1whole chicken, pat dry and sprinkle with kosher salt while you prep veggies
3ribs celery, sliced
1/2bottleBarefoot Wine, Pinot Grigio
4tbspBetter than Bouillon, roasted chicken
1tspMorton's Nature's Seasons seasoning
2tspherbes de provence
Drizzle about 2 tablespoon olive oil in pan and then lay chicken backside down in a cold pan. Turn stove to medium-high & let chicken brown, and render fat for 8-10 minutes. Once the skin turns a caramel brown, flip over to breast and let brown for about 5-8 mins. Take out of pot and set aside.
Turn heat down to medium & add onions. Sprinkle with a little kosher salt to sweat. Distribute onions into a thin layer and let them slightly caramelize, stirring every 5 mins. This can take 30 mins or longer. If onions get away from you and start to burn, add 1/4 cup water to clean up the bottom of the pan.
Push onions to the outer rim of the pot and let the pot heat up a little before adding the sliced carrots to the center of the pot. You want to hear them sizzle. Cook for 5 mins then stir in with onions. Cook for 5-8 mins more or until the carrots start to caramelize.
Add celery & garlic. Cook until celery starts to become transparent but still firm.
Turn up the heat and deglaze pan with half bottle of wine.
Put chicken back in the pot, breast side up, and shimmy it down into the veggies.
Add water to cover then add Better than Bouillon, bay leaves, herbes de provence & Nature's Seasons.
Bring to a boil, cover and turn heat down to a simmer for 45 mins.
Carefully take whole chicken out of pot and place on a rimmed baking sheet. It's very tender and will likely fall apart on you.
Pour half a bag of orzo pasta into the pot and simmer while you let the chicken cool enough to pick meat off the bones.
Throw the chicken meat back to the pot along with the turmeric and lemon juice.
A variation we like a lot is adding a tablespoon of curry powder before the long simmer.