1. Season chicken all over with 4 tsp kosher salt.

2. Cut onions, carrots, and celery as described. Halve garlic heads.

3. In a large pot, combine chicken, chopped veggies, garlic, peppercorns, and 2 dill sprigs. Add 14 cups cold water. Bring to a simmer. Skim any foam.

4. Simmer until chicken breast reaches 155°F, about 20–25 minutes.

5. Remove chicken to cool.

6. Cut off wings, legs, and breasts; discard skin from legs and breasts. Return carcass, wings, and legs to pot. Simmer 40 minutes more.

7. Shred chicken breasts into bite-sized pieces.

8. Thinly slice remaining carrots and celery. Chop enough dill to yield 1/4 cup.

9. Transfer 2 legs to cutting board to cool. Strain broth through fine mesh sieve into clean pot. Discard solids.

10. Bring broth to a boil. Add ditalini. Stir and cook 5 minutes.

11. Shred meat from legs. Add to pot with carrots and celery. Cook another 4–5 minutes, until veggies are tender.

12. Remove from heat. Stir in dill. Season generously with salt and black pepper.

13. Ladle into bowls and serve hot with extra pepper on top.