Chicken bone (or carcass) is often used for Ramen soup, as it gives soup a elegant and robust flavor which majority of people (may) like. However there are some tips of preparation. It's not so difficult but without those processes extraction of its Umami (explained in a previous post) might not go well.
Even after the same procedures, final taste can vary depending on type and age of chicken. If you're professional-oriented and would like make an investigations, it would be fun to compare the results.
1 Put it into COLD water, for 1 hour
Let the blood out during this time. Some say that Umami of chicken escapes with blood. I am personally not a supporter of the theory, but if you are you can skip this part.
2 Put it into BOILING water, for 1-2 minutes
The main aim of this step is to let scum out of it. If the whole body surface got white, take them out. Don't boil them too long, as chicken's good flavor will escape. The water left is to be discarded.
3 Clean and take its organs away with water, but quickly
Organs contain peculiar smell, and they often make the taste of soup vague, less sharp. Therefore most Ramen restaurant currently do this. If you prefer, you can break the bones at this step.
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