Chicken Soup

Ingredients

• 3.5 lb Whole Chicken (fresh, preferably organic; keep skin on)
• 30 g Kosher Salt (for dry brine)
• 5 g Granulated Sugar (balances salt in dry brine)
• 5 g Ground Black Pepper (freshly ground)
• 3 g Garlic Powder
• 5 g Poultry Seasoning
• 5 lb Chicken Backs (ask butcher for backs; cheap and flavorful)
• 1.5 lb Chicken Feet (cleaned; provides gelatin)
• 200 g Leek (white and light green parts only, cleaned and quarter‑inch dice)
• 400 g Carrots (peeled and cut into medium chunks)
• 300 g Celery (6 ribs, halved then cut into chunks)
• 200 g Fennel Bulb (trimmed, fronds removed, cut into bite‑size pieces)
• 4 cloves Garlic Cloves (peeled and pressed)
• 2 tbsp Chicken Fat (Schmaltz) (skimmed from the reduced stock; used for sautéing vegetables)
• 300 g Medium Grain Rice (e.g., Koshihikari or Calrose; rinsed)
• 10 g Salt (for soup & rice) (additional seasoning; 2 pinches for vegetables, 7 g for rice)

Instructions

1. Dry Brine the Whole Chicken

   Combine 30 g salt, 5 g sugar, 5 g black pepper, 3 g garlic powder, and 5 g poultry seasoning in a medium stainless steel bowl. Massage the mixture all over the chicken skin, ensuring even coverage.

   Time: PT10M

2. Refrigerate the Brined Chicken

   Place the seasoned chicken on a wire rack set over a quarter‑sheet tray and refrigerate uncovered for at least 2 hours, preferably overnight, to allow the dry brine to penetrate.

   Time: PT12H

3. Roast the Whole Chicken Low and Slow

   Preheat the oven to 300°F. Roast the brined chicken on the rack for 150 minutes (2 ½ hours) until the internal temperature reaches about 180°F in the breast.

   Time: PT150M

   Temperature: 300°F

4. Rest the Roasted Chicken

   Remove the chicken from the oven and let it rest on a cutting board for 30 minutes before carving.

   Time: PT30M

5. Roast Chicken Backs and Feet

   Increase oven temperature to 400°F. Spread 5 lb chicken backs and 1.5 lb chicken feet on a separate sheet tray and roast for 20 minutes until lightly browned.

   Time: PT20M

   Temperature: 400°F

6. Transfer Bones and Fond to Instant Pot

   Using a wooden spoon, scrape any browned bits (fond) from the roasting tray, add a splash of water to loosen, and pour everything into the Instant Pot. Add enough water to total about 5 quarts, ensuring bones are fully covered.

   Time: PT5M

7. Slow‑Cook the Stock

   Seal the Instant Pot lid, set the pressure valve to vent (open) and select the Slow Cook function for 6 hours on the “Normal” setting.

   Time: PT360M

8. Strain and Skim the Stock

   After 6 hours, carefully release pressure, open the pot, and strain the liquid through a fine mesh strainer into a large container. Skim off the surface fat, reserving 2 tbsp for later sauté.

   Time: PT10M

9. Reduce the Stock

   Transfer the strained stock to a Dutch oven, bring to a gentle simmer over medium heat, and reduce by about 25 % (approximately 20 minutes).

   Time: PT20M

10. Prep the Vegetables

    Clean and dice leeks (200 g), carrots (400 g), celery (300 g), and fennel (200 g) into roughly ¼‑inch pieces. Peel and press 4 garlic cloves.

    Time: PT15M

11. Sweat the Vegetables

    Heat 2 tbsp reserved chicken fat in the Dutch oven over medium heat. Add all diced vegetables, sprinkle with two pinches of salt, and sauté for 4‑5 minutes until they begin to soften and release aroma.

    Time: PT5M

12. Add Garlic

    Stir in the pressed garlic and cook for 1 minute until fragrant.

    Time: PT1M

13. Combine Stock and Vegetables

    Pour the reduced stock into the pot with the vegetables, bring to a gentle simmer, and cook for about 15 minutes until all vegetables are tender.

    Time: PT15M

14. Shred the Roasted Chicken

    While the vegetables are finishing, pull the rested roasted chicken apart into bite‑size pieces roughly the size of the vegetables.

    Time: PT5M

15. Add Chicken to the Soup

    Stir the shredded chicken into the simmering soup and heat through for 2‑3 minutes.

    Time: PT3M

16. Cook the Rice

    Rinse 300 g medium‑grain rice. In a rice cooker, combine rice, 400 g cold water, and 7 g salt. Cook according to the cooker’s settings.

    Time: PT20M

17. Assemble and Serve

    Place a scoop of cooked rice in each bowl, ladle hot soup over the rice, and enjoy immediately.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

35 g

Fat

12 g

Fiber

3 g