Creamy Chicken Paitan Broth

1. Cook spent chicken carcass

If you’re using the spent chicken carcass and vegetables from making chintan shoyu ramen broth, place the carcass in a pressure cooker and cover it with 6 1/4 cups of water. Cook it at high pressure for about 1 hour and 20 minutes, then allow the pressure to release naturally.

2. Blend the contents

After cooking, blend the contents of the pressure cooker into a porridge-like slurry using an immersion blender or a countertop blender. If you don’t have a blender, you can use a wooden spoon or potato masher and boil the mixture for an additional 30 minutes.

3. Strain the mixture

Strain the mixture through a fine-mesh strainer into a mixing bowl that contains your spent vegetables and kombu. Make sure to press on the solids to extract as much liquid as possible. Let the broth steep for 30 minutes, allowing the flavors to infuse further.

4. Final straining

Strain the broth one more time through a clean fine-mesh strainer into another mixing bowl, pressing on the vegetables to extract every bit of liquid. This final straining will give you a smooth, clear broth.

5. Refrigerate the broth

Transfer the broth to airtight containers and refrigerate until you’re ready to use it.

6. Cook fresh chicken parts

If you’re starting with fresh chicken and vegetables, place the chicken parts in a pressure cooker and cover them with 6 1/4 cups of water. Cook at high pressure for about 2 hours, then let the pressure release naturally.

7. Blend the contents

After cooking, blend the contents into a porridge-like slurry, using an immersion blender or countertop blender. If you don’t have either, use a wooden spoon or potato masher and boil for an additional 30 minutes. The goal is to achieve a thick, creamy consistency.

8. Strain the mixture

Strain the mixture through a fine-mesh strainer into a large heatproof mixing bowl, pressing on the solids to extract maximum liquid.

9. Add vegetables and kombu

Add the strained broth to a pot and bring it to a boil over high heat. Once boiling, turn off the heat and add the leek, onion, carrot, garlic, ginger, and kombu. Stir once to combine and let the broth steep for about 40 minutes, allowing the vegetables to infuse their flavors into the broth.

10. Final straining

Strain the broth through a fine-mesh strainer into a clean, large heatproof mixing bowl, pressing on the solids to ensure you get every bit of liquid. This final straining ensures you have a smooth, clear broth.

11. Refrigerate the broth

Finally, transfer the broth to airtight containers and refrigerate until you’re ready to use it.