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Bring all the brine ingredients to a simmer for 1 minute and allow to cool completely.
Add the chicken and leave in the fridge overnight. Because the salt brine ratio is fairly low you can leave this up to 24 hours without it getting too salty.
Thoroughly rinse off the chicken, pat dry and and truss it up with 2.5 metres of butcher's twine.
Brush with some clarified butter and season with salt and pepper.
Add the copped onion, carrot, celery, garlic, lemon and herbs from brining to the bottom of the pan with a splash of olive oil and mix.
Place the chicken on top of the veggies.
Cook at 240°C for 20 mins and then turn down the heat to 180°C until the internal temperature reaches 65°C. When that happens remove from the heat and leave to rest.
Put the pan with all of the juices and veggies in on medium heat stove top and add a couple of tablespoons of flour. Mix that in with all the veggies. Cook until you have some colour on the bottom of the pan.
Add in the white wine to deglaze and cook it off for a few minutes before adding the chicken stock. Cook for another 5 minutes and strain off into a smaller pan. Alternatively you can clean out the pan you cooked the chicken in and use that again. Add in a couple of tablespoons of chicken gravy granules to thicken or reduce to the desired consistency without the granules.