1. Remove meat from roast chicken, set aside meat and place chicken bones in large stock pot. 2. In stock pot with chicken bones, add water, carrots, onion, ginger, anise stars, fish sauce, cinnamon and peppercorns. 3. Bring water to a boil, then reduce heat to low simmer. Cook on low simmer for about 1.5 hours. Stir occasionally and skim to remove fat deposits floating to the top of the broth. *For best flavor, make the pho broth a day ahead. *If using raw chicken, simmer the broth for 3 hours. 4. Season broth with additional salt or fish sauce to taste. Allow the broth to cool. Then strain the broth (it is easiest to remove large solids first and then strain) and return the broth to stock pot. Add the shredded chicken. Bring the broth to low simmer before serving. 5. While pho broth is initially cooking, fill another large pot with hot water. Bring to a boil and add the zucchini noodles. Quickly blanche the zucchini noodles for about 1-2 minutes, or until the noodles are nearly tender (they will cook a bit more when you serve them with the hot broth). Drain the zucchini noodles. 6. Fill bowls with zucchini noodles, top with shredded chicken, green onion and cilantro. Top with hot chicken broth and serve with sides and condiments.