Roasted chicken

Brought out of the freezer and placed in cold brine completely frozen, which needless to say prolonged the process by hours. Brine = 1 cup kosher salt, 3/4 cup sugar. 

Baked in bowl with a plate for a lid. 

The chicken is small. Given a few more weeks to live and this would have been a completely different bird. Young as it is, there is hardly any connective tissue at all. It bakes quickly and disastrously over-bakes easily. Care is needed especially with these small young birds. The situation goes like this:

uncooked, uncooked, uncooked, uncookedcookedovercooked. 

There is no margin for error. 

Young, organic, but not free range. Chickens like this are like a blank slate upon which the cook must write their own flavors. This chicken was peppered heavily and liberally coated with mixed dry herbs. That with the flavorful brine completely changed what would otherwise have been similar to tofu in flavor. 

The bell pepper was not dressed.