David Chang’s Freeze-Dried Chicken Stock

Ingredients

• 5 quarts water
• 1 large onion, chopped
• 1 fennel bulb, chopped
• 4 scallions, chopped
• 4 peeled garlic cloves, smashed
• 1 tablespoon coriander seeds
• 2 ounces dried kombu
• 2 chicken drumsticks
• 2 chicken thighs
• 4 cups (4 ounces) dried shiitake mushrooms
• 4 ounces freeze-dried chicken (see Note)

Steps

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.
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.
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.