I'd heard of tori paitan for years before anyone shared an actual recipe for it. My guiding star turned out to be a 1969 cookbook — Chinese Gastronomy — and its Cream Stock, a labor-intensive Chinese stock I consider the ancestor of tonkotsu. No seasoning, no shortcuts: just cracked bones, gelatinized collagen, and a hard boil that emulsifies fat into a broth with real body. Here's how that method, applied to chicken, becomes tori paitan — and where you can improvise.