Heat the oil in a large soup pot or Dutch oven over medium-high heat. Sprinkle the chicken on all sides with salt. Add the chicken skin-side down to the pot and cook until browned, about 6 minutes. Flip and cook 2 more minutes; transfer to a plate. Remove the crispy chicken skin, slice and reserve on the side for garnish.
Lower the heat to medium-low and stir in the flour, cooking until the resulting paste (roux) turns brown and smells of roasted peanuts, 12 to 15 minutes.
Add the garlic, celery, scallion whites, bell peppers and onions and cook until softened, about 6 minutes. Add the stock, seafood seasoning and 1/2 teaspoon black pepper. Return the chicken to the pot, bring to a simmer and cook until the meat is falling-off-the-bone tender, about 1 hour 10 minutes.
Remove the chicken and set aside until cool enough to handle. Shred into bite-size pieces, discarding the bones, and return the meat to the pot.
Ladle the gumbo into a soup bowl and garnish with the scallion greens and sliced chicken skin.
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