鶏ガラ
tori-gara
とりがら
chicken carcass
Broth
Chicken bones, specifically carcasses left over after meat removal. The base for most Tokyo shoyu chintan broths.
More broth terms
- ashi · body
- umami · savory depth
- kokumi · richness depth
- aku · scum
- ichiban dashi · first dashi
- genkotsu · pork femur
Cook with it
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