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1
Lightly season both chickens with salt and pepper.
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2
Place chicken in a large roasting dish and cook at 375 for roughly 1 to 1 1/2 hours. If you have a convection oven the process may be faster.
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3
Allow chickens to cool. Remove meat and set aside for later use.
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4
Take all chicken bones, leftover skin, fat, and/or trimmings and place in a large stockpot.
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5
Add carrots, onions, celery and bay leaves.
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6
Fill with filtered water just an inch below the top.
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7
Bring to a boil, then drop to a simmer. Simmer for a few hours. Strain. Discard bones and save stock.
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8
In a small saute pan over medium heat add grape seed oil. Add all the spices to oil and toast until fragrant.
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9
At the same time your spices are heating up; have your chicken stock in a large stockpot at a simmer. Once the spices are fragrant add to the stock.
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10
Next add your tamarind paste and fish sauce. Cook this mixture for another hour or so. Let cool and then strain again.
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11
For the final round of cooking you may add whatever your heart desires. I like to serve this broth with the roasted chicken, onions, green onions, cilantro and lime wedges. I often switch up the carb sometimes brown rice noodles, brown rice, quinoa, or black lentils. Organicville makes a really nice organic Sricha that's worth the money.
