So if you make a chintan stock normally you can reuse the bones a gain to make a leftover paitan stock which is the thick cloudy soup base. Here is a video I made for it if you're interested: th-cam.com/video/HVbHx0HJSs4/w-d-xo.html For ramen stocks, we usually don't put salt in it because we make a "tare" which is the sauce for the ramen. That's usually the salty component and the broth itself is usually unflavored.
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!
Hi, great video! I was wondering, what do you do with bones from broth once it's done? Also, while is cooking do you put salt in it?
So if you make a chintan stock normally you can reuse the bones a gain to make a leftover paitan stock which is the thick cloudy soup base.
Here is a video I made for it if you're interested:
th-cam.com/video/HVbHx0HJSs4/w-d-xo.html
For ramen stocks, we usually don't put salt in it because we make a "tare" which is the sauce for the ramen. That's usually the salty component and the broth itself is usually unflavored.
@@wekencook great, thank you!
Great tutorial!
Glad ya liked it 🙏
Im definitely gonna be tryin this recipe
By all means man let me know what you think! If you have a pressure cooker you can do lessen the time significantly!
Hi! Great video. 2 stewing hens? Can i use 2 regular chikens? What would be their combained weight?
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!