Overnight Chicken

The bird needs to air-dry in the refrigerator for 8 to 24 hours. The cooked chicken meat and broth can be refrigerated, separately, for up to 5 days; the broth can be frozen for up to a year.

One 3- to 3½-pound whole chicken (giblet packed removed, if there is one)

Kosher salt

Freshly ground black pepper

6 cups water, or more as needed

Rinse the chicken, inside and out, under cool running water. 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.

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, noninjurious temperature. Transfer the chicken to a cutting board; pull all the meat, discarding the skin.

Use right away, or place in separate containers for storing.

Serves 4

Nutrition | 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. The nutritional analysis is based on 3½ cups cooked chicken meat only (no skin).

Adapted from a recipe by chef Chris Bradley