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4 hr 0 min
4 hr 0 min
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The best (and easiest) chicken soup of your life. Period.
Knife
Parchment Paper
Aluminum Foil
Cutting Board
Dutch oven pot (OVEN SAFE)
Preheat: Heat your oven to 245°C.
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.
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!
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.
Reduce Heat and Add Water: Take the chicken out of the oven and lower the oven temperature to 150°C. Pour water into the pot until it’s about ½ inch from the top.
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.
Slow Cook: Put the covered pot back in the oven for at least 3 hours.
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.
Add Chicken to Soup: Put the deboned chicken back into the soup.
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