Sear the Aromatics: In a large Dutch oven, heat olive oil over medium heat. Add onions, carrots, and celery. Sauté for 5–6 minutes until fragrant and glossy.
Nestle the Chicken: Place the whole chicken, breast-side down, into the pot. Add garlic, bay leaves, salt, peppercorns, and cold water to cover.
Simmer Gently: Bring to a boil, then reduce to a bare simmer. Skim foam as it rises. Cover loosely and cook for 55–65 minutes.
Extract and Shred: Carefully remove the chicken. Let it cool slightly, then shred meat off the bones. Discard skin and bones, or save for a second stock.
Strain & Balance the Broth: Strain the broth through a fine mesh sieve. Return the liquid to the pot, adjust seasoning with salt, white pepper, and optional fish sauce.
Finish and Serve: Stir in fresh dill. Add shredded chicken back to the pot. Serve over your choice of noodles or grains.
