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1
Combine salt, garlic, and rosemary in zipper-lock bag; seal, pressing out air.
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2
Pound with meat pounder or rolling pin until garlic is crushed.
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3
Transfer to large container or stockpot, stir in 2 cups hot water, let stand 10 minutes.
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4
Add 1 1/2 quarts cold water, stir until salt is dissolved.
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5
Submerge chicken in brine and refrigerate 1 hour. Meanwhile, make paste.
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6
Stir all paste ingredients together in small bowl, let rest.
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7
Remove chicken from brine and pat dry with paper towels.
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8
Adjust oven rack to lower-middle position and heat oven to 450 degrees.
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9
Spray roasting pan and rack with non-stick cooking spray.
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10
Rub about 1 1/2 teaspoons of paste in cavity of chicken.
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11
Carefully loosen skin over breast and thigh on each side; slip half of remaining paste under skin on each side of breast, then, using fingers, distribute paste over breast and thigh.
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12
Rub all sides of chicken with 2 teaspoons oil and season with pepper.
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13
Toss 10 garlic cloves with 1/2 teaspoon olive oil.
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14
Scatter in bottom of pan.
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15
Set chicken breast-side down on prepared V-rack and roast 15 minutes.
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16
After 15 min, remove roasting pan from oven; decrease oven temperature to 375 degrees. Rotate chicken breast-side up; brush breast with 1 teaspoon oil.
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17
Add 1 cup broth and 1/2 cup water to pan and continue to roast until chicken is medium golden brown adding more water to roasting pan if liquid evaporates.
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18
Tip chicken to allow juices in cavity to run into roasting pan. Transfer chicken to large plate.
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19
Remove roasted garlic cloves to cutting board.
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20
Using wooden spoon, scrape up browned bits in roasting pan and pour liquid into 2-cup liquid measuring cup.
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21
Allow liquid to settle; meanwhile, peel garlic and mash to paste with fork.
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22
Using soup spoon, skim fat off surface of liquid (you should have about 5/3 cup skimmed liquid; if not, supplement with water).
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23
Transfer liquid to small saucepan, then add wine, rosemary sprig, remaining 3/4 cup broth, and garlic paste; simmer over medium-high heat, until reduced to about 1 cup, about 8 minutes.
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24
Add accumulated juices from chicken and discard rosemary sprig; adjust seasonings with salt and pepper to taste.
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25
Carve chicken and serve with jus.
