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Chicken Paitan

Chicken bones and feet emulsified into a creamy, pale soup, with a similar technique to tonkotsu but lighter in flavor and color.

Begin with foundational chicken bone broth from foundational bone broths. The layered pass adds feet (and optional extra backs) for a short, hard boil that emulsifies fat and gelatin into the liquid you already extracted.

Ingredients

  • 3 L foundational chicken bone broth
  • 400–600 g chicken feet, cleaned
  • optional300 g extra chicken backs for body
  • Water only if the pot runs dry during the rolling boil

Method

  1. Add feet (and optional backs) to the foundational broth; bring to a rolling boil.
  2. Maintain a strong bubble 45–75 minutes; blend with an immersion blender if needed.
  3. Strain through fine mesh for a silky texture.
  4. Season with shio or shoyu tare at the bowl; finish with chicken aroma oil.