Local, pastured chicken brined overnight with garlic, peppercorns and lemon peel, then slow-roasted with homemade coarse mustard, wild honey, fresh tarragon and Kentucky bourbon..

For the Brine (adapted from a sub-recipe by Thomas Keller)

8 cups filtered water
1/3 cup kosher salt
2 oz raw honey
6 bay leaves
10 unpeeled garlic cloves
1 tablespoon whole black peppercorns
1/2 bunch fresh thyme
1/2 bunch fresh parsley
2 teaspoons finely grated lemon peel
1/4 cup lemon juice

Combine all ingredients in a pot and boil for 1 minute to dissolve the salt.  Transfer to a large bowl and allow to cool to room temperature, then chill in the refrigerator for 2 hours.  Add chicken pieces to the brine and press to submerge.  Refrigerate overnight.

For the Glaze

1/4 cup homemade coarse mustard
2 tablespoons raw honey
2 tablespoons pastured butter, melted
1 1/2 oz good Kentucky bourbon
2 cloves garlic, minced
2 tablespoons white onion, minced
1 teaspoon fresh tarragon, minced
1 teaspoon fresh parsley, minced
sea salt and freshly-ground pepper

To prepare

Drain chicken and pat dry.  Lightly coat on all sides with glaze , then place in a 325 degree oven for 20 minutes.  Turn up the heat to 375 and cook another 10-15 minutes until the skin has crisped and the juices run clear.