This is the basic and versatile chicken stock I use for my ramen recipes, and it is flavored with Japanese ingredients. You can prepare a big batch and store any extra in the freezer.

　　

Ingredients

makes 4 quarts

　　4 quarts water

　　4 pounds chicken bones

　　1 3/4 cups peeled and chopped carrots

　　1 1/2 cups chopped celery

　　1 cup chopped leek, white part only

　　1/4 green cabbage

　　1/2 head garlic, halved horizontally

　　1 (1-inch) piece ginger, smashed

　　1 piece kombu, wiped with a damp cloth

　　1/2 cup sake

　　

Step 1

Combine the water and chicken bones in a large, 10-quart stockpot. Set it over high heat and bring the water to a boil. Skim the surface well to remove any impurities.

　　

Step 2

Add the carrots, celery, negi, cabbage, garlic, ginger, kombu, and sake. Decrease the heat to low and simmer for 2 hours. Add more water as needed to keep the liquid at the same level.

　　

Step 3

Strain the stock well through a fine-mesh sieve.

　　Takashi's Noodles