When cooking with meat and produce from the farm, it's important not to let any little bit go to waste! Throw the leftovers into a pot and cook up a tasty broth.
Remove the crown from the rooster.
Place into the smoker. Smoke for 20 minutes – TIME, TEMP AND HICKORY CHIPS USED
Prep lemongrass, ginger, garlic, baby spring onions and spices.
Place the rest of the rooster in a large pan, and cover with cold water.
Bring to a boil, then reduce to a simmer. Continue to cook uncovered for 1 hour, skimming any foam from the surface.
OUTSIDE: Remove rooster from the smoker.
Cut off the breasts. Slice thinly and set aside for the bowls.
Prepare the rest of the ingredients for the bowls: Soak rice noodles in hot water, shred rooster, pick through bok choy leaves, pick mint leaves, cut lemon into wedges, slice chillies.
Remove rooster from broth and shred the meat. Set the meat aside.
Sieve the broth – set aside and keep warm.
Place noodles, shredded rooster, bok choy and rooster breast in a bowl. Pour over hot broth. Garnish with mint, chillies, lemon. Drizzle with sesame oil.
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