First up, two heads of garlic to be roasted for the garlic mashed potatoes....cut off the shoot end, drizzle with olive oil and salt.... About an hour in the oven at 350...... The stuff to stuff the chicken with......garlic cloves, onions, celery, an apple, bay leaf, poultry seasoning, salt, pepper, garlic powder, dried sage from the garden and a few tabs of butter....\ The chicken in the brine. That was about a gallon of water, half a cup of kosher salt, a can of apple juice concentrate (thawed), pickling spice, allspice, sage, poultry seasoning, some crushed peppercorns, some crushed juniper berries. Chicken was brined for about 24 hours..... Some tabs of butter and some sliced fresh garlic to be placed under the skin of the bird......there were also some fresh sage leaves from the garden that went in there too, not shown.... The bird after that stuff went under the skin.... Stand it arse end up on a V-rack in a roasting pan. Sprinkle the inside with salt, pepper, poultry seasoning, dried sage, garlic powder, and then start layer in the veggie stuffing... A tab of butter and some more seasoning after each layer, and then it is full. Truss it up Goes into a preheated 425 oven breast side up for 15 minutes. It is then turned on one side for another 15 minutes. Then it is turned on the other side, basted with butter, and roasted for 15 minutes at 425. Then turn down the oven to 325, leaving the bird on the second side for about 30 minutes. After 25 minutes, baste the second side with more butter, sprinkle on some salt and garlic powder. Meanwhile, stuff for the gravy.....onions, mushrooms, garlic, the livers from the bird. That gets sautÃ©ed in some butter and olive oil until the livers and mushrooms are browned, then add some chicken stock made from the rest of the giblets... And some peeled and chunked white potatoes for the mashed potatoes, ready to be boiled until fork tender....they then get drained, mashed with the roasted garlic and a touch of butter and milk, salt and pepper. The top side of the bird after 30 minutes at 325. It gets flipped over to the other side, basted, and sprinkled with salt and garlic powder, and allowed to roast another 30 minutes or so..... After 30 minutes, turn the bird breast side up, baste, and sprinkle with salt and garlic powder.....another 15-20 minutes or until ya get 160-165 in the leg thigh. Pull it and let it rest under foil for 20 minutes..... Carve and serve with the potatoes and gravy.