Cut the whole chicken into large workable pieces and season all pieces with sea salt.

Heat the Dutch oven over medium heat and melt 3 tablespoons of butter.

Brown the chicken pieces in batches for 3 to 4 minutes per side, then transfer them to a plate.

Add 4 garlic cloves, fresh thyme, 1 chopped white onion, 2 chopped carrots, and 2 chopped celery stalks to the pot.

Return the browned chicken to the pot and pour in 12 cups of water with a generous pinch of sea salt.

Bring the broth to a gentle simmer and cook for about 60 minutes, until the chicken is very tender.

Remove the chicken from the broth and shred the meat using two forks.

Strain the broth into a bowl or clean pot and discard the cooked chicken-broth vegetables and thyme.

Melt the remaining 2 tablespoons of butter in the Dutch oven over medium heat.

Add 1 diced white onion, 4 diced carrots, and 3 diced celery stalks with a pinch of sea salt.

Cook the vegetables for 6 to 8 minutes, stirring occasionally, until softened and translucent.

Stir in the remaining 4 garlic cloves and 1 tablespoon of summer savoury.

Cook the garlic and summer savoury for 45 seconds, just until fragrant.

Add the diced russet potatoes and strained chicken broth to the pot, then season with another pinch of sea salt.

Simmer the soup for about 15 to 20 minutes, until the potatoes are almost fork-tender.

Stir the shredded chicken into the simmering soup and keep warm over low heat.

Combine all-purpose flour, baking powder, 1/2 tablespoon summer savoury, lemon zest, and a pinch of sea salt in a medium bowl.

Gradually stir in enough hot cooking broth to make a smooth, soft dough that holds together.

Shape the dough into small golf-ball-sized pâtes, about 1 1/2 inches wide.

Bring the fricot back to a simmer and gently drop the pâtes into the soup.

Cover the pot and cook the pâtes for about 7 minutes, until puffed and cooked through.

Ladle the chicken fricot into bowls and garnish each serving with cracked black pepper and fresh chives.