Brine
12 cups cold water
3/4 cup salt
2 Tbsps sugar
2 cloves garlic
2 x bay leaves
2 x branches fresh thyme
2 x branches fresh rosemary
Chicken
1 x chicken (about 5 lbs)
1 x onion, quartered
3 Tbsps butter, melted
1 tsp chopped fresh thyme leaves
6 x large carrots, halved lengthwise
Sauce
1 tbsp cornstarch
1 tbsp water
1/4 cup white wine
1-1/2 cups chicken broth
1 tsp fresh thyme leaves
salt and pepper
Brine
In a Dutch oven or large pot, bring 1 litre (4 cups) water and the salt, sugar, garlic and herbs to a boil. Stir until the salt has dissolved.
Remove from the heat and add the remaining water to cool the mixture. Place the chicken in the brine, breast side down. Refrigerate overnight if possible but at least 2 hours.
Chicken
With the rack in the middle position, preheat the oven to 180°C (350°F). Remove the chicken from the brine and pat dry with paper towels. Place the herbs and garlic from the marinade and the onion in the chicken’s cavity.
Brush the outside with butter and pour the remainder in the cavity. Sprinkle the outside with the thyme. Season with salt and pepper. Place the carrots on the bottom of a roasting pan.
Set the chicken on top. Insert a meat thermometer into the meat on the inside of the thigh without touching the bone. Roast until the thermometer reads 82°C (180°F), about 2 hours.
Sauce
In a bowl, combine the cornstarch and water. Set aside. After removing the chicken, pour the white wine into the roasting pan. Scrape the bottom of the pan to free up any brown bits.
Pour into a small saucepan, add the broth and thyme and bring to a boil. Reduce by half. Whisk in the cornstarch mixture. Simmer 1 minute. Strain into a sauceboat. Season with salt and pepper.
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