Brined and Roasted Free-range chicken with Raspberry & Nectarine Chutney

For at least 8 hours and up to 10, soak chicken in ice chest filled with ice or in fridge, in following brine recipe.

Heat 2 quarts of water hot enough to dissolve 1 cup of kosher salt and 1/2 cup of sugar or succanet. Add 4 bay leaves, 3 cloves of smashed garlic, one peeled, rough chopped onion, 2 cups of apple cider,1 T of Whole black peppercorn, 2 T of chile powder, 1 T of Chinese 5-spice and 1 T of curry powder. Stir until dissolved then add 2 quarts of ice. Add chicken and weight if neccessary to keep submerged. Store in fridge for 8 hours or in ice chest with lots of ice around pot. Preheat oven to 375. Take out your free-roaming bird and give it a cold water rinse and a towel dry. I always fold its little wings under its back but that is optional. Roast a 5# bird for 1hour 50 minutes, roast a 6# bird for 2 hours and a 7# bird for 2 and a half hours. Bird is done when thermometer reads 170 from thick part of breast or when a skewer inserted into leg meat draws clear juice. Rest out of oven for 30 minutes before carving.

Nectarine-Raspberry Chutney

In a heavy bottomed mid sized pot saute the following in 1 T of olive oil;