Homemade tori paitan using friend raised chicken

A friend asked me to prepare a ramen with one of his farm chicken. The chicken was 6 month old, 2.5 kg, very nice. Added also a slice of pork chashu for extra meat, but chicken breast (white) and leg (right) were very good. Didn't take a pic of added egg, but I made it onsen tamago (also the eggs were my friend's, feared that really fresh eggs couldn't work well as ajitama). The broth was very good, the chicken was good but I guess that I really like tori paitan. For paitans in general, lately I'm carefully removing the bones from chicken (or pork/fish), blending remaing meat and aromatics and not filtering, how many people does that? Really like the resulting texture, it's thicker than a filtered paitan, but suits my tastes well. Not pictured, but I made a very flavourful gizzard paste, stir frying them with some aromatics and then turned into a paste with a food processor, some miso added for flavour. Wanted to use it as a topping but decided to go ajihen.