Lay out the chicken, spreading out the parts as much as possible. Cover generously with 3 tablespoons of the fennel spice, rubbing it into the skin. Place a large pot over medium-high heat. When the pan is hot, add 6 tablespoons of the oil and heat to almost smoking. Add the chicken and brown on all sides, about 5 to 6 minutes per side. Add the celery, carrot, onion and bay leaves
and sauté for a few minutes. Add 4 cups of water to the pot, or enough to cover the chicken. Bring to a gentle simmer
and cook just until the chicken is almost fully cooked, about 40 minutes. Turn off the heat and cover and let cool. When pan has cooled, place in the fridge overnight.
Lift out the cooled chicken and strain
the stock, discarding the solids. Refrigerate or freeze the chicken stock
for another use.
Remove the skin and bones from the chicken. Shred
the meat by hand into rough bite-size pieces.
In a large bowl, combine the shredded chicken, celery
heart, red onion, 6 tablespoons olive oil, 2 tablespoons lemon juice
, remaining 1 1/2 teaspoons Fennel Spice Rub, and salt and pepper, to taste. Add more oil, lemon juice, or Fennel Spice Rub, if desired. Add the basil