What's the BEST method to make Chicken Stock for Ramen? (Experiment)

I didn't realize you are in Hawaii. If you are, you should go the the up country farmer's market in Maui and try the vegan ramen. There is a guy that sell it and to this day is was the best vegan ramen I have had. He put in a lot of meticulous effort in all of his topping and the broth is superb.

Hey just did one attempts with remainings from roadt chicken incl bones... Plus carrots and onion nice 👍

I used a kg of wings and cooked it on and off for 2 days.
That was perfect

Interesting comment about leaving the stock uncovered, my mum tells me the same thing. But Heston Blumenthal recommends making stock with a pressure cooker to keep the flavour in. I suspect the eastern countries want certain volatile compounds out of the stock.

Can I buy those products from India?

for the roasted one, if you don't add the fond after roasting you are skipping out on the most important step. Of course it's bland

Don’t roast, fry on low in a pan.

I have 2 more suggestions.
1- try in instant pot
2-try make it sous vide- so all ingredients in plastic pouch and cook at lower temp .
I personally love instant pot stock.

I like how you did all three with identical chicken great job

So, as a cheat maneuver.. I should totally buy stock instead of broth when it comes to chicken?.. lol.

Thank you, great of someone to test different methods. Great video.

Hi, you mentioned a Japanese noodle machine in your video. Which one are you using?

thank you for conducting this experiment Ryan! 🤙🏾🤙🏾🤙🏾

My method is to roast a whole chicken. Eat it for dinner. Then put the carcass in boiling water for a minute. Change water and then cook for 3-4 hours (add aroma last hour). Then freeze in ice cube trays to use whenever.

Regarding the roasted way:

- It didn't look roasted enough. 30 mins is not enough. Typically, people do roast twice (2x45mins). Twice because they smear chicken with tomato paste in-between.
- You didn't seem to deglaze your oven tray after the roast. What you end up deglazing you must put back into the water with the chicken. You can deglaze it with the use of wine (the french way), or water. But it is essential for getting full flavour.
- There's typically at least a chicken wing or chicken leg involved when they do it roasted, telling from experience.

Well-made roasted stock should look the most intense out of three, it should be close to golden brown even unseasoned without the veggies. Your roasted stock did not look right colour-wise.

Regarding the thirty second blanching, which to me sounds more like a hot wash, maybe there is something in breed of chicken consumed in Japan or the way that chickens are raised, slaughtered, butchered, or transported that makes it an important step there, but maybe not here. For example, there may be differences in bleeding or the use of disinfectants during slaughter that might explain why such a method is preferred in Japan.

People saying the simplest way is the best way always makes me doubt their expertise. Sometimes forever. Sometimes until i try it Out for myself

Someone please explain the importance of kansui and how can I make it myself because I can't find it,so many videos and I'm actually lost

Since you’re from Hawaii, I don’t know how often you get a chance to go to Honolulu, but if you do, there is one “bucket list” Ramen that you HAVE to try.

Goma Tei (the Ward Center location, specifically. It makes a difference) makes the BEST char siu tan tan the world over. I’ll bet you the airfare that you haven’t had better. Hands down.

In Poland, we always do the unblanched way for chicken stock, and it works the best. No one blanches, we consider it the taste killer.

Thanks for the video, will definitely try that at home! Any tips for making chicken stock in the instant pot? What settings should I use? Should I start cooking the chicken for some time and skim before putting it in the instant pot?
:)

Thanks god you made this experiment. Now I know the method to stick to, cuz roasted chicken bones suck. Nevetheless I've been doing it for years. lol

i dont blanche the chicken i do run a ramen store i did blanche the chicken before and flavor is the same so you save some time by not doing it

is the scum not edible? or does it taste bad?

love your channel! I'm new to ramen but I make a lot of stocks. I usually soak the bones in cold water overnight. It really draws the blood out and lessens the funk. The next day I dump out the water, refill it and just agitate the bejeezus out of it. Ill do this two or three times prior to starting the stock: Agitate, dump and refill. It definitely lessens the funk (wife is super sensitive to it) and speeds up the skimming process. I would also scrub the backbones really well. Blood and organ bits get trapped in the pockets around the spine. After that, I think you would be good to go. Thanks for all of your hard work and experimentation!

No wonder I never get much scum I always roast my bones.

Do you think a broth made from chicken feet would be taste good for a ramen?

everything you call waste is taste. do you want a clear, tasteless, or a tasteful cloudy base

Wonderful and honest video. Good job

Thanks for the interesting insights!

Can you make a video of how you make your Chiiyuu?

You know damn well you can't trust the advice of pale skin palates! LMAO!!!

So great that you set up a shop!!

6 hours??? Hmmmmm

Tori Paitan is the best

I am not sure why. But i would char them. Super high heat not more than 15 minutes. And mix in some fresh bones. It's something done in a Russian suppe similar to ramen suope

have you tried using pressure cooker to make the stock? try anywhere from 30min to 90mins. preprep same as you done with the vids,

From what I learn online from another Chef's channel, the typical way Hong Kong chef make broth is to blanch pork, no blanch for chicken (but remove the scum), and to soak beef in water after cutting to let all the blood dilute out (some slow cook beef stock will include blanching but they are usually cooked for 2 hrs and then stay in its own broth for 12 hours warm). Roasting really destroy the chicken's aroma (the "yang" flavor that warms you up, so chicken noodle soup's chicken is never roasted if done right). The best chicken soup is cooked with the chicken skin, as a whole chicken dunk inside the water, before cut up into pieces (expensive).

chiyu aroma oil?

A thirty second blanch does NOTHING. Blanch for 10 minutes, toss the water, rinse the carcasses and then roast them. This is by far the best method I’ve found.

My favorite part has to be using a sour cream container for Tupperware.

I believe your "bone to water" ratio is way off. I think you need way more bones, less attached meat, and ultimately, less water. Blanching longer would help unless you are looking for that "minerally flavor" (which is mostly from blood). Good luck

Hey Ryan, I'm about to tackle your Tori Shoyu Ramen. I found your hens, frozen, complete with the same plastic bag at the market yesterday, only mine came with heads. I'm gonna make a few modifications. First, I'm blanching the chickens, BUT, I will be using good chicken stock in place of water. I will be doing this in an Instant Pot, I figure, bring it close to pressure, depressurize, and skim at that point. From there, I'm following your preparation. You did 20 minutes pressurized and about 40 minutes cool down. I've found making stocks, 40 minutes pressure plus 15-20 minutes gives the best stocks. I'll let you know how it goes in a few days. OBTW: love your noodle kneading technique. 2 questions, first, any particular type of sock that you would recommend, and second, just how long do you trample the dough? (The latter is the serious question) Best wishes from Atlanta. David

Something about your quest to learn about ramen is really shonen manga main character, I love it.

If you have an electric pressure cooker, I like to get a whole chicken, separate the breasts, thighs, and legs, throw the rest of the carcass into the pressure cooker, skin included, top off with water and cook at the highest pressure for two hours, and let it naturally release pressure, remove the carcass and strain back into the stock, and chill. After it has set, you are left with fat that you can remove and use for aroma oil, and a gelatinous stock with a silky mouthfeel and pure chicken flavor

Ever since I got back from Japan, I've been trying to make ramen that tastes the same. It's become one of my favorite foods. Making it takes work and experimentation, but it's worth it.

Msg and everclear

For blanching, you need to put the chicken in cold water and heat it up. Not adding it in boil water.