I think I have a good system now.
First rotisserie a chicken and at the same time char some onions and ginger.
Then eat some of the chicken for dinner the night before if you want (I also tossed some broccoli under this chicken so I didn't waste the drippings).
After dinner, take the rest of the meat off the chicken and store it in the fridge and toss the carcass into an instant pot.
Broth recipe:
chicken carcass
charred onions (1-2)
charred ginger (a couple of peices about 2" x 2" X 1/4" )
1.5 teaspoons kosher salt
1.5 Tablespoons fish sauce
1 or 2 star anise
Add enough water to cover the chicken carcass and set the pressure cooker to high for two hours.
Then go to bed.
In the morning remove the solids and strain the broth through cheesecloth and refrigerate.
When it's time for lunch or dinner heat the broth, but do not let it boil, or else it will turn from clear to cloudy. Prepare your vegetables, herbs, and chicken. I had Thai basil, scallions, jalapenos, cilantro, bean sprouts, and lime wedges. Then prepare your rice vermicelli (I used fresh noodles which had to be boiled for 10 seconds). Assemble your soup in a bowl. I added some sriracha and hoisin as well.
First rotisserie a chicken and at the same time char some onions and ginger.
Then eat some of the chicken for dinner the night before if you want (I also tossed some broccoli under this chicken so I didn't waste the drippings).
After dinner, take the rest of the meat off the chicken and store it in the fridge and toss the carcass into an instant pot.
Broth recipe:
chicken carcass
charred onions (1-2)
charred ginger (a couple of peices about 2" x 2" X 1/4" )
1.5 teaspoons kosher salt
1.5 Tablespoons fish sauce
1 or 2 star anise
Add enough water to cover the chicken carcass and set the pressure cooker to high for two hours.
Then go to bed.
In the morning remove the solids and strain the broth through cheesecloth and refrigerate.
When it's time for lunch or dinner heat the broth, but do not let it boil, or else it will turn from clear to cloudy. Prepare your vegetables, herbs, and chicken. I had Thai basil, scallions, jalapenos, cilantro, bean sprouts, and lime wedges. Then prepare your rice vermicelli (I used fresh noodles which had to be boiled for 10 seconds). Assemble your soup in a bowl. I added some sriracha and hoisin as well.
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