- 1 rotisserie chicken
- 4 quarts cold water
- 1 medium shallot, halved
- 1 medium yellow onion, quartered
- 2 medium carrots, peeled
- 1 stalk celery
- 1½ teaspoons salt
- 1 green onion, chopped
- 2 teaspoons soy sauce
- 1 portion ramen noodles per person
- 1 egg per person
To make chicken stock: Cut away the breast meat, the drumsticks and the larger, easily-removable pieces of leg meat from the chicken. Place the entire carcass, with smaller pieces of meat still attached, into a stock pot. Add 4 quarts of water to the pot, arranging the chicken so that it is fully submerged. Bring to a simmer over high heat, skimming the foam with a small spoon. Stir the chicken to submerge it one more time, allowing the remainder of the foam to rise, skim the top. Reduce the heat to low and add the shallot, onion, carrots, celery and salt. Stir the ingredients under the surface of the water. Bring the stock mixture to a simmer and adjust the heat to maintain the gentle simmer. Let the stock cook, undisturbed, for 2-3 hours, until the stock has a bright, rich flavor. Pour the stock mixture through a strainer and into a large bowl. The broth can be used immediately or saved for several days in the refrigerator. If saving, let the stock cool to room temperature, cover tightly and place in the refrigerator. Remove the layer of fat when you are ready to reheat and serve the ramen.
To serve ramen: Bring stock to a simmer over low heat. Bring a pot of water to boil over medium heat and cook ramen noodles to package instructions. To serve, portion the noodles in each bowl, top with broth, 2 teaspoons of soy sauce, green onions, a soft boiled egg and the reserved rotisserie chicken.
Looking for groceries for this recipe? Miya shops locally at Native Sun Jax!