Grilled Chicken Leftovers Make Delicious Ramen Broth
Using pre-fried chicken bones is an easy way to make a flavorful “brown” broth , and you can use this broth to make a simple, rich ramen broth that’s perfect for winter evenings.
By far the richest, richest broths and broths come from raw chicken, but for this roasted flavor, there are sometimes leftovers from pre-roasted poultry, especially if you grab cheap grilled chicken from the grocery store and save the bones . Likewise, while many broth recipes can take hours to cook and some ramen broth recipes take six to twelve hours, this recipe only requires two and does not lose flavor. This means it can be used as a warm meal on weekdays, or you can cook it on the weekend to use it throughout the week.
Besides fried chicken bones, you only need a few ingredients: dried mushrooms, green onions, carrots, ginger, and bacon. Mix everything together in a saucepan with stock and add twelve glasses of water, then bring to a boil. Reduce heat to a simmer and skim off any grease or grease that will float to the surface within the first ten minutes. Serve with ramen noodles and any toppings you have, such as the shiitake you added to the broth, boiled egg, or leftover chicken. To see the complete recipe, click on the link below.
Grilled Chicken Ramen | Happy peach