4 h

Step 1

Start by pre-heating your oven to 425F or 220C.

Step 2

Peel and chop your carrots in ½ cm pieces.

Step 3

Peel and slice your onions into sweet little half rings.

Step 4

Cut off the bottom of your fennel and slice thinly. Keep the fronds and green stalks (slice thinly.)

Step 5

Grab your largest pot or dutch oven (I recommend a cast iron or Le Creuset pot - it makes for better insulation and a more profound slow cook). Layer half your chopped veggies at the bottom of the pot with 1 tablespoon of olive oil.

Step 6

Next, sit your whole chicken on top of this layered veg. Make sure the chicken has been patted dry and then generously cover in salt. GENEROUSLY. This will carry the flavor of the whole dish all the way to the end.

Step 7

Use the remaining veggies you have to surround the chicken. Everything will be layered up pretty high. Finish with olive and sea salt on the veg and chicken.

Step 8

Place in the oven for 1 hr.

Step 9

Remove from the oven, after an hour. Make sure the chicken has developed a gorgeous crust. The salt and skin have become one.

Step 10

Place on your stove. Add water to fill the pot to the very top.

Step 11

Take a bunch of parsley and in two groups, place it into different locations in the pot. Keep it bunched together for easy removal later on.

Step 12

Put the lid on. Turn the heat to medium. Get to boil.

Step 13

Turn down to low heat and keep on a simmer for 2-3 hours.

Step 14

2-3 hrs later, check the soup. If the color has changed to a dark broth. You are ready to rock and roll. Remove from heat and allow to cool down.

Step 15

Remove the whole chicken from the soup and debone.

Step 16

Re-incorporate the chicken pieces into the soup.

Step 17

Put back on the stove and add desired noodles.

Step 18

Bring to boil for 5 minutes & move from heat.

Step 19

Serve with fresh parsley!

Step 20

YASSS!