Omit the celery and parsnip and add 2 large turnips, peeled and diced, or 1 large rutabaga, peeled and diced, in their stead. Substitute 1 tablespoon chopped sage leaves for the dill. Finish the cooking broth with 2 teaspoons rice vinegar or lemon juice just before serving.
1 tablespoon olive oil
One 4- to 5-pound whole chicken, giblets
and neck removed, trussed with butcher’s twine
3 carrots, peeled and cut into
2-inch pieces
2 medium leeks, white and pale green parts only, split lengthwise, the inner layers washed carefully of any sand, then sliced into 2-inch pieces
2 celery ribs, cut into 2-inch pieces
1 parsnip, peeled, cut into 2-inch sections, and each cut into lengthwise quarters
1 bay leaf
About 6 cups chicken broth, or enough just to cover the bird in the pot
1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
4 ounces dried egg noodles
1 tablespoon chopped dill fronds
Heat a large skillet over medium heat. Add the olive oil, then the trussed chicken breast side down. Brown well for about 2 minutes, shaking and nudging to make sure the skin isn’t sticking. Turn the chicken breast side up and continue cooking until golden, turning on all sides and basting often with the pan juices, about 8 more minutes.
Transfer to a Dutch oven that will hold the bird snugly; it must not swim around. Add the carrots, leeks, celery, parsnip, and bay leaf, sticking the vegetables down around the chicken. Pour in the broth; add the salt and pepper. Set over medium-high heat and bring to a simmer.
Cover, reduce the heat to low, and cook at a very slow bubble until the vegetables are tender and a meat thermometer inserted into the thickest part of the thigh without touching bone registers 165°F (our preference) or 180°F, 50 to 65 minutes. Using large tongs to pick up the chicken and a spatula to support it from underneath, transfer to a cutting or carving board for 10 minutes before carving. If desired, skim the fat off the broth.
Raise the heat to high and bring the liquid in the pot to a full simmer. Add the noodles and dill, stir well, reduce the heat to medium, and cook until the noodles are tender, about 5 minutes. Serve in large bowls with the broth, noodles, and vegetables ladled over the cut-up pieces of chicken.
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