In a large pot, add your whole chicken, fill pot with water, bring to a boil and cook until chicken is done. Remove chicken to cutting board and let cool. Be sure to reserve the chicken stock for the rice.
While chicken is cooling, take ¼ cup of chicken stock add saffron threads, stir and set aside to steep. Once chicken has cooled to the touch, cut it into serving pieces.
In a covered roasting pan, add the rice, 6 cups of chicken stock, olive oil, and the diluted saffron. Stir well and place the chicken pieces over the rice. Season with salt and pepper, cover and bake in 350° oven for approximately 30 minutes or until rice is done.
Serve and enjoy!