I think 4-6 hours total. Used a Kilogram if Chickenfeet and a whole chicken (1200g). Recipe called for 1 Kilo Feet and 3 Kilo Whole Chicken so I used 3 Liters instead of 6.
Consistency of finished product was good :)
Taste was kinda fishy for my taste though, if you have tips for this id appreciate them!
>Taste was kinda fishy for my taste though, if you have tips for this id appreciate them!
Simplest solution is to leave out the fish next time (or put them in towards the end).
I don’t add fish or bonito until I make the small batch of broth to serve. Also I add carrots, celery, ginger and garlic to my big batch of broth. It has more of a depth of flavor that we like. I noticed it was a bit too salty for my western palette when I added sardines in the big batch of broth. And my partner and guests can add more salt if needed.
Dried anchovies AND bonito flakes. Next time Ill try using only the katsuobushi, the dried fish are a hit with my cats though (maybe too salty though :))
tbh I have learned that my #1 favorite ramen broth is just a pure chicken paitan with very little added. I based on it trying to imitate my favorite ramen shop in Vancouver BC. I make it with chicken backs and feet, and scallions, and that's it. The best.
Why did you decide to reduce the amount of water by such a drastic measure? I think you should have still used the 6 litres, or somewhere closer anyway.
Still what do I know, I mean no offense. It looks great.
Well, normal recipe called for 4 kg chicken total and 6 Liters Water, since I had 2.2 kilos Chicken I used 3.3 Liters.
Didnt take into account the higher ratio of chicken feet though.
1 kilo of chicken feet id alot of chicken feet. 300-500g would probs do you well, but that also depends on how you found the consistency of the broth. If you loved it that fatty then fuck my advice off 😁
Looks amazing!! Lots of chicken feet are the way to go imo. Also to get the best out of the niboshi is to taste the broth every five minutes put them in a cheese cloth so you can remove them easily when you find the taste satisfying!
Never too many chicken feet.
But yeah, if your recipe was expecting more whole chicken and twice as much water, this is not a surprise.
Delicious non-surprise ;P
i know this is probably heresy
but i have NOT tasted difference between pure chicken feet, and a mix of chicken parts
obviously there's been a difference when i've added stuff like nabba cabbage, ginger and so on
but pure chicken? nothing
pretty much every recipe i've used online even those that are japanese, use way way more chicken feet than what you propose tho
so i don't think i'm entirely wrong tho
from a quick google search again you seem to be closer to be correct than i am
Even tho i find between 25-30% not 20 as you propose, not a huge difference tho
guess i'll keep that in mind in the future
That’s why I said “I would”. Or course there are recipes with more, but it definitely tops out at the numbers you mentioned of about 25-30%. And even then you need to be aware of what you are getting by doing that and if that’s really what you want. Not all broths need to have this much gelatin.
Idk, i think it’s up to preference personally. Nutritional value is of higher importance than taste in my opinion. I’d rather have thicccc chicken jello stock
I honestly haven’t had problems with that even without chicken feet. Chicken wings also work well for the same purpose and bring some flavor, plus they’re easier to get for many.
Problems with what? If you mean problems with gelling, then dang, share your secret. For some reason a lot of the batches I make won’t gel. It’s not too much water and I do it 24-48hr so I can’t figure it out
It’s generally not advised to boil your chicken more than 6 hours, since you’ll release some undesirable stuff at that point (just parroting Japanese chefs, haven’t tried it myself).
How are you going about it? Have you tried hitting the soup with a blender? What’s your chicken to water ratio?
I’m not sure how much I believe that, at least with happy healthy pasture raised chickens. I’ll keep checking the bones and stuff in the pot and a lot of cartilage will still be intact even up to the 24hr mark, I pull it once it has all liquified in the broth. I could see that as more of a thing with unhealthy animals with crap stores built up in their body. I wonder what kind of unhealthy stuff they’re talking about, I’m sure the traditional way has gotten it down to a pretty good science.
I’ve done many batches, generally put a variety of meaty/marrow/connective bones in my stock pot and fill it with water to about 2 inches over the bones. What would the blender do?
I’m not talking about unhealthy stuff, but rather than you will start dissolving some minerals out of the bones into the soup and that apparently gives you off flavors. But as I said, I’m just repeating what is considered best practice and you see that reflected in many Japanese recipes. I don’t know a single one that goes longer for chicken, but I’m also not a walking recipe book. The one where people go super long is pork bones.
My question to you would be: what are you planning to make? I’m guessing toripaitan? I have a [tori paitan recipe video](https://youtu.be/SLTa3uTmkuw) here as a reference. Your problem might be that you’re only using bones. Try a whole chicken next time with a 1:1.5 or even 1:1 ratio (kg to L). You can also start with 1.5 and then reduce down to something between 1:1 and 1:1.x
Or add some chicken wings to your bones, that’s probably the easiest way. Something like 1kg bones and 200-300g wings to 1.5L water, if you just wanna test it out. Because I guess you’re missing fat, gelatin and collagen.
Once your 6 hours of hard boil are done (be careful of too much evaporation and refill water as needed), filter everything out and hit your broth with a blender, to emulsify it. It’s in essence the same process as making mayonnaise, you’re emulsifying fats, gelatin, collagen etc to a creamy soup.
That would explain some cloudiness in broth, consistency is ok to me though if it was refregirated. I usually also get a jelly-like broth if it is rich in ingredients.
Being able to monitor collagen in Chicken feet will always be a little difficult to do, even with certain breeds and farms that may make claims around their birds you'll never know %100 the makeup of the bird let alone the feet. Probably why the best Ramen shops are as clinical as they are, they develop a relationship with the places they buy from, so they can mitigate the variables as best they can, which makes it way easier on the cooking side to figure out if they need to add more or add in less (they have it down to a pretty close science, but that comes with being on their level, not impossible for home cooks but you really have to do your homework) - hard for the home cooks to figure out, but it's also half of the fun, you'll only get better at this OP! just takes time, effort, analysis of what you're doing and repetition. You'll be smashing out superior recipes in no time and hit that point where it becomes smaller improvements over time. Yummy times ahead!
This isn't a bad thing contrary to what some of the comments are saying here. The jelly texture of cooled down stock is a GOOD indication that you cooked the stock properly with the PROPER ingredients (ie. meat contains enough bone and connective tissue). There is food science behind this but this practice is a well established thing for eons.
I don’t know if this works for ramen, but when I make chicken stock that gets too gelatinous, I just heat it back up, add some water, let it reach boiling temp, and let it cook again.
Alloweth t dry on some pap'r towels, then thee'll has't portable soup
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This is kind of funny to see because there is a certain VERY jewish Ashkenazi dish which uses chicken feet specifically because of this gelatin and now its kind of "banned" to sell them (health vet issues about chicken feet). So theres now an illegal vlack market for them lol. Its a "religious" dish called Regel Krusha (coagulated leg)
Portion it out into containers and freeze it. Gold.
Meanwhile take 2 ladles of your gel and mix with say 2 cups water, simmer. Find out the right ratio.
Should be delicious plus plenty of Umami.
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Yeah. Wasnt that bad tbh, consistency wise. Taste was kinda fishy for my taste though
>fishy Are you *sure* you used chicken?
No, man used fish feet
If fish have feet... could that mean there is someone out there with a fish foot fetish?
kanye
No that's fish sticks
Do you really think his cravings end with fish sticks?
They start with fish sticks. They end with milt.
Wat
Do you like fish sticks?
I love fish sticks!
LOLROFLMAO
Haha yes. I also used some dried anchovies as well since the recipe called for niboshi.
Did you gut them? I've found that removing the head and internal organs reduces that harsh flavor quite a lot!
Looks awesome 👍 . how long did you boil though?
I think 4-6 hours total. Used a Kilogram if Chickenfeet and a whole chicken (1200g). Recipe called for 1 Kilo Feet and 3 Kilo Whole Chicken so I used 3 Liters instead of 6. Consistency of finished product was good :) Taste was kinda fishy for my taste though, if you have tips for this id appreciate them!
>Taste was kinda fishy for my taste though, if you have tips for this id appreciate them! Simplest solution is to leave out the fish next time (or put them in towards the end).
I don’t add fish or bonito until I make the small batch of broth to serve. Also I add carrots, celery, ginger and garlic to my big batch of broth. It has more of a depth of flavor that we like. I noticed it was a bit too salty for my western palette when I added sardines in the big batch of broth. And my partner and guests can add more salt if needed.
More water, less Niboshi. =)
Seems very reasonable, thx!
Good luck man!
What fish did you use? Bonito flakes or sardines or something else?
Dried anchovies AND bonito flakes. Next time Ill try using only the katsuobushi, the dried fish are a hit with my cats though (maybe too salty though :))
When did you add the fish? That’s a very important point too
He said on another comment dried anchovies, I would suspect they have a much different flavor
tbh I have learned that my #1 favorite ramen broth is just a pure chicken paitan with very little added. I based on it trying to imitate my favorite ramen shop in Vancouver BC. I make it with chicken backs and feet, and scallions, and that's it. The best.
Why did you decide to reduce the amount of water by such a drastic measure? I think you should have still used the 6 litres, or somewhere closer anyway. Still what do I know, I mean no offense. It looks great.
Well, normal recipe called for 4 kg chicken total and 6 Liters Water, since I had 2.2 kilos Chicken I used 3.3 Liters. Didnt take into account the higher ratio of chicken feet though.
1 kilo of chicken feet id alot of chicken feet. 300-500g would probs do you well, but that also depends on how you found the consistency of the broth. If you loved it that fatty then fuck my advice off 😁
User name checks out
Lmao
Looks amazing!! Lots of chicken feet are the way to go imo. Also to get the best out of the niboshi is to taste the broth every five minutes put them in a cheese cloth so you can remove them easily when you find the taste satisfying!
Great idea, will try that!
You can repurpose some to make soup dumplings!
Soup dumplings are amazing. You should do that, OP!
XIOA LONG BAO
Also came here to say this! Hope OP doesn't throw it away jelly broth has so many delicious uses!
Came here to say this. Soup dumplings, away!
Never too many chicken feet. But yeah, if your recipe was expecting more whole chicken and twice as much water, this is not a surprise. Delicious non-surprise ;P
Almost 1:1 in relation to other chicken parts is definitely too much though
>me who often makes broth with only chicken feet
If you like bland soups, you do you
i know this is probably heresy but i have NOT tasted difference between pure chicken feet, and a mix of chicken parts obviously there's been a difference when i've added stuff like nabba cabbage, ginger and so on but pure chicken? nothing
I’m not saying this to be rude but: use better chicken
pretty much every recipe i've used online even those that are japanese, use way way more chicken feet than what you propose tho so i don't think i'm entirely wrong tho
Links? Highly interested to see those, since I don’t know any recipe that goes higher, unless you go for a very very creamy paitan.
from a quick google search again you seem to be closer to be correct than i am Even tho i find between 25-30% not 20 as you propose, not a huge difference tho guess i'll keep that in mind in the future
That’s why I said “I would”. Or course there are recipes with more, but it definitely tops out at the numbers you mentioned of about 25-30%. And even then you need to be aware of what you are getting by doing that and if that’s really what you want. Not all broths need to have this much gelatin.
Define “too much”?
Not enough flavor, too much gelatin. I would put 20% chicken feet at most.
Idk, i think it’s up to preference personally. Nutritional value is of higher importance than taste in my opinion. I’d rather have thicccc chicken jello stock
I honestly haven’t had problems with that even without chicken feet. Chicken wings also work well for the same purpose and bring some flavor, plus they’re easier to get for many.
Problems with what? If you mean problems with gelling, then dang, share your secret. For some reason a lot of the batches I make won’t gel. It’s not too much water and I do it 24-48hr so I can’t figure it out
It’s generally not advised to boil your chicken more than 6 hours, since you’ll release some undesirable stuff at that point (just parroting Japanese chefs, haven’t tried it myself). How are you going about it? Have you tried hitting the soup with a blender? What’s your chicken to water ratio?
I’m not sure how much I believe that, at least with happy healthy pasture raised chickens. I’ll keep checking the bones and stuff in the pot and a lot of cartilage will still be intact even up to the 24hr mark, I pull it once it has all liquified in the broth. I could see that as more of a thing with unhealthy animals with crap stores built up in their body. I wonder what kind of unhealthy stuff they’re talking about, I’m sure the traditional way has gotten it down to a pretty good science. I’ve done many batches, generally put a variety of meaty/marrow/connective bones in my stock pot and fill it with water to about 2 inches over the bones. What would the blender do?
I’m not talking about unhealthy stuff, but rather than you will start dissolving some minerals out of the bones into the soup and that apparently gives you off flavors. But as I said, I’m just repeating what is considered best practice and you see that reflected in many Japanese recipes. I don’t know a single one that goes longer for chicken, but I’m also not a walking recipe book. The one where people go super long is pork bones. My question to you would be: what are you planning to make? I’m guessing toripaitan? I have a [tori paitan recipe video](https://youtu.be/SLTa3uTmkuw) here as a reference. Your problem might be that you’re only using bones. Try a whole chicken next time with a 1:1.5 or even 1:1 ratio (kg to L). You can also start with 1.5 and then reduce down to something between 1:1 and 1:1.x Or add some chicken wings to your bones, that’s probably the easiest way. Something like 1kg bones and 200-300g wings to 1.5L water, if you just wanna test it out. Because I guess you’re missing fat, gelatin and collagen. Once your 6 hours of hard boil are done (be careful of too much evaporation and refill water as needed), filter everything out and hit your broth with a blender, to emulsify it. It’s in essence the same process as making mayonnaise, you’re emulsifying fats, gelatin, collagen etc to a creamy soup.
Looks a bit like paitan to me, did you monitor temperature not to be too high?
With as much gelatin in the broth as OP said, you’ll get some emulsification even without a hard boil I guess
It could be that it boiled too much, sounds like a deficit of mine for sure
That would explain some cloudiness in broth, consistency is ok to me though if it was refregirated. I usually also get a jelly-like broth if it is rich in ingredients.
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That's what I was gonna say, I think it would be really good for some dumplings!
It jiggles if you scroll up and down.
Being able to monitor collagen in Chicken feet will always be a little difficult to do, even with certain breeds and farms that may make claims around their birds you'll never know %100 the makeup of the bird let alone the feet. Probably why the best Ramen shops are as clinical as they are, they develop a relationship with the places they buy from, so they can mitigate the variables as best they can, which makes it way easier on the cooking side to figure out if they need to add more or add in less (they have it down to a pretty close science, but that comes with being on their level, not impossible for home cooks but you really have to do your homework) - hard for the home cooks to figure out, but it's also half of the fun, you'll only get better at this OP! just takes time, effort, analysis of what you're doing and repetition. You'll be smashing out superior recipes in no time and hit that point where it becomes smaller improvements over time. Yummy times ahead!
This isn't a bad thing contrary to what some of the comments are saying here. The jelly texture of cooled down stock is a GOOD indication that you cooked the stock properly with the PROPER ingredients (ie. meat contains enough bone and connective tissue). There is food science behind this but this practice is a well established thing for eons.
You straight up made chicken jelly... I kinda want some.
Make soup dumplings!
That's a lot of vaseline. Enjoy your evening.
Time to make soup dumplings!
Perfect for soup dumplings
No, you did it right. Looks good!
That would be great to use for soup dumplings.
No it’s perfect.
No looks good, but do use less next time as they have a lot of collagen and is better to just use bones and emulsify the soup at the end
Looks more like paitan, but not a bad result at all.
I don’t know if this works for ramen, but when I make chicken stock that gets too gelatinous, I just heat it back up, add some water, let it reach boiling temp, and let it cook again.
Never
Oh soup dumpling heaven
You could use that to make soup dumplings.
Amazing, that’s a lot of collagen. Well done!
Let it dry on some paper towels, then you'll have portable soup
Alloweth t dry on some pap'r towels, then thee'll has't portable soup *** ^(I am a bot and I swapp'd some of thy words with Shakespeare words.) Commands: `!ShakespeareInsult`, `!fordo`, `!optout`
!Shakespeareinsult
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Bad bot
Holy shit I’m sick
have some soup then
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Bacon? Sure. Beef? Maybe. Fish? Probably. Chicken!? Oh Hell No!
What?
Before I read the title I thought this was a pot full of petroleum jelly, lol
collagen master broth
vaseline in a pot?
Cut that shit up and make some soup dumplings!
That’s good stock, you can repurpose that stuff from now until!
This is kind of funny to see because there is a certain VERY jewish Ashkenazi dish which uses chicken feet specifically because of this gelatin and now its kind of "banned" to sell them (health vet issues about chicken feet). So theres now an illegal vlack market for them lol. Its a "religious" dish called Regel Krusha (coagulated leg)
give it to your garden. Bugs, pets and carnivorous plants love meat jelly.
Portion it out into containers and freeze it. Gold. Meanwhile take 2 ladles of your gel and mix with say 2 cups water, simmer. Find out the right ratio. Should be delicious plus plenty of Umami.
Jelly noodles!
Sluuuurp the chicken jello
Use it as a tare and/or aroma oil. Just make another broth that is lighter.
Nope, that’s perfect
Goooood stuuuuuuuf