CHICKEN PHO ENJOY DAN:

                                       CHICKEN PHO by CHEF DAN:

Serves 6

INGREDIENTS:

2 unpeeled onions, quartered

1 thumb-size thick slices of fresh ginger, smashed

4 quarts of water

1-3 pound chicken bones or wings

1-3-4 pound chicken, quartered

1 tablespoon sea salt

2 teaspoon each brown sugar, and fennel seeds

1 cinnamon stick

2 star anise

1/4-cup fish sauce

1 pound dried rice noodles

2        scallions, bias-sliced into 1/2-inch lengths

DIRECTIONS: (PREHEAT OVEN TO 400 DEGREES F)

1.   Put the onion and ginger on a prepared baking sheet, roast for 30 minutes.

2.   Fill a stockpot with water and bring to a boil.

3.   Add the roasted vegetables, chicken bones, quarter chicken, salt and next 4 ingredients.

4.   Bring to a boil then reduce heat and simmer for 30 minutes.

5.   Using tongs transfer the quartered chicken to a plate and let cool.

6.   Remove the meat from the bones and refrigerate.

7.   Return the skin and bones to the stockpot and simmer for 2 hours.

8.   Strain the chicken broth into a soup pot and cook on high heat until reduce to 12 cups, about 15 minutes stir in the fish sauce.

9.   Bring 4 cups water a boil; remove from heat and add rice noodles.

10.                After 20 minutes drain and set aside.

11.                Transfer the noodles to 6 bowls and sprinkle with scallions.

12.                Add reserved chicken to the broth and simmer until heat through

13.                Ladle the broth and chicken over the noodles

ACCOMPANIMENTS;

BEAN SPROUTS, CILANTRO, LIME WEDGES, SRIRACHA CHILI SAUCE, HOISIN SAUCE, AND FRESH SLICED CHILI PEPPERS.

ENJOY DAN:                                     BON-APPETITE!!