1 large onion, halved, with the skin on
4 medium carrots, 2 halved crosswise and 2 peeled and cut into half-moons
4 stalks celery, 2 halved crosswise and 2 cut into half-moons, with the leaves reserved for garnish
2 large leeks, green tops removed and reserved, whites cut into half-moons
One 20- to 30-gram packet mixed dried mushrooms
10 black peppercorns
2 bay leaves
One 5-pound roaster chicken, cut into 8 to 10 pieces (see below), with the skin removed
2 quarts water, filtered or good-tasting tap
2 ounces (1/4 cup) shoyu
1 to 2 teaspoons shichimi togarashi
2 medium parsnips, peeled and cut into quarter-moons
2 tablespoons kosher salt
Freshly squeezed lemon juice, to taste (optional)
Freshly ground black pepper, for serving
If you'd like to adapt this recipe to work in an electric countertop multicooker, you will want to use one with an 8-quart capacity. Use the quick release to stop cooking under pressure.
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