Brine

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5 lemons, halved (for brine)

6 bay leaves

½ bunch (4 ounces) flat-leaf parsley

½ bunch (1 ounce) fresh thyme

¼ cup clover honey

1 head garlic, halved through the equator

⅛ cup black peppercorns

1 cup (10 ounces) kosher salt

1 gallon water

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Roasted Chicken

1 whole chicken (2 ½ to 3 pounds)

3 rutabagas

2 turnips

2 parsnips

2 large leeks

4 carrots, trimmed and cut in half

1 small onion

8 small red-skinned potatoes

Clarified butter (or ⅓ cup canola oil)

1 lemon

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1. Combine all of the brine ingredients and bring to a boil. Once boiling, remove from heat and allow to cool slightly. Pour brine into a container large enough to hold both the brine and the chicken. Chill brine in the refrigerator.

2. While the brine is chilling, remove the chicken neck and innards from the cavity, if present. Using a paring knife, cut out the wishbone from the chicken. Submerge the chicken in the cold brine and chill in the refrigerator for 8 to 12 hours.

3. When done brining, pat the chicken dry with paper towels. Discard the brine.

4. Cut a piece of kitchen twine about 3 feet long. Tuck the center of the string under the pope’s nose, then wrap around and over the ends of the legs. Cross the twine and slide under each leg to create a figure 8. Pull across and back at the same time to plump the chicken breast. Tie a slipknot, then bring each end of the string around a wing to close them to the body. Tie off to finish. Place chicken in a baking sheet or dish and leave uncovered in the refrigerator for two days.

5. After two days, remove the chicken from the refrigerator and allow to temper to room temperature for 1 ½ to 2 hours.

6. Cut off both ends of the rutabagas. Stand the rutabagas on end and cut away ⅛-inch of the tough skin, cutting into ¾-inch wedges.

7. Repeat with the turnips, cutting the wedges to match the size of the rutabagas. Trim the root ends of the leeks and halve them lengthwise. Rinse the leeks well under warm water.

8. Scrub the parsnips and carrots, trim, and halve lengthwise. Cut the parsnips into wedges similar in size to the other vegetables.

9. Cut the onion into wedges and leave the potatoes whole. Combine all the vegetables in the roasting pan and season with salt. Drizzle clarified butter or canola oil over the vegetables and mix with your hands to coat.

10. Preheat the oven to 475°F. Brush the chicken with clarified butter and season all sides with salt. Nestle the chicken in the center of the vegetables.

11. Roast for 20 to 25 minutes. Reduce the heat to 400°F and roast for an additional 30 to 45 minutes, or until the temperature registers 160°F in the meatiest portions of the bird.

12. Transfer the chicken to a carving board and allow to rest for 20 to 30 minutes.

13. Set the pan of vegetables over medium heat and reheat the vegetables, turning them to coat with the pan juices.

14. Finish with a squeeze of lemon. Carve the chicken into serving pieces, arrange over the vegetables, finish with grey sea salt, and serve.