Cut <quantity>1</quantity> large lemon in half. Quarter each half

Cover the bottom of a clean jar with flaky salt. Add the lemon pieces, interspersing them with layers of flaky salt to taste. Squeeze well to fit in the jar, and add a generous layer of flaky salt on top

Close the jar and shake it a bit to mix the lemons and the salt. Let it sit at room temperature for 30d to cure and develop flavor. Shake every few days. The preserved lemon is ready

Cut around the thighs of <quantity>1</quantity> whole chicken to separate them from the body

Cut along both sides of the breast bone, as close to it as possible, to separate the meat from the carcass. Reserve the carcass

Cut along the chicken leg bone to expose it. Insert the knife between the bone and the meat to separate first the ends, then the joint. Repeat with the other chicken leg. Reserve the bones

Place the carcass and the leg bones in a large pot. Fill it with cold water until the bones are slightly covered. Save the chicken meat for another preparation

Simmer over medium heat for 40m to extract the flavors and the gelatin. Occasionally skim off the impurities

Pass the broth through a strainer or colander lined with a cloth into another pot

Rapidly simmer the stock over medium-high heat until it is reduced to ¼ of the original amount

Fill a saucepan with water and bring it to a boil over high heat

Slice <quantity>1</quantity> small garlic head and <quantity>⅓</quantity> of a red chili pepper. Add to the stock with <quantity>1</quantity> wedge of the preserved lemon

Add salt to taste and cook over high heat until it starts to boil. Turn off the heat and reserve

Add <quantity>200<unit>g</unit></quantity> of tagliolini pasta to the boiling water and cook until al dente, following the manufacturer's instructions. Drain it

Divide the pasta into two serving bowls and fill each half way up with hot broth. Garnish with the preserved lemon wedge and a red chili pepper slice

The chicken stock soup with pasta & preserved lemon is ready. Enjoy!