Nobu's Chicken Stock

Ingredients

• Back and neck from a 3-pound chicken
• 1 medium carrot, cut into -inch pieces
• 1 medium onion, cut into -inch pieces
• 1 bulb garlic, cut in half, skin on
• 1 2-inch piece of ginger, cut into 1/4-inch pieces
• 6 cups water

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    61 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 5 grams protein; 20 milligrams cholesterol; 44 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Three and a half cups

Preparation

1. Heat the oven to 425 degrees. Roast the back and neck in a shallow roasting pan until lightly browned, about 20 minutes. Lower the heat to 375 and add the remaining ingredients, except the water. Roast for another 35 to 40 minutes.
2. Transfer the mixture to a small stockpot. Place the roasting pan on top of the stove over high heat. Add 1 cup of water. Bring to a boil, scraping vigorously to get the browned bits from the bottom of the pan. Pour this over the bones and vegetables. Add the remaining water. Bring to a boil. Lower the heat and simmer for 2 hours. Strain through a fine sieve.

3 hours 20 minutes