+ 1 2.5-pound hormone free chicken + half an onion
+ 1 bunch of parsley + 3 springs of tarragon
+ 3 whole garlic cloves + 1 lemon
+ 1 cup salt + 1/2 cup sugar
+ 1 gallon water

1) In a stockpot, combine all the above ingredients except the chicken and bring to a boil for no more than 3 minutes.

2) Add an equal volume of ice to the pot, roughly another 2 quarts. Once the brine has cooled, add chicken and brine for more than two hours, then take out and let it dry until the skin is dry to the touch.

3) In an oven-proof casserole dish, sear the outside of the chicken to start the skin off with a nice brown hue to it, flipping the chicken over so that the breast side is now up.

4) Roast chicken in the oven for 35 minutes at 450 degrees and then let the chicken sit for an additional 10 minutes before carving.

5) Cauliflower coulis (A light, healthy alternative to any cream sauce for chicken)

+ unseasoned chicken stock
+ one head of cauliflower
+ salt and white pepper

In a stainless steel pot, add chicken stock to cover cauliflower florets, and let simmer on a low heat until cauliflower is extremely soft and almost breaking apart. Put in a blender and carefully puree to a fine texture. Add salt and pepper to taste.

6) Gremolata
+ fresh chopped garlic
+ lemon zest (one lemon)
+ capers (rinsed and dried of its bottled brine)
+ chopped parsley
+ 1 cup extra virgin olive oil

Combine all the above ingredients and add extra virgin olive oil to cover. Dab liberally over finished chicken.