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Torigara Stock



 Torigara Stock

Torigara is Japanese-style chicken stock. It differs from the Western version in that it’s made with bones and water to create a pure chicken essence; no roots (carrots, parsnips, etc.) or herbs (bay leaf, parsley, etc.) are added.

You can make torigara from scratch or use a premade base, which is sold as weiha in Japanese markets. To pre­pare premade torigara, mix 1 teaspoon base per 1 cup of water, then use as indicated in our recipes.
Finally, if you can’t find the Japanese torigara base weiha, don’t worry—just substitute with low-sodium or
unsalted store-bought packages of all-natural chicken stock, whichyou can find in any supermarket.
1 pound chicken bones (wings and carcass okay too)

12 cups water, plus more for boiling



Place the chicken bones in a large pot and fill with enough water to cover, then bring to a boil over high heat. Strain the bones, discard the water, and rinse the bones under cold, running water to remove any scum. Return the bones to the pot, add the 12 cups of water, and bring to a boil again over high heat. Decrease the heat to

medium and simmer until the stock reduces to approximately 8 cups, about 30 minutes. Remove any scum that appears on the surface as the stock is cooking. When it’s ready, strain the liquid and discard the bones. Use now or store in the freezer, tightly covered, for up to
months.
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