Lightly season both chickens with salt and pepper.
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.
Allow chickens to cool. Remove meat and set aside for later use.
Take all chicken bones, leftover skin, fat, and/or trimmings and place in a large stockpot.
Add carrots, onions, celery and bay leaves.
Fill with filtered water just an inch below the top.
Bring to a boil, then drop to a simmer. Simmer for a few hours. Strain. Discard bones and save stock.
For the Pho
In a small saute pan over medium heat add grape seed oil. Add all the spices to oil and toast until fragrant.
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.
Next add your tamarind paste and fish sauce. Cook this mixture for another hour or so. Let cool and then strain again.
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.