Position the chicken breast side up.

Starting at the back of the chicken, slide fingers underneath the skin to separate it from the meat. Work slowly so as not to tear the skin.

Combine salt and pepper in a small bowl, and use your fingers to coat the meat beneath the loose skin.

Place the meat in the dutch oven, then drizzle with avocado oil (or cooking oil of choice) before covering and baking for 1 hour and 10 minutes in a 350°F oven.

Check the internal temperature before removing it to a plate to cool. Chicken must be cooked to an internal temperature of 165° F.

Remove the breast, thighs and legs.

Use 2 forks to pull apart the white meat.

The dark meat is easiest to pull apart with your hands.