Next-Day Chicken Stock, Pho-Light

From last night's roast · with herbs from the garden

~2 qt · 15 min

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The pot
1 roast chicken carcass (+ skin, wing tips, any drippings)
1 large onion, halved, skin on
3-in knob fresh ginger, halved lengthwise
4 garlic cloves, smashed
~10 cups cold water, to cover
The pho spice
2 star anise
1 small cinnamon stick
1 tsp coriander seeds
2 whole cloves
½ tsp fennel seeds
1 tsp black peppercorns
From the garden & to finish
1 bunch cilantro (stems in, leaves to serve)
few Thai basil sprigs
2 green onions
1–2 Tbsp fish sauce (optional, for pho)
salt, to taste · lime, to serve

Blanch for clarity (optional). Put the carcass in the pot, cover with cold water, bring to a boil, then drain and rinse the bones. Wipe the pot. This is the pho trick that gets you a clean, clear broth.
Char the aromatics. In the dry pot (or under the broiler), blacken the cut faces of the onion and ginger, ~4–5 min. Don't skip this — it's pho's whole backbone.
Toast the spices. Add the star anise, cinnamon, coriander, cloves, fennel, and peppercorns; stir 30–60 sec until fragrant.
Simmer gently. Return the carcass, add the garlic and cilantro stems, cover with ~10 cups cold water. Bring to a bare simmer — never a hard boil — and skim the foam. Hold it there, uncovered, 45–60 min.
Herbs, late. In the last 5 minutes, drop in the green onions and Thai basil so they perfume the broth without cooking to mush.
Strain. Pour through a fine sieve — line it with cheesecloth for glass-clear broth. Discard the solids.
Degrease & season. Blot the surface fat with a paper towel. Season with fish sauce and a little salt — or leave it plain to stay versatile. A squeeze of lime goes in at the bowl.
Use or keep. Ladle straight over rice noodles and sliced chicken for pho, or cool and refrigerate 4 days / freeze 3 months.

Steps — tap one to keep your place

1. Blanch for clarity (optional). Put the carcass in the pot, cover with cold water, bring to a boil, then drain and rinse the bones. Wipe the pot. This is the pho trick that gets you a clean, clear broth.

2. Char the aromatics. In the dry pot (or under the broiler), blacken the cut faces of the onion and ginger, ~4–5 min. Don't skip this — it's pho's whole backbone.

3. Toast the spices. Add the star anise, cinnamon, coriander, cloves, fennel, and peppercorns; stir 30–60 sec until fragrant.

4. Simmer gently. Return the carcass, add the garlic and cilantro stems, cover with ~10 cups cold water. Bring to a bare simmer — never a hard boil — and skim the foam. Hold it there, uncovered, 45–60 min.

5. Herbs, late. In the last 5 minutes, drop in the green onions and Thai basil so they perfume the broth without cooking to mush.

6. Strain. Pour through a fine sieve — line it with cheesecloth for glass-clear broth. Discard the solids.

7. Degrease & season. Blot the surface fat with a paper towel. Season with fish sauce and a little salt — or leave it plain to stay versatile. A squeeze of lime goes in at the bowl.

8. Use or keep. Ladle straight over rice noodles and sliced chicken for pho, or cool and refrigerate 4 days / freeze 3 months.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.