Ramen Soup Base and Chashu or Chicken

• 2 lbs chicken bones (bones and carcass)
• 1/2 oz ginger, skin left on
• 2 cloves garlic, peeled
• 1 lb boneless pork shoulder (one piece, ask your butcher to tie it, if needed), or dark meat from the chicken
• 3 quarts water
• 1 scallion
• 1/2 small carrot (about 2 ounces)

Rinse the chicken carcass well under cold running water. Crush the ginger by placing a kitchen knife over it, and pressing down on the side of the knife with your palm.  Repeat for the garlic. Add all the ingredients to a large stockpot, and place on a burner over high heat. When the liquid boils, reduce the heat and simmer uncovered. Skim off any scum that accumulates and discard. Simmer for about 2 hours, until the soup reduces to 2 quarts (8 cups). Remove the pork shoulder and set aside for chashu. Strain the soup through a cheesecloth-lined colander or fine-mesh sieve, discarding the remaining ingredients.

Makes 2 quarts