4 h 0 min

Step 1

Start by pre-heating your oven to 475F.

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 and a generous sprinkle of salt.

Step 6

Next, sit your whole chicken on top of this layered veg. Make sure the chicken has been patted dry and then drizzle with olive oil & 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 remaining veg.

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 boiling water (from a kettle to fill the pot to the very top.

Step 11

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

Step 12

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

Step 13

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 14

Remove the whole chicken from the soup and debone. Please let it be fully cool because you are debone-ing using your hands.

Step 15

Re-incorporate the chicken pieces into the soup.

Step 16

Put back on the stove and add your matzo balls or other noodles.

Step 17

Bring to boil for 5 minutes & move from heat.

Step 18

Serve with fresh dill!

Step 19

YASSS!