In a large pot, combine the water and chicken bones. Bring to a gentle boil over medium heat, occasionally skimming off any impurities that rise to the surface to ensure a clear and flavorful broth.

Once the broth is clear and rich, remove the chicken bones. Add the chicken meat and burdock root to the pot, allowing them to simmer together while continuing to remove any remaining scum.

When the broth reaches a rolling boil, introduce the konjak noodles and maitake mushrooms. Let them cook briefly before seasoning with soy sauce, sake, and a pinch of salt, adjusting to taste for a balanced, umami-rich flavor.

Carefully place the halved kiritanpo skewers into the pot, arranging them neatly so they absorb the broth without breaking apart. Finally, scatter the sliced scallions and Japanese parsley over the top.

Allow the ingredients to simmer gently until everything is tender and infused with the deep, savory essence of the broth. Serve hot, ensuring each portion includes a mix of tender chicken, vegetables, and kiritanpo soaked in the flavorful stock.