I start by patting the prepared chicken dry with a clean cloth, then I season it with salt and pepper. I preheat the oven to the highest setting. Next, I fill a one-liter jar with water, adding a bay leaf and some whole peppercorns. I then place the chicken on top of the jar, which is set on a baking sheet, and pop it into the oven. After that, I lower the heat.
In just fifteen minutes, the chicken is ready. The meat is incredibly juicy, with a beautifully browned skin, and it tastes nothing like fried or stewed chicken cooked in a cast iron pot.