Vietnamese Pho with Roasted Jersey Chicken

**Roast the Chicken:** Preheat oven to 400°F (200°C). Pat the Jersey chicken dry with paper towels. Rub the chicken with softened Jersey butter, sea salt, and black pepper.

Place the chicken in a roasting pan and roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Let the chicken rest for 15 minutes before shredding. Reserve the bones for the broth.

**Prepare the Broth:** While the chicken is roasting, lightly char the onion and ginger over an open flame or in a dry skillet until slightly blackened. This will add depth of flavour to the broth.

In a large stockpot, combine the chicken broth, charred onion, ginger, star anise, cinnamon stick, cloves, fish sauce, soy sauce, brown sugar, and the reserved chicken bones. Bring to a boil, then reduce heat and simmer for at least 1 hour, or up to 2 hours for a richer flavor. Add thinly sliced Jersey Royals for the last 30 minutes of simmering.

Strain the broth through a fine-mesh sieve to remove solids. Discard the solids.

**Prepare the Noodles:** Cook the rice noodles according to package directions. Drain and rinse with cold water to prevent sticking.

**Assemble the Pho:** Divide the cooked rice noodles among bowls. Top with shredded roasted Jersey chicken, bean sprouts, fresh basil, mint, cilantro, sliced red onion, thinly sliced seasonal greens, and optional fresh chillies.

Ladle the hot broth over the noodles and chicken. Serve immediately with lime wedges on the side for squeezing.