Thaw the chicken completely and remove any bags containing gizzards from inside the cavity.

In a large bowl or resealable bag, mix together the buttermilk, pickle brine, and Salt from the Shire. Submerge the chicken fully, breast side down, and marinate for 24–48 hours.

Remove the chicken from the brine, allow the excess to drip off, and pat dry with paper towels.

Rub the entire bird with olive oil. Cut the apple in half and place both halves inside the cavity. Sprinkle the outside with a little extra salt, then let it rest at room temperature while the oven preheats.

Preheat the oven to 425°F. Place the chicken in a roasting pan with a rack—or use potatoes underneath to lift the bird from the pan.

Roast, uncovered, for 35–40 minutes, or until a thermometer inserted into the thickest part of the breast reads 165°F. For even cooking, position the breast in the center of the oven with the legs pointed toward a corner.

Baste the chicken every 5–10 minutes with the drippings from the bottom of the pan. If the skin begins to brown too quickly, cover lightly with foil or the pan lid.

When the internal temperature reaches 165°F, remove the chicken from the oven. Tent loosely with foil and let rest for 15–20 minutes before carving.

Serve warm or cold. Optional to complete the hobbit meal: serve with hard boiled eggs, pickles and crusty bread. Enjoy on the road to Mordor.