Pressure Cooker Chicken Soup

altonbrown.com

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Alton Brown

subheading: Software:

1 large onion, halved, with the skin on

4 medium carrots, 2 halved crosswise and 2 peeled and cut into half-moons

4 stalks celery, 2 halved crosswise and 2 cut into half-moons, with the leaves reserved for garnish

2 large leeks, green tops removed and reserved, whites cut into half-moons

1 (20- to 30-gram) packet mixed dried mushrooms

10 black peppercorns

2 bay leaves

1 (5-pound) roaster chicken, cut into 8 to 10 pieces, with the skin removed

2 quarts water, filtered or good-tasting tap

¼ cup shoyu

1 to 2 teaspoons shichimi togarashi

2 medium parsnips, peeled and cut into quarter-moons

2 tablespoons kosher salt

Freshly squeezed lemon juice, to taste, optional

Freshly ground black pepper, for serving

subheading: Specialized Hardware:

6- to 6 ½-quart stovetop pressure cooker

Fine-mesh sieve

Directions at altonbrown.com

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