Begin by removing the giblets from the whole chicken and pat it dry with paper towels. Season the chicken generously with kosher salt and cracked black pepper, ensuring it’s well-coated for optimal flavor. Place the seasoned chicken on a plate and refrigerate it uncovered for 1 hour.

While the chicken is resting, preheat your oven to 325°F (160°C) and arrange the oven rack in the lower third. Prepare your large (6-7 quart) Dutch oven.

In the preheated Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the chicken for 5-6 minutes until golden brown on one side, then flip it and sear the other side for another 4-5 minutes. Remove the chicken from the pot and let it rest.

Reduce the heat to medium and add 2 tablespoons of butter. Once melted, toss in the chopped onions, sliced leeks, diced fennel, garlic, and chopped carrots. Sauté for about 3-4 minutes until they begin to soften.

Create a well in the middle of the sautéed vegetables and return the seared chicken to the pot, breast side up. Pour in 8 cups of chicken stock and stir in a pinch of saffron threads, Aleppo pepper, and a bay leaf. Bring the mixture to a gentle boil.

Cover the Dutch oven with a lid and transfer it to the preheated oven. Let the chicken braise for 75 minutes, then discard the bay leaf and add 3/4 cup of orzo. Cover again and return to the oven for an additional 15 minutes.

Prepare a fresh gremolata by mixing chopped dill, parsley, lemon zest, grated garlic, and a drizzle of olive oil in a bowl.

After resting for 5-10 minutes, ladle the soup into bowls, including tender pieces of shredded chicken and orzo. Top with gremolata and a sprinkle of grated Parmesan cheese.