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1
Place spent chicken carcass in a pressure cooker and cover with 6 1/4 cups (1.5L) water. (No matter what, be sure not to exceed the max-fill line of your cooker.) Bring to high pressure and cook for 1 hour and 20 minutes. Allow pressure to release naturally.
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2
Using an immersion blender, blend contents of pressure cooker into a porridge-like slurry (see note). Alternatively, transfer contents of pressure cooker in batches to a high-quality countertop blender and blend. You can also use a wooden spoon or potato masher to break up and crush the chicken parts in the pot into small bits; however, you will then need to boil the mixture over high heat, stirring periodically, for 30 minutes in order to emulsify the broth.
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3
Working in batches, pour mixture through a fine-mesh strainer directly into mixing bowl filled with spent vegetables and kombu from chintan broth. Press firmly on solids to extract as much liquid as possible. Discard strained chicken solids.
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4
Let broth steep for 30 minutes. Strain broth through a fine-mesh strainer into a clean mixing bowl, pressing firmly on vegetables to extract as much broth as possible. Discard vegetables. Transfer broth to airtight containers and refrigerate.
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5
Place chicken in a pressure cooker and cover with 6 1/4 cups (1.5L) water. (No matter what, be sure not to exceed the max-fill line of your cooker.) Bring to high pressure and cook for 2 hours. Allow pressure to release naturally.
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6
Using an immersion blender, blend contents of pressure cooker into a porridge-like slurry (see note). Alternatively, transfer contents of pressure cooker in batches to a high-quality countertop blender and blend very briefly, just to break up larger bones. You can also use a wooden spoon or potato masher to break up and crush the chicken parts in the pot into small bits; however, you will then need to boil the mixture over high heat, stirring periodically, for 30 minutes in order to emulsify the broth.
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7
Working in batches, strain chicken mixture through a fine-mesh strainer directly into a large heatproof mixing bowl, pressing firmly on the mixture to ensure that all the liquid has been extracted. Discard chicken solids.
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8
Add broth to a pot and bring mixture to a boil over high heat. Turn off heat and add leek, onion, carrot, garlic, and ginger. Stir mixture once and add kombu. Let steep for 40 minutes.
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9
Pour broth through a fine-mesh strainer into a clean, large heatproof mixing bowl, pressing on solids to extract as much liquid as possible. Discard vegetables. Transfer broth to airtight containers and refrigerate.
