Ramen Chicken Stock

• 4 quarts water
• 4 pounds chicken bones
• 1 3/4 cups peeled and chopped carrots
• 1 1/2 cups chopped celery
• 1 cup chopped leek, white part only
• 1/4 green cabbage
• 1/2 head garlic, halved horizontally
• 1 (1-inch) piece ginger, smashed
• 1 piece kombu, wiped with a damp cloth
• 1/2 cup sake

1. Combine the water and chicken bones in a large, 10-quart stockpot.
2. Set it over high heat and bring the water to a boil.
3. Skim the surface well to remove any impurities.
4. Add the carrots, celery, negi, cabbage, garlic, ginger, kombu, and sake.
5. Decrease the heat to low and simmer for 2 hours.
6. Add more water as needed to keep the liquid at the same level.
7. Strain the stock well through a fine-mesh sieve.

water, chicken, carrots, celery, only, green cabbage, garlic, ginger, kombu, sake

Taken from www.epicurious.com/recipes/food/views/ramen-chicken-stock-374580 (may not work)