Good for Teriyaki or Soup
Nobu’s Chicken Stock
This way of making Chicken Stock is from Nobu Matsuhisa’s Restaurant Nobu in New York and has been called Nobu’s Chicken Stock. He uses this stock to prepare Chicken Teriyaki at Nobu’s, but it would also work as a soup base or for a variety of vegetable dishes.
Japanese Chicken Stock
Back and neck from a 3-pound chicken
1 medium Carrot, cut into half-inch pieces
1 medium Onion, cutr into half-inch pieces
1 clove of Garlic, cut in half, skin on
1 finger of Ginger, about 2 inches long, cut into thin slices
6 cups of water
First, heat the oven to 425 degrees Fahrenheit. Roast the back and neck in a shallow roasting pan until lightly browned, about 20 minutes. Loer the heat to 375 degrees and add the remaining ingredients except the Water. Roast for another 35 to 40 minutes.
Transfer the mixture to a small stock pot. Then place the roasting pan on top of the oven over high heat. Add a cup of water. Bring to a boil, scaping vigorously to get the browned bits from the bottom of the pan. Pour all this over the bones and vegetbles. Add the remaining 5 cups of water and bring to a boil. Lower the flame and simmer for 2 hours. Then strain through a fine sieve.
This recipe yields about three and a half cups of Stock. If you are just making a Teriyaki dish, and don’t need much, the rest freezes well.