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1
Place the chicken carcasses, feet, and wings in a large pot. Cover with cold water, bring to a rapid boil, and boil for 3 minutes. Drain immediately, then rinse every piece thoroughly under cold running water, removing all visible blood and grey foam. The bones should appear clean and pale before proceeding.
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2
Return the blanched bones to the pot. Add the cold water, ginger, and green onion tops. Bring to a full, vigorous, rolling boil over high heat. Skim all foam and grey proteins that rise to the surface during the first 30 minutes of boiling — use a fine-mesh skimmer and work thoroughly. The surface should become relatively clear of dark or grey matter before you reduce attention.
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3
Maintain a continuous, turbulent rolling boil — not a gentle simmer — for 3 to 4 hours, topping up with hot water as needed to keep the bones submerged. This is where the dish lives or dies: only vigorous, sustained boiling emulsifies the collagen, bone marrow, and fat into the characteristic opaque, cream-coloured, velvety broth; any reduction to a gentle simmer at this stage produces clear stock, not tori paitan. At the 3-hour mark, the broth should be visibly white and coat the back of a spoon with a light body.
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4
Optional but recommended for extra richness: remove a portion of the softened wing meat, blend it with a ladleful of broth until smooth, then stir the blended mixture back into the pot. Continue boiling for a further 15 minutes. The broth should thicken perceptibly and deepen in opacity.
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5
Strain the broth through a fine-mesh sieve, pressing lightly on the solids. Discard solids. The finished broth should be opaque white-to-ivory, viscous, and coat the lips; it should smell of clean, sweet poultry with no sharp or bitter notes. Do not boil past 8 hours total — degraded collagen imparts bitterness.
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6
Prepare the shio tare by combining the fine sea salt and light soy sauce. Stir until the salt is fully dissolved. Season each serving bowl with approximately 15 ml of tare before ladling in the broth — taste the combined broth-and-tare in the bowl; the seasoning should be clean, saline, and poultry-forward without any brown or fermented edge.
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7
Cook the straight medium-gauge noodles in a separate pot of boiling unsalted water according to their specification. Drain and portion directly into the seasoned bowls. Ladle the hot tori paitan broth over the noodles. The broth surface should be white and glossy; the noodles should remain distinct and unmatted beneath it.