One 3- to 3 1/2-pound whole chicken (giblet packed removed, if there is one)
Freshly ground black pepper
6 cups water, or more as needed
Rinse the chicken, inside and out, under cool running water (optional; this is done to remove any moisture or liquid from the packaged bird. Do the rinsing carefully, without causing a lot of splashing, and this should not increase chance of kitchen contamination). Pat dry with a paper towel and set on a large plate. Season aggressively with kosher salt all over and inside the cavity. Refrigerate, uncovered, for at least 8 hours, and up to 24 hours (see OVERVIEW).
When you’re ready to begin cooking, position a rack in the lower third of the oven; preheat to 450 degrees.
Place the chicken in a Dutch oven (8-quart) or heavy pot with a lid. Season with several grinds of black pepper. Roast, uncovered, for 30 to 45 minutes, or until the skin has browned, then remove the pot from the oven, leaving the oven door ajar. Reduce the temperature to 200 degrees.
Add the water to the pot, or more as needed to come up about two-thirds on the sides. Cover tightly and return to the oven; slow-roast, undisturbed with the oven door closed, for 6 to 8 hours.
Transfer to the stove top (off the heat) until the broth has cooled to a warm, non-injurious temperature.Transfer the chicken to a cutting board; pull all the meat, discarding the skin, if desired, and bones. Strain the broth in the pot, discarding any solids.
Use right away, or place in separate containers for storing (see OVERVIEW).
Calories: 210; Total Fat: 9 g; Saturated Fat: 3 g; Cholesterol: 95 mg; Sodium: 380 mg; Carbohydrates: 0 g; Dietary Fiber: 0 g; Sugars: 0 g; Protein: 32 g.