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Ingredients: 163/1250 Pound(s) butter 6 Pound(s) crushed garlic 8 Ounce(s) kosher salt 14 Ounce(s) chicken broth 1 Bunch(s) minced fresh parsley 2 medium lemon 1 whole chicken 1 minced fresh thyme Directions: 1. Dissolve salt in 2 quarts water in large container. Submerge chicken in brine and refrigerate 1 hour. Remove chicken from brine and pat dry with paper towels. 2. Put oven rack in lower-middle possition; preheat to 375. Spray V-rack with cooking spray. 3. Cut 1 lemon lengthwise in quarters. Put lemon and garlic in cavity of chicken. Stitch cavity shut with skewers. Brush breast side of chicken with 1 tablespoon melted butter and season generously with pepper. Put chicken breast side down in rack and brush back with another tablespoon butter. 4. Roast for 40 minutes. Remove from oven, increase temp to 450. Rotate chicken breast side up. Add 1 cup chicken broth to pan. 5. Continue roasting until thickest part of thigh is 165 to 170 degrees (about 35-40 minutes). Remove pan from oven. Tip V-rack to let juices from cavity run into roasting pan. Transfer chicken to cutting board and let it rest, uncovered while making sauce. 6. Adjust oven rack to upper-middle, and turn to broi l. Skim fat from drippings in pan. Add remaining 3/4 cup chicken broth. Set roasting pan on burner (not broiler) and turn heat to high. Simmer, scraping pan bottom with wooden spoon to loosen bits. Cook until reduced to 1/2 cup, about 4 minutes. 7. Clear chicken cavity. Cut into quarters: a. cut into chicken where leg skin meets breast. b. pull leg quarter away from carcass. Cut through thigh joint to remove leg quarter. c. cut down along one side of breastbone, pulling breast meat away as you cut. d. use knife to cut through wing joint. e. repeat on second side. 8. Pour chicken juices into roasting pan. Place quarters, chicken side up, into roasting pan. Broil until skin is crisp and deep golden brown, about 3-5 minutes. 9. Halve remaining lemon lengthwise. Squeeze one half into roasting pan. Cut remaining into 4 wedges and set aside. Whisk 2 tablespoons butter into sauce until just combined. Stir in parsley and thyme. Season with salt and pepper. Serve chicken with sauce and lemon wedges.
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