I have a question about step 2 on the recipe "Turkey Pho" from WinnieAb. It says:
"Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently."
I'm thinking of adapting this to use with a crock-pot and with chicken instead of turkey.
My idea was to place the chicken stock, fish sauce, green onions, ginger, spices, and (for my purposes) two bone in chicken breasts in the crock-pot on low for an afternoon.
When the chicken is falling off the bone, remove it to shred and strain the remain soup. From there on I suppose the recipe could operate as stated.
Any thoughts? I'm just concerned with the ginger and spices in the stock for so long that maybe it would become too strong.