Directions

1. Bring water to a boil. Juice lemons and oranges and add rinds and juice to water. Add in herbs, honey, garlic, and apple. Stir until honey is melted and allow to simmer for 5 minutes. Add salt and mix until dissolved.
2. Remove from heat and allow to cool. In a large pot add chicken and brine (make sure chicken is submerged) and allow chicken to sit in the refrigerator overnight.
3. Take brine pot out of the fridge, remove the chicken, rinse and pat dry. Preheat oven to 425F.
4. Remove organs from inside chicken and stuff with diced apple, sliced onion, one head of garlic, and poultry herbs. In a roaster or cast iron pan, add 1/2 cup bone broth and chicken. Rub chicken skin with butter/ghee/oil, garlic powder, onion powder, salt and pepper.
5. Place in roaster and put in the oven. Baste chicken every 30 minutes. In the remaining 15 minutes drizzle with honey (optiona.  Bake for 1 1/2 - 2 hours (until internal temperature reaches 165F).   Remove from the oven and allow to rest for 15min before slicing.