Chicken Pho

Spatchcock the chicken by cutting out the backbone with kitchen shears.

Pat the chicken dry with paper towels and season heavily with salt on all sides.

Roast the chicken on a baking sheet at 375°F for 1 hour and 15 minutes. Let it rest for an additional 15 minutes.

Pour the rendered chicken fat from the pan into a small bowl, straining out any solids. Set aside.

Once the chicken is cool enough to handle, separate the meat from the bones and skin. Shred or chop the meat and set aside. Reserve the bones, carcass, and skin.

On a baking sheet, roast the garlic head, white ends of the green onions, ginger knob, and halved yellow onion at 425°F for 15 minutes, or until golden brown and charred in spots.

Place the reserved chicken bones and carcass into a pressure cooker.

Add the roasted vegetables and optional Thai basil stems to the pressure cooker.

Pour in 8 cups of water.

Cook on high pressure for 45 minutes.

Once the pressure has released, carefully strain the broth through a fine-mesh sieve into a large pot or bowl, discarding the solids.

Season the broth with fish sauce, white sugar, chicken bouillon, and Chinese five spice. Stir well and bring to a simmer.

While the broth simmers, air fry the reserved chicken skin at 375°F for 5 minutes, or until each piece is crispy and golden brown. Break into smaller pieces for garnish.

To assemble, place cooked rice noodles in a large bowl. Top with the reserved chicken meat.

Add your desired toppings, such as fresh Thai basil, thinly sliced onion, sliced jalapeños, and the green parts of the green onions.

Ladle the very hot broth over the noodles and toppings. Garnish with the crispy chicken skin and a drizzle of the reserved chicken fat.

Serve immediately with sriracha and hoisin sauce on the side.