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
One 20- to 30-gram packet mixed dried mushrooms
10 black peppercorns
2 bay leaves
One 5-pound roaster chicken, cut into 8 to 10 pieces (see below), with the skin removed
2 quarts water, filtered or good-tasting tap
2 ounces (1/4 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
If you'd like to adapt this recipe to work in an electric countertop multicooker, you will want to use one with an 8-quart capacity. Use the quick release to stop cooking under pressure.
Cooking Channel User
I made this without a pressure cooker - I put the stock ingredients in a slow cooker (with a few extra wing nubbins I had in the freezer) for 10 hours on low, and followed most other steps to the letter. Served it over basmati rice. Wound up with a bit less stock (7-8 cups) so I cut the soup part's salt slightly (1.75 Tbsp instead of 2) and used Liquid Aminos in place of shoyu because I was cooking GF. Delightful!! I've never had anything like it! Leftovers set up solid (wife called it "chicken aspic"), but reheated beautifully. Also, shichimi togurashi is my new spice crush. Loved it!
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