Ingredients
1 whole pasture raised chicken
7 large carrots, peeled and chopped into 1/2in pieces
2 fennels, thinly sliced
6 small onions, thinly sliced
Celtic Coarse Grey Salt
Extra virgin olive oil
Tools
Knife
Parchment Paper
Aluminum Foil
Cutting Board
Dutch oven pot (OVEN SAFE)
Directions
Step 1
Preheat: Heat your oven to 475°F.
Step 2
Prepare the Pot: Use a large pot or Dutch oven (cast iron or Le Creuset are great for this). Add chopped vegetables to the pot and season generously with salt and EVOO.
7 large carrots, peeled and chopped into 1/2in pieces
2 fennels, thinly sliced
6 small onions, thinly sliced
Celtic Coarse Grey Salt
Extra virgin olive oil
Step 3
Roast the Chicken: Place it on top of the vegetables in the pot. Pat a whole chicken dry. Drizzle the chicken with EVOO and season very generously with salt. This is key for flavor!
1 whole pasture raised chicken
Extra virgin olive oil
Celtic Coarse Grey Salt
Step 4
First Bake: Roast the chicken uncovered for 1 hour, or until it's crispy, golden brown, and the skin looks amazing. Keep an eye on the vegetables to make sure they don't burn.
Step 5
Reduce Heat and Add Water: Take the chicken out of the oven and lower the oven temperature to 300°F. Pour water into the pot until it's about ½ inch from the top.
Step 6
Create a Cartouche (Seal): Cover the pot tightly. First, place a layer of parchment paper over the pot opening, then cover that with a layer of aluminum foil. Crimp the foil down around the edges of the pot to create a tight seal. Put the pot lid on top. Trim off any excess parchment or foil that hangs more than an inch over the lid.
Step 7
Slow Cook: Put the covered pot back in the oven for at least 3 hours.
Step 8
Cool and Debone: Remove the pot from the oven and let it cool completely. Take the chicken out of the pot and remove the bones.
Step 9
Add Chicken to Soup: Put the deboned chicken back into the soup.
