Brining and Dry-Aging

1. In a pot large enough to fit the chicken, mix the brown sugar, salt, black peppercorns, and 1 liter (4 cups) of water. Heat on the stove while stirring until dissolved.
2. Add the chopped herbs and ice to the brine to cool it down faster.
3. Place the chicken in the pot and add more water until the chicken is covered.
4. Let the chicken brine in the fridge for 24 hours.
5. Remove the chicken from the brine and place it on a rack. Let it dry-age uncovered in the fridge for another 3 days.

Roasting

1. Place the beer can on a tray and pour in the white wine. Add the thyme, garlic, and rosemary.
2. Heat in the oven at 225°C (435°F).
3. Position the chicken on top of the beer can (inside the cavity) so it stands upright. Baste with melted butter.
4. Roast in the oven at 225°C (435°F) for 1 hour, or until fully cooked through.
5. Serve with roast potatoes, salad, or your preferred side dishes.