4 h 0 min

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.

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!

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.