Marinate the chicken drumettes in soy sauce and then cook in a 250°C oven for 20 minutes. (If using a frying pan, cook for 10 minutes.)
You can also scrape off the meat from the chicken drumettes.
Wash the chicken carcass.
Put the carcass into a large pot and fill with water until covered.
Turn on the heat. Once it comes to a boil, dump out the water.
Rinse the carcass with running water and remove the internal organs and bloody parts.
Place the chicken carcass and the other ingredients into a large pot and let it simmer on low heat. (I used a 7 liter stockpot.)
Let it simmer for a long time as you continuously remove the scum that rises to the surface. It should be simmering so that there are tiny bubbles, make sure it doesn't come to a complete boil. Also, try not to stir it.
Remove the vegetables, and it's done!
Scoop out the clear layer on the top and it's ready to use. It's refreshing and delicious!
Story Behind this Recipe
I found a delicious looking free-range chicken shop and decided to make some ramen. During all of the attempts at making a recipe, I finally decided on this one.
I let it simmer for 8 hours this time. While it's simmering, you can also simmer the ramen ingredients. I boiled an egg for an hour and simmered some char siu (roasted pork filet) for 3 hours.