Introduction: Why Chicken Necks Are David Chang’s Ramen Game-Changer
Hey there, friends! Chef Andrew here, and today we’re diving into one of my all-time favorite kitchen hacks: using chicken necks to build a deeply flavorful ramen broth. Inspired by David Chang’s Momofuku empire, this recipe transforms humble ingredients into a luxurious bowl of comfort.
You might be thinking, “Chicken necks? Really?” Trust me—this underrated cut is a powerhouse. Packed with collagen and marrow, necks create a velvety, umami-rich broth that rivals pork bones (and costs a fraction of the price). Let’s channel our inner Chang and turn these kitchen scraps into gold!
Table of Contents
Why David Chang’s Chicken Neck Broth Works
Before we grab our stockpots, let’s break down why this method works:
- Collagen Magic: Chicken necks simmer into gelatinous goodness, giving broth a silky mouthfeel.
- Budget-Friendly: Necks cost less than thighs or breasts—ideal for frugal foodies.
- Momofuku Legacy: Chang’s recipe swaps traditional pork bones for accessible ingredients without sacrificing depth.
👉 Chef’s Tip: “Don’t skip roasting the necks! Browning = caramelized flavor.”
Ingredients for Authentic Momofuku-Style Broth
(Serves 6 / Prep: 30 mins / Cook: 5 hours)
- 2 lbs chicken necks (ask your butcher or find them frozen at Asian markets)
- 1 large onion, halved
- 4 garlic cloves, smashed
- 3-inch ginger knob, sliced
- 1 cup dried shiitake mushrooms (hello, umami!)
- 2 tbsp soy sauce
- 1 tbsp mirin
- 8 cups water (filtered for cleaner taste)
- Optional: Green onions, nori, soft-boiled eggs for topping
Step-by-Step: Building the Broth
1. Roast Those Necks!
Preheat your oven to 400°F (200°C). Toss chicken necks with a drizzle of oil, then spread them on a baking sheet. Roast for 25–30 minutes until golden-brown. This step is non-negotiable—roasting unlocks Maillard reaction flavors!
2. Simmer Low and Slow
In a large stockpot, combine roasted necks, onion, garlic, ginger, shiitakes, and water. Bring to a boil, then reduce to a gentle simmer. Skim off any foam (this keeps the broth clear). Let it bubble away for 4–5 hours, adding water as needed to keep necks submerged.
3. Strain and Season
Remove solids with a slotted spoon. Strain broth through cheesecloth for silkiness. Stir in soy sauce and mirin. Taste—it should be savory but not overly salty.
👉 Pro Tip: “David Chang says underseasoned broth is a crime. Adjust with salt until it’s ‘almost too salty’—trust me, it mellows when you add noodles!”
David Chang’s Chicken Neck Ramen Broth: A Chef’s Step-by-Step Guide to Momofuku Flavor
Ingredients
- 2 lbs chicken necks
- 1 large onion, halved
- 4 garlic cloves, smashed
- 3 inch ginger knob, sliced
- 1 cup dried shiitake mushrooms
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 cups water
Instructions
Roast Those Necks!
- "Preheat your oven to 400°F (200°C). Toss chicken necks with a drizzle of oil… [content truncated]
Simmer Low and Slow
- In a large stockpot, combine roasted necks, onion, garlic, ginger, shiitakes, and water…
Pork Bones vs. Chicken Necks: Which Wins?
Let’s settle the debate with a quick comparison:
| Ingredient | Flavor Profile | Cost | Collagen Content |
|---|---|---|---|
| Pork Bones | Rich, meaty | $$$ | High |
| Chicken Necks | Subtle, versatile | $ | Very High |
Verdict: Chicken necks win for accessibility and texture.
How to Serve Your Broth Like Momofuku
- Cook Noodles Separately: Use fresh ramen or lo mein.
- Layer Toppings: Soft-boiled eggs, pickled shiitakes (recipe below!), nori, and green onions.
- Assemble Hot: Ladle broth over noodles and toppings.
“Ramen is like a hug in a bowl—don’t rush the first bite!”
FAQs (Because You Asked!)
What is David Chang’s cooking style?
David Chang, founder of Momofuku, is known for his bold, unapologetic fusion cuisine. He blends Korean-American flavors with techniques from French and Japanese cooking, often reinventing classics (like ramen) with accessible ingredients. His style prioritizes umami depth and textural contrasts—perfectly showcased in his chicken neck ramen broth, where humble cuts become luxurious.
How long to boil a whole chicken for broth?
For clear, flavorful broth, simmer a whole chicken for 3–4 hours on low heat. But here’s a pro tip: chicken necks (used in David Chang’s ramen recipe) are even better! They’re collagen-rich, require less time (4–5 hours), and yield a silkier texture. Save whole chickens for soups; necks are broth magic!
What time does Dinner Time Live start?
Dinner Time Live (Chang’s IG cooking show) streams Tuesdays at 7 PM EST—but our focus here is his ramen! For broth inspo, try his chicken neck recipe: it’s a timeless crowd-pleaser, no live stream required.
What type of food does David Chang specialize in?
Chang specializes in Asian-American fusion, particularly ramen, noodles, and dishes that balance salty-sweet-umami flavors. His Momofuku restaurants revolutionized how we see ramen, proving gourmet broth doesn’t need fancy cuts—just creativity (and chicken necks!).
Chef Andrew’s Time-Saving Hacks
- Batch Cook: Make a double batch and freeze in portions.
- DIY Tare: Mix soy sauce, mirin, and a dash of fish sauce for instant seasoning.
- Weeknight Shortcut: Use store-bought broth + 1 cup shredded necks for “cheater” ramen.
Final Thoughts: Why This Recipe Beats the Rest
David Chang’s genius lies in making gourmet cooking approachable. By using chicken necks, you’re not just saving money—you’re honoring the craft of ramen. This broth is a labor of love, but every simmering hour is worth it.
Ready to level up your ramen game? Grab those necks, fire up the stove, and let’s get cooking!