Tie the whole chicken, rub it generously with salt, and let it marinate in the refrigerator for 8 hours (or overnight).
Sprinkle the chicken with salt on both sides again. Place it in a baking pan and bake in a preheated oven at 180°C for 60 minutes using convection.
After 30 minutes of baking, add 1 whole leek and 1 whole onion to the baking pan.
Once the chicken is baked, remove it and the vegetables. Deglaze the baking pan with hot water, scraping up the browned bits, and pour the liquid through a sieve into a large soup pot.
Transfer the baked chicken to the pot. Add the remaining raw vegetables: celery root, the white part of the second leek, fresh parsley, carrots, and green onion. Pour in water and cook on low heat for 3.5 hours.
One hour before the broth is done, add the dry spices: green pepper, dried lovage, allspice berries, and bay leaves.
Strain the broth through a sieve to serve clear.
Cook it hands-free.
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