COMPLETE Chicken PAITAN Broth Recipe

Firstly, let's explain the term PAITAN. There are 2 main soup categories when it comes to Japanese Ramen.
1) CHINTAN
&
2) PAITAN

CHINTAN means "clear soup". We would recognize this as consumer or bouillon in western cooking. This type of soup requires more attention when boiling because if it starts to boil, it will get cloudy and take a lot of work to get it clear again.

PAITAN means "white soup" and is most commonly recognized in Pork Tonkotsu. This soup has been boiled at high temperatures which allows some of the natural fats in the broth to emulsify back into the broth. PAITAN are by nature heavier, winter-time soups.

Now remember, soup is typically made from leftover parts so you can feel good about recycling :-)

Ingredients:
17.5L Water
6kg chicken bones
3kg chicken feet
5 medium Yellow Onions
270g Garlic (3 large bulbs)
130g Ginger

So the process is broken up into 5 parts:
1- Boil Water and Bones
2- Skim Fat
3- Add Veggies
4- Collect Chicken Oil
5- Strain and Jar the Broth

Process:
We start by heating up our water and washing the chicken parts.
Once the chicken is washed, add them to the pots and wait until the fat comes to the top. (This will require a bit of stirring until all the fat has come to the surface.)
After the fat has all come out and the water reaches a boil, foam will develop on the surface. Skim the foam and lower the heat to medium (bubbling should continue but not violent boiling).
After the foam, you can then add the veggies.
During the cook, oil will separate and float to the surface. Collect this oil for your oil component for bowl assembly when you're ready to serve.
-Continue to low boil for the next 6-7 hours and the broth will be ready to strain.
Pass all the soup through a strainer and put the finished product in jars and either refrigerate or freeze for later.

You can keep the broth in the fridge for a week or freeze for up to 4 months.

This process should take between 6-8 hours to complete.

I've left an ingredient list for a single serving at the end of the video but because it takes so long to cook, I would recommend making no less than 8 servings at a time.

Camera and Lighting by Myryam Lemoine

Music by Fernando Diez
http://fernandodiez.com/percussion-tr...

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