Season the rooster pieces generously with fine sea salt and black peppercorns.
2
Heat the extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the rooster pieces on all sides until golden. Remove the rooster from the pot and set aside.
3
Add the yellow onion, carrot, and celery stalk to the pot. Reduce heat to medium and sauté, stirring occasionally, until the vegetables are softened and translucent, about 8-10 minutes. This is your soffritto.
