wikipedia, Ramen (chintan, paitan, tori paitan terms; Rairaiken; Hakodate shio; Sapporo miso): https://en.wikipedia.org/wiki/Ramen
2. USDA FSIS, Keep Food Safe (2 hour / 1 hour chilling rule): https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/steps-keep-food-safe
3. USDA FSIS Directive 7110.3 cooling guidelines for plants (130 to 80 F in 1.5 hours, 80 to 40 F in 5 hours): https://meathaccp.wisc.edu/validation/assets/Directive%207110.pdf
4. USDA FSIS, Leftovers and Food Safety (refrigeration windows, reheating): https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety

Citation links

• https://en.wikipedia.org/wiki/Ramen
• https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/steps-keep-food-safe
• https://meathaccp.wisc.edu/validation/assets/Directive%207110.pdf
• https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety