Ingredients:
• 1 chicken, brined overnight
• 2 sprigs fresh rosemary
• 2 sprigs fresh parsley
• 1 lemon, cut into 4 wedges
• 1 garlic bulb
• 1 large onion
• 4 large carrots
• 4 celery ribs
• 1 tablespoon olive oil
• Salt
• Black pepper
• Paprika
• Copper roasting pan

Method
• Pre-heat oven to 500 degrees
• Peel and halve the carrots and celery so they remain in long log-shapes of relatively the same size
• Quarter the onion, peel the garlic bulbs
• Line the bottom of the copper roasting pan with the carrots, celery, onion, most of the garlic bulbs, 3 lemon
  wedges and one sprig of rosemary broken into pieces around the bottom of the pan
• Remove the chicken from the brine and pat dry with a paper towel to remove all the excess moisture
• Gently remove the wishbone from the chicken (this makes it much easier to remove the breast meat in tact after 
   the chicken is roasted)
• Salt the interior cavity of the chicken
• Take the remaining rosemary sprig, lemon wedge, 2 cloves of garlic and parsley and fill the chicken cavity with
   them
• Fold the wings of the chicken back so that they do not stick up when roasting
• Truss the bird (or at least tie the legs together with kitchen twine)
• Sprinkle the top of the bird with salt, pepper, paprika and olive oil
• Insert probe thermometer into the bird nearest the thigh, making sure the thermometer goes in deeply without
   hitting bone
• Place roasting pan in the lower rack of a 500 degree oven for 15 minutes
• After the first 15 minutes of roasting, drop the heat to 350-degress.
• Remove the chicken when it reaches 165 degress, then allow to rest with a sheet of foil loosely covering for 20
   minutes.  The carryover cooking will bring the bird up to 175 degrees, then it will rest long enough to re-absorb
   its juices.

Pan Gravy

• 2 cups chicken stock
• 1 cup white wine
• 1 ½ tablespoons Arrowroot

Method
• Remove the chicken from the roasting pan and place the roasting pan onto the stove top on a med-high flame
• Bring the remaining liquid to a simmer and reduce (with veggies still in it) by 2/3
• Remove the veggies with a pair of tongs until you have only liquid remaining
• Add white wine and reduce by 2/3 again, scraping up all the browned bits on the bottom
• Pour pan-liquid through a strainer into a container
• Take a paper towel and wipe all the remaining solids from the pan
• Measure out 1 cup of chicken stock (cold), add the arrowroot and whisk until combined
• Return the hot liquid to the pan, adding the chicken stock mixture
• When it begins to thicken, add remaining stock and stir until well-combined.
• Remove from heat and serve

For the Brine
• ½ cup salt
• 1 gallon of water
  (adjust these measurements based on how large your bird is and how water you need to submerge it)
• 1 tablespoon olive oil
• 1 bay leaf
• 1 teaspoon whole peppercorns

Method:
• Warm the water to near boiling and add salt
• Remove from heat and let cool completely
• Add cleaned chicken and remaining ingredients
• Make sure the chicken is completely submerged and set in the fridge overnight, covered.