Roast Sunday Chicken

For the Brine
CLEAN bucket large enough to submerge whole chicken
1 whole Free-Range St. Brigid's Meadows Chicken (4-6 lbs)
1 cup kosher salt per 1 gallon water
4 cloves garlic (crushed)

For the Bird
2 large lemons, halved
5 large garlic cloves
1 large onion, halved
8 carrots, thick sliced
1 stalk celery, thick sliced
3 tbsp butter (softened)
2 tsp chopped rosemary
2 tsp chopped thyme
1 tsp kosher salt
3 cups dry, slightly sweet white wine (pinot gris or sweeter Zin)

Directions
At least 14 hours before serving and up to 24 hours, dissolve 1 cup salt in roughly 1 gallon water.  Submerge chicken with a weighted plate (a cooking oil jug works well).  If chicken is not under brine, add more at the 1/1 ratio.  Cover and place in a cool place (basement or fridge).

Preheat oven to 500.  Stuff lemons, garlic and onion in cavity and place on bed of carrots and celery in a large roasting pan.  Pour wine in bottom of pan.  Rub bird with butter, rosemary, thyme and salt.  Place in oven for 15 minutes.

After 15 minutes, reduce oven to 425 and cook until bird has an internal temperature of 160 degrees (around 45 minutes for a smaller bird and up to an hour for a larger).  Remove from oven and use a turkey baster to remove juice into a separate saucepan.  Cover the bird with aluminum foil and let rest.

Whisk cornstarch equalling approximately 1/3 the amount of juice into a few tablespoons COLD water (just enough to make a thick cream).  Using a whisk pour the mixture slowly into the hot (but not boiling) juice until it thickens to the desired consistency.  If sauce over thickens add cream or milk.

Remove foil from bird, place on serving platter (you may choose to remove the aromatics from the cavity) and surround with roasted veggies.  Serve with gravy and mashed potatoes.