Apr 2020

One Bird, Two Dinners: Roasted Chicken and Slow Cooker Pho Ga

Roasted chicken

I have roasted three chickens since lockdown began five weeks ago, which is exactly three more than I had ever roasted in my life. My go-to recipe is the one on Simply Recipes that calls for roasting an olive-oil slicked bird on a bed of carrots and potatoes after stuffing its cavity with fresh rosemary and a halved lemon.

Roasted chicken

After eating the chicken’s taut-crispy skin and flavorful dark meat, I gathered the bones in my slow cooker to make pho broth.

Crockpot Pho Ga

Along with the carcass, I threw in a charred yellow onion, slices of raw ginger, a smattering of peppercorns, and a few star anise pods. I set it on low and let it simmer for 24 hours before draining the bones and aromatics and seasoning to taste with salt, fish sauce, sugar, and MSG.

Crockpot Pho Ga

To serve, I ladled the hot broth over rice noodles and garnished with breast meat and window sill-grown scallions. One chicken: two soul-soothing dishes.

One year ago: {swoon} Green Tea Crepe Cake at Lady M
Two years ago: Maestro – Pasadena
Three years ago: 
Mint Leaf Cuisine – Pasadena
Four years ago: 
Here’s Looking at You – Los Angeles (Koreatown)
Five years ago: 
{swoon} Blueberry Doughnut at M&M Donuts
Six year ago: 
Glazed and Infused Doughnuts – Chicago
Seven years ago: 
Saw’s Soul Kitchen – Birmingham
Eight years ago: Braised Rabbit with Pappardelle
Nine years ago: Le Bon Garçon Gourmet Caramels
Ten years ago: Just Married!
Eleven years ago: The French Laundry Garden & Young Inglewood Wineries
Twelve years ago: Bánh Hỏi Thịt Nướng
Thirteen years ago: Ajia Japanese Fusion – Philadelphia

Previous Post
Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *