Chicken noodle soup

Lay the chicken bones on a sheet tray and roast at 425F for about 25 minutes, just enough to make them taste more chickeny.

Cut the leeks, carrots and celery to the small side of a medium dice.

Put the roasted bones in the pressure cooker, deglaze the sheet tray with about a cup of water and add that, then pour in the store-bought chicken stock.

Pressure cook 45 to 60 minutes.

Season the chicken thighs on both sides with a generous pinch of salt and let them sit about 30 minutes.

Bring a large pot of water to a simmer, season it strongly with salt and cook the egg noodles until tender.

Drain the noodles, move them to a bowl and toss with a little oil so they do not stick.

Strain the stock and skim most of the excess chicken fat off the top with a ladle or paper towels.

Cook the leeks, carrots and celery in a little of the reserved chicken fat with a big pinch of salt, sweating about five minutes.

Add the stock and bring to a low simmer.

Drop in the salted thighs one at a time, lower the heat and poach gently 15 to 17 minutes until the meat shreds without much effort.

Turn off the heat, shred the thighs, run a knife through the shredded meat once or twice and stir it gently back into the soup.

Taste the broth for salt and add at least two more strong pinches.

Serve over the precooked egg noodles in a deep bowl and top with a ton of black pepper.