Chicken Bones Soup Stock: Tori Gara Soup-Basic Recipe

I was going to post an interesting Japanese Avocado Recipe when I realized that it involves a chicken bones soup stock. Well, to put things simply, I will first introduce the chicken bones soup stock first and the avocado soup next! LOL

It is called “Tori-gara soup”/鶏がらスープ in Japanese, meaning “Chicken carcass soup”.

The following recipe is basic and can be expanded and amended at will. It has also the merit to be useful for any kind of gastronomy, be it Asian, American, European, or African soups or sauces!

INGREDIENTS: As for quantities, do experiment!

-Chicken carcass and bones
-Long leeks
-Garlic
-Ginger (fresh if possible)
-Laurel (fried leaves)
-Black pepper (coarsely ground)
-Japanese sake
-Fruit (apple are best)
-Soy sauce

RECIPE:

Chicken carcass:
This is cheap and can be bought whole, unless you buy a whole chicken, dress it for another recipe and keep the bones and carcass. The latter can be deep-frozen, so don’t throw them away!

Break the bones roughly as the soup ingredients come from their insides. Clean then in running cold water. Drain them and leave them expaosed in a recipient in the refrigerator for a whole night.

Leeks:
You will need a large pot to make your soup.
Use long leeks of the variety above if you can get them. Actually any leeks should do. Cut them in practical pieces.

Ginger:
If possible get it fresh. If slightly dried up as found in Asian markets abroad, no problem.
A piece 5×5 cm (2×2 inches) should be enough.
Peel it and cut into rough slices.

Garlic:
Use it as fresh as possible.
Take out their core out as it is almost indegistible.
One clove should be enough. Slice it roughly after crushing it.

Laurel:
2 dried leaves are enough.

Black pepper:
Grind it over the soup. Quantity is much up to preferences.

Japanese sake:
Use real sake or cooking sake.
You definitely need it.
If unavailable, use dry white wine.

Soy sauce:
Here too, quantity is much up to your preferences.

Fruit:
Fruit will provide you the right balance.
Apples are best.
Cut them in small pieces beforehand.

Fill the pan with water.
Drop in the whole carcass and bones.
Bring to boil.
Switch off fire.
Throw all the water and refill with clean water. This is an important point. It might be troublesome, but if you don’t proceed accordingly the soup will be a failure!
Throw in all the ingredients cited above and stew over a low fire, scooping out unwanted matters regularly.

After 3~4 hours, taste the soup, which should have become whitish and slightly opaque with bone fat floating on top. If it is still too bland, continue stewing.

Strain the soup into a clean pan.
The soup, whenever reheated, should be done so without a lid.

Having strained the soup, you will find there is still plenty meat left on the bones.
It would be a shame to throw it away!
Just taste it and you will understand!

Pick the bones out carefully and throw away the rest.
The meat should come off easily enough to be done by hand.

Do be careful though when you do so as the meat will contain hidden bones piece, which are sharp!

I’m sure you can use all that meat for another succulent recipe!

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Spirited Miu Flavor, Wheeling Gourmet, Chef de Plunge, Sushi Nomads, Island Vittles

Please check the new postings at:
sake, shochu and sushi,
—————————————-
日本語のブログ
—————————————-

2 thoughts on “Chicken Bones Soup Stock: Tori Gara Soup-Basic Recipe”

  1. Hey, thank you SOOOOOO much for this wonderful, wonderful recipe! I am Korean and the way we cook chicken stock is slightly different, with dried sweet fruits.

    Can you use this as a base for Shio ramen?

    Like

    1. Dear Joanne!
      Greetings!
      Thank you so uch for your comments!
      It’s always a great pleasure to welcome new friends!
      Do you have a blog?
      Yes, you can use the recipe for any ramen, including shio ramen!
      Incidentally Korean food is very popular in Japan!
      Best regards,
      Robert-Gilles

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s