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Add 500ml water to a pan with salt, sugar, lemon, peppercorns, fennel, thyme and rosemary dissolve the salt then pour into a bowl top up with the remaining cold water and allow to cool completely before adding the chicken crown cover and refrigerate for 12-24 hours.
Remove the chicken from the brine, pat it dry and this stage you can dry it out in a fridge for a further 12-24 hours. Rub with olive oil and salt fill the cavity with lemon and thyme then roast at 220c until the internal temp reaches 65c-68c the resting stage will increase this temp to beyond 72c.
Roast the bones until golden brown in the same oven as the chicken crown, meanwhile soften the shallot, carrot and celery with a pinch of salt. Add the mushrooms, garlic, thyme, rosemary and bay then the roasted bones. Deglaze the pan with white wine reduce until hardly any liquid remains then add the stock and soy sauce. Reduce to a sauce consistency then pass through a sieve.
Get some butter and oil foaming add the shitake and season with salt and pepper, then add a splash of white wine followed by the strained chicken sauce reduce again then finish with crème fraiche, the roasting juices from the chicken, a squeeze of lemon juice then tarragon and parsley.