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.

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

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.

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.

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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