Chicken Collagen Broth

Poached Whole Chicken (≈50 min)

1. Place the water in the Instant Pot.
2. Set the trivet inside. Place the frozen chicken directly on top — no thawing needed.
3. Close the lid. Pressure cook on High for 20 minutes. (15 minutes leaves the chicken raw inside.)
4. Natural release for 15 minutes.
5. Open and rest the chicken for 10 minutes before carving.
6. Split the chicken in half:
   • Half 1 (breast side): broil at 230°C for 5–8 minutes to crisp the skin, then use in salad bowls.
   • Half 2 (leg/thigh side): reserve meat for soup.
7. Save the carcass and any wing tips or bones for the broth below.

Chicken Paitan Broth (≈2h)

1. Parboil bones
   1. Place the frozen chicken spines in a pot with room-temperature water.
   2. Bring to a rolling boil and boil for 10 minutes.
   3. Discard the water. Rinse bones to remove scum.

Step 2: Pressure cook for paitan broth

1. Add the rinsed bones to the Instant Pot along with the onion, garlic, ginger, vinegar, and water.
2. Pressure cook on High for 90 minutes.
3. Natural release for 15–20 minutes (or full release — total time ≈2h).
4. Open and stir. To maximise creaminess:
   • Reserve the large bones.
   • Discard the aromatics (onion, ginger, garlic).
   • Blend only the soft meat, skin, and fat.
   • Then strain.
5. (Optional) Add back the reserved bones and run a second 60–90 minute cycle on High for maximum flavour and white opacity.
6. Strain and cool. Broth will gel when chilled.