Password Login Cooking Note Editor Editing note: chicken-stock Back to note Title Description Slug Markdown Content ## How - Roast chicken wings / carcass 30min at 250C - Prep veggies - Pour rendered chicken fat into container glass / ceramic - Remove wings / carcass from pan and deglaze it - Season chicken breasts / meat scraps with salt and pepper - Add some chicken fat to sous vide bags and seal - Add half the veggies, wins / carcuss, deglaze liquid, garlic, thyme, bay leaf, and pepper corns to Instant pot and cook on high for 1h. - Sous vide chicken breast / meat scraps at 63C for 1h 20min - add chicken and pasta to bowls just before serving ## Sources - [serious eats The Ultimate Chicken Noodle Soup Recipe](https://www.seriouseats.com/the-ultimate-chicken-noodle-soup) - [serious eats Classic Chicken Soup](https://www.seriouseats.com/classic-chicken-soup) - [serious eats Pressure Cooker Chicken Broth](https://www.seriouseats.com/ask-the-food-lab-can-i-make-stock-in-a-pressure-cooker-slow-cooker) Tags Save Loading... Image Service Image Alt / Caption / Title Upload