Rinse and clean out the chicken. Season the inside and outside with salt and pepper. Place a large pan over medium heat and drizzle the bottom with avocado oil. When the oil is hot, add the chicken and brown both sides. When the chicken is golden brown, remove it and place it in a large crock pot.
Next, put the whole clove pieces into the onion and add the onion, garlic, carrots, celery, and whole spices to the pan. Cook for 5-10 minutes on medium heat or until the ingredients are lightly brown and toasty.
Place the spices, vegetables, and ginger into a crock pot and pour in water, chicken broth, and beef broth. Make sure the chicken is covered. If the chicken is not covered, add more water. Add the fish sauce, cover, and let it simmer for 6 hours.
When the mixture is done simmering, remove the chicken. It should be falling off the bone; then, place it on a cutting board until ready to use and set aside. Take the broth and strain through a fine mesh sieve to discard the whole spices.
To serve, place the rice noodles in a bowl and pour broth over the top. Add the sliced chicken and garnish with mint, basil, green onion, bean sprouts, jalapenos, or whatever you desire, and serve with a side of sriracha sauce and hoisin sauce. Enjoy!
