© John Kernick
Active Time
20 MIN
Total Time
55 MIN
Yield
Serves : Makes 2 1/2 quarts

"If you're making stock, why not try to add as much flavor as possible?" asks Momofuku chef David Chang. "You can produce a very rich broth with freeze-dried chicken and mushrooms. It's like making your own bouillon cube."    More David Chang Recipes  

How to Make It

Step 1    

In a large pot, combine the water, onion, fennel, scallions, garlic and coriander and bring to a boil. Cover and simmer over low heat for 10 minutes.

Step 2    

Strain the broth and return it to the pot. Add the kombu. Cook over very low heat (140°) for 10 minutes. Discard the kombu.

Step 3    

Transfer the broth to a pressure cooker. Add the drumsticks, thighs, shiitake mushrooms and freeze-dried chicken. Close and seal the pressure cooker and bring it to full pressure according to the manufacturer's instructions. Cook for 25 minutes. Strain and let cool.

Chef's Notes

Freeze-dried chicken is available online at campmor.com.

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