{"id":4487,"date":"2014-10-30T14:40:45","date_gmt":"2014-10-30T19:40:45","guid":{"rendered":"http:\/\/www.bupkis.org\/?page_id=4487"},"modified":"2018-11-09T14:16:46","modified_gmt":"2018-11-09T19:16:46","slug":"chicken-soup-pressure-cooker","status":"publish","type":"page","link":"https:\/\/www.bupkis.org\/index.php\/recipes-2\/soups-2\/chicken-soup-pressure-cooker","title":{"rendered":"Chicken Soup &#8211; Pressure Cooker"},"content":{"rendered":"<p>I&#8217;ve been working on perfecting my chicken soup recipe for years, and this is the best I&#8217;ve had anywhere.<\/p>\n<p>With chicken soup, the most important point to remember is to <strong>never let it come to a boil<\/strong> (it should be just barely simmering). And since most modern chickens don&#8217;t taste much like chicken, the other &#8220;trick&#8221; is to make the broth <strong>first<\/strong>, <em>then<\/em> reduce it until it tastes like chicken, then season it and add the rest of the ingredients.<\/p>\n<table border=\"0\" cellspacing=\"2\" cellpadding=\"2\">\n<tbody>\n<tr>\n<td colspan=\"3\"><strong>Ingredients<\/strong>:<\/td>\n<\/tr>\n<tr>\n<td align=\"right\">1<\/td>\n<td>Whole<\/td>\n<td>4 &#8211; 5 Lb Chicken legs and thighs<\/td>\n<\/tr>\n<tr>\n<td align=\"right\">4<\/td>\n<td>Stalks<\/td>\n<td>Celery, cut bite-sized, including leafy tops<\/td>\n<\/tr>\n<tr>\n<td align=\"right\">1<\/td>\n<td>Large<\/td>\n<td>Whole Yellow Onion, <strong>not peeled,<\/strong> cut in quarters<\/td>\n<\/tr>\n<tr>\n<td align=\"right\">1\/2<\/td>\n<td>Large<\/td>\n<td>Whole Yellow Onion, peeled, chopped into 1\/2&#8243; pieces<\/td>\n<\/tr>\n<tr>\n<td align=\"right\">4<\/td>\n<td>Large<\/td>\n<td>Whole Carrots, peeled and sliced into disks or strips<\/td>\n<\/tr>\n<tr>\n<td align=\"right\">3<\/td>\n<td>Cloves<\/td>\n<td>Garlic, smashed and not peeled<\/td>\n<\/tr>\n<tr>\n<td align=\"right\">1<\/td>\n<td><\/td>\n<td>Parsnip, cut into chunks and not peeled<\/td>\n<\/tr>\n<tr>\n<td align=\"right\">1<\/td>\n<td><\/td>\n<td>Bunch Parsley, stems removed, chopped medium-fine<\/td>\n<\/tr>\n<tr>\n<td align=\"right\">2<\/td>\n<td><\/td>\n<td>Bay Leaves<\/td>\n<\/tr>\n<tr>\n<td align=\"right\"><\/td>\n<td><\/td>\n<td>Kosher Salt and Fresh Ground Pepper<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<ul>\n<li>Put the chicken and\u00a0quartered, un-peeled onion, half of the celery, half of the carrots, all the bay leaves in\u00a0the pressure cooker and add water to almost cover.<\/li>\n<li>Put heat on high and bring to a boil. Maintain high pressure for about 25-30 minutes.<\/li>\n<li>Allow pressure to dissipate\u00a0on it&#8217;s own (don&#8217;t release or run under cold water)<\/li>\n<li>Strain out broth and return to pot. Save chicken, discard everything else.<\/li>\n<li><em>Optional, but worth the time<\/em>: Chill overnight and remove fat from surface of soup, reheat the next day.<\/li>\n<li>Add all the other veggies and gently simmer uncovered until the veggies are soft and the broth tastes like chicken soup and not watery.<\/li>\n<li>Break the chicken into small pieces and add back as much as you wish. The remaining chicken makes excellent sandwiches.<\/li>\n<li>Serve with <a class=\"ingredients-link\"  href=\"\/index.php\/recipes-2\/soups-2\/matzo-balls\">Matzo Balls<\/a>, noodles or dumplings. When reheating, use medium low heat and <strong>do not boil<\/strong>.<\/li>\n<\/ul>\n<p>Serves 6 to 8<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve been working on perfecting my chicken soup recipe for years, and this is the best I&#8217;ve had anywhere. With chicken soup, the most important point to remember is to never let it come to a boil (it should be just barely simmering). And since most modern chickens don&#8217;t taste much like chicken, the other &#8230; <a title=\"Chicken Soup &#8211; Pressure Cooker\" class=\"read-more\" href=\"https:\/\/www.bupkis.org\/index.php\/recipes-2\/soups-2\/chicken-soup-pressure-cooker\" aria-label=\"Read more about Chicken Soup &#8211; Pressure Cooker\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":3375,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-4487","page","type-page","status-publish"],"_links":{"self":[{"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/pages\/4487","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/comments?post=4487"}],"version-history":[{"count":4,"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/pages\/4487\/revisions"}],"predecessor-version":[{"id":5639,"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/pages\/4487\/revisions\/5639"}],"up":[{"embeddable":true,"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/pages\/3375"}],"wp:attachment":[{"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/media?parent=4487"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}