Using already roasted chicken bones is an easy way to make flavorful “brown” stock, and you can use that stock to make a simple, rich ramen broth that’s perfect for winter weeknights.
Image from lonelyfox.
The deepest, richest stocks and broths come from raw chicken, to be sure, but to get that roasted flavour, sometimes the leavings from an already-roasted bird are where it’s at — especially if you grab a cheap roast chicken from the grocery store and save the bones. Similarly, while many broth recipes can simmer for hours upon hours, and some ramen broth recipes call for six to twelve hours, this recipe only takes two and doesn’t give up flavour. This means it works well as a warm weeknight meal or you can make it on the weekend to use throughout the week.
Besides the roasted chicken bones, you need only a few ingredients: dried mushrooms, scallions, carrot, ginger, and bacon. Toss everything together in a stock pot and add twelve cups of water, then bring to a boil. Reduce reduce to a simmer and skim the top for any grease or fat that floats to the top in the first ten minutes. Serve with ramen noodles and any toppings you have, like the shiitakes you used in the broth, a boiled egg, or leftover chicken. For a complete recipe, hit the link below.
Rotisserie Chicken Ramen [Lucky Peach]