For the Chicken In A Pot With Lemon And Orzo, is one supposed to strip the meat from the chicken carcass while it's in the pot and take out the bones as you go, finishing with the main part of the carcass? It looks like it could be very messy, possibly spilling the orzo everywhere.
Nigella's Chicken In A Pot With Lemon And Orzo (from COOK, EAT, REPEAT) is a one-pot recipe that cooks orzo in the broth created by oven poaching a whole chicken and chunks of vegetables. The bones and skin of the cooked chicken are removed before the dish is served.
The bones and skin can be picked out while the chicken remains in the casserole dish (Dutch oven), but it really depends on how much space there is around the chicken and how dexterous you are. It may be easier to move the chicken to a carving or cutting board to do this. The chicken will be fall-apart tender, so it may be easiest to use sturdy tongs to try and pull away the legs (drumstick and thigh) first and transfer these to the board. Then insert a fork (the largest you can find) into the cavity of the chicken, via the rear end, and use this plus the tongs to lift the main body of the chicken to the board. As you remove the pieces of meat, return them to the pot as they will keep warm more easily in the residual heat of the cooked orzo.