Chicken shoyu ramen

Break down a whole chicken into bones, skin and meat.

Weigh the bones in the stock pot and add twice their weight in water.

Bring to a boil and skim some of the scum off the top.

Cook in a preheated 190F oven for five hours, until the collagen has broken down and fat released.

Add a large piece of ginger for the final hour.

Strain the soup into a large bowl, chill overnight, then lift the set fat off.

Strain again and jar in around 350 millilitre portions; a week in the fridge or six months in the freezer.

For the tare, combine 300 g soy sauce, 10 g kombu and 40 g mirin in a container.

Cold steep in the fridge six hours up to two days to extract the glutamic acid from the kombu.

Heat to roughly 160F and hold ten minutes, then remove the kombu.

Add 10 g katsuobushi and hold at roughly 180F for ten minutes without boiling.

Strain, pressing the fish flakes, and keep in the fridge indefinitely.

Put the chicken skins in a cold pan with a little water over medium low and render 30 to 45 minutes until the skins are golden brown and crisp without burning.

Remove the skins, add the scallion bottoms and two smashed garlic cloves and toast over medium low about ten minutes until fragrant.

Remove the aromatics and strain the oil; a week or two in the fridge, six months in the freezer.

Salt the chicken thighs inside and out and rest in the fridge overnight or at least an hour to firm and dry brine.

Roll each thigh and secure with butchers twine.

Cook on a wire rack over a baking sheet at 275F until 165 to 170F internal.

Wrap in plastic wrap and chill so it slices more easily.

Slide four eggs into boiling water, time six and a half minutes, then ice water for fifteen minutes before peeling.

Preheat the ramen bowl in the oven on its lowest setting.

Microwave the jarred soup to around 175F, about two and a half minutes.

Boil the noodles to the package time, avoiding overcooking.

Into the hot bowl weigh 30 g tare, 10 g chicken garlic oil and 325 g hot soup.

Strain the noodles straight into the bowl without letting them sit, then add the sliced chicken, scallions, halved egg and pickled onions.