Chicken brining: honey/lemon/dill

The night before you plan to roast your chicken, spatchcock the carcass (cut along spine to remove it, press bird flat to crack breastbone).  Place spine & any giblets in medium saucepan, cover with water, add bay leaf, salt, and pepper to taste. Allow to simmer at least overnight.

Put larger portion of bird in 1-gallon zipper bag or large bowl in refrigerator.

For each bird, you will need at least 3 quarts brine solution.

Brining a Chicken: Honey/Lemon/Dill brine

In a 5-quart (or larger) stock pot, combine:

Ingredients:
2 quarts hot water
3/4 cup kosher salt
1/4 cup honey
2 Tablespoons dill weed
1 teaspoon onion powder
1 Tablespoon minced or crushed garlic
Zest from 1or 2 lemons
Juice from 3 medium lemons (about 1/3 cup)

Directions: 

Over high flame, bring to full boil for one minute, remove from flame, and slowly add in 2 quarts cold water.

When the solution has cooled to about 100°F, pour it over bird carcass. Seal bag or cover bowl. Allow to chill at least 8 hours (overnight is best).

**now is a good time to also roast potatoes and/or other root vegetables, tossed in a nice dill butter (1 1/2 teaspoons dill weed, 2 Tablespoons melted butter, 1/4 cup canola oil, and 1/2 teaspoon of sea salt and/or granulated chicken bouillon) beneath your chicken where it can catch those tasty,  tasty drippings**

To roast:

Preheat oven to 425°F.

Take chicken out of brine, discard brine, dry the carcass with clean towel (paper ones are fine). Spread chicken across rack for roasting pan (above those 'taters, if you have them).

Place in oven, allow to cook 20 minutes. For extra-crispy skin, you may wish to brush it with a little extra light olive oil at this time. Lower oven temperature to 400°F for 20-30 minutes more, then turn off heat in oven. Remove chicken from oven to cutting board, cover with foil tent, and allow to stand 10 minutes. If you're cooking potatoes, too, leave them in the oven to continue cooking a few minutes longer as the temp slowly drops.

Carve bird. Serve with potatoes and whatever else your heart desires.